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© Meredith Corporation. All rights reserved. Used with permission.
(48 to 60 cookies)
Preheat oven to 375°F. In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If desired, place dough in an airtight container; seal and refrigerate overnight.
Drop dough by rounded teaspoons 2 inches apart on ungreased baking sheets (or use a small to medium cookie scoop to drop dough).
Place marshmallow creme into a pastry bag fitted with a large round tip. Insert the tip into each mound of dough and squeeze some of the marshmallow creme into each before baking.
Bake for 8 to 9 minutes or until edges are firm. Cool on pans for 2 minutes. Transfer to wire racks; cool completely.