1 stick (8 Tbsp) unsalted butter, room temperature
1 cup sugar
1 large egg
1 tsp vanilla extract
1 cup milk
1/3 cup mini chocolate chips, semi-sweet
1 stick (8 Tbsp) unsalted butter, softened
1 2/3 cup powdered sugar
1/2 tsp vanilla extract
2 cups marshmallow cream
Preheat oven to 425ºF. Line baking sheets with parchment paper.
In a medium bowl, combine flours, cocoa, baking soda and salt. Set aside. In another large bowl, cream together 8 oz. butter and sugar with electric mixer until light and fluffy. Add egg and vanilla and mix again. Next, add flour mixture, alternating with milk, in two batches, mixing just until blended. Gently stir in mini chocolate chips.
Drop dough by the Tablespoon, about two inches apart, onto prepared baking sheets. Bake at 425˚F for about 6 minutes, or until the cookies are springy and firm. Allow to cool on baking sheets for 5 minutes and then transfer to racks to cool completely.
To make marshmallow cream filling, beat 8 oz. butter and powdered sugar in a large bowl until combined and uniformly crumbly. Add the vanilla extract and marshmallow cream and beat at a low speed until blended and smooth. Tint the filling pink at this point if so desired.
To pipe icing, fill a resealable gallon-sized plastic bag with the marshmallow cream filling (place the bag inside a cup or bowl and fold the opening back to make it easier.) Seal the filled bag, removing excess air, twist the top of bag so filling is in one bottom corner. Snip a small hole in the bottom corner in order to pipe.
Match pairs of cookies similar in size. Cover the flat bottom of one of the cookie pairs with filling, then cover with second cookie press together gently. Roll the cookie through sprinkles if desired.
Store the cookies in a covered container for up to three days.