Prep time: 30 minutes
Cook time: 8 minutes per batch
Makes 24 cookies
Recipe from McCormick.
1 package (15 1/4 to 18 1/4 ounces) German chocolate cake mix with pudding
1/2 cup water
1/4 cup unsweetened cocoa powder
1/4 cup vegetable oil
3 tablespoons black food color
1 tablespoon vanilla extract
1/2 cup (1 stick) butter, softened
1 1/2 cups confectioners' sugar
One jar (7 ounces) marshmallow creme
1/2 teaspoon orange extract
1/2 teaspoon red food color
1/2 teaspoon yellow food color
For the cookies: Preheat oven to 350 degrees. Beat cake mix, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes.
Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper-lined baking sheets. (Cookies will spread, so avoid crowding them.)
Bake 8 minutes or until cookies are puffed and spring back when touched, turning baking sheets halfway through baking. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
For orange filling: Beat all ingredients in medium bowl with electric mixer on medium speed until light and fluffy.
To assemble, place 1 tablespoon filling on flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies and filling.
Green filling: Use lemon extract instead of orange extract and 1/4 teaspoon neon green food color in place of the yellow and red food color.
Phantom purple filling: Use 1 teaspoon raspberry extract and 1/2 teaspoon neon purple and 15 drops neon blue food coloring.
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