FOR THE COOKIES

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder (not Dutch-process)

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon unsalted butter, softened

1/4 cup vegetable shortening

1/2 cup granulated sugar

1/2 cup packed dark-brown sugar

1 large egg

1 cup whole milk

1 teaspoon vanilla extract

2 ounces bittersweet chocolate, finely chopped

FOR THE FILLING

1 cup (2 sticks) unsalted butter, room temperature

2 cups sifted confectioner’s (powdered) sugar

1 jar marshmallow Fluff (also called Marshmallow Creme)

2 tsp vanilla extract

DIRECTIONS:

Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.

Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.

Drop about 2 teaspoons dough (I used a small cookie scoop) onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.

Prepare filling: In the bowl of a mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes.  Add Fluff and vanilla and continue mixing until well combined.

Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies.  Top each with one of the remaining cookies, flat side down, and gently press together.

Melt chocolate in a saucepan over low heat, stirring until smooth. Transfer to a pastry bag fitted with a small round tip, or a small parchment cone, or a small sandwich baggie with a corner tip cut out.  Pipe chocolate in a spiral pattern on top of each pie.  Let chocolate set before serving, about 1 hour.

2/3 cup unsalted butter, melted and cooled until slightly warmed

1 large egg

2 cups all-purpose flour

1/2 tsp baking soda

1/2 cup dried sweetened cranberries

1/2 cup dried blueberries*

1 1/2 cups light brown sugar2 TBSP honey

1 tsp vanilla extract

1/2 cup old fashion oats

1/2 tsp salt

1/2 tsp cinnamon

3/4 cup white chocolate chips

*If you can’t find these or don’t want to pay an arm and a leg for them, just use 1 cup of the cranberries instead.

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Preheat oven to 350.

Blend together butter, brown sugar and honey. Add egg and vanilla; mix well. In a separate large bowl, stir together flour, oats, baking soda, salt and cinnamon; add to butter mixture and mix until combined well. Stir in remaining ingredients.

Place dough 2″ apart on ungreased baking sheet and bake in center of oven until edges are lightly browned and centers are still soft, about 12-15 minutes. Cool completely.

Yields about 2 1/2 dozen 2″ cookies.

An Original Recipe from Rachel Rappaport @ www.CoconutLime.blogspot.comor http://tinyurl.com/3y4dvr

Ingredients:

4 oz semisweet chocolate chips PLUS 6 oz semisweet chocolate chips1/3 cup all-purpose flour1/3 cup dark brown sugar2 tablespoons butter1 teaspoon vanilla extract1/2 teaspoon baking powder1/4 teaspoon salt1 egg

Directions:

Preheat oven to 350. Line with parchment paper, use a Silpat, or grease one cookie sheet. In a small pot, melt together 4 oz chocolate and butter, mix until smooth. Allow to cool slightly. In a large bowl, beat together egg, brown sugar, and vanilla on high speed until light and fluffy. Beat in melted chocolate. Mix in dry ingredients until just combined. Stir in the remaining chocolate chips. Drop 12 tablespoons of dough evenly placed about 1 1/2 inches apart onto the lined cookie sheet. Bake, until cookies are crackly, about 12 minutes. The cookies should still be soft. Do not over bake. Cool on sheets until about 95% cool then carefully transfer the cookies to racks to cool completely.Yield: One dozen cookies

Ingredients
8 ounces Andes mints, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks
Directions
1.    Preheat oven to 350 degrees. Heat chopped Andes mint chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
2.    In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.  Let dough set for about 10 minutes before putting on baking sheets.  You may also refrigerate the dough for a bit if it doesn’t seem stiff enough.
3.    Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.
Makes 2 dozen

Recipe from MarthaStewart.com