Makes: 3 dozen
Prep: 15 minutes for cookie dough, 15 minutes for marshmallow, 10 minutes to assemble
Bake: 9 minutes per batch

For Cookies:

1½	cups all-purpose flour
¾	cups cocoa powder
1	teaspoon baking soda
¼	teaspoon salt
¾	cup butter, softened
1½	cup granulated sugar
1	large egg
1	cup powdered sugar, or fine sugar sprinkles

For Marshmallow Fluff:

½	cup granulated sugar
½	cup light corn syrup
¼	cup water
2	large egg whites
¼	teaspoon cream of tartar
¾	cup butter, softened
1	teaspoon vanilla extract
	pinch of salt

1. For cookies: Preheat oven to 375°F. Line two large baking sheets with parchment paper.
2. Combine flour, cocoa powder, baking soda and salt in medium bowl.
3. Beat butter and sugar in large bowl until creamy.  Add egg and beat well.  Beat in flour mixture to make a stiff dough, finishing mixing by hand if necessary. 
4. Place powdered sugar in small bowl. Divide dough into 36 equal portions. Split each portion in half, shape into neat balls and press one side into the powdered sugar. Place balls on prepared cookie sheets, powdered sugar side up, 1 inch apart. Using a flat bottom glass, press down each dough ball to flatten.
5. Bake at 375°F for 9 minutes, or until cracked and just firm.  Cool on baking sheets 5 minutes.  Move to wire racks and cool completely.
6. For marshmallow fluff: Meanwhile, place egg whites and cream of tartar in mixing bowl, whisk until foamy and set aside.
7. Place sugar, light corn syrup and water into small saucepan, and heat on low until sugar dissolves, stirring frequently. Turn up heat to medium, and cook until sugar syrup reaches 241°F on a sugar thermometer.
8. Once sugar syrup reaches temperature, slowly pour it into the egg whites while whisking as fast as you can. Continue whisking for 8-10 minutes, until marshmallow cools to room temperature and is very thick, fluffy and glossy. Beat in vanilla and salt.
9. To assemble: Spoon marshmallow into large piping bag. Pipe generous amount of marshmallow onto the underside of half the cookies. Place the remaining cookies, undersides down, on top to make 36 cookie sandwiches.

Per Serving (1 cookie): TBD cal., TBD g fat (TBD g sat. fat), TBD mg chol., TBD mg sodium, TBD mg pot., TBD g carb., TBD g sugar, TBD g fiber, TBD g pro.