for soft cookies
i have used the coconut chocolate cake here in the picture since i was making them for school, but you can also use the almond chocolate cake, which i assume will taste much better. I was in a hurry, so these didn’t turn out as pretty as i had hoped, but oh well =)
bake the soft cookie by pouring the batter into regular size cupcake pan. I have used half batch of coconut chocolate cake, and was able to make 6 soft cookies. bake for 8-10 minutes only.
cool them on wire rack.
2T butter, softened at room temperature
1T Walden Farms calorie free Marshmallow Dip
1/4t Vanilla flavor, Frontier alcohol-free
whip all the ingredients together and spread them on three of the cookies. cover with remaining three.
**PLEASE READ DISCLAIMER BEFORE TRYING THIS RECIPE**