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Ingredients
- FOR FLUFFY FILLING:
- 2 cups packed light brown sugar
- 3/4 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups unsweetened applesauce
- 3/4 cup whipping cream
- 2 3/4 cups all purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 1/2 cup marshmallow creme
- 1/4 cup whole milk
- 1/4 cup all purpose flour
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Preparation
Step 1
1. Preheat oven to 350. Line a large cookie sheet with parchment paper; set aside. In a large bowl combine brown sugar and butter. Beat with an electric mixer on medium speed until fluffy. Add eggs and vanilla; beat until combined. Add applesauce and whipping cream; beat well. In a medium bowl combine flour, cinnamon, baking powder, baking soda, and salt. Gradually add flour mixture to the beaten mixture, beating until well mixed.
2. Drop batter by spoon fuls about 2 inches apart onto prepared cookie sheet. Bake in a preheated oven for 10 to 12 minutes until edges are light brown. Transfer to a wire rack; cool.
3. For Filling: in a medium bowl combine butter, marshmallow creme, milk, flour, and vanilla. Beat with an electric mixer on medium speed until well mixed. Gradually add 4 cups powdered sugar, 1 cup at a time, beating until well mixed and fluffy.
4. Spread fluffy filling on bottoms of half of the cooked cookies. Top with the remaining cookies, bottom sides down. Serve immediately or stor in the refrigerator and serve within 24 hours.