Ingredients:

- 1 box Red Velvet cake mix
- 1/2 c. vegetable oil
- 2 Tbl. water
- 2 eggs
- 1 stick of butter (softened)
- 1 c. powdered sugar
- 2 c. marshmallow cream
- 1 tsp. vanilla

Directions:

For Cookies

    Combine cake mix, oil, water, and eggs. Mix well.

    Using 1 Tbl. scoop, drop onto parchment paper-covered         cookie sheet.

    Bake at 325 degrees for 12-13 minutes.

For Filling

    Beat together powdered sugar and butter.

    Beat in marshmallow cream and vanilla until smooth.

    Spoon onto bottom of cooled cookies then place another on     top to make a sandwich.

Store between layers of waxed paper in the fridge.

Note: No hand or stand mixer is needed for this recipe. Since the butter is melted, it can all be mixed by hand.

Ingredients:

  - 1 stick of butter (melted)
  - 3/4 cup granulated sugar
  - 3/4 cup brown (or light brown) sugar
  - 2 eggs
  - 2 Tbs vanilla
  - 1/2 tsp salt
  - 1 Tbs baking powder
  - 2 cups flour
  - 1 bag of chocolate chips

Directions:

Pre-heat oven to 375 degrees.

Mix together the melted butter and brown sugar and then mix in the granulated sugar.

Stir in the vanilla & eggs.

Add 1 cup of flour, salt, baking powder, and mix.

Then mix in the 2nd cup of flour and the choc. chips, and the batter is ready to bake.

Drop the dough (each cookie being about 2 Tbs of dough) onto cookie sheets and bake for about 8 - 9 minutes

Note: Baking time will vary depending on your oven. When the cookies start to brown around the edges they are done.

Take the cookie sheets out of the oven. The cookies will still be a little too soft on the bottom so let them cool 1 - 2 minutes on the sheet before moving them to a cooking rack or plate.

Tip: This dough can easily be made ahead of time. It freezes well (1 - 2 weeks in an air tight container) or up to 2 days in the fridge.

Happy Baking!