Ingredients for Devil Dogs
- Shortening
- 1 large egg
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) milk
- 2 cups (240g) all-purpose flour
- 3/4 cup (60g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- Marshmallow Cream
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How to Make Devil Dogs
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1/2 cup (113g) shortening, 1 large egg, and 1 cup (200g) granulated sugar until light and fluffy.
- Add 1/2 cup (120ml) milk and 1 teaspoon vanilla extract. Mix well.
- In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 3/4 cup (60g) unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until edges are set.
- Let cookies cool completely on baking sheets before frosting.
- **For the Filling:** In a medium bowl, beat together 1/2 cup (113g) softened butter, 3 cups (360g) powdered sugar, 1/4 cup (60ml) milk, and 1 teaspoon vanilla extract until smooth and creamy. Add a tablespoon of water at a time if needed to reach desired consistency.
- Spread a generous amount of filling onto the flat side of one cookie and top with another cookie to create a sandwich.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
109g
Fat
22g
Carbs
14g
