Ingredients:
· 1 cup all-purpose flour
· ¼ cup unsweetened cocoa powder
· ¾ tsp baking soda
· ¼ tsp baking powder
· ¼ tsp salt
· ½ cup packed light brown sugar
· 4tbsp unsalted butter, at room temp
· 1 large egg
· 1/3 cup 2% low-fat milk
· 2oz. cream cheese, at room temp
· ¼ cup powdered sugar, sifted
· ½ cup marshmallow crème

Method:
Heat oven to 175°C. Line baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat brown sugar and butter until light and fluffy, about three minutes. Beat in egg. Alternately add flour mixture and milk, mixing just until incorporated. Drop tablespoons of batter onto the prepared baking sheets, spacing two inches apart. Bake until tops are set and spring back when lightly pressed, six to eight minutes. Let cool on baking sheets for five minutes then transfer to wire rack and let cool completely.
While cookies cool, make filling: using an electric mixer, beat cream cheese until smooth, about three minutes. Add powdered sugar and beat until fluffy. Fold in marshmallow crème and beat until fluffy, about three minutes. Cover and refrigerate at least 20 minutes before using. When ready to serve, spread filling onto half of cookies then top with remaining cookies.