Devil Dogs
Indulge in the nostalgic joy of homemade Devil Dogs—classic chocolate sandwich cakes filled with a light and fluffy marshmallow creme filling. These decadent treats feature rich layers of cocoa-infused, cake-like cookies made with buttermilk for a tender crumb and a hint of vanilla for added depth. The filling, a heavenly blend of marshmallow fluff and butter, creates an irresistible contrast to the chocolatey exterior, making every bite pure bliss. Perfect for parties, lunchbox surprises, or an indulgent snack, these Devil Dogs are easy to make, taking just 25 minutes to prep and 10 minutes to bake. Whether stored for a sweet treat later or served fresh, their homemade charm beats the store-bought version any day.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cup Granulated sugar
- 2 Eggs (room temperature)
- 2 teaspoons Pure vanilla extract
- 1 cup Buttermilk
- 1.5 cups Marshmallow fluff or creme
- 0.5 cups Unsalted butter (softened for filling)
- 1 cup Powdered sugar
- 1 teaspoons Pure vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract.
On low speed, add the dry ingredients in three stages, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
Using a small cookie scoop or tablespoon, drop dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should have about 24 mounds (12 sandwich pairs).
Bake in the preheated oven for 8-10 minutes, or until the tops of the cookies spring back when lightly touched. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
To prepare the filling, beat the softened butter in a medium bowl until creamy. Gradually add the powdered sugar and beat until smooth.
Add the marshmallow fluff and vanilla extract to the butter mixture, beating until well combined and fluffy.
To assemble the Devil Dogs, spread or pipe a generous amount of the marshmallow filling onto the flat side of one cookie, then top with another cookie to form a sandwich. Repeat with the remaining cookies.
Serve immediately or store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Enjoy!
Nutrition Facts
Calories |
5575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.1 g | 304% | |
| Saturated Fat | 144.0 g | 720% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 3609 mg | 157% | |
| Total Carbohydrate | 883.2 g | 321% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 564.1 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 629 mg | 48% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 3483 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
