TO MAKE THE COOKIES:

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper or a silicone mat.

Whisk together flour, baking cocoa, baking soda, baking powder and salt in a medium size bowl.

Then in a separate large mixing bowl, beat together the sugar and oil until combined (mixture will be crumbly).

Next add in the eggs, milk and vanilla and beat until smooth.

Gradually add the dry ingredients into the wet ingredients and beat after each addition until well combined.

Divide dough by using a cookie dough scoop or tablespoon, roll into a ball and place on the baking sheet.

Gently press down on each ball to flatten them slightly. You can do this with your hands or the bottom of a glass.

Bake for 7-10 or until cookie is firm around the edges and soft to the touch.

Allow the cookies to cool for 5 minutes on the baking sheet and then transfer the cookies to a wire rack to cool completely.

TO MAKE THE FILLING:

In a medium bowl, cream together the butter and powdered sugar until fluffy with a hand held mixer or stand up mixer.

Add vanilla and salt and beat until light and fluffy.

Then gently stir in the marshmallow fluff until well combined.

Refrigerator  the mixture for 20-30 minutes.

Place the filling into a piping bag fitted with a large round tip and pipe filling onto the bottom of one cookie, top with second cookie to create sandwich.

Enjoy!