Midnight Moon Pies

• 2/3 cup dark chocolate chips
• 1/2 cup butter, cubed
• 2 cups all-purpose flour
• 2/3 cup sugar
• 1/3 cup packed brown sugar
• 1/4 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, beaten
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2/3 cup dark chocolate chips
• 1/4 cup butter, cubed
• 4 ounces cream cheese, softened
• 1 jar (7 ounces) marshmallow creme
• 1/4 teaspoon almond extract
• 1 cup miniature semisweet chocolate chips

1. In a microwave, melt chocolate chips and butter; stir until smooth. Cool.
2. In a large bowl, combine the flour, sugars, cocoa, baking soda and salt. Combine the egg, buttermilk, extracts and cooled chocolate mixture; add to dry ingredients and beat just until moistened (batter will be very thick).
3. Drop by tablespoonfuls or with small scoop 2 in. apart onto parchment paper-lined
4. .
5. Bake at 350u0b0 for 8-10 minutes or until edges are set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
6. For filling, melt chocolate chips and butter; stir until smooth. Cool. In a small bowl, beat the cream cheese, marshmallow creme and almond extract until smooth. Beat in cooled chocolate mixture. Spread 1 heaping teaspoon of filling on the bottoms of half of the cookies; top with remaining cookies.
7. Roll sides of cookies in miniature chocolate chips. Store in the refrigerator.

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Taken from www.tasteofhome.com/recipes/midnight-moon-pies/ (may not work)