Recipe(tried): Top Hat Cookies

This isn't precisely what you're looking for, as it uses marshmallows and not marshmallow creme, but they're very good!

TOP HAT COOKIES

1 3/4 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup cocoa powder
1/2 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
1/2 cup milk
24 large marshmallows, cut in half across the middle
CHOCOLATE FROSTING:
6 Tbsp. shortening or butter
1 tsp. vanilla
5 Tbsp. milk
3 Tbsp. cocoa powder
2 cups icing sugar

Preheat oven to 350 degrees F. Lightly grease a baking sheets.

In a mixing bowl, combine flour, salt, baking soda and cocoa powder; set aside.

In another mixing bowl, add shortening, sugar, egg, vanilla and milk; add to dry ingredients and mix together until thoroughly combined. Drop by heaping teaspoonfuls onto prepared baking sheets.

Bake for 6 minutes, then remove from oven and press 1/2 of a marshmallow onto each cookie, cut side down. Return to oven and bake for an additional 2 minutes; remove from oven and move cookies to cooling racks. Let cookies completely cool before frosting.

TO MAKE THE CHOCOLATE FROSTING:
In a microwave-safe bowl, melt shortening; add the vanilla, milk and cocoa powder and mix well with electric mixer until smooth. Slowly beat in icing sugar until smooth.

When cookies are cooled, dip each cookie, marshmallow side down, into frosting. Place cookies on a platter and put into refrigerator to set frosting.

Makes 48 cookies