1-Preheat your oven to 375 degrees Fahrenheit and line large baking sheets with parchment paper to avoid any sticking. This sets the stage for even baking and makes cleanup a breeze.

2-Sift the flour, cocoa powder, baking soda, and salt into a medium bowl to mix the dry ingredients well. In an electric mixer, beat the butter and brown sugar on low speed until combined, then crank it up to medium-high for about 3 minutes until it’s light and fluffy. Add the egg and vanilla, beating for another 3 minutes to blend everything smoothly.

3-Alternate adding the dry mix and buttermilk to your batter, starting and ending with the dry ingredients. This keeps the batter fluffy and not too thick. Use a 1 1/2-tablespoon scoop to drop mounds of batter on your sheets, spacing them 2 inches apart, and bake for 11 minutes until they spring back when touched.

4-Once the cakes cool, it’s time for the filling. Beat the marshmallow creme and butter on low speed until mixed, then add the powdered sugar, vanilla, and salt. Whip it on medium-high for 3 minutes until smooth and creamy. This step turns your cakes into the full treat.

5-For assembly, dollop the filling on the flat side of half the cooled pies and gently sandwich with the others. If you’re planning to take them somewhere, chill them in the fridge for at least an hour to make them easier to handle. Prep time is about 35 minutes, cook time around 10 minutes, and total time roughly 45 minutes, so it’s a quick win for your kitchen adventures.