Followers of this blog know I love the Michigan staple “bumpy cake.” It’s one of my favorite desserts, at least top 5. It has three distinct layers: a dark moist chocolate cake, ribbons of buttercream, and topped with a rich fudge sauce. So why not mimic the flavors in a cookie? Challenge accepted. A dark chocolate cookie with a hint of coffee, a generous dollop of marshmallow buttercream all topped with a rich fudge ganache. I hope you like.

1 3/4 cups flour
1/2 cup dark cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter
3/4 cup sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon chocolate vodka
Filling:
1 stick butter
7-ounce jar of marshmallow fluff
1/4 teaspoon of salt
1 teaspoon vanilla
3 cups powdered sugar
Topping:
1/2 cup buttermilk
1/3 cup Karo syrup
2 teaspoons vanilla
1/3 cup cocoa powder
16 tablespoons butter
2 1/2 cup powdered sugar

Heat oven to 350.

In bowl 1 mix flour, baking powder, baking soda, salt, and cocoa powder.

In bowl 2 cream butter, brown sugar, and sugar.

Add eggs and mix.

Add vodka and vanilla and mix.

Add bowl 1 into bowl 2 in 3 parts.

Spoon on a parchment-lined baking sheet. Then press down to 3/4 inch.

Bake for 9 minutes.

Cool.

In bowl 3 add butter and marshmallow fluff and mix until combined.

Add salt and vanilla and mix.

Add powdered sugar in three parts and mix after each add.

Top cooled cookies with marshmallow buttercream.

Now the fudge topping:

In a 1 quart sauce pan on medium heat, add buttermilk, Karro syrup, vanilla, and cocoa powder.

Bring to a boil and boil for 5 minutes.

Add remaining butter 1 tablespoon at a time until all incorporated. Reduce heat to low.

Add powdered sugar 1 cup at a time. Stir until smooth. Remove from heat.

Let cool for 30-35 minutes.

Place cookies on a wire rack above a parchment- lined baking sheet.

Spoon on fudge sauce to cover marshmallow butter cream.

Let set for 1 hour. Use your finger to scoop up any fudge on the parchment for you to sample. Repeat often.

Move to refrigerator. Chill for 1 hour.

Serve.