Whisk together the flour and cocoa and set aside.

Cream together butter and sugar in a large bowl.

Beat in the egg milk and vanilla.

Gradually add flour mixture to butter mixture and mix well.

Cover and refrigerate for at least an hour.

Preheat oven to 350.

Line baking sheet with parchment paper or silicone mat.

Form into 1" balls and place about 2" apart on prepared sheet.

Using your thumb, make an indentation in each ball.

Bake for 10-12 minutes or until center is set.

Allow cookies to cool.

Cream butter and vanilla with a mixer until fluffy.

Gradually add in powdered sugar until incorporated.

Fold in marshmallow creme.

Transfer to piping bag with a round tip.

Frost each cookie.