1. Prepare CREAMY STRAWBERRY FILLING; refrigerate.
2. Heat oven to 350°F. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until mixture is well blended. Drop by lightly heaping tablespoons onto ungreased cookie sheet.
3. Bake 11 to 13 minutes or just until cookies are puffed and soft-set. Remove from cookie sheet to wire rack; cool completely.
4. Spread bottom of one cookie with about 1 tablespoon filling; cover with another cookie. Repeat with remaining cookies and filling. Makes about 30 filled cookies.
CREAMY STRAWBERRY FILLING
1 container (8 oz.) soft cream cheese with strawberries
2 tablespoons butter or margarine, softened
1 tablespoon strawberry spreadable fruit
1/4 teaspoon vanilla extract
1 lb. (3-3/4 cups) powdered sugar
Red food color (optional)
In small bowl, beat cream cheese and butter. Add spreadable fruit, vanilla and salt; beat until blended. Gradually beat in powdered sugar. Stir in food color, if desired. About 2-1/2 cups filling.