Homemade Little Debbie Raisin Cream Pies

Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in the ground raisins.
Using a small cookie scoop (2 Tbsp), drop the dough onto the prepared cookie sheet, spacing them about 2 inches apart. Top with a few additional raisins and bake for 8-10 minutes at 375 degrees F or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
In a stand mixer with the paddle attachment, beat the softened butter until smooth. Add the powdered sugar, and vanilla extract and mix until light and smooth. Gently fold in the marshmallow fluff mixing until just blended.
Pair up the cooled cookies by size. Spread or pipe a dollop of the marshmallow filling onto the flat side of one cookie, then sandwich with another cookie, pressing gently to spread the filling to the edges.