Chocolate Chip Cookie Sandwiches with Marshmallow Filling
If you've ever had a Little Debbie Oatmeal Cookie or the chocolate chip version, then you know what I'm talking about. Two cookies sandwiched together with a marshmallow frosting filling. I've been making this kind of cookie for about 15 years now but I don't make it often, as sometimes I'm just too lazy (hey, I'm honest) and second, the family's favorite filling as marshmallow fluff in it, - which I don't always buy. (This stuff - Kraft Marshmallow Creme)
When you make oatmeal or chocolate chip sandwich cookies, you want to be sure you bake your cookies a little longer than you normally would, as the filling makes them 'soft' and if they are too soft and supple to begin with, they will fall apart.
You have two options for the cookies; you can either use a round cookie cutter to cut them perfectly round, or use the cookies as they are - which is a nice round cookie anyway. Size is up to you as well. Larger, smaller, it doesn't matter. Just use 2 cookies from your favorite recipe (I will put one here just in case you don't have one) and then sandwich them together with a bit of filling. That's all there is to it!
Chocolate Chip Cookies
1/2 c butter
1 c packed brown sugar
3 T white sugar
1 large eggs
1 t vanilla
2 c flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 1/2 c chocolate chips
Half of a 7 oz. jar Marshmallow Fluff (creme)
1/4 c white, regular shortening
1/6 c powdered sugar
1/2 t vanilla
dash of salt
In a bowl, with an electric mixer on medium speed, beat butter and sugars until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed. In another bowl, mix flour, baking soda, powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips.
Drop dough, 2 inches apart, onto baking sheets, greased or on parchment paper. Bake in a 375° oven until cookies are lightly browned, about 10-12 minutes. Bake them about 1-2 minutes longer if you think they may still be too soft. Remember, the filling is going to make them very moist and soft after a couple hours. A crisp cookie is good to start with!
Make the filling while the cookies are baking by mixing all in a bowl with an electric mixer until fluffy. If it's a little dry, add just a teaspoon of warm water to it. You want it to be stiff and not runny though.
When the cookies are done, remove them from the oven, let them set 2-3 minutes and then remove to cool completely. If you are cutting them to be perfect circles, use a cookie cutter and cut them out while still warm (!). If you want until they are completely cool they may crack or crumble if they are very crisp. When completely cool, spread a bit of filling on the bottom of a cookie and sandwich it together with a second cookie. Let set at least an hour or two so the filling can soften the cookie. They will be perfect after about 6 hours if you can wait that long. *if you 'cut out' your cookies you will have scraps. I save mine in a Ziploc in the freezer to crumble and use as a cheesecake base.
Products related to this recipe:
Good Cook Set Of 3 Non-Stick Cookie Sheet
Wilton Comfort Grip Round Cookie Cutter
Ateco 11 Piece Plain Round Cutter Set
Kraft Marshmallow Creme