May 30, 2018

Homemade Chocolate Chip Cookie Sandwiches with Marshmallow Cream Filling

Originally posted in 2014 - posting again for 2018.

Although I've made these numerous times, this time I made them because I left the cookies in the oven too long and they got a bit crisper than we like our cookies.  This was/is a great option to use when your family likes soft and chewy cookies but you over bake them for a few minutes.  

However!  This recipe is great with almost any cookie!  You don't have to cut them into perfect circles either - just make your cookies, make the filling and pop them together.  I cut these since the edges were overdone and the centers were perfect.

From 2014:
If you follow me on Twitter (AmericHousewife) you know I baked cookies yesterday;  One pan in the kitchen oven and one pan in the sun oven.  I was reading a news article when the timer went off on my kitchen oven to alert me my family's favorite homemade, chewy, chocolate chip cookies were done.  I thought to myself;  "I'll just quickly finish reading this news story and then get the cookies out...."   and 2 news stories later I remembered them!  Our family loves really, really soft chocolate chip cookies.  The cookies in the oven weren't burnt, but they were darker than our family likes.  We just don't care for cookies with a crunch (well, my husband does when he wants to dip them in milk...).  So I placed them on the counter to cool and went to get my cookies from the sun oven.  Coming back into the house with my soft and perfectly baked sun oven cookies (sun ovens don't burn things so you don't have to be as conscientious about timers) I looked at the flat, dark golden brown cookies and knew immediately that I would make sandwich cookies out of them.

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, our favorite filling as marshmallow fluff in it, - which I don't always buy.  (This stuff - Either Kraft or any brand Marshmallow Fluff)

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:
Marshmallow Fluff
Good Cook Set Of 3 Non-Stick Cookie Sheet
Wilton Comfort Grip Round Cookie Cutter
Ateco 11 Piece Plain Round Cutter Set

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