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.
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.
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
Filling
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.
