Easy Yummy Sandwich Cookies

This is a no-fuss sandwich cookie built on a refrigerated chocolate chip cookie dough log and a homemade marshmallow filling stiff enough to slice and stack. The end result resembles a homestyle whoopie pie or MoonPie, but with the chewy texture of a freshly baked cookie instead of cake.

The filling is the trick. Marshmallow cream alone is too soft to hold its shape between cookies. Kneading in 2 cups of powdered sugar firms it into a workable, dough-like consistency that slices cleanly with a knife and sticks to the cookies without dripping. Don’t skip the powdered sugar work surface. It keeps the sticky mixture from gluing itself to the counter.

Let the cookies cool completely before sandwiching. Even slightly warm cookies will melt the marshmallow filling into a sad puddle. Bake the cookies as directed, then walk away for 15 to 20 minutes before assembly. Patience pays off here.

Kitchen Tips

• Use a glass of cold water to dip your knife between slicing marshmallow pieces. It keeps the blade from sticking.
• Press the cookies together firmly but not aggressively. Too much pressure squeezes filling out the sides.
• Wrap finished cookies individually in plastic wrap if storing more than a day. The filling absorbs moisture from the cookies and softens the texture over time.

Variations

• Use refrigerated sugar cookie dough instead of chocolate chip for a paler, sweeter version.
• Roll the edges of the filled cookies in mini chocolate chips, sprinkles or chopped pecans.
• Add a teaspoon of peppermint extract to the marshmallow mixture for a holiday twist.