Cookie Sandwiches with No-Fail Marshmallow Cream Frosting

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Recipe by South Your Mouth

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Cookie Sandwiches with No-Fail Marshmallow Cream Frosting

48-50 chocolate chip cookies*, baked and cooled

No-Fail Marshmallow Cream Frosting (recipe below)

Sprinkles (optional)


Flip half of the cookies upside down. Pipe frosting onto the back of the cookies going about 1/8" from the edge. Place the remaining cookies on top of the frosting to make cookie sandwiches. Press down slightly on the cookies until the frosting spreads to the edge of the cookies. Roll the edges of the cookie sandwiches in sprinkles if desired. Store in an air-tight container at room temperature for up to one week.


*I almost always use the original Nestle Toll House recipe.


Note: I didn't bother with a piping bag and fancy tip - I just loaded up a zip-top bag and snipped a hole in the corner. And when I was done I threw the bag in the trash. Boom. Done. And I might have shot one last blast of icing straight into my mouth before I tossed the bag.



No-Fail Marshmallow Cream Frosting

1 7-oz. tub marshmallow cream (or marshmallow “fluff”)

1 cup salted butter (2 sticks), at room temperature

1 teaspoon vanilla extract

1 1-lb. box powdered sugar*

2-3 teaspoons milk or cream


Whip marshmallow cream, butter and vanilla extract on medium speed with an electric mixer until well combined and fluffy (about 2 minutes). Add 2 teaspoons milk or cream and powdered sugar then continue mixing on medium speed until smooth. Add more milk or cream, 1/2 teaspoon at a time, if necessary until you reach your desired consistency.


Yields enough for 24 cookie sandwiches, 24 normal cupcakes (or 16 heavily frosted ones) or one 13x9 cake. If you’re making a layered cake, double the recipe to ensure you have enough.


*According to the manufacturer of the box I used with this batch, one pound equals 3 3/4 cups