READY IN: 40mins
Recipe by MDMama

This was the Parenting magazine cookie contest grand prize winner, as published in the December/January 2009 issue. I doubled the amount of marshmallow cream in the original reccipe and I got only 12 finished cookies, about 3" each, vs 24 in the original recipe

Top Review by Snicks1816

I have made these several times now and cant believe I have not reviewed them yet! They are AWESOME. The cookie part melts in your mouth and the chocolate and marshmallow go with them perfectly. It is a process to make them and they definitely need to be stored in the fridge or they are crazy messy. But who minds a little mess when you are stuffing your face with delicious gooey goodness.

Ingredients Nutrition


  1. Preheat Oven to 375.
  2. Line baking sheets with parchment paper.
  3. Mix flour and baking soda in a small bowl, set aside.
  4. Mix butter, peanut butter and brown sugar in a medium bowl until smooth.
  5. Add egg and vanilla and beat until smooth.
  6. Add flour mixture and stir until combined.
  7. Roll dough into 24, 1 1/2 inch balls.
  8. Place 2-3 inches apart on baking sheets and flatten slightly.
  9. Bake 8-10 minutes. Remove when they look underdone if you like chewy cookies. Remove when barely brown at edges if you like them crumbly and crunchy.
  10. Cool on a rack 10 minutes, then chill in freezer until completely cool (about 10 minutes).
  11. While cookies cool, combine 2T butter and chocolate chips in a small bowl. Microwave until barely melted, about 1 minute. Stir well and let cool at room temperature until slightly stiffened.
  12. Heat marshmallow cream in microwave safe bowl about 10 seconds to soften.
  13. Spread one cookie with marshmallow cream and the other with the chocolate mixture. Press together until filling extends to cookie edges. Chill in a single layer until firm, then store in fridge.

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