Recipe by MDMama
READY IN: 40mins




  • Preheat Oven to 375.
  • Line baking sheets with parchment paper.
  • Mix flour and baking soda in a small bowl, set aside.
  • Mix butter, peanut butter and brown sugar in a medium bowl until smooth.
  • Add egg and vanilla and beat until smooth.
  • Add flour mixture and stir until combined.
  • Roll dough into 24, 1 1/2 inch balls.
  • Place 2-3 inches apart on baking sheets and flatten slightly.
  • 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.
  • Cool on a rack 10 minutes, then chill in freezer until completely cool (about 10 minutes).
  • 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.
  • Heat marshmallow cream in microwave safe bowl about 10 seconds to soften.
  • 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.