The blogger, who posted this on The Cackling Cookie, said she would try to make them thumbprint rather than sandwich cookies. I tried them both ways. For the sandwiches, I made each cookie from only a tablespoon of dough. For the thumbprints, I made each cookie from two tablespoons of dough. Even though I pressed a nice indentation in them prior to baking, I had to press the center again as soon as they came out of the oven.* Since the marshmallow cream runs, the sandwich cookies were a mess unless eaten immediately whereas the thumbprints were a lot neater.**
2¼ cups flour
1 teaspoon baking soda
1 cup unsalted butter, softened
¾ cup brown sugar
¼ cup sugar
3 ounces instant chocolate pudding mix
1 teaspoon vanilla
12 ounces milk chocolate chips***
7 ounces marshmallow cream
1. Heat oven to 350°.
2. Line baking sheets with parchment.
3. Combine the flour and baking soda. Set aside.
4. In a large bowl, cream together butter and sugars.
5. Beat in instant pudding mix until blended.
6. Stir in eggs and vanilla.
7. Stir in flour mixture.
8. Stir in chocolate chips.
9. Place one tablespoon balls of dough onto prepared baking sheets.
10. Bake 10-12 minutes until edges are golden brown. They may still look a little under-done. Once they are comfortable to touch, transfer to a cooling rack.
11. Sandwich a heaping tablespoon of marshmallow cream between two cookies. Continue with the remaining cookies until done.
*** I made them with mini-chocolate chips because little cookies don’t tolerate the big chips as well and because the base of these cookies is not very chocolaty, having only the pudding to contribute chocolate flavor, so they do really well with semi-sweet chocolate rather than milk chocolate.
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