Easy Cookie Sandwiches with No-Fail Marshmallow Buttercream Frosting

An easy no-fail recipe for sturdy, silky, not-too-sweet marshmallow buttercream frosting stuffed between two chocolate chip cookies!

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHAT MAKES THIS FROSTING SO PERFECT
3. NOTES ON MAKING THE RECIPE

So, remember when I posted my No-Fail Vanilla Buttercream recipe? I talked about how hard it is to accurately measure dry goods (or measure exactly like the recipe creator).

Which prompted me to develop a recipe around a 1-pound box of powdered sugar so there’s no way to mess it up? And all you have to do is dump the whole box in the mixer?

Well, I decided I wanted to make a marshmallow creme frosting this weekend and employed the same technique.

I used one whole tub of marshmallow creme and one whole box of powdered sugar (no measuring!) and worked from there to arrive at a perfect marshmallow buttercream frosting!

I wanted to make cookie sandwiches (the kind kids go nuts over at bakeries) but knew I’d needed something with a little more body and elasticity than a traditional buttercream to physically support the cookies and withstand a bite without shooting out the sides of the sammich.

And I wanted something slightly less toothache-y sweet since the cookies would be plenty sweet too.

I love this frosting. Like, I love it, love it. I can’t wait to make this for cupcakes! It’s beautiful and pipes like a dream! There's nothing "marshmallowy" about the frosting if you're not a marshmallow fan.

It’s just this fluffy, light, crisp-white frosting that is insanely delicious.

And again, the elasticity and body are PERFECT for cookie sandwiches because the frosting doesn't shoot out the sides when you bite down.

WHAT MAKES THIS MARSHMALLOW BUTTERCREAM NOTEWORTHY

Let's reiterate because there are some MAJOR selling points to this frosting (can you tell I really want you to try it?? haha!)

1. It's not too sweet so it's perfect to pair with a sweet cookie.
2. The recipe is EASY because you don't have to measure the powdered sugar or marshmallow creme.
3. The elasticity from the marshmallow creme gives the frosting the perfect amount of body to support the cookie sandwiches (and a bite!)
4. It pipes like a dream. This stuff is '84 Cadillac Coupe Deville on the freeway smooth.

NOTES ON MAKING THE RECIPE

• I use two 24-portion packs of Nestle refrigerated chocolate chip cookie dough (the kind that's already shaped). But use whichever cookies you like best! Homemade would obviously be lovely! 
• To easily spoon the marshmallow cream from the jar, first remove the lid and seal then microwave for 20-25 seconds.
• The easiest way to apply the frosting to the cookies is to spoon it into a large zip-top bag, snip a small hole in one corner then pipe the frosting on. There's no mess and you can just toss the bag in the trash when you're done.
• Milk works just fine but cream makes this extra luxurious. I typically use half-and-half because I always have it on-hand. Use what you have but remember, the higher the fat content, the better.

Recipe for Easy Cookie Sandwiches with No-Fail Marshmallow Buttercream Frosting

Easy Cookie Sandwiches with No-Fail Marshmallow Buttercream Frosting

Yield: 24 Cookie Sandwiches

Author: Mandy Rivers | South Your Mouth

A no-fail recipe for sturdy, silky, not-too-sweet marshmallow buttercream frosting stuffed between two chocolate chip cookies!

Ingredients

Cookie Sandwiches

• 2 packs refrigerated cookie dough (see notes)
• No-Fail Marshmallow Buttercream Frosting
• Sprinkles (optional)

No-Fail Marshmallow Buttercream Frosting

• 1 7-oz. tub marshmallow cream
• 1 cup salted butter, at room temperature
• 1 teaspoon vanilla extract
• 1 1-lb. box powdered sugar
• 2-3 teaspoons milk or cream

Instructions

Cookie Sandwiches

1. Prepare cookies per manufacturer's instructions then cool completely.
2. Flip half of the cookies upside down. Pipe or spread frosting onto the back of the cookies, going about 1/4" from the edge.
3. Place the remaining cookies on top of the frosting to make cookie sandwiches.
4. Press down slightly on the cookies until the frosting spreads to the edge of the cookies.
5. 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.

No-Fail Marshmallow Buttercream Frosting

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

Notes

• I use two 24-portion packs of Nestle refrigerated chocolate chip cookie dough (the kind that's already shaped). But use whichever cookies you like best! Homemade would obviously be lovely!
• To easily spoon the marshmallow cream from the jar, first remove the lid and seal then microwave for 20-25 seconds.
• The easiest way to apply the frosting to the cookies is to spoon it into a large zip-top bag, snip a small hole in one corner then pipe the frosting on. There's no mess and you can just toss the bag in the trash when you're done.
• Milk works just fine but cream makes this extra luxurious. I typically use half-and-half because I always have it on-hand. Use what you have but remember, the higher the fat content, the better.

https://www.southyourmouth.com/2015/03/cookie-sandwiches-with-no-fail.html

Images and text © South Your Mouth LLC 2015

marshmallow, buttercream, butter cream, frosting, icing, no fail, powdered sugar, marshmallow cream, creme, nestle, chocolate chip, cookies, sandwich, sprinkles, vanilla, best, how to

dessert

american

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER