“Marshmellow sandwich cookie”, doesn’t the sound of this delectable treat, make your toes curl, your spirits lift higher and of course your tastebuds jump start into salivating action. An interesting combination of both soft cookie combined with creamy marshmallow filling, a bite of this has all your sensations clanging away in a sudden discovery of joy. A definite child magnet, the marshmallow cookie is perfect as a treat and the kids can take in the last stage of the cookie making.  Make these for your family today and I guarantee the fact that there won’t be many left by the end of the day.

Ingredients

3/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/4 cups flour
1-1/4 cups ginger cookie crumbs
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
24 to 28 large marshmallows

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cookie crumbs, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. Drop by tablespoonfuls 2 inches. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Place four cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high for 10-15 seconds or until marshmallows begin to puff (do not overcook). Top each with another cookie. Repeat.

Yield: about 2 dozen.

By Mayuri Jayasinghe