Categories: Desserts
Ingredients
- Cookies:
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 2 cups semisweet chocolate chips
- 1 cup toasted pecans, chopped
- Filling:
- 1 cup unsalted butter, softened
- 1/2 cup marshmallow creme
- 2 tsp vanilla extract
- 2 cups confectioners' sugar
Directions
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For cookies: In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating until combined. Beat in vanilla.
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In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Add flour mixture to butter mixture, beating just until combined. Beat in chocolate chips and pecans just until combined. Cover dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
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eheat oven to 325. Line baking sheets with parchment paper.
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Scoop dough by heaping tablespoonfuls, and place 3 inches apart on prepared pans.
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Bake in batches (keep unbaked dough refrigerated) until edges are lightly browned, about 15 minutes. Using a spatula, gently flatten cookies. Remove from pan, and let cool completely on wire racks.
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For filling: In a medium bowl, beat butter, marshmallow creme and vanilla with a mixer at medium speed until smooth. Gradually add confectioners’ sugar, beating until smooth and fluffy, about 3 minutes, stopping to scrape sides of bowl.
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Spread filling onto flat side of half of cookies. Top with remaining cookies, flat side down.