Total Time: 44 minutes
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Servings: 24 cookies
- 16.5 Pillsbury® Cookie Dough (Peanut Butter, Gingerbread, Peppermint Sugar Cookie are just a few I'd recommend.)
- 7 ounces marshmallow creme
- 8 ounces semi-sweet chocolate, melted
- Assortment of sprinkles, chopped nuts, crushed candies
Preheat oven to 350°F.
Form 48 cookie dough balls, about 1 tablespoon rounds. Make sure to keep them uniform so that the sandwich cookies will match up when you assemble them later.
Bake on parchment lined baking sheet for 12-14 minutes, and let cool completely.
Spread a little bit of marshmallow fluff on a cookie and top it with another cookie to create a cookie sandwich.
Chill cookie sandwiches in refrigerator for about 10 to 15 minutes to let the marshmallow cream firm up before dipping them into melted chocolate.
Once chilled, dip one half of the sandwich cookie into the melted chocolate and place on a parchment or wax paper lined baking sheet and sprinkle with your favorites goodies.
Place chocolate dipped sandwich cookies back in the refrigerator to chill until chocolate hardens. Store covered and refrigerated (or in cool place) ready to serve.