Two chocolate chip cookies stuffed with a no-fail, not too sweet, no measuring required marshmallow buttercream frosting.
JUMP TO RECIPESo, 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) so I developed my 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 cream frosting this weekend and employed the same technique.
I used one whole tub of marshmallow cream and one whole box of powdered sugar (no measuring!) and worked from there to arrive and a perfect marshmallow buttercream frosting!
Now, on to why I wanted to make a marshmallow frosting in the first place…
I wanted to make cookie sandwiches but knew I’d need 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.
Yes, I know I put way more thought into recipes than the average bear. And that’s probably weird.
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! I don’t think it tastes like marshmallows, it’s just this fluffy, light, crisp-white frosting that is insanely delicious.
I kinda wanted to rub some on my face.
Don’t judge me.
Recipe for Cookie Sandwiches with No-Fail Marshmallow Buttercream Frosting

Cookie Sandwiches with No-Fail Marshmallow Buttercream Frosting
ingredients
- 48-50 chocolate chip cookies*, baked and cooled
- No-Fail Marshmallow Cream Frosting
- Sprinkles (optional)
- 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
How long does this recipe last, if you don't use it all at onetime??
ReplyDeleteUp to one week stored in an airtight container at room temperature.
DeleteThis looks and sounds so delicious...you said it pipes like a dream, and I was wondering if it would be good for a rose cake? Thanks!
ReplyDeleteI've never iced a rose cake so I can't speak from experience but it pipes very neat and clean so I would think it would be great!
DeleteMarshmallow Creme is now on the shopping list :)
ReplyDeleteThese look great... my family would lvoe them. :)
ReplyDeleteUsed this a filling for a dark chocolate cookie sandwich (think whoopie pie only more brownie like) and it was Uh..Maa..Zing!
ReplyDeleteLooks delicious! I can't wait to try it. Thanks for sharing!
ReplyDeleteCan sub Crisco for the butter
ReplyDeleteOmg so fun and so pretty and so delish!! I cut the butter and powdered sugar a lot... but am wondering what I can use all this extra filling for. Ideas??! (Besides sticking my face in it??)
ReplyDeleteI'd make some more cookies or come cupcakes! That's not true... I'd just stick it in my face :D
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