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Chewy Black + White Chip Oatmeal Sandwich Cookies with Marshmallow Buttercream Filling

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Ingredients

marshmallow buttercream filling

Instructions 

  • Preheat the oven to 375 degrees F.
  • Add the butter to the bowl of your electric mixer and beat until creamy. Add in the sugars and beat on high speed until fluffy, about 2 to 3 minutes. Add the egg and vanilla, mixing well until combined, about 2 minutes. Stir in the flour, baking soda and salt with the mixer on medium speed. Beat in oats until just combined. Add in 1 tablespoon milk if the dough appears too crumbly. Fold in the chocolate chips. Refrigerate the dough for 30 minutes.
  • Roll the dough in to equally sized 1-inch balls and place them on a nonstick baking sheet 2 inches apart. Bake for 9 to 11 minutes, until the edges are just golden. Wait until the cookies cool COMPLETELY before adding the buttercream in the center and sandwiching the cookies together.

marshmallow buttercream filling

  • Add the butter to the bowl of your electric mixer and beat until creamy. Add in the marshmallow and beat on medium speed until the mixture comes together, about 2 minutes. Add in the sugar, vanilla extract and salt, mixing on medium speed for another minute. Scrape down the sides of the bowl and mix the buttercream on high for 2 to 3 full minutes.

Notes

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