Chunky Chocolate Chip Double Doozies

9:49 PM
Chunky Chocolate Chip Double Doozies, fluffy frosting sandwiched between two giant soft and chewy, chunky chocolate chip cookies, a copycat of the beloved cookie found at the cookie store in your local mall.

We love the cookies at the cookie store in the mall, and the aroma is so inviting we can't resist sometimes, but they can be pretty pricey.

I just keep thinking I can make these.  So I set out to come up with an easy recipe. 

My description of easy is using refrigerator cookie dough, but the frosting has to be homemade. Nothing else will me.

After scrolling through the web, I came up with an easy homemade recipe for the frosting.  It is similar to the buttercream frosting I use to frost cakes and cupcakes, but it has an ingredient that is indicative to the cookie store....Marshmallow Fluff!  

The marshmallow fluff keeps the frosting fluffy and stable when the cookies are pressed together.  You might say, it has a little spring in the touch.  haha!

Chunky Chocolate Chip Doozies

Ingredients: Cookies
Ingredients: Frosting/Filling
  • 1 jar marshmallow fluff
  • 1/4 cup butter, softened
  • 1/2 cup Crisco shortening
  • 2 to 3 cups powdered sugar
  • 2 to 3 tablespoons heavy cream
Directions:  Cookies

Preheat oven 375 F. degrees.  Bake cookies according to package directions.   Cool completely before making doozies.

Scoop 2 tablespoons frosting and place on the bottom of a cookie.  Place the bottom of another cookie on top of the frosting.  Slightly press down; set aside. Continue with remaining cookies.

Directions:  Frosting/Filling

In the bowl of an electric mixer using the wire whisk, cream the marshmallow fluff, butter and shortening until creamy smooth, scraping down edges.

Add 2 cups powdered sugar.  Beat until creamy smooth.  Add milk and additional powdered sugar until mixture is thick and will hold together after scooping.  Use the cream as needed to keep creamy and not too stiff.

Cook's Note:  The marshmallow mixture needs to be very thick but not too stiff to keep the cookies from breaking when they are pressed together with the filling inside them.

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Kay Little
Kay Little

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