Marshmallow Sandwich Cookie

An interesting combination of both soft cookie combined with creamy marshmallow filling, a bite of this has all your sensations clanging away in a sudden discovery of joy. 

Ingredients

3/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/4 cups flour
1-1/4 cups ginger cookie crumbs 
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
24 to 28 large marshmallows

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cookie crumbs, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips.
Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

Place four cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high for 10-15 seconds or until marshmallows begin to puff (do not overcook). Top each with another cookie. Repeat. Yield: 

about 2 dozen.