I’ve never been one of those girls who hates Valentine’s Day. I unashamedly love all the pink and the flowers and the teddy bears and having an excuse to bake heart-shaped things while watching The Notebook.
I made these bite-size chocolate chip cookie sandwiches for my boyfriend this past week.
Because I love him.
And he loves chocolate chip cookies.
And because I really wanted to use these:
Aren’t they cute?
Since my boyfriend’s not too big on super-sugary frostings, I filled them with a marshmallow creme filling for a whoopie pie recipe instead of a buttercream frosting.
And, of course, I tinted it pink.
Happy Valentine’s Day!
Mini Chocolate Chip Love Sandwiches
1 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chocolate chips
1/2 teaspoon cinnamon, optional
1/2 cup shortening
1/2 cup butter, softened
1 cup confectioners’ sugar
1 1/3 cups Marshmallow Fluff or marshmallow creme
1/4 teaspoon salt dissolved in 1 tablespoon water
1 1/2 teaspoons vanilla extract
Preheat oven to 350°F.
Cream together the shortening, sugars, eggs, and vanilla. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Add to the shortening mixture in batches, mixing well after each addition. Stir in chocolate chips.
Scoop out dough and roll into 3/4 or 1-inch balls. Place on a greased baking sheet two inches apart and bake for 9 minutes, or until done.
When the cookies are cool, make the filling. Beat together the butter, shortening, sugar, and marshmallow fluff until well combined.
Dissolve the salt in the water and add to the marshmallow mixture. Add the vanilla and beat until smooth.
If tinting the filling, carefully drop food coloring in and beat until color is evenly distributed and the color desired.
Pipe or spread filling onto the flat side of a cookie and press a second cookie on top, twisting it a little to squeeze some of the frosting out of the sides. Then roll the sides in sprinkles!