Soft chocolate chip cookie sandwiches are filled with a buttery mixture of peanut butter and marshmallow creme.

• 1 12-ounce package miniature semisweet chocolate pieces
• 2 Tablespoons milk
• ¾ cup butter, softened
• ¼ cup creamy peanut butter
• 1½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 eggs
• ½ cup milk
• 1 teaspoon vanilla
• ½ cup unsweetened cocoa powder
• 3 cups all-purpose flour
• 1 recipe Filling

1. Preheat oven to 350°F. Set aside ¼ cup chocolate pieces to sprinkle on cookies. In microwave-safe bowl combine 1 cup of the chocolate pieces and 2 tablespoons milk. Microwave on 50 percent power (medium) 1 minute or until melted; stir once. Set aside.
2. In bowl beat butter and peanut butter with electric mixer until combine. Add sugar, soda, baking powder, and ½ teaspoon salt; beat to combine. Add eggs, ½ cup milk, vanilla, and melted chocolate; beat until combined. Beat in cocoa powder and flour until combined. Stir in remaining chocolate pieces. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with reserved chocolate. Bake 9 minutes or until tops are set. Cool on sheets 1 minute. Transfer to wire racks; cool completely. To assemble, spread flat sides of half the cookies with Filling; top with remaining cookies.

Makes 30 servings.

Filling: In bowl beat 1 cup softened butter, 1 cup creamy peanut butter, 1 cup marshmallow creme, and 2 cups powdered sugar with electric mixer until combined. If needed, beat in 2 tablespoons milk until spreading consistency.