Toffee Chocolate Chip Cookies with Toffee Cream Filling

I used to be the queen of sandwich cookies.  Rarely did I make cookies that didn't have some sort of frosting or cream filling inside.  What can I say?  You know how I feel about frosting.  This cream filling holds a special place in my heart (er, stomach?).  I love it in various applications such as between layers of devils food cake, or straight out of the bowl.  It is perfect with these chocolate chip and toffee studded oatmeal cookies.

Toffee Chocolate Chip Cookies with Toffee Cream Filling

Cookies:
1/2 cup butter, room temperature
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups quick cooking oats
3/4 cup toffee bits
1/2 cup semi sweet chocolate chips

Toffee Cream Filling:
1 jar (7 ounces) marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1 teaspoon vanilla extract (I used clear vanilla)
1/2 cup toffee bits

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

For the cookies, cream together the butter and brown sugar until light and fluffy.  Add the egg and vanilla and beat until well blended.  Add the flour, baking soda, baking powder, salt, and quick oats, and beat until incorporated.  Stir in the toffee bits and chocolate chips.

Drop dough by tablespoonfuls onto prepared baking sheet.  Bake for 11 minutes, or until the cookies are just set.  Remove cookies from the oven and let cool on the pan for 5 minutes.  Transfer cookies to cooling rack to cool completely.

For the filling, in a medium size bowl, combine the marshmallow cream and shortening, stirring until well blended and smooth.  Add the powdered sugar and vanilla extract, and stir until incorporated.  Stir in the toffee bits.  Sandwich about 1 tablespoon of filling between two cookies.  Makes about 18 sandwich cookies.

Enjoy!  -Cardamommy