So good everyone will want a bite, but do you really want to share?

Ingredients

I package of prepared cookie dough (for gluten free version - make sure you use gluten free cookie dough. We’re obsessed with Immaculate’s Double Chocolate Chip and Sweet Loren’s) sugar cookie).
1/2 c marshmallow creme
1/2 c chocolate syrup
Other options include a caramel drizzle or melting chocolate chips (see last step when returning to oven) in place of the chocolate syrup.

Instructions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
Divide cookie dough into 2 balls. Flatten into large disks and place one on each prepared baking sheet.
Bake until golden and cooked through, 15–20 minutes. (You don’t want an underbaked center). Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Spread marshmallow cream on the bottom of one cookie and cookies and chocolate syrup (or chocolate chips) on the bottom of the other cookie. Carefully sandwich them together on a baking sheet.
Return to oven for 3–4 minutes more, until warmed through. Serve cold or keep warm on the blech or hot plate until ready to slice and serve.