Meet the cookiedilla, the cookie version of the quesadilla. This is a full-on, gooey, melty, mouthwateringly delectable dessert.
Yields: 12 servings
½ (16.5-oz) package refrigerated chocolate chip cookie dough, or make your own (see below for my favorite)
1 cup marshmallow cream
1 cup cookies and cream spread
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. (Now is not the time for 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 cream spread 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.
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