They’re sticky, and gooey, and the fluff will ooze everywhere. But, oh good gravy are they amazing! I mean, in my experience, the messiest food is always the yummiest. Although…with me, all food tends to be messy since I’m fairly certain that I’m the messiest human on Earth. Seriously, marshmallow fluff EVERYWHERE after making and photographing these. I don’t know how I manage.
So what do we have going on here? Well, the marshmallow fluff is rather self-explanatory (and obviously delicious). It’s the cookies that are super special. They are colored and flavored from real—not fake or artificial—strawberries! I put a whole bag of freeze-dried strawberries in the food processor with the sugar, making a beautiful strawberry sugar dust (just like the stuff I used on these truffles!) that I used to make the cookie dough.
These cookie sandwiches are my new favorite thing. They have my favorite cookie texture—soft, but with a wonderful amount of chew and richness. They definitely don’t need the marshmallow fluff…they are totally perfect on their own…but the whole strawberries n’ cream deal is kinda wonderful, right?
Line 2 baking sheets with silicone baking mats or parchment paper.
Place the strawberries and sugar in a food processor and process for a couple minutes until you have a pink powder (you'll see pink "smoke" start wishing out the top of the processor, which is awesome and makes you feel like an alchemist or something).
In a small bowl, combine the flours, baking powder, baking soda, and salt; set aside.
In the bowl of an electric mixer, cream together the strawberry sugar and butter for a couple minutes until creamy. Add in the egg and vanilla and beat on high for 8 minutes, until light and fluffy.
Add in the flour mixture and mix until combined.
Using a large cookie scoop (about 2-3 tablespoon-sized), scoop the dough onto the prepared baking sheets, a couple inches apart. You can fit 8-9 cookies on each sheet. Refrigerate for at least 2 hours.
When ready to bake, preheat oven to 350 degrees.
Bake cookies for 14-15 minutes, turning once halfway through. Allow to cool.
Scoop marshmallow fluff onto 1 cookie and top with another. Repeat.