Stir all of the cookie ingredients together in a bowl.
Drop batter by heaping tablespoons onto greased cookie sheets about 2 inches apart. Bake until puffy and a toothpick comes out clean, 12-14 minutes.
Transfer cookies to a wire rack to cool. Meanwhile, beat together marshmallow cream ingredients until well blended. If it is hot in your kitchen, put cream in the fridge for a couple of minutes to firm up the filling a little.
Cut cookies with a large round biscuit cutter.
Spread a cookie with some filling and then place another cookies on top. Eat and/or refrigerate
Notes
If you have some leftover cookies and filling, you can crumble the cookies, put half of the crumbs in the filling and the other half on a plate. Mix the crumbs and filling together, roll into 1 inch balls, then roll in the remaining crumbs. Chill before serving.