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1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough, well chilled

1 cup sifted powdered sugar

1 (7-ounce) jar (about 1 1/3 cups) marshmallow creme

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

With a sharp knife cut cookie dough crosswise into 4 equal pieces; cut each piece into 8 equal slices. Arrange slices 2 inches apart on cookie sheets.

Bake for 8–11 minutes or until golden at edges and just set at the center. Transfer to wire racks and cool completely.

Meanwhile, combine the powdered sugar and marshmallow creme in a medium bowl; mix with a wooden spoon until well blended. Place 1 heaping tablespoon marshmallow mixture on bottom side of one cookie; place second cookie, bottom side down, on top. Gently press together. Repeat with remaining cookies and marshmallow mixture.

MAKES 16 COOKIE SANDWICHES.

SNICKERDOODLES (CAKE MIX)

Snickerdoodles, favorite American cookies dating back to nineteenth-century New England, are likely beloved for their whimsical name as much as their old-fashioned good taste. Whatever the case, these cinnamon-spiked, crisp-soft cookies have never been easier to prepare than with a package of cake mix.

1 (18.25-ounce) package white cake mix

¼ cup vegetable oil

2 large eggs, lightly beaten

½ teaspoon ground nutmeg ¼ cup sugar

2 teaspoons ground cinnamon

Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.

Place the cake mix, oil, eggs, and nutmeg in a large bowl. Mix with a wooden spoon until just blended and all dry ingredients are moistened (dough will be stiff).

Combine the sugar and cinnamon in a shallow dish or bowl. Form dough into 1-inch balls; roll in cinnamon sugar. Place 2 inches apart on prepared cookie sheets.

Bake for 10–12 minutes, until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 48 COOKIES.

SNICKERDOODLES (COOKIE DOUGH)

Like a good book, a broken-in pair of slippers, or an old easy chair, snickerdoodles are a sure bet for finding instant calm. So when you want to strike a comforting note—for yourself or someone special—this is your cookie.

1/3 cup sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Combine sugar, cinnamon, and nutmeg in small bowl.

Cut cookie dough in half. Cut each half into 11 slices. Roll each slice into a ball; roll balls in sugar mixture. Place balls 2 inches apart on cookie sheets.

Bake for 10–13 minutes or until edges are golden and centers are just set. Cool on cookie sheets for 2 minutes. Transfer cookies to wire racks and cool completely.

MAKES 22 COOKIES.

SNICKERY CRISPY COOKIE BALLS

Tempt the candy lovers you know with these crispy, candy bar treats. The cookies can also be made in bar form. Simply press the mixture into a 13 x 9 x 2-inch baking pan that has been lightly sprayed with cooking spray, bake, and then cut into bars when cool.

½ cup (1 stick) butter

1 (10-ounce) bag miniature marshmallows

2 (2.15-ounce) chocolate-covered caramel and nougat candy bars, chopped (e.g., Snickers)

6 cups crisp rice cereal

Decorator sugars, decorator candies, sprinkles, or miniature semisweet chocolate chips (optional)

Melt butter over medium-low heat in 4-quart saucepan. Stir in marshmallows until melted.

Remove from heat; stir in candy bars and cereal until blended.

Shape mixture into 1-inch balls with buttered hands. If desired, roll the balls in decorator sugars, decorator candies, sprinkles, or miniature chocolate chips. Place on wax paper. Store in airtight containers between sheets of wax paper.

MAKES ABOUT 42 SMALL COOKIE BALLS.

SNICKERY HIDDEN TREASURE COOKIES

These cookies are so easy and so delicious— and you can “hide” just about any variety of chocolate candy