Red Velvet Sandwich Cookies with Toasted Marshmallow Buttercream

Heat the oven to 350°F. Line two rimmed baking sheets with cooking parchment paper, and set aside.

Mix the cookie mix, 1/2 cup softened butter, eggs, and water according to the package instructions.

Scoop the dough into about 2 tablespoon-size portions (24 total), and roll into balls. Place 6 dough balls on a prepared baking sheet, leaving space between the cookies for spreading. You will need to bake in batches, so set the remaining dough portions to the side while the first batch bakes.

Bake for 15 minutes. Cool the cookies for about 5 minutes before transferring them to a cooling rack. Repeat with remaining dough. Let cookies cool completely before filling.

Meanwhile, scoop the marshmallow creme into a heatproof bowl (ideally stainless steel), and carefully toast the surface with a kitchen torch. Stir and repeat several times. The creme will become slightly melty and should be generously speckled with bits of torched marshmallow. Cool for a few minutes until it’s no longer warm and won’t melt the butter when making the filling.

In a mixing bowl, beat the 1 cup softened butter and powdered sugar until creamy and smooth.

Add in the toasted marshmallow creme, and beat until smooth, fluffy, and well combined. If it looks weird at first, that's okay; keep beating until the butter and marshmallow are incorporated.

Generously scoop the filling onto the bottom of one cooled cookie; top with a second cookie. Repeat!