I’ve spent a few years now perfecting this recipe to get a soft, flavorful cookie while balancing the marshmallow and chocolate so they don’t overpower the cookie. I think I finally got it! Recently I added orange zest—it really complements the other flavors. —Lynsay Benson, Minnetonka, Minnesota

1 cup butter, softened

1/4 cup shortening

1 cup packed brown sugar

1/2 cup sugar

2 large eggs, room temperature

2 tablespoons molasses

3 cups all-purpose flour

3 tablespoons instant vanilla pudding mix

1 teaspoon baking soda

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground allspice

1/4 teaspoon pepper

1 cup milk chocolate chips

FILLING:

1 cup confectioners' sugar

2 cups frozen whipped topping, thawed

2/3 cup marshmallow creme

1/2 tablespoon 2% milk

In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and molasses. In another bowl, whisk flour, pudding mix, baking soda, ginger, cinnamon, salt, allspice and pepper; gradually beat into creamed mixture. Divide dough in half and shape each portion into a disk; cover and refrigerate 30 minutes or un