Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.

In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.

Scrape the sides of the bowl and add in the eggs and cake batter flavoring. Mix until incorporated.

Next, add the flour and baking powder and mix until a soft dough forms.

Now you will add the crushed cookies and cream cookies and mix just long enough to incorporate evenly into the dough.

Next, scoop the marshmallow fluff into heaping tablespoon scoops and drop into the mixer one at a time, gently mixing after each scoop. You want ribbons of marshmallow in the dough, so do not overmix.

Scoop out your dough using a #24 cookie scoop (approx 3 Tbsp of dough) and flatten just slightly prior to baking.

Arrange on your prepared baking sheet and bake at 350° F for 10-12 minutes, or until the cookies no longer look wet and glossy.

Allow the cookies to cool slightly on the cookie sheet, then transfer to a cooling rack to finish cooling to room temp.

Enjoy!