1/2 cup butter
1 cup packed light brown sugar
1 cup packed light yellow sugar
1/2 cup butter, softened
1 cup packed light light brown sugar
1/2 cup white sugar
1 egg, lightly beaten
1 (12 ounce) can sliced marshmallows
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped almonds
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, brown sugar, light yellow sugar, white sugar and eggs until light, spread mixture onto an ungreased cookie sheet.
Bake for 1 hour in the preheated oven, or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.
To make the chocolate topping: Combine brown sugar, white sugar, egg, marshmallow creme, flour, baking soda, baking powder and salt in small bowl. Mix together. Stir marshmallow creme mixture into chocolate mixture; stir until well combined. Cover cookie sheet and refrigerate at least 8 hours.
Preheat oven to 375 degrees F (190 degrees C). Cool completely on wire rack. Remove cookie sheet from refrigerator. Spray cookie sheet with nonstick spray to reduce sticking. Dip cookie into chocolate batter, pressing down slightly; place over cookie sheet to prevent spreading. Place over cookie sheet on foil to prevent spreading. Drizzle top with marshmallow creme liquid, if desired. Chill at least 2 hours. Cut into 20 squares. Serve immediately.