Hot Cocoa Sandwich Cookies with Marshmallow Fluff Filling

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The best ever Hot Cocoa Sandwich Cookies with homemade Marshmallow Fluff Filling! A cross between everyone’s favorite cozy mug of hot cocoa and a deliciously dark chocolate cookie. Made with pantry staples like flour, sugar, a splash of vanilla, but the real secret to getting the ultimate hot chocolate cookie…using some ingredients that are traditionally in a packet of hot cocoa! Trust me, these cookies are absolutely delicious. Especially when each cookie has a delicious layer of the best-ever homemade Marshmallow Fluff between them! From there, the cookies are generously drizzled with sweet white chocolate and a few mini marshmallows. Every bite is chocolate-y, rich, and full of marshmallow! If you’re a hot cocoa lover, there’s really nothing you can’t love about these sweet treats. It’s the perfect sandwich cookie to bake and enjoy this holiday season!

→ This post is also available as a Web Story: Hot Cocoa Sandwich Cookies

About The Recipe

With Christmas right around the corner, I couldn’t think of a better cookie to share. I mean, is there a better combination than hot cocoa and marshmallows during Christmas? How about when they’re turned into a delicious sandwich cookie that’s not only Santa approved, but SO much fun to make?

Believe it or not, this has been one of the most difficult recipes we’ve had testing! But, don’t worry. The recipe now is fool-proof and absolutely delicious. It’s just getting to this point was a little bit more difficult…

Our first test bake with this recipe, we used a packet of hot cocoa mix. To say it didn’t work would be an understatement! The cookies were dry and needed a lot of additional ingredients to make them actually taste chocolate-y and resemble a cookie. So, that idea was scrapped.

We started again with a whole new recipe, taking the ingredients from hot cocoa mixes and using it in these cookies. While it sort of worked, we had a happy accident happen along the way (stay tuned to see that recipe next week!).

But they still weren’t exactly right. We were using powdered sugar in the cookie and it just wasn’t really baking the way we wanted it to. So, yet again, that recipe was scrapped and my mom rewrote it using granulated sugar, with the ingredients of cocoa mix to keep the hot cocoa cookie and…

We finally got the perfect cookie!

It did everything we wanted it to and the taste was SO. GOOD. The previous cookies all had been dry and almost cake-like. It just wasn’t a very good cookie, but now? These hot cocoa cookies are extra chocolate-y, not too dry, and perfectly sweet! Especially when you sandwich Italian Meringue (Homemade Marshmallow Fluff!) in-between two cookies.

Every bite is just melt in your mouth delicious and tastes just like your favorite mug of hot chocolate!

Why You’ll Love These Hot Cocoa Cookies

• They make for a great gift to give during the holiday’s!
• Adults and kids alike love these cookies.
• They’re sweet without being TOO sweet.
• The meringue in-between the cookies holds up well.
• Every bite tastes like your favorite mug of hot chocolate!
• The cookies are actually really simple to make.

Equipment Needed

• Mixing Bowls
• Whisk
• Stand-Mixer
• Sheet Pans
• Cookie Scoop
• Parchment Paper
• Small Pot
• Digital Thermometer
• Piping Bags

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cookies:

• All-Purpose Flour
• Natural Cocoa Powder
• Powdered Milk
• Baking Powder
• Salt
• Unsalted Butter
• Granulated Sugar
• Large Eggs
• Whole Milk
• Vanilla Extract

For The Marshmallow Fluff (Italian Meringue):

• Egg Whites
• Granulated Sugar
• Water
• Vanilla Extract

How To Make These Hot Cocoa Sandwich Cookies

Step 1: Make The Cookies

Whisk together the all purpose flour, cocoa powder, powdered milk, baking powder, and salt in a large glass bowl. Set aside.

In a small bowl, combine egg, milk, and vanilla. Set aside.

Cream butter and sugar in the bowl of a stand mixer.

Add egg mixture and beat until combined.

Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.

Using a small cookie scoop, place twelve cookies on a lined baking sheet. Repeat as necessary on a new pan until no more dough remains. Bake at 350 for 12 minutes.

Step 2: Make Marshmallow Fluff

In the bowl of stand mixer, beat egg whites to medium peaks.

Combine the sugar and water in a small saucepan and cook over medium low heat, stirring constantly, until sugar melts. Once melted, stop stirring and brush down the sides with a pastry brush dipped in water. Leave mixture alone until it reaches 246-250 degrees. With mixer running, pour hot sugar mixture slowly into beaten egg whites. Beat until the mixture is cooled.

Step 3: Putting It Together

Spread marshmallow fluff on the bottom of a cookie. Place another cookie on top.

(Optional) drizzle with melted white chocolate and top with mini marshmallows.

Natural Cocoa Powder or Dutch Process?

For this recipe, we recommend using natural process cocoa powder like Hershey’s brand cocoa powder. While dutch process is good in this cookie, it’s just a bit too strong. It makes the cookie a bit more bitter than natural cocoa.

Also, be sure to use Cocoa Powder and NOT Hot Cocoa Mix. Trust me, we tried so many times to get a packet of hot cocoa to work and it just wasn’t happening.

Italian Meringue or Marshmallow Fluff?

Essentially, it’s pretty much the same thing. Italian meringue is a bit stiffer, unlike store-bought fluff. There are a few other differences, but this is the main one when it comes to this recipe. Though, when it comes to flavor, Italian Meringue wins out! Though, marshmallow fluff is MUCH easier to use, it’s just not as enjoyable.

How To Store

Once assembled, these cookies can be stored in a sealed container and kept in the fridge for 3-5 days. You can also freeze them in a lidded, freezer safe container for about 1 month or so.

If you are making these cookies ahead of time, you can store the cookies in a zip top bag or lidded container and keep them on the counter for 1-2 days, in the fridge for 3 days, or freeze them for up to a month. The italian meringue can also be made ahead of time! Store it in an airtight container in the fridge for up to 2 days.

Expert Tips

• Be sure to beat the butter and sugar until light and fluffy!
• When you add the egg mixture, it will break. Don’t worry! This happens. Just beat on high until the mixture comes back together.
• Scraping down the sides of the mixer bowl is a MUST with this recipe.
• You can add a few chocolate chips to cookie, if you would like.
• Do NOT over-bake these cookies. 7-8 minutes is perfect.
• When you’re making the meringue, make sure egg whites are at room temperature. The eggs won’t whip if not. Also, be sure that the mixer bowl is free of any dust!
• Use a digital thermometer to make sure your candy is the right temperature before adding it to the egg whites.
• When adding the candy, be sure to stream it in slowly! Do not add it too fast.
• It’s best to use a piping bag to get the marshmallow fluff onto the cookies.
• The cookies are VERY gentle. They will break easily.
• Adding a melted white chocolate drizzle and mini marshmallows on top are optional, but HIGHLY recommended!

When you make these Hot Cocoa Sandwich Cookies with Marshmallow Fluff Filling, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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