Hot Cocoa Sandwich Cookies with Marshmallow Fluff Filling

bite taken from hot cocoa sandwich cookie on white cake plate, ornaments, and marshmallows

Hot Cocoa Sandwich Cookies with Marshmallow Fluff Filling

Hot Cocoa Sandwich Cookies with Marshmallow Fluff Filling...think your favorite mug of hot chocolate, now made into a delicious dessert! Every bite is soft, chocolate-y, marshmallow-y, perfectly sweet, and just melt in your mouth delicious. It's the perfect cookie for the holiday's!

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings: cookies

Calories: 354kcal

Ingredients

Cookies

2 cups all purpose flour
⅔ cup natural process cocoa sifted
2 Tablespoons powdered milk
½ teaspoon baking soda
½ teaspoon salt
1 large egg room temperature
2 Tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups unsalted butter room temperature
¾ cups granulated sugar

Marshmallow Fluff

1 cup granulated sugar
¼ cup water
3 large egg whites

Instructions

Cookies

Heat oven 350℉/177℃.
Line 2 sheet pans with parchment paper. Set aside.
In a medium bowl, whisk together flour, cocoa powder, powdered milk, baking soda, and salt. Set aside.
In a small bowl, combine egg, milk, and vanilla. Set aside.
With an electric mixer, beat butter and sugar until light and fluffy.
Add egg mixture.
Beat until combined.
Stir in flour mixture.
Use a 2-inch cookie scoop to portion onto prepared pans, placing cookies 2-3 inches apart.
Flatten slightly.
Bake for 8 minutes, or until set.

Marshmallow Fluff

Beat egg whites to medium peaks.
Combine sugar and water in a small saucepan.
Cook over medium low heat, stirring constantly, until sugar melts.
Stop stirring and brush down sides of pan with a pastry brush dipped in water.
Leave mixture alone until it reaches 246℉-250℉/119℃-121℃.
With mixer running, pour hot sugar mixture slowly into beaten egg whites.
Beat until cool.

Putting it together

Lay half the cookies out on a flat surface.
Fill a piping bag with marshmallow fluff.
Pipe onto each cookie.
Top with remaining cookies.

Notes

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!

Nutrition