Hot Cocoa Cookie Sandwiches

It's the perfect time of year for hot cocoa and these Hot Cocoa Cookie Sandwiches are a fun way to enjoy the classic drink in cookie form. Fluffy homemade marshmallow fluff is sandwiched between two rich and fudgy chocolate cookies. They're so delicious!

These Hot Cocoa Cookie Sandwiches have two elements: the chocolate cookies and the homemade marshmallow fluff. You'll make and bake the cookies first. While the cookies bake you'll get started on the homemade marshmallow fluff.

Make sure you read through all of the directions before starting, especially when making the marshmallow fluff. It's important you have all of your ingredients prepped and ready to go. If you love this recipe, make sure to check out the recipe for these Hot Cocoa Cookies!

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl. Add eggs one at a time, followed by the vanilla.

With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed. Stir in most of the mini marshmallows and chocolate chips, making sure to save the rest for the tops of the cookies.

Using a 2 tablespoon scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet. Add remaining marshmallows and chocolate chips to the tops of the cookies. Do your best to try and keep any marshmallows away from the edges and bottoms of each cookie ball.

Place each cookie a few inches apart on a parchment lined baking sheet. Bake for 11-13 minutes or until cookies are firm around the edges. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.

Once the cupcakes are cooled, stir together the egg whites, sugar, and cream of tartar in a double boiler. Continue to stir constantly until mixture reaches 160º F on a candy thermometer.

Transfer to a mixing bowl, add in the vanilla, and mix with the whisk attachment on medium-high speed for 3-4 minutes followed by high speed for another 4-5 minutes until stiff peaks have formed.

Immediately transfer marshmallow fluff to a piping bag fitted with an Ateco #807 or similar piping tip. Turn half of the cookies upside down. Starting on the outer rim of the bottom of the cookie but leaving a slight border, pipe a swirl of marshmallow fluff, moving further into the center.

Top with another cookie so that the tops of the cookies are facing outward. Repeat this process with the rest of the cookies. Enjoy!

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