What we have here folks is an over-the-top Christmas cookie.  Two soft double chocolate chip cookies sandwiched together with marshmallow fluff.  Just like a warm cup of cocoa topped with melty marshmallows…reincarnated in cookie form.

If you decide to make these, give yourself time for the cookies to cool completely before schmearing on the marshmallow cream to make your itty bitty sandwiches…otherwise, the fluff will melt.  Unless of course, you like tha sort of thing.  In that case, you might want to “sample” one or two by slathering on some fluff while the cookies are still hot out of the oven.  I may or may not have done this very thing.

These cookies went into my goodie tins for friends and neighbors this year.  The only problem is that over time, the cookies start to slide around a little bit.  Mostly because they are round, soft, fluffy and imperfect in shape (just the way I like them!).  I put mine into cupcake liners so they’d stay put during transport and more or less stay together until they get eaten.  I’d highly recommend this if you’re making these ahead of time.  However, if you’re basically serving them right away or within a day’s time, they should be fine on their own.

Next time, I might try making these a thumbrint cookie and filling the center with marshmallow fluff and a tiny marshmallow.  That would probably take care of the “slide” factor and make transporting and giveaway easier without changing the flavor at all.

Give these a whirl if you’re in the mood for something delicious and a little decadent!

Hot Cocoa & Marshmallow Sandwich Cookies

  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • 1 c. unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. sugar
  • 1 (3oz.) package instant chocolate pudding mix
  • 2 eggs
  • 1 tsp. vanilla
  • 1 package milk chocolate chips
  • 1 jar (7oz.) marshmallow cream

Preheat oven to 350°.

Combine the flour and baking soda and set aside.

In a large bowl, cream together the butter and sugars.  Beat in the instant pudding mix until blended.  Stir in the eggs and vanilla.

Add the flour mixture.

Stir in the chocolate chips.

Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.

Bake 10-12 minutes until edges are golden brown.  They may still look a little under-done.  That’s okay, they’ll keep cooking on the tray as they cool.  Once they are comfortable to touch, transfer to a cooling rack.

Sandwich a heaping tablespoon of marshmallow cream between two cookies.  Continue with the remaining cookies until done.