Mexican Hot Chocolate Chip Cookies with Marshmallow Cream Filling

I came up with the recipe for these cookies quite by accident last year, and have made them several times since then.  I had bought some Mexican hot chocolate mix, and quickly decided that it wasn't for me.  It turns out that I am not a big fan of chocolate and cinnamon together.  So, what to do, what to do?  Hello, cookies of course (does this seem to be my answer for everything?)!  You can use whichever combination of chocolate chips you would like.  This time, I used white, special dark, and a white/semi-sweet swirl.  This is the first time that I have paired the cookies with the marshmallow cream filling, but what goes better with hot chocolate than marshmallows?  And, I have a hard time not putting some kind of filling, frosting, or other assorted goo in between my cookies.


Mexican Hot Chocolate Chip Cookies with Marshmallow Cream Filling


Cookies:
1 cup (2 sticks butter), room temperature
1 cup granulated sugar
2/3 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
3 1/4 cups all purpose flour
4 ounces Mexican Hot Cocoa mix
1 teaspoon salt
1 1/4 teaspoon baking soda
1 cup each white, milk, and semi-sweet chocolate chips


Marshmallow Cream Filling:
1 7 ounce jar of marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
3/4 teaspoon vanilla extract
Tiny pinch of salt


Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Cream the butter and sugars until light and fluffy.  Beat in the eggs, one at a time, then add vanilla and beat until combined.  In a separate bowl, whisk together the flour, cocoa mix, salt, and baking soda.  Beat the flour mixture into the creamed mixture, a little at a time, until all the flour is incorporated.  Fold in the chocolate chips.  Using a large cookie scoop, scoop the dough out and place on the prepared baking sheet.  Bake for 10 minutes, or until edges are golden brown and the center is just set.  Remove from the oven, then transfer cookies to a wire cooling rack to cool completely.


For the filling, combine the marshmallow cream, shortening, powdered sugar, vanilla, and salt in a bowl.  Beat on low speed with an electric mixer until just combined, then beat on high speed until fluffy.  Scoop filling by tablespoonfuls in between two cookies.  Makes about 15 cookie sandwiches.


Enjoy!  -Cardamommy