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Hot Chocolate Cookies Filled with Marshmallow Creme

andrea blair cirignano | cedar baking company
A cozy cup of hot cocoa…but make it a cookie! These cookies really do bring that nostalgic flavor of hot chocolate mix with marshmallows which makes this the perfect recipe for your next holiday cookie exchange!
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Servings 15 cookies

Ingredients
  

Filling

  • 7 oz container marshmallow creme

Cookie Dough

  • 2 cups (315g) KAMUT® White Flour (or other All-Purpose White Flour)
  • ⅓ cup cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine salt
  • 12 TBSP unsalted butter (cold or softened - see ** in recipe and notes)
  • ½ cup sugar
  • ¾ cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla
  • ¾ cup semi-sweet chocolate chips

Instructions
 

  • Place container of marshmallow creme in the freezer for at least one hour (up to overnight).
  • Prepare two baking sheets with parchment paper and set aside.
  • Stir together the flour, cocoa powder, salt, baking soda, and baking powder using a whisk or dough hook and set dry ingredients aside.
  • In the bowl of a stand mixer or a large mixing bowl if using a hand mixer, cream together butter and both sugars on medium speed. When this mixture is completely smooth, reduce the mixer to low speed and add the eggs, one at a time, and mix until just combined. Pause the mixer to scrape down the side of the bowl as needed. Add vanilla extract and mix on low speed until just combined.
  • Add dry ingredients into the wet ingredients in one or a few batches (depending on bowl size) and mix on low speed, just until all dry ingredients are incorporated.
  • Remove the bowl from the stand mixer or set hand mixer aside. Using a wooden spoon or sturdy spatula, stir in the chocolate chips. Using a large 2-oz cookie scoop, place up to 8 cookies on each cookie sheet, evenly spaced.
  • Using the bottom of a cup, sprayed with cooking spray, each cookie dough ball into a disc that is approximately 4-5 inches across. No need to make perfect circles or measure.
  • Remove the marshmallow creme from the freezer and, using a small, 1 Tablespoon cookie scoop, place one scoop of marshmallow creme in the center of each cookie dough disc, then wrap the dough around the marshmallow creme. *(see note) Use little pieces of dough to ‘patch up’ any holes where you still see marshmallow creme and place each of the cookie dough balls back on the baking tray, evenly spaced, with the seam side down.
  • Chill baking sheets in the fridge while you preheat the oven to 350℉. **30 minutes if you used cold butter and 60 minutes if you used room temperature, softened butter.
  • Bake cookies for 18 minutes, rotating and swapping the trays halfway through baking time.
  • Transfer each cookie sheet to a wire rack and enjoy warm (when cookies set and are cool enough to handle) or let cookies cool completely on trays to keep them soft long after cool.

Notes

*For best results, place the marshmallow creme back in the freezer if you have any time you’re not using it for a few minutes to keep it as cold as possible. Keeping the filling colder than the dough will help less filling leak out during baking. Expect some of the marshmallow creme to still leak out and that’s okay - it actually gives it a fun look!
**You can use cold butter with an appropriate stand mixer or room temperature, softened butter. Chill prepared cookie dough on trays for 30 minutes if you used cold butter and 60 minutes if you used room temperature, softened butter.