Serves a Crowd

Mexican Chocolate Cookies with Marshmallow Frostin

by:
December  5, 2014
4.3
3 Ratings
Mexican Chocolate Cookies with Marshmallow Frostin
  • Makes 15 cookie sandwiches
Author Notes

C is for cookie, and also for chocolate, cinnamon, chill powder and cayenne pepper, all combined in these sweet and spicy Mexican Chocolate Cookies. Stuffed with marshmallow frosting, these chocolaty cookie sandwiches will kick your cookie intake up a few notches! —bitememore

What You'll Need
Ingredients
  • Chocolate Cookies
  • 16 ounces semi sweet chocolate, chopped
  • 1/4 cup butter
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • pinch cayenne pepper, optional
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • Marshmallow Filling
  • 1 cup marshmallow fluff
  • 1/2 cup vegetable shortening
  • 3/4 cup icing sugar
  • 1 tablespoon whole milk
  • 1/2 teaspoon vanilla extract
Directions
  1. 1) Preheat oven to 350ºF. Line a baking sheet with parchment paper.
  2. 2) In a microwave safe bowl, melt semi-sweet chocolate and butter until smooth. In a large bowl, whisk sugar, eggs and vanilla. Whisk in melted chocolate mixture. Stir in flour, baking powder, cinnamon, chili powder, salt, cayenne pepper (if using) and both semi-sweet and milk chocolate chips, just until flour disappears. Drop the dough by tablespoon onto prepared baking sheet, at least 2 inches apart. Bake 9 minutes, or until the cookies are set. Remove from oven and cool before filling.
  3. 3) For the marshmallow filling, using an electric mixer, beat the marshmallow fluff and shortening until smooth. Add the icing sugar, milk and vanilla extract, beating for 1 minute until fluffy. Spread filling on the bottom of a cookie and top with another cookie.
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1 Review

Emily B.
Emily B. February 10, 2019
These cookies are delicious - so rich and fudgy. Beating the frosting together took a stronger blade on my mixer than the whisk attachment I used first, which mostly beat the marshmallow fluff down into one stickly lump. Very rich when put together - I made these for a friend's birthday and she passed them around. Everyone agreed they were delicous but they couldn't possibly eat a second one.

I'd make the cooies again with a lighter 7 minute frosting if I wanted to get something really marshmallowy, I think, even if that's more trouble. Or just make some of the cookies without the filling, for people who don't want quite so much sweetness.