Mexican Hot Cocoa Sandwich Cookies

By Bujvary

Ingredients

• 1/2 cup cocoa powder
• 1 1/4 cup sugar
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp chili powder
• 1/2 tsp vanilla extract
• 2 eggs
• Filling
• 1/4 cup vegetable oil
• 3/4 cup marshmallow fluff
• 1/2 cup vegetable shortening
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Details

Servings 12
Adapted from chocolatemoosey.com

Preparation

Step 1

Preheat oven to 350F. Line two cookie sheets with parchment paper.

In a large mixing bowl, sift together the cocoa, sugar, flour, baking soda, baking powder, salt, cinnamon, and chili powder. Add the vanilla, eggs, and oil. Beat everything together until combined and dough forms.

Scoop the dough into 24 balls and place onto the cookie sheets about 3 inches apart (if you have to reuse cookie sheets, let it cool between each baking). Bake 10-12 minutes or until puffed and cracked. Let cool on the sheet for a few minutes to remove to a cooling rack to cool completely.

For the filling:

In a large bowl, beat together the marshmallow fluff and shortening until smooth, light, and fluffy, about 2-3 minutes. Add the powdered sugar and vanilla. Beat on high for another 2-3 minutes.

To assemble:

Take one cookie and spread some marshmallow filling onto the flat side. Take another cookie and press the flat side onto the filling. Repeat with the remaining cookies.