Mexican Chocolate Cookies With Marshmallow Frostin

• 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

1. 1) Preheat oven to 350u0b0F. 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.

chocolate cookies, sweet chocolate, butter, sugar, eggs, vanilla, flour, baking powder, ground cinnamon, chili powder, kosher salt, cayenne pepper, semisweet chocolate chips, milk chocolate chips, marshmallow filling, marshmallow fluff, vegetable shortening, icing sugar, milk, vanilla

Taken from food52.com/recipes/32366-mexican-chocolate-cookies-with-marshmallow-frostin (may not work)