Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper.

In a medium bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Whisk them together until well blended.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.

Beat in the egg and vanilla extract until fully incorporated.

Slowly mix in the cooled coffee. The batter may appear a bit runny; that’s perfectly normal!

Gradually add the dry ingredient mixture into the wet ingredients. Mix until just combined – be careful not to over-mix!

Using a cookie scoop or spoon, drop tablespoon-sized dollops of the batter onto the prepared trays, leaving some space between each one.

Bake in the preheated oven for 10-12 minutes or until the edges are firm and the tops spring back lightly when touched.

Remove from the oven and let them cool on the trays for a few minutes before transferring them to a wire rack to cool completely.

While the cookies cool, prepare the filling. In a mixing bowl, combine the marshmallow fluff, softened butter, powdered sugar, and vanilla extract. Beat until smooth and creamy.

Once the cookies are completely cooled, spread a generous amount of filling on the bottom side of one cookie and top it with another, creating a sandwich.

Share them with family and friends or keep some all to yourself – we won’t tell!