First, freeze the marshmallow fluff for the filling. Then cream the butter and sugars together, and next add the egg and vanilla. Then mix the flour, cocoa powder, and salt. Fold the almonds and chocolate chips.
Scoop out 8 balls, and fill each cookie with a dollop of the frozen marshmallow fluff. Then seal the edges and top of each cookie with almonds and semi-sweet chocolate chips. Bake for 10 mins!