• Using a 1 tablespoon measuring spoon, scoop out 8 equally sized tablespoons of marshmallow fluff onto a plastic-wrapped plate or baking sheet and freeze for 20-30 minutes or until solid.

Make the cookies

• Start by preheating the oven to 350F then line a baking sheet with parchment paper then set aisde.
• Cream the butter, brown sugar, and granulated sugar together until creamy.
• Mix in the egg, and vanilla extract until combined, then add in the flour, baking soda, cocoa powder, and salt and mix just until combined. Add in the chocolate chips and chopped almonds and fold in.
• Scoop out 8 equally sized cookie dough balls, flatten between the palm of your hands, fill each cookie with a dollop of the frozen marshmallow fluff, seal the edges and top each cookie with chopped up almonds and semi-sweet chocolate chips.
• Bake the cookies in the preheated oven for 10 minutes then let cool on the baking sheet for another 10 minutes then transfer to a cooling rack.