Step 1

Caramelize the white chocolate: Add the white chocolate to a medium heatproof bowl and microwave in 45-second intervals, stirring between, until golden brown in color and completely melted and smooth.

Step 2

Pour half of the melted chocolate onto a parchment paper-lined baking sheet and spread into an even layer. Freeze for 30 minutes, or until solid. Reserve the remaining melted chocolate.

Step 3

Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.

Step 4

Make the cookie dough: In a medium bowl, combine the butter, granulated sugar, brown sugar, and vanilla extract in a bowl and beat with an electric hand mixer until fluffy.

Step 5

Add the egg and continue beating until fully incorporated.

Step 6

Add the reserved melted white chocolate and beat to combine.

Step 7

Sift in the flour, baking soda, salt, and espresso powder,l and fold into dough until no dry spots remain.

Step 8

Chop the frozen white chocolate into chip-size pieces. Fold into the cookie dough.

Step 9

Scoop the dough onto the prepared baking sheets, 6 cookies per pan, and bake for 12 minutes, until golden.

Step 10

Make the filling: In a large bowl, combine the butter, powdered sugar, espresso powder, cinnamon, allspice, nutmeg, heavy cream, vanilla, and marshmallow fluff, and beat with a hand mixer until well combined and fluffy.

Step 11

To assemble the pies, spread 2-3 tablespoons of filling on the flat sides of half of the cookies. Sandwich with the remaining cookies.

Step 12

Enjoy!