In the bowl of a stand mixer fitted with the paddle attachment, cream together the margarine, light brown sugar, granulated sugar, and vanilla sugar. Add the eggs and mix until well combined.

In a separate bowl, mix together the flour, salt, and baking soda. Gradually add the flour mixture to the egg mixture, beating until incorporated. Fold in the chocolate chips.

Preheat oven to 400 degrees Fahrenheit and line two baking sheets with Gefen Parchment Paper.

Dust your work surface with flour. Divide the dough in half and roll out the first half to 1/4 to 1/2 inches thick.

Using a round cookie cutter or drinking glass, cut circles from the dough and place on the baking sheets.

Place one teaspoon cookies and cream spread in the center of each circle. Form three corners, pinching the edges tightly to seal the triangle. Repeat with remaining dough, re-rolling the scraps until all the dough has been used.

Place in the freezer for 10 to 15 minutes. (This helps keep the hamantashen from falling apart during baking.)

Bake for 10-15 minutes, until golden brown. Immediately after removing from the oven, gently place three or four mini marshmallows in the center of each hamantashen. Set aside to cool (the residual heat will melt the marshmallows).

Drizzle the hamantashen with melted chocolate, if using, and sprinkle with graham cracker crumbs. If you like, use a kitchen torch to toast the marshmallows.