Hot Cocoa Cookies
It’s December! I can’t believe November is already over and it’s officially time to get ready for Christmas. And in order to be ready for Christmas, you will need a good cookie recipe! These Hot Cocoa Cookies are the perfect Christmas cookie. You have a perfectly soft and fudgey cookie stuffed with warm melty chocolate and an ooey gooey marshmallow on top. Are you drooling yet? If not, maybe this next photo will help:
How about now? These cookies are best served warm from the oven. Don’t get me wrong, they are still delicious at room temperature, but the key to making these cookies really heavenly is eating them while the chocolate is melted and the marshmallow is nice and gooey. This is actually the perfect cookie to freeze because the cookie reheats really well. We’ve had a lot of family visiting lately because of the baby and I’ve just been able to grab a handful out of the freezer and reheat in the oven for a late night treat for everyone. The cookie remains nice and soft and the chocolate melts and the marshmallow gets slightly toasted. Gah! I’m really sad that I don’t have any more of these cookies in the freezer right now!
Hot Cocoa Cookies
Yield: approx. 24 cookies
Prep Time: 40 minutes (plus chill time)
Cook Time: 12 minutes
Total Time: 52 minutes
- 1 stick (8 tablespoons) unsalted butter
- 12 ounces semi-sweet chocolate chips
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups light brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 8-ounces semi-sweet baking chocolate squares, cut into 1/2-inch squares
- 15 large marshmallows
- Preheat oven to 325 degrees F. Prepare a double boiler by filling a pot about halfway with water and place a heat-safe glass bowl over it. Bring the water to a light boil. Add the butter and chocolate chips and stir until melted. Remove from the stove and let cool for about 10 minutes.
- In a bowl, stir together the flour, cocoa powder, baking powder, and the salt. In a separate bowl, beat together the eggs, brown sugar, and the vanilla extract. Mix in the cooled melted chocolate. Add the flour mixture, a little bit at a time, to the wet ingredients until everything is just combined. Refrigerate the dough for 1 hour.
- Line a cookie sheet with parchment paper or a silicone baking mat. Scoop out about 1 tablespoon of dough and form into a 1-inch ball and place onto cookie sheet. Continue with remaining dough, leaving about 2 inches of space between each cookie. Use the back of a spoon to lightly flatten each cookie. Bake for approximately 12 minutes, or until the tops of the cookies begin to crack.
- While the cookies are baking, cut each large marshmallow in half. Take a cut half square of the baking chocolate and press into the cut side of each marshmallow and set aside.
- Once the cookies come out of the oven, press each marshmallow, chocolate side-down into each cookie. Stick the cookies back into the oven and continue baking for about 4-5 minutes until the marshmallows are soft. Remove from the oven. Take one of the chocolate squares and grate some of the chocolate on top of each cookie. Transfer to a cooling rack.
- In order to reheat frozen cookies, heat oven to 350 degrees F. Bake cookies for about 5-7 minutes until heated and marshmallows are lightly toasted.
Recipe adapted from Rachel Ray