These Hot Cocoa Cookies are simply stunning in both looks and taste! A rich, fudgy chocolate cookie topped with even more chocolate and a toasty marshmallow makes for the perfect cookie for your holiday cookie plate. After first discovering this recipe I made two batches for a neighborhood get together and there wasn’t a crumb left on the plates. That’s a recipe success!

And they’re so easy to make. Just whip up the chocolate cookie dough (even new bakers can master it easily), bake, assemble and then bake again. Before you know it you’ll be chowing down on your new favorite cookies!

 

Ingredients

1 stick (4 oz.) unsalted butter
12 ounces semisweet 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 (packed) light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
30 large marshmallows
7-8 ounces milk chocolate or semi-sweet chocolate bars cut into 1 inch chunks
Semi-sweet chocolate bar to grate over the top of cookies
Instructions

In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour. (If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.)

Position a rack in the upper third of the oven; preheat to 325 degrees . Line 2 large cookie sheets with parchment. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, snip marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes.

Transfer the pans to racks to cool for 5 minutes; grate the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment.

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Quick tip: If you don’t have large mashmallows top cookies with a piece of chocolate and three or four mini marshmallows before returning to the oven.

Recipe and image courtesy of The Baker Becky.