Hot Cocoa Cookies

Wednesday, December 7, 2016

When I was going to college in New Hampshire, a hot chocolate was always the perfect treat on a cold...well actually, a freezing winter night.  There is nothing like the combo of creamy rich chocolate and soft gooey marshmallows to warm you up, am I right!?  



Hot cocoa is a perfect holiday drink and it also makes a perfect holiday cookie.  It is total perfection and what's happening on the blog today!



Hot Cocoa Cookies
{yield: 34 cookies}

8 oz. semi-sweet chocolate, divided
¾ cup unsalted butter
1 ¼ cup sugar
2 eggs
1 ¾ cup flour
½ tsp. baking powder
17 large marshmallows, cut in half
3 tbsp. milk

Start by measuring out 6 oz. of semi-sweet chocolate chips in a medium microwave-safe bowl. Add the unsalted butter and microwave on high for 1 minute or until the butter has melted.  Stir the mixture until the chocolate is completely melted and combined with the butter.


Add the sugar and mix in one egg at a time.  Then add the flour and baking powder and mix together.  Please note the dough will be very soft so it is super important to refrigerate for at least two hours before baking.  


Preheat your oven to 350 and remove the cookie dough from the fridge.  Using a cookie scoop, scoop and roll the dough into balls and place on greased baking sheet (I used coconut cooking spray) allowing about 2 inches of space in between.  

Bake for 8 to 9 minutes or until the dough is no longer shiny on top.  The cookies will still be soft, but that is exactly what we want!  Immediately top each cookie with half a marshmallow with the cut side down.  Place back into the oven and bake for 1 to 2 more minutes.  The marshmallows will puff up, but no "toasting" will occur.  If you would like to toast them, just use a small kitchen torch to toast the tops of the mallows!


Allow the cookies to cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.


While the cookies cool, heat the remaining semi-sweet chocolate chips in a microwave safe bowl in 30 second increments in the microwave.  Once melted, add the milk and stir until combined.

Then drizzle the melted chocolate over the tops of the marshmallows...YUM!  I used a squeeze bottle for this process, but you could also use a pastry or zip lock bag.


Refrigerate the cookies for 10 to 15 minutes to allow the chocolate drizzle to set.  Once set, remove from the fridge and start enjoying!


Winter equals cookie season in my book and these are the bomb dot com!  I also heard that Santa LOVES these cookies and would appreciate some left out on Christmas Eve with a tall glass of milk!  :)

Recipe from Kraft.
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