Hot Cocoa Cookies
2016-05-01 15:20:50
Yields 36
Prep Time
1 hr 15 min
Cook Time
15 min
Total Time
1 hr 30 min
Ingredients
- 1 stick butter
- 12 oz. semisweet chocolate chips
- 4 oz. semisweet chocolate bar, I used Ghirardelli
- 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 eggs
- 1 1/2 teaspoons vanilla extract
- 1 bag marshmallows
Instructions
- In a medium pan over medium heat, melt together the butter and chocolate until smooth, 15 minutes. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, whisk together the sugar, eggs, vanilla, and cooled chocolate mixture. Add the flour in 2 batches until combined. Cover with plastic wrap and refrigerate dough, at least an hour. This allows for the dough to harden. Preheat the oven to 325 degrees and spray a baking sheet with pam. Scoop heaping tablespoons of dough and roll into 1 1/2 inch balls. Arrange balls 2 inches apart and bake until the tops crack, 12 minutes. While they are baking, snip marshmallows in half (allow for half per cookie) and stick a 1 inch square of chocolate onto each of the cut sides. After the 12 minutes, remove the baking sheet from the oven, press a marshmallow half, chocolate side down, into each cookie. Bake for another 3 minutes before switching to broiler and broiling for 1 minute or until the marshmallow is slightly browned. Allow to cool completely before removing from baking sheet.
Notes
- You can always store rolled balls of dough in a ziplock bag in the freezer until ready to bake off.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
SALT & PREPPY https://www.saltandpreppy.com/
Comments