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Hot Cocoa Cookies

These mouth-watering cookies will leave you wanting more. They include a deep, rich chocolate flavor, topped with a marshmallow and sweet ganache. Perfect for a cold winter night! Recipe and picture from https://bellyfull.net/hot-cocoa-cookies/!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 40 servings
Calories 168 kcal

Equipment

  • 1 cup
  • 1/2 cup
  • 1/4 cup
  • 1/4 teaspoon
  • 1 tablespoon
  • heat safe bowl Make sure this bowl is medium sized and microwave safe!
  • medium bowl This is to mix all the ingredients together.
  • electric mixer
  • baking sheets Make sure these are lined with parchment paper!
  • cookie scoop A tablespoon will work as well.
  • cooling rack

Ingredients
  

For the Cookies

  • 1/2 cup unsalted butter Cut into small cubes
  • 1 1/2 cup semi-sweet chocolate chopped
  • 1 1/2 cup all-purpose flour spooned and leveled
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cup brown sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 12 large marshmallows cut in halves crosswise/horizontally

For the Chocolate Icing

  • 1 cup powdered sugar
  • 2 tbsp unsalted butter melted
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp hot water
  • 1/4 tsp vanilla
  • assorted sprinkles

Instructions
 

  • Place the butter and chopped chocolate in a heat safe bowl, and microwave in 30 second intervals, stirring frequently until chocolate is melted and mixture is smooth. Let cool for 15 minutes.
  • In a medium bowl, whisk together the flower, cocoa powder, baking powder, and salt.
  • In a large bowl with an electric mixer, beat the sugar, eggs, and vanilla on low speed until smooth. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing until just combined. (The dough will be thick and sticky like brownie texture.)
  • Cover and refrigerate the dough for at least one hour. (Note, if you chill the dough for more than 4 hours, allow the dough to thaw for 30 minutes in room temperature before shaping.)
  • Preheat the oven to 325 degrees Fahrenheit. Line baking sheets with parchment paper.
  • Form tablespoon-sized balls of the chilled dough with a cookie scoop and drop them 2-inches apart on the prepared baking sheet.
  • Bake the cookies for about 10-12 minuted until they are crackled on top.
  • Remove cookies from the oven and gently press one marshmallow half (cut side down) onto the top of each cookie in the center.
  • Remove from oven and let cool for about 5 minutes, then transfer them to a cooling rack to cool completely.
  • Prepare the icing: Whisk all the icing ingredients together in a medium sized bowl. Place cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before icing dries.
  • Allow icing to set and dry completely, 30-60 minutes, before serving.
  • Enjoy with a glass of milk or hot cocoa!

Notes

Enjoy these delicious cookies! Taste best with some milk or hot cocoa on the side. Perfect on a cold winter night!
Desserts