Hot Chocolate Cookies
There’s nothing better than curling up on the couch on a chilly day with a mug of hot chocolate that’s filled with soft marshmallows.
Unless it’s a chocolate cookie that tastes like hot chocolate complete with a big gooey marshmallow and a chunk of melted dark chocolate underneath the marshmallow.
The cookies are chewy around the edges, soft in the middle, and taste like the perfect mug of hot chocolate. But better.
The marshmallows and the chunks of dark chocolate melt slightly creating a smores effect, minus the graham crackers. I’d rather have chocolate cookies than graham crackers any day.
The dough is very soft and must be chilled for two hours before forming into mounds and baking. It’s more like brownie batter than cookie dough but firms up in the fridge.
If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.
We couldn’t get enough of this version of hot chocolate.
Rich, decadent, and a perfect holiday cookie.
Hot Chocolate Cookies
The chocolate cookies tastes like hot chocolate complete with a big gooey marshmallows and chunks of melted dark chocolate underneath the marshmallows. The cookies are chewy around the edges, soft in the middle, and taste like the perfect mug of hot chocolate. The marshmallows and the chunks of dark chocolate melt slightly creating a smores effect, minus the graham crackers. The dough is very soft and must be chilled for two hours before forming into mounds and baking. We couldn’t get enough of this version of hot chocolate. Rich, decadent, and a perfect holiday cookie.
- 1/2 cup unsalted butter
- one 12-ounce bag semi-sweet chocolate chips
- 1 1/4 cups light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened natural cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- about 8 ounces dark chocolate, diced into 1/2-inch pieces (I used a Trader Joe’s Pound Plus Dark Chocolate Bar)
- about 12 large marshmallows, cut in half
- To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth (You’ll likely only need 1 or 2 bursts). Alternatively, melt the chocolate chips and butter in a medium saucepan over low heat, stirring constantly until just melted. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
- To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute.
- Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
- Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl. Cover bowl with plasticwrap and refrigerate for 2 hours, or until dough has firmed up significantly. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.
- Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
- Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
- Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.
- Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don’t let them brown and don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Adapted from Stepable
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