I was going to take my sweet time in writing the blog post for these cookies, until last Thursday happened.
Last Thursday I attended a cookie swap mom’s night out with my MOPS group. <link>
There were prizes awarded for best decorated and best tasting.
Guess who brought the best tasting cookie?
If you’re thinking, “Well if it wasn’t you than this is a terrible story.” You’d be right. It was me!
I had shared a Facebook video of some chocolate cookies with marshmallows and chocolate icing and sprinkles on my Facebook page with the caption “I know what I’m making for this year’s cookie exchange!”
And I did! And they were fantastic! They literally taste like a rich cup of hot chocolate, the real stuff.
So now I’m typing this post up on my phone in the Whole Foods parking lot while the boys take a late afternoon nap.
This recipe makes 39 cookies.
Hot Cocoa Cookies
Ingredients for cookies:
- 1 stick butter
- 1 bag (12 oz) semi-sweet chocolate chips
- 1 1/2 C flour
- 1/4 C cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 1 1/4 C brown sugar
- 1 1/2 tsp vanilla extract
- Mini marshmallows (2-3 per cookie) or 20 large marshmallows
Ingredients for icing:
- 2 C powdered sugar
- 1/4 C cocoa powder
- 1/2 stick butter, melted
- 1/4 C hot water
- 1/2 tsp vanilla extract
- In a small saucepan over medium-low heat melt the butter and chocolate. Let cool.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment beat together the eggs, sugar, and vanilla until combined. Add in the melted chocolate and mix well. Slowly incorporate the dry ingredients. Refrigerate an hour to over night.
- Preheat the oven to 325 degrees F. Line cookie sheets with silipat mats.
- Using a tablespoon measure scoop batter and roll into balls. Place on the prepared baking sheets and gently flatten. Bake 12-15 minutes, until they just start to set.
- Meanwhile, cut marshmallows in half.
- Remove cookies from the oven and press 4-6 mini marshmallow halves or 1 large marshmallow half on top of each cookie, cut side down. Return to oven for 2-3 minutes.
- Allow cookies too cool on the baking sheets.
- Make the icing: Combine ingredients and spoon over cooked cookies. Decorate cookies with sprinkles before the icing sets. Allow the finished cookies to cool 30 minutes before storing and serving.
*This recipe is adapted from Glory at http://www.glorioustreats.com/2013/12/hot-cocoa-cookies.html*