Description
These Hot Cocoa Cookies are a decadent treat combining the rich flavors of melted chocolate and cocoa with gooey marshmallows nestled atop warm, crackly cookies. Perfect for cozy gatherings, they blend semi-sweet chocolate chips, cocoa powder, and a hint of vanilla into a soft, chocolaty dough refrigerated for an hour before baking. The finishing touch includes marshmallows topped with pieces of baking chocolate, baked until just softened for a melty, irresistible topping.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter
- 1 bag (12 ounces) semi-sweet chocolate chips
- 1 ½ cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
- 1 ¼ cups packed light brown sugar
- 3 large eggs
- 1 ½ teaspoons pure vanilla extract
Topping
- 16 large marshmallows
- 8 ounces semi-sweet baking chocolate, cut into 1-inch pieces
Instructions
- Melt Butter and Chocolate: In a medium saucepan over medium heat, melt the butter and semi-sweet chocolate chips together, stirring frequently to prevent burning. Once melted and smooth, remove the pan from heat and allow the mixture to cool for 15 minutes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Combine Wet Ingredients and Dough: In a large bowl, use an electric mixer to beat the packed light brown sugar, eggs, and vanilla extract at low speed until smooth and well combined. Slowly mix in the cooled chocolate and butter mixture until just blended. Add the dry ingredient mixture to the wet ingredients in two batches, mixing at low speed until just combined. Avoid overmixing. Cover the dough and refrigerate for at least 1 hour to firm up.
- Prepare Cookies for Baking: Preheat the oven to 325 degrees Fahrenheit. Line two large cookie sheets with parchment paper or wax paper. Using a cookie scoop or 2-tablespoon measuring spoon, scoop portions of the chilled dough and roll between your palms to form cookie balls. Arrange about 15 cookie balls on each sheet, spacing them an inch apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies on the prepared sheets in the preheated oven for 12 minutes or until the tops of the cookies crack slightly.
- Prepare Marshmallow Chocolate Topping: While the cookies bake, cut each large marshmallow in half crosswise. Press a 1-inch piece of semi-sweet baking chocolate onto the cut side of each marshmallow half.
- Add Topping and Final Bake: Remove the cookies from the oven. Gently press one marshmallow half, chocolate side down, onto the top of each cookie. Return the cookies to the oven and bake for an additional 4 minutes until the marshmallows are just softened and the chocolate begins to melt.
- Cool and Serve: Remove the cookies from the oven and allow them to cool for 15 minutes on the cookie sheets before serving. This cooling step lets the cookies set and prevents the marshmallows from sliding off.
Notes
- Ensure the melted butter and chocolate mixture is cooled before adding to eggs to prevent curdling.
- Chilling the dough for at least one hour is crucial for proper texture and easier handling.
- Use parchment or wax paper to prevent sticking and facilitate cleanup.
- Keep an eye on the marshmallows during the final bake to avoid burning.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
