Nothing screams winter more than hot cocoa cookies. Once you make these they will become an annual tradition. I used Lindt chocolate in these which made them extra special. Of course, you could use Hershey’s which would also be yummy-especially for the kiddies!
Luckily it is time for another month of Two Sweetie Pies! Another month of 2 Sweetie Pies with That Skinny Chick Can Bake means another wonderful dessert! Always a success when you bake from Liz’s blog! Each month we bake up a recipe from each other and keep it a secret until reveal day! Super fun!
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Hot Cocoa Cookies
- ½ cup butter
- 12 ounces semisweet chocolate chopped
- 8 ounces milk chocolate cut into squares the size of the marshmallows
- Small block of chocolate for grating over the cookies if desired
- 1 ½ cups flour
- ½ cup cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 ¼ cups light brown sugar
- 3 eggs at room temperature
- 1 ½ teaspoons vanilla
- 18 marshmallows
- Place the butter and chopped chocolate in a heat safe bowl, and microwave at 30 second intervals, stirring frequently until chocolate is melted and mixture is smooth.
- Cool for 15 minutes.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In a mixer, beat the sugar, eggs and vanilla on low speed until smooth.
- Stir in the cooled chocolate mixture just until blended.
- Add the flour mixture in 2 batches, mixing until just combined.
- Cover and chill the dough for at least 1 hour.
- Preheat the oven to 325 degrees. Line 2 baking sheets with parchment.
- Scoop tablespoons of dough and roll into balls. Place 2-3 inches apart.
- Bake until the tops of the cookies crack, about 10 to 12 minutes.
- While cookies are baking, cut the marshmallows in half and place a square of chocolate on the cut side of each marshmallow. Set aside.
- Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows start to soften, about 4 minutes.
- Remove from oven and let cool for about 5 minutes. Garnish tops with grated chocolate and cool on racks.
- Repeat, using fresh parchment with each batch to prevent sticking.