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
Ingredients
- 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
- 1½ cups flour
- ½ cup cocoa powder
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1¼ cups light brown sugar
- 3 eggs, at room temperature
- 1½ teaspoons vanilla
- 18 marshmallows
Instructions
- 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.
Liz says
Oooh, these were such a hit with my family!!! I may have to make another batch with Lindt chocolate 🙂 xoxo
Barbara Malone says
What are Chocoley chocolates..saw on reeses brownie recipe..what can be substituted
Shikha says
Love this item!
Jennifer Berkey says
These hot cocoa cookies are so good. Everyone in my family loves it! I will be making it once again this New Year’s Eve Party celebration and I know it will be finished before I know it. Thanks for this. Merry Christmas and Happy New Year!
Hugs & Cookies xoxo says
That is great!! Happy New Year!
Chenden says
Thanks so much for this post. Chocolate cookies are loved by most people I know. And most of us discovered our love for them as small children in the comfort of grandma’s kitchen. For some reason her cookies were always much better than mom’s. Maybe it is because they were always hot and soft or because she probably let you eat as many as you wanted. Whatever the reason, one thing is sure. We loved, and maybe still do love, chocolate chip cookies.
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Kate says
wow wow..i’m in love with the recipe, its color, ingredients, texture, quality, garnishing and presentation is just perfect. i’m a foody person and actually a chocoholic too. i will try the easy recipe at my own. thanks for sharing and keep on sharing.
Hugs & Cookies xoxo says
thank u!!! enjoy!!