Hot Cocoa Cookies

Hot Cocoa Cookies resemble having a cup of hot cocoa, with the exception of in treat structure. Chocolate overflows from the focuses of these marshmallow-bested treats. These rich treats are ideal for occasion gatherings and sweet plate!

Lift your hand in case you’re going all out with crazed occasion heating. ME! The absolute most delicious little pieces of treat goodness have come out of my kitchen this week. I’m excessively eager to share a fresh out of the box new treat formula with you not long from now, yet for the present you are going to LOVE this refreshed formula for the compelling Hot Cocoa Cookies.

This was one of the primary treats I set up on my blog a million years prior and it is probably the best treat my lips have ever met. (This is state a great deal considering the entire Cookie Remix trial.)

Hot Cocoa Cookies

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Recipe by pipandebbyCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

30

servings
Prep time

1

hour 

15

minutes
Cooking time

40

minutes
Total time

1

hour 

55

minutes

These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate.

Ingredients

  • 1/2 cup salted butter softened

  • 12 oz semi-sweet chocolate baking squares divided (6 oz for batter, 4 oz cut into 1/2 in squares, 2 oz grated for garnish)

  • 1 1/4 cups  light brown sugar

  • 3 large eggs

  • 1 tsp vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1/4 cup  cocoa powder

  • 1 1/2 tsp baking powder

  • 1 tsp salt

  • 15 jumbo marshmallows cut in half lengthwise

Directions

  • In a medium saucepan, melt the butter and 6 oz. chopped chocolate, stirring frequently, over medium heat. Set aside.
  • Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the brown sugar, eggs and vanilla extract and beat on medium speed until smooth and creamy. Add the chocolate mixture and beat until just combined.
  • In a separate bowl, combine the flour, cocoa powder, baking powder and salt. Mix well. Gradually add to the batter and beat on medium speed until just combined. Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour.
  • Preheat oven to 325 degrees F. Line 3 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange the balls 2 inches apart on each cookie sheet, flattening slightly using fingers. Bake until the tops of the cookies begin to crinkle, 10-11 minutes.
  • Gently press one square of baking chocolate into the center of each cookie, followed by a marshmallow half. Bake for an additional 3-4 minutes, or until marshmallows are soft and puffy. Top with grated chocolate.

Notes

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