Hot Cocoa Cookies

I've never been one for marshmallows, but this is definitely one exception. These cookies are an interesting twist on a basic chocolate cookie, and they are perfect for the season since hot cocoa is definitely a wintery drink. I found two recipes for these same cookies. One had the chocolate icing, but didn't have the extra chocolate in the middle and the other had the extra chocolate, but no icing. So...I combined them! I needed alllll the chocolate! And let me tell you...the icing really made it for me.

The marshmallow gets a little melty and gooey, but the chocolate icing helps to keep it in place, as well as make the cookies look prettier. I decorated with the Christmas colored nonpareils since I made these for Christmas, but you can either omit them or use different colors or kinds of sprinkles!

If you love chocolate (and who doesn't?), then you should definitely make these cookies as they are chocolate-packed! I find that it's not often that people make chocolate cookies. It seems that people opt for chocolate chip or peanut butter or snickerdoodles. These will definitely stand out, and especially so with the addition of the marshmallow! I bet you can even top with some graham cracker crumbs to make it a s'more cookie. I might try that the next time I make them!

Hot Cocoa Cookies
Source: Pip & Ebby and Glorious Treats

Ingredients:

For the Cookies:

1/2 cup (1 stick) Challenge unsalted butter
20 oz. semi-sweet chocolate
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
25 (apx.) large marshmallows

For the Chocolate Icing:

2 cups powdered sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1/2 teaspoon vanilla extract

Assorted sprinkles (optional)

Directions:

In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and 12 oz. of the semi-sweet chocolate (set the rest aside for now), stirring frequently. Once melted, set aside to cool slightly.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a separate bowl, beat the sugar, eggs and vanilla on low speed until well combined. Add the cooled chocolate mixture to the sugar/eggs/vanilla mix and blend until just combined. While mixing, add the flour mixture slowly and blend until just combined.

Cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.

Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. Use a tablespoon to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets. Bake cookies about 12 minutes.

While the cookies bake, cut the large marshmallows in half (crosswise) and chop the rest of the semi-sweet chocolate into tiny 1-inch squares. Stick one square of chocolate into each marshmallow half. When the cookies have baked, remove from oven and press one marshmallow half (chocolate side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.

Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries. Allow icing to set up about 30 minutes before serving.