Hot Cocoa Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 38
Ingredients:
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
19 large marshmallows, cut in half horizontally
Finely chopped chocolate, for garnish
Directions:
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium-high speed until light and creamy, about 2 minutes. Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.
Add the dry ingredients and mix on low until just combined. Don’t overmix.
Scoop by the rounded tablespoon onto the prepared baking sheet, placing the dough balls about 2 inches apart.
Bake for 8 minutes. Open the oven and carefully slide out the pan. Gently press one marshmallow half in the center of each cookie. Try to work quickly. Push the pan back in the oven and bake for an additional minute so the marshmallows can get soft.
Remove the baking sheet from the oven and let the cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Garnish with finely chopped chocolate.
Notes:
Whisk the dry ingredients separately so the cocoa powder mixes evenly and you don’t end up with pockets of dry cocoa.
Cream the butter and sugars well until light and fluffy; this gives the cookies their soft, chewy texture.
Don’t overmix once you add the dry ingredients. Stop as soon as everything comes together.
Scoop evenly using a tablespoon or small cookie scoop for cookies that bake uniformly.
Add the marshmallows at the right time. Bake the cookies most of the way, press the marshmallow on top, then finish baking for that perfect melty top.
Let the cookies cool on the baking sheet for a few minutes so they set before transferring to a cooling rack.
Finish with chopped chocolate while the marshmallows are still warm so it melts slightly and sticks beautifully.
Nutritional Facts:
Calories: 106kcal, Carbohydrates: 17g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 68mg, Potassium: 40mg, Fiber: 1g, Sugar: 10g, Vitamin A: 124IU, Calcium: 9mg, Iron: 1mg
Recipe courtesy of Two Peas and Their Pod.com
