These Hot Chocolate Cookies have since become one of the most popular recipes on Love From The Oven. Hot Chocolate Cookies are perfect Christmas cookies and are great cookie for cookie exchanges.
The perfect way to get into the holiday spirit, these Hot Cocoa Cookies combine super chocolaty cookies with mini marshmallows in a soft and chewy cookie.
Really truly, these hot chocolate cookies are incredible. The flavor that the hot cocoa contributes is pretty amazing, they do not taste like “another chocolate cookie” if you will, they taste like a cup of hot chocolate.
The chocolate cookie base to these hot cocoa cookies is one to save and remember for any other time you want a supremely rich chocolatey, chewy cookie! They’re great even without the marshmallow on top.
The chocolate cookie is made with both cocoa powder and melted chocolate. The double hit of chocolate is what makes these extra special. The huge marshmallow on top is what makes them taste like a mug of hot cocoa.
Ingredients:
1 stick (1/2 cup) unsalted butter
12 oz semisweet chocolate bars or semisweet chocolate chips
1½ cups flour
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A lovely, warm holiday cookie, featuring decadent chocolate and an over-the-top twist on the traditional holiday treat.
Ingredients:
1 stick (1/2 cup) unsalted butter
12 oz semisweet chocolate bars or semisweet chocolate chips
1½ cups flour
¼ cup unsweetened cocoa powder
1½ teaspoons baking powder
¼ teaspoon salt
1¼ cups (packed) light brown sugar
3 eggs, at room temperature
1½ teaspoons pure vanilla extract
30 marshmallows
7.5 ounce semisweet chocolate bars cut into ½ inch squares for garnish
Instructions:
In a medium saucepan melt the butter and chopped chocolate on medium low heat stirring frequently. Once melted remove from burner and allow to cool for 15 minutes.
In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Set aside.
In a mixer, mix together the eggs, brown sugar, and vanilla until smooth. Add the cooled melted chocolate. And lastly add the dry flour ingredients in two batches into the dough. The dough will be almost like a thick cake batter consistency. Allow to chill in the fridge for an hour so that the dough is easily shaped.
Once the dough is chilled, line baking sheets with parchment paper. Roll the dough into 1 inch balls and place 2 inches apart on the parchment paper. Flatten the tops slightly.
Bake at 325 degrees for about 12 minutes or until the cookie edges start to crack. While they are baking, cut marshmallows in half and stick one square of chocolate onto each of the cut sides.
Once the cookies are done remove from the oven and stick a marshmallow chocolate side down into each cookie. Put back into the oven for about 4 minutes until the marshmallows are soft. Remove from the oven and transfer to cooling racks to cool. Grate additional chocolate over the top for additional garnish.
From: allrecipes