Hot Cocoa Cookies (Print Version)
# Ingredients:
01 -
1 1/2 cups mini chocolate chips.
02 -
1/2 cup cold butter, diced.
03 -
1/4 cup unsweetened cocoa powder.
04 -
1 1/2 cups all-purpose flour.
05 -
1/4 spoon fine salt.
06 -
1 1/2 spoons of baking powder.
07 -
1 1/4 cups packed brown sugar.
08 -
3 large eggs.
09 -
1 1/2 spoons pure vanilla extract.
10 -
12 jumbo marshmallows, halved.
11 -
2 spoons cocoa powder (for icing).
12 -
2 spoons melted butter (for icing).
13 -
2 spoons hot water.
14 -
1/4 spoon vanilla extract.
15 -
1 cup powdered sugar.
16 -
Sprinkles for decorating.
# Instructions:
01 -
Microwave the butter with chocolate in bursts of 30 seconds. Once melted, let it cool for about 15 minutes.
02 -
Combine the flour, salt, baking powder, and cocoa powder in a bowl.
03 -
Whisk together the eggs, sugar, and vanilla. Add the cooled chocolate mixture. Gradually stir in the dry ingredients.
04 -
Refrigerate the dough for about an hour. If chilled longer than 4 hours, let it sit out for 30 minutes before scooping.
05 -
Preheat the oven to 325°F. Lay parchment on your baking trays.
06 -
Place dollops of dough onto the trays with a gap of 2 inches between each.
07 -
Bake them for 10-12 minutes. You're looking for slight cracks on the surface.
08 -
Press a marshmallow half onto the top of each cookie.
09 -
Return to the oven and bake for about 3 minutes until the marshmallows soften.
10 -
Let cookies rest on the tray for 5 minutes. Then place them on a rack to cool completely.
11 -
For the icing, mix all icing ingredients together. Place cookies on a rack over paper, spoon the icing onto the marshmallows, and quickly sprinkle on decorations.
12 -
Leave the icing to harden for 30-60 minutes before serving.
# Notes:
01 -
Ingredient amounts might differ slightly.
02 -
Double-check amounts before starting.