Hot Cocoa Cookies

Hot Cocoa CookiesIngredients
½ cup unsalted butter
12 oz. semi-sweet chocolate (chocolate chips)
1 ½ cups flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ¼ cups brown sugar
3 eggs
1 ½ teaspoons vanilla extract
Approx. 24 large marshmallows

2 cups powdered sugar
4 tablespoons unsalted butter, melted
¼ cup unsweetened cocoa powder
¼ cup hot water
½ teaspoon vanilla extract
Assorted sprinkles (optional)

1. In microwave-safe bowl, using 50% power, melt butter and chocolate, stirring
frequently. Once melted, set aside to cool slightly.
2. In medium bowl, whisk together flour, cocoa powder, and salt.
3. In bowl of electric mixer, beat sugar, eggs, and vanilla on low speed until well
4. Add cooled chocolate mixture and blend until just combined.
5. Scrape down sides of bowl, cover the dough and refrigerate at least 1 hour. If
making dough a day ahead, let sit at room temp. for 30 minutes before shaping.
6. Preheat oven to 325º and line 2 baking sheets with parchment paper or a silpat
type liner.
7. Use a tablespoon (or cookie scoop) to scoop dough, then roll the dough in
hands to create balls. Arrange balls about 2 inches apart on baking sheets, then
flatten slightly.
8. Bake cookies for 12 minutes.
9. While cookies bake, cut large marshmallows in half (crosswise).
10. When cookies have baked, remove from oven and press one marshmallow half
(cut side down) into center of each cookie. Return cookies to oven and bake
another 2-3 minutes. Allow pan of cookies to cool a few minutes, then transfer
cookies to a cooling rack.
11. Prepare icing by combining ingredients in medium bowl and mixing with whisk
or hand mixer. Place wire cooling rack of cookies over a baking sheet to catch
any excess icing. Spoon small amount of icing on top of each marshmallow and
use back of the spoon to spread. After you have iced a couple of cookies, top
them with sprinkles before the icing dries.
12. Allow icing to set up about 30 minutes before serving.
Yield; 4 dozen

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