Description
Warm chocolate bliss meets holiday magic in these irresistible hot chocolate cookies that melt hearts faster than snow in sunshine. Rich cocoa flavor and marshmallow swirls create a delightful winter treat you won’t want to miss.
Ingredients
Scale
Main Chocolate Ingredients:
- 12 ounces (340g) semi-sweet chocolate, melted and slightly cooled
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/4 cup (25g) unsweetened cocoa powder
Dry Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1 1/4 cups (250g) packed light brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet and Finishing Ingredients:
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 25 large marshmallows, halved crosswise
- 2 cups (240g) powdered sugar
- 4 tablespoons (57g) unsalted butter, melted
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 cup (60ml) hot water
- 1/2 teaspoon vanilla extract
- Assorted sprinkles
Instructions
- Craft the chocolate foundation by whisking flour, cocoa powder, baking powder, and salt in a medium mixing vessel.
- Cream softened butter and brown sugar in a large bowl until achieving a light, airy texture.
- Incorporate eggs individually, thoroughly blending after each addition, then infuse vanilla extract into the mixture.
- Pour melted chocolate and combine until smooth and uniform.
- Gradually fold dry ingredients into the wet mixture, stirring minimally to maintain a tender consistency.
- Encase the dough in plastic wrap and refrigerate for a minimum of 60 minutes to solidify and enhance flavor development.
- Heat the oven to 325°F and line baking sheets with parchment paper.
- Form uniform dough spheres using tablespoon-sized portions, positioning them approximately two inches apart on prepared sheets.
- Bake for ten minutes, creating a soft, slightly underbaked texture.
- Extract cookies and delicately press marshmallow halves into each cookie’s center.
- Return to oven, allowing marshmallows to slightly melt for an additional two to three minutes.
- Whisk powdered sugar, melted butter, cocoa powder, hot water, and vanilla extract until achieving a silky, pourable consistency.
- Drizzle icing over marshmallow centers, permitting elegant drips along cookie edges.
- Optional: Embellish with decorative sprinkles before icing sets.
- Rest cookies on baking sheet for five minutes, then transfer to wire rack for complete cooling.
Notes
- Chill the dough thoroughly to prevent spreading and ensure a dense, chewy texture during baking.
- Soften butter at room temperature for better incorporation and smoother cookie consistency.
- Use high-quality cocoa powder and chocolate for a richer, more intense chocolate flavor profile.
- Customize marshmallow toppings by using flavored or mini marshmallows for added variety and fun.
- Prep Time: 80 minutes
- Cook Time: 12 minutes (per batch)
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg