If you didn’t know already, I really love cookies. They are not my favorite dessert, but they are pretty close to being my favorite dessert. I’ve made 4 different kinds just in the past month. I could eat cookies at every meal, at every day. Cookies and pizza . . . cookies and pizza. That probably sounds disgusting to many, but it sounds pretty amazing to me.
Lately, for some reason, I’ve really been craving hot cocoa. I think it’s one of those weird complexes where I probably shouldn’t have it because of the heat, so that makes me want it even more. You know, like when you want ice cream when there’s snow on the ground. So I found a compromise and made hot cocoa cookies. They may be my favorite cookies, which is outrageous of me to say. But it’s true.
Ingredients
- ?1 1/4 cup room temperature butter
- ?1 cup white sugar
- ?2/3 cup brown sugar
- ?2 eggs
- ?1 tsp vanilla
- ?3 1/4 cups flour
- ?4 packages instant cocoa (don’t use sugar free)
- ?1 1/4 tsp baking soda
- ?1 tsp baking powder
- ?1 cup semi sweet chocolate chips
- ?16 marshmallows cut in half
Instructions
- 1.In a medium saucepan, over medium heat, melt the butter and the 12 ounces of semisweet chocolate chips. Stir constantly until just melted. Remove from heat and let stand for 5 minutes to slightly cool.
- 2.In a large bowl, combine the brown sugar, eggs and vanilla. Beat with an electric hand-mixer, on medium speed just until blended. Beat in the cooled chocolate mixture just until combined.
- 3.Add the cocoa powder, flour, baking powder and salt. Mix on low speed just until combined. Cover bowl with saran wrap and refrigerate for 2 hours.
- 4.Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper. Scoop and drop the cookie dough by the tablespoon, onto the prepared cookie sheets. You should fit 12 cookies per sheet, and making sure to space them at least 2 inches apart.
- 5.Bake cookies for 12 minutes. Remove cookies from oven and place one piece of chocolate on the center top of each cookie, and then top each chocolate with one half marshmallow. Place cookies back in oven and bake another 4 minutes.
- 6.Remove pan and let cookies cool at least 5 minutes before transferring to a cooling rack.
I left out from the instructions that I chose to broil mine at the very end on low for 1 minute. That’s what gave the marshmallows the nice roasted appearance. You’ll still get a delicious taste without it, but I like my marhsmallows burnt on my smores, on my hot cocoa, on pretty much everything but rice krispy treats. Just be sure and watch it so you don’t accidentally burn your cookies! All broilers are different so 1 minute may be too long for some of you.
What are your favorite cookies?
