I love finding new recipes, however maybe it’s the New Orleans in me that makes me feel the need to put some kind of twist on it and make it my own, unless it’s a family recipe, those never get changed. So when I happened along this hot chocolate cookie recipe I knew I had to make it for our girls.
Ingredients:
- 12 oz bag semi sweet mini chocolate chips
- 8 oz mini milk chocolate hershey bars
- 12 marshmallows, halved
- 1 1/2 cups all purpose flour
- 1 1/4 cups light brown sugar
- 1 stick (1/2 cup) unsalted butter, at room temp
- 1/3 cup unsweetened cocoa powder
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Instructions:
When ready, preheat oven to 300° (or 325°, I always have to lower our oven when baking)
The next step may be easier for you, since we opt to not have a microwave (if you do, like most “normal folks” by all means use it, ha ha), I apparently like adding work to my kitchen routines, so I do the double boiler method to melt the butter and mini chocolate chips until fully melted and combined. Then set to the side to cool a bit.
In a mixer beat brown sugar, eggs, and vanilla extract until fully combined.
In a separate bowl, whisk together flour, cocoa powder, baking powder, & salt. Set aside for now.
Once melted chocolate & butter has cooled some (maybe 5-10 minutes) add to mixer with the already combined eggs, sugar, & vanilla. Mix until well combined.
Gradually add dry ingredients to the mixer just until it’s well combined, will look similar to a thick brownie batter.
Once mixed, cover dough tightly and refrigerate for about an hour or two.
Use a small cookie scoop to line dough onto a parchment paper lined cookie sheet.
Use the back of a spoon or the palm of your hand to slightly flatten cookies.
Bake for 9-11 minutes (ours took 11 minutes).
While baking, slice marshmallows in half and break each mini bar in half.
Remove cookies from oven, and quickly press a piece of chocolate into the center of each cookie and top with a half of marshmallow.
Return to oven and bake for another 5 minutes.
Remove and let cool.
Side notes:
My family seems to have a hard time waiting for them to fully cool and prefers them warm.
Recipe says it makes 2-3 dozen, I lean closer to it making 2 dozen so I make a double batch.
After making these a few times, I discovered I prefer storing the dough to chill in a glass bread pan as it was easier to scoop out (which isn’t the easiest task with the thick cold mixture).
When storing if you’re going to stack them, it’s best to place a piece of wax paper between the layers so you don’t end up with a sticky mess from the marshmallows.
This cookie quickly became a family favorite and will be an annual Christmas cookie for sure!
Sadly, this is the only picture I’ve thought to take before they all got snagged!
