Hot Cocoa Cookies

Hot Cocoa in cookie form! I can't even tell you how delicious these babies are. Chocolate oozing from the centers, with a gooey marshmallow on top? Be prepared for everyone to ask you for the recipe!

I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! Just ask my coworkers. They get my leftovers, and I think they are starting to resent the way I am forcing them to eat sinful treats.

I don't think I need to tell you that these were tasty. The photos sort of speak for themselves.Ooey gooey chocolatey marshmallowy deliciousness. Hot cocoa in a cookie!

For more delicious holiday goodies check out my amazing Sugar Cookie Recipe and my no-fail Gingerbread Cookies!

Enjoy! More cookies to come!

Hot Cocoa Cookies

Hot chocolate, magically transformed into a cookie. BEST. COOKIES. EVER. Source: Rachael Ray.

Contributed by Megan Porta from pipandebby.com.

Published Nov 14, 2011

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Serves: 3-4 dozen

Total time: 2 hrs (including chilling time)

HotCocoaCookies"

Ingredients:

  • 1 stick (4 oz.) unsalted butter
  • 7 bars (3.5 oz. each) semisweet chocolate – 12 oz. chopped, 7.5 oz. cut into 1-inch squares and the rest for garnish
  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups light brown sugar
  • 3 eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 30 marshmallows
Instructions:
  1. In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  2. Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.
  3. Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.
  4. Meanwhile, snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
  5. Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes.
  6. Transfer the pans to racks to cool for 5 minutes; grate the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment.