Hot Cocoa Cookies might just be the cookie you need to bring to a cookie exchange or holiday party this year!
I love a good slightly melted, slighted charred marshmallow occasionally, I am not one to eat a marshmallow right out of the bag like my kids have been known to do. Also, had some peppermint to a baked good, and I am totally in! If peppermint if not your jam, just leave it off, or add shaved chocolate or chocolate chips on top.
- 2 cups flour
- ? cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¾ cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 18 large marshmallows, cut in half horizontally
- Optional garnish: finely chopped chocolate or crushed peppermints
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, or large bowl with hand mixer, beat the butter and both sugars on medium speed until creamy, about 2 minutes.
- Mix in the eggs and vanilla extract, scraping down the sides of the bowl as needed.
- Reduce the mixing speed to low, and slowly add the dry ingredients. Mix until just combined.
- Scoop by rounded tablespoon onto prepared baking sheets leaving about 2 inches between dough balls.
- Bake for 8-10 minutes. Carefully remove the pan from the oven. Working quickly, press one marshmallow half into the center of each cookie. Return the pan to the oven and bake for another 1-2 minutes to allow the marshmallow to soften but not run.
- Remove the baking sheet from the oven. Allow cookies to cool on the tray for a few minutes. Add any desired garnish. Then eat warm or transfer to a cooling rack to finish cooling completely.