Hot Chocolate Cookies

I was very impressed by these cookies, and the Marshmallow on top was “the icing on the cake” for me!

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Hot Chocolate cookies

Yield: 24

Author: Cook Clean & Repeat

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Ingredients

Cookie Dough

• 1/2 cup unsalted butter 1 stick
• 12 oz semi-sweet chocolate
• 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 brown sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 25 large marshmallows approximately

Cookie Icing

• 2 cups powdered sugar
• 4 tablespoons unsalted butter 1/2 stick, melted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup hot water
• 1/2 teaspoon vanilla extract
• assorted sprinkles

Instructions

Bake the cookies

1. In a medium saucepan or microwaveable bowl melt the butter and chocolate, giving it a stir every now and then. Once it's all melted, set it aside to cool down a bit.
2. In another medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and a pinch of salt.
3. In the bowl use your mixer to beat together the sugar, eggs, and a dash of vanilla on low speed until they're well combined.
4. Now, add the cooled chocolate mixture and blend until everything is just blended.
5. While continuing to mix, slowly add the flour mixture until it's just combined. No need to overdo it.
6. Let your dough chill in the refrigerator for at least an hour until it firms up.
7. Preheat your oven to 325°F and line two baking sheets with parchment paper or a silicone baking mat. Use a tablespoon or a cookie scoop to portion out the dough, then roll it into balls with your hands (this could get messy). Place them about 2 inches apart on the baking sheets and give them a gentle press to flatten slightly. (You can also tap them gently with a flat bottom measuring cup once they have been in the oven and developed a slight crust. They are less messy that way)
8. Bake the cookies for approximately 12 minutes.
9. While the cookies are baking, cut the large marshmallows in half crosswise. When the cookies have finished baking, take them out and press one marshmallow half (cut side down) into the center of each cookie. Pop them back in the oven for another 3-5 minutes. Allow the cookies to cool on the pan for a few minutes before transferring them to a cooling rack.

Make the Icing

1. Combine all the icing ingredients in a medium-sized bowl and mix them together with a whisk. Place a wire cooling rack with the cookies on top over a baking sheet to catch any excess icing. Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. While the icing is still wet, sprinkle them with some colorful sprinkles to add a bit of charm.
2. Allow the icing to set for about 30 minutes before serving. Enjoy your marshmallow-topped cookies!

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