Keyword Chocolate Cookie, Christmas Cookies, Hot chocolate cookie
Prep Time 10minutes
Cook Time 10minutes
Chill time 1hour
Total Time 1hour20minutes
2cupsSemi-Sweet Chocolate Chips
¼cupUnsweetened Cocoa Powder
1 ½cupsAll Purpose Flour
1 ½tspBaking Powder
1 ¼cupsBrown Sugarlightly packed
12largeMarshmallows - cut into quarters
Begin by melting butter with 1.5 cups of semi-sweet chocolate chips over medium heat using the double broiler method (place an inch of water in pot and put bowl that doesn't touch the water over top - allow to lightly boil while stirring constantly). Once chocolate is fully melted set aside.
In a medium bowl sift together your dry ingredients; flour, cocoa powder, baking powder and salt.
In a stand mixer (or using an electric mixer) beat together eggs with brown sugar and vanilla, allow to mix for 2-3 minutes until fully incorporated.
Add the melted chocolate mixture to sugar mixture and beat on medium speed to combine.
Add flour mixture to wet ingredients slowly (about 1/3 at a time) mix well between each addition. Batter will resemble a thick buttercream at this point.
Chill dough in the fridge for at least 1 hour - I prefer to leave mine for the day and bake after about 4 hours to ensure it has time to set!
Preheat oven to 350°F when ready to bake and prepare baking sheets with parchment paper (or silicone baking mats).
Roll dough into small balls (about 1.5") and GENTLY press down to create a small indent for the marshmallow to sit in. Place 1/4 piece of marshmallow on each cookie and gently press to keep it in place.
Bake for 8-10 minutes until the cookies are just firm on the outside - they will still be gooey in the center.
Allow to cool 10 minutes before drizzling with chocolate and topping with sprinkles of choice.