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On a chilly evening when I was longing for both hot cocoa and something to nibble on, I stumbled upon these treats! They've become our winter must-have - a deep chocolate-flavored cookie crowned with melty marshmallows and smooth choco frosting. Anyone who bites into one immediately wants to know how to make them.
What Makes Them Special
Each cookie tastes exactly like drinking hot cocoa, dark and decadent. Those squishy marshmallows and chocolate frosting transform them into the ultimate cold-weather treat! My little ones enjoy sprinkling the tops, and they disappear in no time at holiday gatherings.
What You'll Need
- Dry Elements: All-purpose flour, cocoa, and brown sugar for better texture.
- Wet Elements: Plain butter, eggs, pure vanilla extract.
- Quality Chocolate: Semi-sweet pieces that melt wonderfully.
- Marshmallows: Large ones, sliced in half.
- For Frosting: Extra butter, cocoa, and confectioners sugar.
- Finishing Touch: Seasonal sprinkles!
Making Magic
- Begin With Melting
- Combine your butter and chocolate until completely smooth. Let it cool down - I usually tidy up the kitchen during this wait!
- Creating The Base
- Combine dry stuff in a bowl, wet ingredients in another. Mix in the cooled chocolate mixture, then cool everything in your fridge for 60 minutes.
- Into The Oven
- Form small dough balls and bake at 325°F. They'll develop nice cracks after about 10 minutes.
- Marshmallow Step
- Push marshmallow pieces onto each warm cookie, then return to oven for 3 minutes until they're soft and expanded.
- Final Touches
- After cooling down, spread chocolate topping and scatter some colorful sprinkles over them.
Helpful Hints
Don't rush the cooling part - your cookies will turn out flat otherwise. A tiny ice cream scoop works great for sizing. Wait for the frosting to harden before stacking them up. Put them in an airtight box and they'll stay yummy for three days.
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Storing Your Treats
These goodies stay fresh about 3 days when kept in a sealed box. I often prepare extra dough to keep frozen - it's there whenever we need something sweet! Just let it thaw in your fridge overnight before you bake it.
Change It Up
Go for dark chocolate if you want less sweetness. My kids love when I use mini marshmallows instead of big ones! Switch sprinkles to match different celebrations. And they taste amazing alongside your morning coffee or evening hot chocolate.
Frequently Asked Questions
- → Why should the dough be cooled?
The dough firms up in the fridge, making it easier to shape and preventing the cookies from spreading too wide in the oven.
- → Can I prepare these cookies in advance?
Sure, you can refrigerate the dough for up to three days. Just let it warm up on the counter for about half an hour before rolling and baking.
- → Why not add the marshmallows at the start?
Adding them later in the process makes sure they don’t completely melt away, helping them keep their fluffy texture and appearance.
- → What’s the best way to store them?
Store in a container with a tight lid at room temperature for up to five days. To keep them from sticking together, use wax paper between layers.
- → Can the cookies be frozen?
It’s best to eat these fresh because of their marshmallow tops. However, the dough can be kept in the freezer and baked later.