Hot Cocoa Cookies (Print Version)
# Ingredients:
01 -
1 1/2 cups chopped semi-sweet chocolate.
02 -
1/2 cup butter, unsalted, cut into pieces.
03 -
1 1/2 cups regular all-purpose flour.
04 -
1 1/4 cups light brown sugar.
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3 large eggs.
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1 1/2 teaspoons vanilla extract.
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1/4 cup pure cocoa powder.
08 -
1 1/2 teaspoons baking powder.
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1/4 teaspoon table salt.
10 -
12 big marshmallows, sliced in half.
11 -
1 cup confectioners' sugar.
12 -
2 tablespoons cocoa powder.
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2 tablespoons melted butter.
14 -
2 tablespoons hot water.
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1/4 teaspoon vanilla extract.
16 -
Assorted sprinkles for topping.
# Instructions:
01 -
Pop the butter and chocolate in the microwave. Stir till smooth and leave it for 15 minutes to cool down.
02 -
In a bowl, whisk together cocoa powder, flour, baking powder, and salt.
03 -
Combine eggs, sugar, and vanilla. Beat till you get a smooth consistency. Stir in the cooled chocolate mixture.
04 -
Gradually add the dry mixture in two parts to the wet one. Mix only till it's just combined.
05 -
Let the dough rest in the fridge for at least an hour till it firms up.
06 -
Set your oven to 160°C (325°F) and cover the baking sheets with parchment paper.
07 -
Scoop a tablespoon of dough for each cookie, placing them about 2 inches apart on the sheets.
08 -
Bake for 10-12 minutes or until the tops begin to crack.
09 -
Place half a marshmallow on each cookie and bake for another 3 minutes.
10 -
Let the cookies sit for a bit, then transfer them to a wire rack to cool completely.
11 -
Whisk the icing ingredients together till smooth and creamy.
12 -
Drizzle icing over the marshmallows, then sprinkle with toppings before the icing sets.
# Notes:
01 -
It tastes just like classic hot cocoa.
02 -
Ideal for cozy winter days.
03 -
A must-have recipe for festive gatherings.
04 -
Don't wait too long to sprinkle—do it while the icing is wet!