Hot Cocoa Cookies (Print Version)
# Ingredients:
01 -
1 and 1/2 cups of flour.
02 -
1/4 cup of cocoa powder.
03 -
1 and 1/2 teaspoons of baking powder.
04 -
1/4 teaspoon of salt.
05 -
1 and 1/2 cups of chocolate chips.
06 -
1/2 cup butter, diced.
07 -
1 and 1/4 cups of packed brown sugar.
08 -
3 large eggs.
09 -
1 and 1/2 teaspoons of vanilla extract.
10 -
12 large marshmallows, sliced in half.
11 -
1 cup of powdered sugar.
12 -
2 tablespoons of melted butter.
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2 tablespoons cocoa powder.
14 -
2 tablespoons hot water.
15 -
1/4 teaspoon of vanilla.
16 -
Some sprinkles for topping.
# Instructions:
01 -
Put the butter and chocolate in a bowl. Microwave for 30-second intervals until melted, then let cool for 15 minutes.
02 -
Whisk together the flour, cocoa powder, salt, and baking powder.
03 -
Whip the eggs, sugar, and vanilla until smooth. Blend in the chocolate mix, then fold in the dry ingredients gradually.
04 -
Refrigerate the dough for at least 1 hour. If you leave it longer than 4 hours, let it sit at room temp for 30 minutes first.
05 -
Preheat your oven to 325°F. Line baking pans with parchment paper.
06 -
Scoop dough onto your prepared baking sheet, spacing each spoonful 2 inches apart.
07 -
Let the cookies bake for around 10 to 12 minutes. They should look slightly crackled.
08 -
Press a marshmallow half into the center of each cookie while they’re still hot.
09 -
Give them another 3 minutes in the oven to soften the marshmallows.
10 -
Allow the cookies to cool on the baking tray for 5 minutes, then transfer them to a wire rack.
11 -
Mix powdered sugar, melted butter, cocoa, water, and vanilla. Put a rack over a tray, spoon icing over the cookies, and sprinkle immediately.
12 -
Leave the cookies alone for 30 to 60 minutes so the icing can harden.
# Notes:
01 -
Ingredient amounts can vary slightly.
02 -
Double-check to make sure you’ve got the exact quantities.