Hot Cocoa Marshmallow Cookies (Print Version)
# Ingredients:
01 -
113g (1/2 cup) of softened butter, unsalted.
02 -
100g (1/2 cup) white sugar.
03 -
100g (1/2 cup) packed brown sugar.
04 -
1 room-temperature large egg.
05 -
1 teaspoon pure vanilla extract.
06 -
188g (1 1/2 cups) plain flour.
07 -
27g (1/3 cup) cocoa powder (unsweetened).
08 -
40g (1/4 cup) dry hot chocolate mix.
09 -
1 teaspoon soda for baking.
10 -
1/8 teaspoon table salt.
11 -
2 teaspoons milk.
12 -
10 or 11 big marshmallows sliced in half.
13 -
226g (8 oz) semi-sweet chocolate, roughly chopped.
# Instructions:
01 -
Whip both sugars with butter until creamy. Add in the vanilla and egg. Stir dry ingredients together in a separate bowl. Blend the dry mix into the wet. Pour in milk and stir. Let sit in the fridge for at least a couple of hours.
02 -
Shape scoops of dough into small balls. Line them on prepared baking trays. Cook for 10 minutes.
03 -
Add a halved marshmallow to the top of each cookie. Bake another 2 minutes. Push the marshmallow down gently to flatten. Leave on the tray to cool for 10 minutes.
04 -
In short bursts of 20 seconds, melt the chocolate until smooth. Spread over the marshmallow tops. Let the cookies set for 30-60 minutes before enjoying.
# Notes:
01 -
Dough needs refrigeration.
02 -
Stick to natural cocoa powder.
03 -
Don't swap chocolate pieces for chips in the topping.
04 -
Cookie dough and finished cookies both freeze well.
05 -
Use powdered hot cocoa, not liquid.
06 -
Perfect choice for chilly weather.