Hot Chocolate Cookies

A double chocolate cookie topped with more chocolate and a toasted marshmallow. It's hot chocolate in cookie form!

What a week!  Half our state has been shut down for the past 3 days due to a huge snowstorm!  My work was actually closed on Monday and Tuesday, and that never happens.  All the kids I know where ecstatic to have their Christmas vacation extended by 2 days.  Some schools were still closed yesterday due to the snow covered and icy roads.  I drove into work and the roads were certainly messy.

It's days like this week that I love nothing more than to cuddle up on the couch with a good movie, a blanket, and a cup of hot chocolate.  And this week I did just that...plus I enjoyed a few of these Hot Chocolate Cookies.  I made them for our small group and everyone loved them.  Our host even kept a few because he liked them so much.

These double chocolate cookies are baked and then topped with chocolate and marshmallows.  The chocolate melts and the marshmallow gets all gooey...  One bite and you'll be in love!

This month's Behind the Curtain Dessert Challenge ingredients are cocoa and marshmallows.  I'm happy to link this recipe up for this month's challenge.  Be sure to check out the other recipes in the linky below.

Hot Chocolate Cookies

Makes 36 cookies

Ingredients:
1 stick butter
12 ounces semi-sweet chocolate chips
2-1/2 cups flour*
1/4 cup cocoa powder
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups brown sugar
3 eggs
1-1/2 teaspoons vanilla
1/4 cup chocolate chips
36 marshmallows

1.  In a small saucepan, melt the butter and chocolate until the mixture can be stirred smooth.  Set aside to cool.

2.  In a medium bowl mix together the flour*, cocoa powder, baking powder, and salt.

3.  In the bowl of your stand mixer, beat together the brown sugar, eggs, and vanilla.

4.  Add the chocolate mixture and mix until combined.

5.  Slowly add the flour mixture and beat until just combined.

6.  Refrigerate the dough for 1 hour.

7.  Scoop the dough out and roll into 1 inch balls.

8.  Place dough balls about 2" apart on parchment lined baking sheets and flatten slightly with your palm.

9.  Bake cookies at 350 for 12 minutes.

10.  Remove baking sheets from the oven.  Quickly top each cookie with 4-5 chocolate chips and a marshmallow.

11.  Return the cookies to the oven for approximately 4 minutes, until the marshmallows are softened and begin to brown.

Allow the cookies to cool slightly before serving.  These cookies are best eaten warm (when the marshmallow and chocolate is melted), however they can easily be warmed for a few seconds in the microwave before serving.  I enjoyed them the next day without reheating as well.

*The original recipe called for 1-1/2 cups flour.  If you want, start with that amount.  I found that after adding 1-1/2 cups, my dough had the consistency of a cake batter, so I was unable to roll the dough.  I added an additional cup of flour.  After refrigerating, the dough was easy to work with.  Depending on the humidity in your house (I made these in January in Michigan) as well as other factors, you may not need to add an additional cup...use your best judgement and feel free to ask me questions!

Source:  Pip & Ebby