Have you started your holiday cookie baking yet?
If you’re anything like me, I know you probably have a list of the ‘classics’, which everyone in the family will be upset over if they don’t make an appearance on the holiday cookie plate. But maybe you’re also open to trying some new recipes each year; some that are a little different and fun…
Let me introduce you to hot chocolate cookies. Where were these when I was younger? Many of my childhood winter days consisted of Swiss Miss instant hot cocoa (made with milk of course, since Mom knew what tasted best) with all those tiny marshmallows on top.
These cookies have a brownie-like, chewy, chocolate base and then get topped with half a marshmallow a few minutes before they’re done baking, so it kind of gets gooey and delicious all over the warm chocolate cookie.
These taste best when they’re freshly devoured, since the marshmallow starts to get tacky after a few hours, but don’t let that stop you from making these as a fun treat. Keep the dough chilled and bake a few small batches at a time, so you can enjoy them at their freshest over a few days.
I like to sprinkle mine with a little dusting of cocoa or cinnamon. The original recipe calls for a small piece of chocolate to be placed on top of each cookie before the marshmallow, for an extra dose of sweet.
You don’t want to over-bake these- like all high altitude cookies, these will firm up considerably after you take them out of the oven. Ten minutes baking time is perfect.
How to make this high altitude-adjusted recipe:
Hot Chocolate Cookies
Adapted from Stepable
- ½ cup unsalted butter
- 12 oz bag semisweet chocolate chips
- 1¼ cups packed light brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- ¼ cup unsweetened cocoa powder
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 16 marshmallows, cut in half
- Cinnamon sugar or cocoa powder to dust, optional
- Melt the butter and chocolate together in a saucepan over medium heat. Stir constantly to make sure it doesn't burn along the bottom. Remove from heat and let stand for 5 minutes to cool slightly.
- Combine the brown sugar, eggs, and vanilla.
- Add the cooled chocolate mixture and stir until smooth.
- Add the cocoa powder, flour, baking powder, and salt. Stir just until combined.
- Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours.
- After the dough has chilled, pull it from refrigerator. If it's too firm to scoop, let it temper for 5-10 minutes at room temperature.
- Preheat your oven to 350 F.
- Scoop tablespoons onto parchment-lined baking sheets and flatten slightly. Space the dough about 2 inches apart.
- Bake the cookies for 10 minutes. Remove from the oven and top with the marshmallow halves. Bake another 2 minutes until the marshmallows have puffed.
- Let the cookies cool at least 5 minutes before eating.
- Makes about 24 cookies.
Note: This recipe was adjusted from high altitude baking. To make at sea level, increase the baking powder to 1 1/2 teaspoons. Baking times may vary slightly.
