Wednesday, December 16, 2020

Hot Cocoa Cookies

Photo of Hot Cocoa Cookies: chocolate cookie topped with half a marshmallow and a chocolate glaze

While I haven’t categorized chocolate as one of the main flavors of Christmas, it would seem wrong to not have chocolate of some form during the holidays. I made these cookies: chocolate cookies topped with a lightly toasted marshmallow, chocolate glaze, and festive sprinkles. You could use any sprinkles that you’d like, and I ended up using Christmas jimmies and then Christmas balls of two different sizes.

This recipe isn’t complex, and it only took about 10 minutes to put together. Since you melt the butter and chocolate chips, the mixture ends up being very soft. With cookies, I always say that you make a dough. Dough is for cookies as batter is for cake. I will say that this recipe made more of a batter, so refrigerating the mixture is critical. Do let the mixture come back to room temperature after refrigeration and before baking.

You bake the cookies, and then top with half a marshmallow. When you place the cookies back in the oven to toast the marshmallows, watch carefully as it is a moment between a toasted marshmallow and a burnt one. The glaze, in my case, was nearly liquid, so I let the glaze drip down the sides of the cookie. These cookies look picture perfect, and they would be a great addition to any holiday cookie tray. My glaze remained soft for quite some time, but that just makes them gooey!

Hot Cocoa Cookies
1/2 cup butter
2 cups chocolate chips
1 1/2 cups flour
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups packed brown sugar
3 eggs
1 1/2 teaspoons vanilla
About 25 large marshmallows

2 cups powdered sugar
4 tablespoons butter, melted
1/4 cup cocoa powder
1/4 cup hot water
1/2 teaspoon vanilla
Christmas sprinkles

In a medium microwave-safe bowl, melt the butter and chocolate chips, stirring frequently, until smooth; set aside. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a large mixer bowl, beat the brown sugar, eggs, and vanilla on medium until combined. Add the chocolate mixture and stir to combine. With the mixer running on low, gradually add the flour mixture, stirring until the dough comes together. Wrap the dough in plastic wrap and refrigerate until firm, at least an hour.

Heat the oven to 325 degrees. Line two baking sheets with silicone baking mats.

Shape the dough into teaspoon-sized balls and place the balls on the prepared baking sheets. Flatten slightly.

Bake for 12 minutes. While the cookies bake, slice the marshmallows in half crosswise. As soon as the cookies come out of the oven, press one marshmallow, cut side down, onto the top of each cookies. Bake for an additional 2-3 minutes, to slightly toast the marshmallow. Remove from the oven and allow to cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely.

Make the glaze: in a medium bowl, whisk together the powdered sugar, melted butter, cocoa powder, hot water, and vanilla until smooth. Spoon the icing over each cookie/marshmallow and allow to drip down the sides. Top with sprinkles before the icing sets. Allow to set completely before serving.

Recipe from Glorious Treats

No comments: