Holiday cookie of the week: Hot chocolate cookies


Our third cookie of the week is a rich, chocolate-y cookie that lives up to its name — and even looks something like a cup of cocoa.

Submitted by Associate Features Editor Margaret Button, this recipe features a rich, buttery soft chocolate cookie that is topped by mini marshmallows, popped back into the oven to melt the marshmallows a bit, and when cool, drizzled with chocolate. The cookies are then sprinkled with brightly colored Christmas decorations. The perfect accompaniment? A tall glass of cold milk! Be warned: they go fast.



Yield: 45 cookies


For the cookies:

1/2 cup butter, unsalted (1 stick)

12 ounces semi-sweet chocolate chips

1 1/2 cups flour

1/2 cup cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups brown sugar

3 eggs

2 teaspoons chocolate extract (or vanilla if you can't find chocolate)

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135 mini marshmallows

For the icing:

4 tablespoons melted butter

1/4 cup cocoa powder

1/4 cup hot water

2 cups powdered sugar

1 teaspoon chocolate extract (or vanilla if you can't find chocolate)


For the cookies:

In a small sauce pan, melt the butter and then whisk in the semi-sweet chocolate chips. Whisk together until the butter and semi-sweet chocolate chips melt into a smooth chocolate sauce.

Set aside and let cool.

In a large bowl, sift together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer, combine the sugar, eggs and extract together. Mix until well combined. Once the chocolate and butter mixture is cooled mix it into the sugar, eggs and extract. Slowly mix the flour mixture into the chocolate mixture. Mix until everything is combined. Cover with plastic wrap and place in the refrigerator for an hour.

Remove dough from the refrigerator and preheat oven to 325 F degrees. Grease three cookie sheets or line with parchment paper. Spoon out about a tablespoon of chilled dough and roll it into a ball. Lay it on a prepared baking sheet. Place about 12 to 15 cookies onto each baking sheet. Press each cookie down a little bit.

Bake for 10 to 12 minutes. Remove from oven. Top each cookie with three mini marshmallows. Place back into the oven for 2 to 3 minutes. Remove cookies from oven and place on a wire rack to cool. Let cookies cool and make the chocolate glaze.

For the icing:

In a medium bowl, combine the melted butter, cocoa powder, hot water and chocolate extract (or vanilla extract). Slowly whisk in the powdered sugar until everything is combined. Lay a piece of parchment paper under the cooling rack that is holding the cooled cookies. (This will make for easy clean up!) Drizzle each cookie with the chocolate glaze, covering the marshmallows. While the chocolate glaze is wet, sprinkle each cookie with the sprinkles. Let cookies and chocolate glaze set for about 30 minutes before serving. Keep cookies in an air-tight container.

Recipe notes: Before refrigerating the cookie mixture, it will resemble a thick batter. Do not panic (I did!), the mixture becomes a solid dough during refrigeration. The recipe claims it yields 45 cookies, but using a small cookie scoop, I only had 36 cookies. If the dough gets too sticky to roll, put back in the refrigerator for 5 to 10 minutes. Drizzle a few cookies at a time and then sprinkle the decorations on — the glaze dries fairly quickly.


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