This year, the treats I made for my neighbors included the Peppermint Bark Fudge I shared with you on Wednesday and these cookies. I don't think I've ever had so many people tell me they enjoyed something I've made as much as I have about these cookies, even my husband who professes to hate the flavor of cocoa liked these cookies!
They are a super soft, dark chocolate cookie, topped with 3 cute little marshmallows and a milk chocolate glaze that cuts through the richness of the cookie. It would be perfect with a glass of milk!
Hot Chocolate Cookies
Makes 45 cookies
1/2 cup Butter
1 - 12oz bag Semi-Sweet Chocolate Chips
1 1/2 cups All-Purpose Flour
1/2 cup Cocoa Powder
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 1/2 cups Brown Sugar
1 teaspoon Chocolate Extract
1 teaspoon Pure Vanilla Extract
135 Mini Marshmallows
4 Tablespoons Butter, melted
1/4 cup Cocoa
1/4 cup Hot Water
1/2 teaspoon Chocolate Extract
1/2 teaspoon Pure Vanilla Extract
2 cups Powdered Sugar
In a small saucepan combine the butter and chocolate chips. Melt over medium-low heat until smooth. Set aside.
In a medium bowl whisk the flour, cocoa powder, baking powder, and salt until combined.
In the bowl of a stand mixer beat together the brown sugar, eggs, and vanilla until well combined. Add in the chocolate/butter mixture, mix.
Slowly add the flour mixture into the chocolate. Beat until just combined. Cover and refrigerate for an hour or 2.
Line a cookie sheet with parchment paper or a silpat mat. Using a small cookie scoop, about a tablespoon, roll into a ball and flatten a little bit, and place on the prepared cookie sheet.
Bake for about 8 minutes then remove from the oven and press 3 marshmallows on top of each cookie. Put back in the oven and bake for 2 more minutes. Let the cookies cool for 5 minutes and then move to a cooling rack.
In a small bowl mix together the melted butter, cocoa, hot water, and both extracts. Slowly add in the powdered sugar and whisk until smooth. Pour over your cooled cookies and top with sprinkles.