Hot Cocoa Cookies

DSC_0191On my way to work this morning, I cringed when the radio told me that the roads were extra crowded with back to school traffic.  Already?! Can it be?! I’m not letting summer go yet but I’ll concede that fall is on the way today with this recipe for hot cocoa in a cookie form.

My Hot Cocoa Cookies are  adapted from a Rachel Ray dessert you can find here and were inspired by this Charles M. Schulz quote:  “All you need is love. But a little chocolate now and then doesn’t hurt.”    I recommend serving these hot out of the oven when the marshmallows are still gooey.  I hope your Monday is full of love and chocolate and for all of those heading back to school this week, good luck!

What to buy:

  • 1 stick (4 ounces ) unsalted butter
  • 12 ounces semi-sweet chocolate chips
  • 1 cup flour
  • 1 teaspoon espresso powder, optional
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • 3 eggs, at room temperature
  • 2 teaspoons  vanilla extract
  • 20-25 marshmallows depending on how big you make your cookies
  • parchment paper


What to do:

  • melt butter and chocolate, stirring frequently, over medium heat
  • combine flour, cocoa powder, espresso, baking powder and salt
  • in a separate bowl combine sugar, eggs and vanilla, mixing until smooth, about 2 minutes
  • take chocolate mixture off heat and add egg mixture, combining well
  • add in flour mixture, mixing until just combined
  • refrigerate the dough for an hour
  • preheat oven to 375 degrees
  • line 2 large cookie sheets with parchment
  • roll dough to form 1 inch balls and place about 2 inches apart on each cookie sheet, flattening
  • bake until the tops of the cookies crack, about 6 minutes
  • remove the cookie sheets from the oven and press a marshmallow into each cookie
  • bake until the marshmallows are just softened, about 4 minutes
  • transfer the pans to racks to cool








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