Ingredients
-
6 oz chocolate, chopped
-
6 Tbsp butter
-
1/2 cup granulated sugar
-
1/2 cup + 2 Tbsp brown sugar
-
2 eggs
-
1 tsp vanilla extract
-
1 cup all purpose flour
-
3 Tbsp dark cocoa powder
-
1 1/2 cup marshmallow fluff
Directions
These hot cocoa cookies are a decadent treat with a fudgy brownie cookie base that melts in your mouth, crowned with a soft, fluffy marshmallow topping. Each bite feels like a cozy sip of hot chocolate transformed into a rich, chewy delight.
You can use store-bought marshmallow fluff or make your own. I opt to make homemade marshmallows because they are surprisingly simple to make and taste so much better!
Steps
|
1
Done
|
Prepare all ingredients. |
|
2
Done
|
Preheat oven to 350F and line 2 baking sheets with parchment paper. |
|
3
Done
|
Melt the chocolate and butter over a double boiler until smooth and shiny, remove from the heat and cool slightly. |
|
4
Done
|
In a large bowl, beat the eggs and sugars until increased in volume and extremely thick (5 minutes - seriously, don't rush it). |
|
5
Done
|
Add the chocolate mixture and blend until incorporated. Add the Vanilla, flour, and cocoa powder and fold until just combined. |
|
6
Done
|
Scoop 2 Tbsp size balls onto prepared cookie sheets (6 on each) and bake for 13-18 minutes until the tops are cracked and shiny. They will seem underbaked, but they will set more as they cool. This is the perfect time to prepare homemade marshmallow. |
|
7
Done
|
When the cookies are cooled, top each with 1-2 Tbsp of marshmallow fluff. Optionally sprinkle on some crushed candy canes or torch the tops until nice and toasty. Enjoy! |
