MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Gooey Hot Chocolate Marshmallow Cookies
GOOEY HOT COCOA MARSHMALLOW COOKIES
COOKIES:
½ c. butter
1 ½ c. semisweet chocolate chips
1 ½ c. flour
¼ c. cocoa powder
¼ t. salt
1 ½ c. light brown sugar
3 eggs
2 t. vanilla
12 large marshmallows, cut in half
ICING:
2 c. powdered sugar
4 T. butter, melted
¼ c. cocoa powder
¼ c. hot water
1 t. vanilla
Container of sprinkles
- COOKIE: In double boiler, melt butter and chocolate chips, stir frequently. Once melted, set aside to cool.
- In bowl, whisk together flour, cocoa powder, baking powder and salt.
- In standing mixer, beat sugar, eggs and vanilla on low until combined.
- Add cooled chocolate mixture and mix until combined.
- Gradually add in flour ingredients and mix until combined.
- Scoop dough into a bowl and cover with foil and place in refrigerator for at least 4 hours.
- Preheat oven 325 and line cookie sheet with parchment paper.
- Using small ice cream scoop, scoop batter into your hands and roll into a ball.
- Place cookies 2” apart and bake 10 minutes.
- While cookies are baking, cut marshmallows in half.
- Once cookies are baked, place a marshmallow half in center of cookies and lightly press down.
- Place cookies back in oven for another 2-3 minutes.
- Place a wire rack over another cookie sheet. Once cookies are done baking, let cool a few minutes and transfer to wire rack while you make icing.
- ICING: Combine all ingredients in bowl and mix until combined. If icing is too thick, add 2-3 T. of hot water to thin out.
- Using a spoon, spoon some icing onto the marshmallow on the cookie.
- Sprinkle a little bit of sprinkles onto the cookies.
****Only put icing on 2-3 cookies at a time and do sprinkles. If you ice too many, icing will harden and sprinkles will not stay on.