Hot Chocolate Cookies.

January’s What’s Baking Theme was Snow Day Treat, chosen by our lovely host Melissa, of I Was Born To Cook.  Chicago has been having one of the most bizarre winters ever.  We had temperatures in the high 40s on New Years Eve and then were hit with 8-10 inches of snow just a week later, then a thunderstorm the other night.  Whiskey.  Tango.  Foxtrot.

That being the case, I was mostly cooped up inside with the Fruitaholic for a couple days.  Always searching for ways to keep him occupied, we decided to bake up a batch of these cookies.

The Fruitaholic loved adding the ingredients to the mixer and turning it on to watch them spin around.  He was also a big fan of counting the marshmallows and pushing them into the cookies.  We had a few cookies that had so many marshmallows, they were almost as snow white as it was outside!

I loved that the marshmallows browned just a bit in the oven, making them crispy on the outside and gooey on the inside.  I found these to be best just out of the oven, but reheating them in the microwave for 15-20 seconds proved to be a good alternative.

Hot Chocolate Cookies – slightly adapted from Martha Stewart

  • 2 1/4 Cups Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 2 tsp. Cream of Tartar
  • 1 tsp. Baking Soda
  • 1/2 tsp. Coarse Salt
  • 1/2 Cup Butter (1 stick)
  • 1 1/2 Cups Sugar
  • 2 Eggs
  • 2 tsp. Cinnamon
  • Mini Marshmallows, for topping

Preheat oven to 400.  Line a baking sheet with parchment paper.

Combine the flour, cocoa, cream of tartar, baking soda, salt and cinnamon in a medium bowl.  In the bowl of an electric mixer (or a large bowl using a hand mixer), beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.  Add the eggs and mix again until combined.  Turn the mixer down to low and gradually add the flour mixture.  Stir until combined.

Using a cookie scoop (or heaping tablespoons), form the dough into balls and place onto the baking sheet, about 2-3 inches apart.  Gently press mini marshmallows onto the dough.  Bake for 10-11 minutes.

Remove from oven and allow to cool 5 minutes before transferring cookies to a wire rack.  Cool another 5-10 minutes before serving.

Once cookies are cooled completely, store in an airtight container for up to one week.

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