Soon the weather outside will turn frightful. Sitting by the fire will be so delightful… and, well.. you know the rest! As a kid, the best part about coming in from the cold, or going into the warming hut after skiing, was drinking a piping hot cup of coco. And if there weren’t marshmellows on top, someone was going to hear about it! 🙂 Now that it’s getting darker earlier… 4:30? Really?…. I wanted to capture that warm, gooey feeling and bottle it up in cookie form. I’m so happy with the way this recipe turned out that I couldn’t wait to share it with you. Aren’t they beauties?!
Funny story: I was excited to make these cookies, adapted from Food.com, with some packets of hot coco I’ve had in my pantry for a while. Turns out, they’d been in there a little longer than I thought. Actually, a few YEARS longer. The due date? No joke… 2009! Hmmm, I guess time flies!
So, it was off to the store, which turned out to be a great thing because I stumbled upon all different flavors of hot chocolate at Target. It seems hot chocolate has become “haute chocolate” in the years since I’ve shopped for it. There were peanut butter flavored canisters, dark chocolate, milk chocolate, and mint… which I chose for this recipe, just for a little added flair and fun! You can certainly just stick to the plain instant hot chocolate mix though – whatever floats your boat!
One tip for making these cookies: a little batter goes a long way. A teaspoon-sized dollop of batter may seem small, but it expands quite a bit while it cooks. I ended up with one GIANT cookie in my first batch because my scoops were too big. Check out the picture on the left for a size reference. The batter balls should be no bigger than the width of a large marshmellow!
Now that I have a brand new canister of hot chocolate in my pantry, I’ll have to brainstorm some more creative uses for it so it’s not still sitting up there when 2020 rolls around. Do you have any creative hot chocolate recipes?
- Stay warm this winter with hot coco and cookies!
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Makes about 24 Cookies
(Adapted From Food.com)
1 3/4 cups all-purpose flour
1 cup instant hot chocolate powdered cocoa mix (I used mint flavored)
1 tsp baking soda
1/2 tps salt
12 tablespoons melted unsalted butter
1/2 cup sugar
1/4 cup milk
1 tsp vanilla
Large marshmallows cut in half
1. Preheat oven to 350
2. In a large bowl, beat butter and sugar until creamy. Add eggs and mix until combined. Add milk and vanilla and mix.
3. In medium bowl, mix together flour, coco mix baking soda and salt.
4. In two batches, add dry ingredients to wet ingredients and mix until combined into a smooth, creamy batter.
5. Drop small, teaspoon-sized balls of batter onto greased baking sheet (make sure to give cookies enough room between each other, they will expand)
6. Bake cookies for about 8 minutes until set, remove from oven and place half a marshmellow on top of each cookie — sticky side down. Return cookies to oven and bake another 3-4 minutes until marshmallows puff up.
7. Remove cookies from oven, let sit 2 minutes and then remove and cool on wire rack.
CHOCOLATE GLAZE (optional, I didn’t use… but it sounds yummy!)
1 3/4 cups confectioners’ sugar
6 tablespoons unsalted butter
1/4 cup low-fat milk
2 tablespoons Dutch-processed cocoa powder
1. Put confectioners’ sugar in a medium bowl. In a small saucepan, heat butter, milk and cocoa until it starts to boil and let cook for 1 minute.
Remove from heat and let cool for 5 minutes. Pour mixture into the bowl of confectioners’ sugar and beat until creamy, then drizzle over cooled cookies.