Hot Cocoa Cookies

The perfect cookie for a cold winter day.  These would go great with a cup of coffee or a glass of cold milk.  The trick to these cookies is to make sure you slightly underbake them.  These are our new favorite cookie!

If you wish to make a double batch, it is advisable to mix each batch separately due the dough's thickness, which will make it difficult to mix, even with a stand mixer.

2 3/4 cups flour

2/3 cup dry hot cocoa mix (about 4 standard packets)

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened at room temperature

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs, room temperature

1 1/2 tsp vanilla extract

1 1/4 cups mini or regular-size chocolate chips

3/4 cup miniature marshmallows (to place on top of cookie)

6 to 8 ounces milk chocolate chips (to drizzle on top of cookie)

Preheat oven to 350F.  Line baking sheets with parchment paper or silicone baking mats.  Set aside.

Whisk the flour, dry hot cocoa mix, baking soda and salt together in a medium bowl.  Set aside.

In a large bowl, using a mixer, beat the butter on medium-high speed until smooth, about 1 minute.  Add the granulated sugar and brown sugar, and beat on medium-high speed until creamed, about 2 minutes.  Add the eggs and vanilla and beat on high speed until combined, about 1 minute.  Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low speed until combined.  With the mixer running on low speed, add the chocolate chips.  The dough will be soft and thick.

Roll balls of dough, about 1 1/2 tablespoons of dough per cookie and place 3 inches apart on the baking sheets.

Bake for 10-11 minutes.  Remove from the oven and gently stick 4 or 5 marshmallows into the top of each cookie.  Place back in the oven and bake for 2 more minutes to slightly melt the marshmallows.

Remove from the oven and allow to cool on the baking sheets for 5 minutes.

Meanwhile, melt 6 to 8 ounces of milk chocolate chips in the microwave in 15-second increments, stopping and stirring after each until completely smooth.  Drizzle over the warm cookies.  Allow the chocolate to set completely, about 20 minutes, before enjoying.

Cookies will stay fresh in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.  

Makes 32-34 cookies

Source:  Sally's Cookie Addiction 

Janice