“They were crying to get out of the jar… Cookies get claustrophobia too, you know!”
-Charles M. Schulz
Hot-chocolate with marshmallows has already made its appearance many times in our house this season (and it hasn’t even been very cold outside!). There’s something so comforting about a warm chocolate drink topped with some fluffy marshmallows, and it’s not hard to see why.
When I saw a recipe for hot-chocolate cookies I wasted no time gathering up ingredients and experimenting with the recipe to obtain the best results. After I tasted one of these delicious cookies I was immediately hooked. I was surprised that even my boyfriend (who usually only eats my cupcakes) happily ate a few of these and requested them the next night. Needless to say they did not last long and if we owned a cookie jar, I’m not sure they would’ve even made it inside!
- Unsalted Butter - 1 stick (8 tablespoons or 1 cup)
- Granulated Sugar - 1/2 cup
- Brown Sugar - 1/3 cup
- Egg - 1
- Vanilla Extract - 1/2 teaspoon
- All-Purpose Flour - 1 & 1/2 cups plus 2 tablespoons
- Hot Chocolate Mix - 2 oz (about 1/3 cup) **see note below
- Salt - 1/2 teaspoon
- Baking Soda - 1/2 teaspoon
- Mini Marshmallows - 1 cup
- Preheat oven to 350°.
- In a medium bowl, stir together the flour, hot chocolate mix, salt and baking soda. Set aside.
- In a large mixing bowl, cream together the butter and both sugars until light and fluffy. Add in egg and vanilla extract until incorporated.
- Slowly add the flour mixture to the sugar mixture. Mix until well blended.
- Place by rounded tablespoons onto parchment lined baking sheets (if needed).
- Bake at 350° for 10 minutes or until slightly firm.
- As soon as you remove the cookies from the oven, place marshmallows on top of cookies and press down lightly.
- After cooling for a few minutes on baking sheet, transfer cookies to a wire rack to cool completely.