Well, the holidays are upon us…and if you have been following me for awhile…you know what that means! COOKIES!
You got it. One of my absolute favorite hobbies around the holidays is baking cookies. Lots and lots of cookies! Last weekend, I started my baking…I can do that because I freeze them all and take them out as I need them during the crazy holiday season. I started with three different types of cookies…and one of them was a complete disaster. Unless you like pink, broken shortbread squares for your holiday dessert? Yep. Pink. That is what happens when you mix dough with red and green sprinkles and you cannot get the dough to work so you keep rolling it and rolling it and rolling it…until guess what? The sprinkles start to get warm and melt into the dough and now, voila! Your dough is pink. And broken. And really not even that tasty to be worth all of that work. I mean, we still ate them, but, well whatever. We didn’t want them to go to waste.
The star of my first attempt at cookie baking is this delicious, tender, chocolatey cookie with a melty chocolate center and a gooey marshmallow crowning the top. THIS is the cookie you should make if you are planning just one cookie this whole season. This is it. I promise you, you will not be disappointed.
- ½ cup butter
- 12 oz bittersweet chocolate chips
- 1¼ cups dark brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- ¼ cup unsweetened natural cocoa powder
- 1½ cups flour
- 1½ tsp baking powder
- ½ tsp salt
- 10 oz dark chocolate bar, cut into 24 squares
- 12 large marshmallows, halved
- In a medium saucepan, add butter and chocolate chips. Stir over low heat, stirring constantly until completely melted. Set aside.
- In a large bowl, add the brown sugar, eggs and vanilla. Beat on low until smooth and creamy.
- Add in cocoa powder, flour, baking powder and salt. Beat lightly just until combined.
- Add chocolate mixture and combine well.
- Cover bowl and Chill dough for 3 hours.
- Line a baking sheet with parchment paper and preheat oven to 325 degrees.
- Scoop chilled dough into 2 tbsp balls.
- Place on baking sheet about 2 inches apart. Press down each ball to lightly flatten.
- Bake for 10 minutes.
- The cookies may look slightly undone, just go with it!
- Take out of the oven and place one square of chocolate into each cookie and press down.
- Place a marshmallow half on top.
- Return to oven and bake for 6 more minutes.
- Remove from oven and let sit on cookie sheet for 2 minutes.
- Transfer cookies to a cooling rack and cool completely.
- Cookies can be stored airtight for up to a week, or frozen for up to two months.