This tender cookie is one of the best cookies you may ever try. A deep, chocolate cookie, with a soft chocolate center and a soft marshmallow on the top. Truly a treat!
Ingredients
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
Instructions
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.
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2016/12/hot-cocoa-cookies.html