Hot Cocoa Cookies

Hot Cocoa Cookie

These Hot Cocoa Cookies are incredibly delicious!  So gooey and yummy!  They fill your house with chocolaty goodness while they bake and are incredibly hard to resist when they are cooling.  We made two types of these cookies...the original cookie form as seen above and Hot Cocoa Bites (made in a mini muffin tin).  My daughter prefers the bites and I think I like them as well.  They are more compact and easier to add to a cookie platter, but still taste delicious!  I do like the cookie form too...well heck I don't think it matter what they look like they are just that good.  I will say the marshmallows in the batter do cause the cookies to sometimes take a weird form since they melt to liquid and I had to "trim" some of the marshmallows that spread to far when they were cooled.  When baking them in the mini muffin tin they obviously can't spread so they hold their shape and make a cute little cup to hold the marshmallows you place on the top.

Hot Cocoa Bites

No matter which way you decide to make them, the end result is still heaven!  These are a great addition to any Christmas Cookie Platter...if they ever make it out the door ;)

Hot Cocoa Cookies

Hot Cocoa Cookies
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1/4 cup marshmallow fluff
1 cup chocolate chips
1 cup mini marshmallows (and extras to top cookies with)

1.  Cream butter, sugar, eggs, and vanilla until fluffy. 
2. Mix flour, cocoa powder, baking soda, and salt in a small bowl until combined.
3. Slowly add flour mixture to creamed mixture (about 1/2 cup at a time) until well blended.  This put my stand mixer to the test.  This is a very thick and sticky dough. 
4. Stir in marshmallow fluff.  The best way is to use your hands this is a very thick dough.
5. Fold in chocolate chips and marshmallows.  Cover dough with plastic wrap and refrigerate for at least 1 hour. 
6. Preheat oven to 350 degrees.  When oven is ready then take the dough out of the refrigerator and roll into 1 inch balls.  Place on cookie sheet or in a mini muffin pan (do not grease pans, but make sure you are using a good non-stick pan).
7. Bake for approximately 7-9 minutes.  The ones on the muffin tin I baked for 9 minutes, but the ones on the cookie sheet I only baked for 7 minutes. 
8. When you take the cookies from the oven top with three mini marshmallows.  If you want gooey marshmallows then place back in the oven for 1 minute.  The ones in the muffin tin got gooey without having to put back in the oven.
9. Cool the cookies in the refrigerator for 15 minutes before removing from the baking sheet.  These cookies are very sticky and gooey from the marshmallows so they need to be cooled before removing otherwise they will stick and fall apart.
10. Transfer to wire racks to cool completely for about 30 minutes.

These are definitely a great cookie that we will be making for years to come :)
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