Calling all hot chocolate lovers! We’ve taken the drink of the holiday season and turned it into one scrumptious cookie.
- Prep time 40 minutes
- Total time 1 hour & 30 minutes
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In bowl, whisk together flour, cocoa powder, baking soda and salt.
In large bowl, using hand mixer on medium speed, beat butter until smooth; beat in granulated sugar and brown sugar until fluffy, about 2 minutes. Beat in eggs and vanilla; stir in flour mixture just until combined.
Drop by 2 tbsp, 2 inches apart, onto prepared pans. Bake, 1 sheet at a time, until tops are puffed but still shiny, 8 to 10 minutes. Remove from oven; top each cookie with about 5 marshmallows. Return to oven and bake for 2 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool for 15 minutes.
In heatproof bowl set over saucepan of gently simmering water, melt chocolate, stirring, until smooth; drizzle over tops of cookies. Let stand until cooled completely and chocolate is firm, about 30 minutes. (Make-ahead: Layer between parchment paper in airtight container and store for up to 3 days.)
Makes about 36 cookies.
Nutritional facts PER COOKIE: about
- Fibre 1 g
- Sodium 60 mg
- Sugars 11 g
- Protein 2 g
- Calories 141
- Total fat 6 g
- Potassium 48 mg
- Cholesterol 24 mg
- Saturated fat 4 g
- Total carbohydrate 20 g
- Iron 5
- Folate 9
- Calcium 1
- Vitamin A 5