These cookies are a new Christmas favorite. They’re soft chocolate cookies with a big marshmallow in the center and cocoa frosting swirled on top to look like a delicious mug of hot cocoa. The marshmallow stays soft and stretchy long after they’re baked.
I got this recipe from the Glorious Treats blog a few years ago and tweaked it to give the cookies a warm-you-up-in-cold-weather look. The Food Network magazine has a slightly different version on the cover of its current Christmas issue, topped with crushed peppermints.
One thing to note before you start: The dough needs to be refrigerated for at least an hour before using.
FOR THE COOKIES:
1/2 cup unsalted butter
12 oz. semi-sweet chocolate chips
1 1/2 cups all-purpose (plain) flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups light brown sugar
3 eggs
1 1/2 tsp. vanilla extract
About 20 large marshmallows
FOR THE DECORATION:
Confectioner’s sugar (powdered or icing sugar)
Cocoa powder
Sprinkles
In a medium saucepan over low heat, melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, beat the sugar, eggs, and vanilla with an electric mixer on low speed until well combined. Add the cooled chocolate mixture and blend until just combined.
Add the flour mixture in several additions, mixing by hand after each one until just combined.
Scrape down the sides of the bowl, cover, and refrigerate at least 1 hour. The dough should be firm. If making the dough a day ahead, leave it out at room temperature for 30 minutes before using.
When you’re ready to bake, heat the oven to 325F/160C degrees. Line two baking sheets with parchment paper. Use a tablespoon, or a tablespoon-sized cookie scoop, to scoop dough; roll it in your hands to make balls, then flatten slightly as you put them on the cookie sheet. Arrange them 2 inches apart. Bake for 12 minutes.
While the cookies bake, cut the marshmallows in half. When the cookies are done, remove from the oven and lightly press a marshmallow half into the center (cut side down!). Return the cookies to the oven and bake another 3 minutes.
When they’re done, let the cookies cool for several minutes on the sheet, then transfer to a cooling rack.
When it’s time to decorate:
Mix a couple of cups of confectioner’s sugar in a bowl with just enough water to make an icing consistency. But be careful — add only a little water to start with and add more as you need to. A little water goes a long way! Then add enough cocoa to make the icing chocolatey — try a few big spoonfuls first, and add more if you want. If the icing becomes too thick, add a couple of drops of water and mix well.
Put the icing in a large Ziploc bag and snip off a small corner. Pipe the chocolate icing in a swirl over the cookies and add the sprinkles while the icing is still wet. Let dry, shake off the excess sprinkles, and enjoy.