.
home
Search in
The following text field is used to search for items. Type your search term to find items.
home
Search in
The following text field is used to search for items. Type your search term to find items.
0
Hot Cocoa CookiesHot Cocoa Cookies

Hot Cocoa Cookies

These gooey and decadent iced chocolate cookies have a marshmallow surprise in the middle!
Recipe source: Martha Stewart
Recipe source: Martha Stewart
Logo
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Hot Cocoa Cookies
Hot Cocoa Cookies
Prep Time25 Minutes
Servings24
Cook Time20 Minutes
Ingredients
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
FOR THE FROSTING: 2 cups confectioners’ sugar
4 tablespoons (½ stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
Directions
  1. Heat your oven to 375 F. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
  3. Using a tablespoon or 1 ¾-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 8 minutes.
  4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 ½ minutes. Transfer cookies to a wire rack to cool completely before frosting.
  5. FOR THE FROSTING: Place confectioners’ sugar in a medium bowl and whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.
  6. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
25 minutes
Prep Time
20 minutes
Cook Time
24
Servings

Directions

  1. Heat your oven to 375 F. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
  3. Using a tablespoon or 1 ¾-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 8 minutes.
  4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 ½ minutes. Transfer cookies to a wire rack to cool completely before frosting.
  5. FOR THE FROSTING: Place confectioners’ sugar in a medium bowl and whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.
  6. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.