Prep 15 mins
Cook 8 mins
Adapted from Land O Lakes
Make and share this Hot Chocolate Cookies recipe from Food.com.
For the cookies
- 1 3⁄4 cups all-purpose flour
- 1 cup instant hot chocolate powdered cocoa mix
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 12 tablespoons unsalted butter, softened
- 1⁄2 cup granulated sugar
- 2 large eggs
- 1⁄4 cup low-fat milk
- 1 teaspoon vanilla
- 24 large marshmallows, cut in half crosswise
For the glaze
- 1 3⁄4 cups confectioners' sugar
- 6 tablespoons unsalted butter
- 1⁄4 cup low-fat milk
- 2 tablespoons Dutch-processed cocoa powder
- Preheat oven to 350
- In a medium bowl, whisk together flour, cocoa mix, baking soda and salt.
- In a large mixing bowl, beat together butter and sugar until creamy. Add the eggs, one at a time, mixing until combined after each. Mix in milk and vanilla. Add the dry ingredients and mix just until combined.
- Using a teaspoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake until the cookie are set, about 8 minutes. Remove and carefully place a marshmallow, cut side down, in the center of each cookie. Place back in the oven and continue baking until the marshmallow begins to look puffy, about 1 to 2 minutes. Remove and let cookies sit on the baking sheet for 1 minute before moving them to a wire rack to cool completely.
- To make the glaze: Place confectioners' sugar in a medium bowl. In a small saucepan, add butter, milk and cocoa. Cook over medium heat until the mixture comes to a boil - let cook for 1 minute. Remove from the heat and let cool for 5 minutes. Pour mixture into the bowl of confectioners' sugar and beat until creamy.
- Immediately spoon a little of the glaze over each of the cooled cookies.
These cookies are just okay. They had a really muted chocolate flavor without the glaze. I used melted semi-sweet chocolate (no cocoa powder) and they turned out fine. My one big suggestion would be make lots of very small cookies and use mini-marshmallows. Good cookies!
Great cookies! I used Swiss Miss 'rich chocolate' cocoa mix and they turned out terrific, since I was packing some to mail I used melted semi-sweet chocolate on top figuring it would harden better than the glaze but the next time I bake them (and it'll be soon!) I'll use the glaze. Otherwise made according to directions, the marshmallow on top truly made these taste like an edible version of hot chocolate, thanks so much for the recipe, a real keeper!
Very good flavor, but a little sweet for my liking. Next time I would definately cut down the ugar to about 1/4 - 1/3 cup. Very light, airy cookie. Cake-like. I didnt do the marshmallow or glaze, and they were still tasty!