My collaboration with GO BOLD WITH BUTTER this month took on the form of holiday cookies and the first holiday cookie recipe I’m sharing with you all are these Hot Chocolate Cookies with Toasted Marshmallows. I know for a fact that Santa would like these by the tree instead of the usual chocolate chip or sugar cookie that we all make year after year. Don’t forget to leave him some hot cocoa instead of milk on the side, because he also happens to know that these cookies are great served with hot chocolate. Santa knows how to live life right.
These are called Hot Chocolate Cookies for two very important reasons. The first is because they taste like hot cocoa, at least the way I make hot cocoa, with a giant marshmallow on top and a pinch of cinnamon, if you so wish. I love adding cinnamon to anything chocolate that I bake because the two flavors really balance each other well. The second reason why these are called hot chocolate cookies is because they’re also amazing served with hot cocoa on the side for dipping and dunking. That’s chocolate on chocolate on marshmallow on marshmallow heaven, and it most definitely doesn’t get any better than this as far as holiday cookies are concerned. So if you’re looking for a new and exciting holiday cookie recipe to try this year, look no further because these are here to stay. Don’t let Santa down this year, whip up a batch before you’re left with nothing but coal in your stockings.
Let’s start with the chocolate part of these hot “chocolate” cookies! These cookies aren’t that complicated at all. So let’s melt some chocolate chips until smooth. Set aside to cool to room temperature.
**Tip: You can melt the chocolate either in the microwave, on low and in short bursts, stirring after each one. Or you can set a bowl of a double boiler until fully melted.**Beat together the butter and sugar on high until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, mixing well after each addition. While the mixer is running on low, slowly stream in the melted and cooled chocolate and the vanilla extract, stirring until well combined.
In a medium bowl, sift together the flour, cocoa powder, baking soda, ground cinnamon and salt. Then add it to the mixer and stir on low until just combined. Fold in the remaining chocolate chips and then cover with plastic wrap and chill for at least 30 minutes.
**Note: Try not to over-mix the batter at this stage because you don’t want to end up with tough dry cookies. Once the cookie dough has chilled, scoop out the dough using a small ice cream scoop, onto prepared baking sheets lined with parchment paper. Make sure to leave about 2 inches of space in between each to give the cookies room to spread.
**Tip: I like to use a small ice cream scoop to portion out the cookies, that way I know they all will turn out the same size. If you don’t have a small ice cream scoop, just drop the batter onto the baking sheets by the tablespoon full.**Bake for about 7 to 8 minutes, or until spread and just beginning to brown around the edges. Remove from the oven and place a jumbo marshmallow on top of each cookie in the center. You can’t have hot cocoa without marshmallows. Place the cookies under the broiler for about 1 to 2 minutes (or maybe less depending on your broiler) until the marshmallows are toasted. Keep an eye on them so that you don’t burn the marshmallows or the cookies themselves.
**Note: You can also just use a kitchen torch to toast the marshmallows, if you have one. You can find small kitchen torches at most restaurant or home stores, or online by clicking here!**Allow the cookies to cool on the baking sheets for about 5 minutes, and then transfer to wire racks to cool completely. Continue baking off, and toasting the marshmallows with the remaining batter and cookies. The toasted marshmallow step of these cookies are optional, but I think it adds a nice flavor to the cookies. If you wanted, you can just place the marshmallow onto the cookies, about 2 minutes before they’re done baking. That way they’ll still get warm and somewhat gooey from the heat of the oven, but not toasted at all. You won’t have to worry about popping them under the broiler or torching them. I promise, it’ll still be great.
Don’t forget to whip up a batch of your favorite hot cocoa or just mix together one of those instant hot cocoa packets, I’m not judging. These cookies really are great when served with hot chocolate for dipping and dunking. If you really want to add some flavor to these cookies, try adding 1/2 to 1 teaspoon instant espresso powder to the dry ingredients. That little bit of coffee flavor will enhance the chocolate flavor, making these cookies super chocolatey. You can also fold in chopped pecans or almonds to give them that crunch that some of us look for in cookies.
If you want to make a “Mexican Hot Chocolate” version of this cookie, try adding a pinch or two of cayenne pepper or chili powder to the dry ingredients, and swap out the melted chocolate chips with Mexican baking chocolate instead! That with a pinch of cinnamon will give them the ultimate Mexican hot chocolate flavor!
You can keep this cookies at room temperature, wrapped in plastic or stored in an air-tight container, for up to 3 days. Although, I highly doubt that they’ll last that long. Don’t forget to add these to your “must bake” list this week, or next week for the holidays! Head on over to the GO BOLD WITH BUTTER site to grab the recipe for yourself. While you’re there, be sure to check out all of the other holiday cookie recipes currently flooding the site! —Click Here for Recipe!—
**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**