Ooey Gooey Hot Chocolate Cookies

I am a sucker for chocolate and marshmallow and my go to winter drink is Hot Chocolate. So when I came across a version of this recipe I knew I had to bake up some pronto for a Holiday Cookie Exchange Party I was attending this week. These cookies are a decadent treat and taste best hot and gooey out of the oven!

*Bonus: This recipe makes delish fudgey chocolate crinkle cookies too! Just skip the marshmallow/chocolate topping!

My cookie platter at the party complete with a recipe printout.
They were voted Most Creative!

Ingredients:

Makes 4 dozen

1 stick (4 oz.) unsalted butter
12oz semisweet chocolate chips
2 bars (4 oz. each) semisweet chocolate –cut
into 1/2-inch squares and the rest for garnish
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
24 large marshmallows

Directions:

In a medium saucepan, melt the
butter and chocolate chips, stirring frequently, over medium heat. Remove from heat and let cool.
In a medium bowl, whisk
together the flour, cocoa powder, baking powder and salt.
Using an electric mixer, beat
the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in
the cooled chocolate mixture just until blended. Add the flour mixture, mixing on low speed until just combined.
Cover and refrigerate the dough
for an hour.
Preheat oven to 325 degrees. Using a lined baking sheet, scoop about a tablespoon of the dough
and roll between your palms to form 1-inch balls. Arrange about 16 balls 2
inches apart on each cookie sheet.
Bake in the center of the oven, until the
tops of the cookies crack, about 12 minutes.
Meanwhile, snip 8 marshmallows
in half crosswise and press 1 square of chocolate onto each of the cut
sides.
Remove the cookie sheet from
the oven; gently press a marshmallow half, chocolate side down, into each
cookie. Bake, on the top rack, until the marshmallows are just softened, about 4 minutes. *Store the remaining cookie dough in the fridge while you
are baking to keep it cool.
Let cookies cool for 5 minutes;
grate the remaining chocolate over the hot cookies. Using a spatula,
transfer the cookies to cooling rack; let cool slightly.
Repeat the process with
the remaining dough, marshmallows and chocolate.

Adapted from www.pipandebby.com

Melt the chocolate chips and butter together over medium heat, stirring often until smooth.

Use a heavy bottom pot or a double boiler and make sure to stir so the chocolate doesn’t burn!

Remove from heat and let cool.

Whisk your dry ingredients: flour, cocoa powder, baking powder and salt, in a bowl.

Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture, mixing on low speed until just combined.

Cover and refrigerate the dough for an hour.

Preheat oven to 325 degrees. Line a baking sheet. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet.

Bake in the center of the oven until the tops of the cookies crack, about 12 minutes.

These are delicious on their own too!

Meanwhile, snip 8 marshmallows in half crosswise and press 1 square of chocolate

onto each of the cut sides.

Remove the cookie sheet from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake, on the top rack, until the marshmallows are just softened, about 4 minutes.

*Store the remaining cookie dough in the fridge while you are baking to keep it cool.