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:

Directions:

1. In a medium saucepan, melt the
   butter and chocolate chips, stirring frequently, over medium heat. Remove from heat and let cool.
2. In a medium bowl, whisk
   together the flour, cocoa powder, baking powder and salt.
3. 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. 
4. Cover and refrigerate the dough
   for an hour.
5. 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. 
6. Bake in the center of the oven, until the
   tops of the cookies crack, about 12 minutes.
7. Meanwhile, snip 8 marshmallows
   in half crosswise and press 1 square of chocolate onto each of the cut
   sides.
8. 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.
9. 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. 
10. Repeat the process with
    the remaining dough, marshmallows and chocolate.

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.

Let cookies cool for 5 minutes; grate the remaining chocolate over the hot cookies. 

I just used a spice grater for this! 

Using a spatula, transfer the cookies to cooling rack; let cool slightly. 

Repeat the process with the remaining dough, marshmallows and chocolate.

Serve warm or pop in the microwave for 5 seconds before eating.

 They are best when they are ooey gooey!