Baby it’s cold out side and these cookies are a great way to warm up. Make these cookies in advance and pop them in the microwave for 5 seconds to make them the perfect temp to nibble on.
Ingredients:
Cookies
1/4 c unsalted butter
6 oz semi-sweet chocolate chips
3/4 c flour
3 T unsweetened cocoa powder
3/4 t baking powder
pinch of salt
11 T packed brown sugar
2 eggs
3/4 t vanilla extract
13 large marshmallows, cut in half
Fudge Icing
1 1/2 c powdered sugar
3 T unsalted butter, melted
3 T unsweetened cocoa powder
3 T hot water
1/4 t cinnamon
1/2 t vanilla extract
Instructions:
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In the microwave, melt the butter and chocolate chips together in a medium bowl, then set aside while you prepare the rest of the ingredients.
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Mix the dry ingredients together in a medium bowl (flour, cocoa powder, baking powder and salt) set aside.
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With a hand mixer or stand mixer, beat the brown sugar and eggs together in a large mixing bowl until well-combined.
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Add in the vanilla and the melted chocolate-butter mixture and mix until incorporated.
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Stir in the dry ingredients until combined, making sure to increase the mixer speed slowly.
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Refrigerate the dough for an hour, until firm- you want to be able to roll the dough into balls, so if it is still very sticky, refrigerate it a little longer. I ended up putting them in the freezer because I was impatient, just make sure that you let the dough warm up after you roll it. They spread like crazy if you do not. (speaking from experience 😦 )
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While the dough is chilling, preheat the oven to 325F and line 2 half-sheet pans with parchment paper.
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Once it is chilled, roll tablespoonfuls of the dough into balls and place two inches apart on the prepared baking sheets.
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Bake for 12 minutes, or until the tops are crinkled and the edges are set.
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Remove from the oven and press one marshmallow half into the top of each cookie.
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Return the cookies to the oven and bake another 2-3 minutes.
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Using two fingers, lightly press the marshmallow down to make them spread. Do not do this too much.
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Let the cookies cool to room temperature while you mix the icing:
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Whisk together the powdered sugar, melted butter, cocoa powder and vanilla with the hot water until smooth. Right before you spoon it on, reheat the mixture, it is easier to put on the top of each cookie if it it a little pourable. (Not too long though, it will cook if you do)
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Spoon a small amount of the icing over top of the marshmallow on each cookie. I put the cookies on a cooling rack before putting the icing on them, to allow to excess icing to roll off the cookies.
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Let the cookies sit at least 30 minutes until the icing has hardened before removing the cookies.
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Enjoy and hide them if you plan on having these for more than 2 minutes. Cody snuck 3 of them before I could take pictures! 🙂
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