Hot cocoa in cookie form: a cocoa dough folded with chopped Hot Cocoa Bark, with mini marshmallows pressed into each ball before baking so they toast on top.
Makes: 24 · Total time: 30 minutes
Ingredients
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped Rolling Pin Hot Cocoa Bark
- 1/2 cup mini marshmallows
Directions
- Preheat your oven to 350°F.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and mix until well combined.
- Add the flour, cocoa powder, baking soda, and salt. Mix until just combined, then fold in the Hot Cocoa Bark.
- Refrigerate the dough for 20–30 minutes to make it easier to handle.
- Roll the dough into 1 1/2-inch balls and place them on prepared baking sheets. Press 2–3 mini marshmallows into the top of each dough ball.
- Bake the cookies for 10–12 minutes, or until the edges are set but the centers remain soft.