Thank you to listener Tiffany Owenby for this submission. Yum!
Hot Cocoa Cookies
Adapted from Angie Barrett, BigBearsWife.com
Makes: 45 Cookies
½ cup butter
12 oz semisweet chocolate chips
1 ½ cups flour
½ cup cocoa powder
1 ½ tsp baking powder
½ tsp salt
1 ½ cups brown sugar
2 tsp vanilla extract
4 TBSP melted butter
¼ cup cocoa powder
¼ cup hot water
1 tsp vanilla extract
2 cups powdered sugar
In a saucepan, melt the butter then whisk in the semi-sweet chocolate chips until it melts into a smooth sauce. Set aside to cool.
In a large bowl, shift together the flour, cocoa powder, baking powder, and salt.
In a stand mixer or separate bowl, combine the sugar, eggs, and vanilla together. Add the cooled chocolate mixture into the sugar, eggs, and vanilla.
Slowly whisk the flour mixture into the chocolate mixture, until everything is combined. Cover & place in refrigerator for 1 hour to set the dough.
Preheat oven to 325F. Grease cookie sheets or line with parchment paper.
Scoop out about a tablespoon of dough and roll into a ball, and place on cookie sheet. Press down a little to slightly flatten the ball.
Bake for 10-12 minutes. Pull the cookies out and place 3 mini marshmallows into each cookie. Put back in the oven for 2-3 minutes.
Remove cookies from oven and place on wire rack to cool. Once all cookies are done & cooling, start the chocolate glaze.
For the glaze:
Combine melted butter, cocoa powder, hot water and extract. Slowly whisk in the powdered sugar until everything is combined.
Place parchment paper underneath the wire cookie rack.
Drizzle each cookie with the glace. While the glaze is wet, sprinkle each cookie with the sprinkles.
Let cookies and glaze set for about half an hour before serving; store cookies in an airtight container.