Directions: |
Directions:1. In a medium saucepan (or ina microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted,set aside to cool slightly.
2. In a medium bowl, whisk together the flour,cocoa powder,baking powder and salt.
3. In the bowl of an electric mixer,beat the sugar,eggs and vanilla just until well combined
4. Add the cooled chocolate mixture and blend until just combined
5. While mixing,add the flour mixture slowly and blend unti just combined
Scrape down the sides of the bowl, then cover the dough and refrigerate about a hour. If making the
dough a day ahead, let sit at room temperature for 30 minutes before shaping.
6. Preheat oven 325º and line baking sheets with parchment paper. Use a Tbsp. To scoop the dough,
Then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your
baking sheets, then flatten slightly.
7. While cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked,
Remove from oven and press one marshmallow half (cut side down) into the center of each cookie.
Return the cookies to the oven and bake another 2-3 minutes, then transfer cookies to cooling rack.
8. Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a
whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing).
Spoon a small amount of icing onto the top of each marshmallow, and use back of spoon to spread
it a bit. After icing just a couple of cookies,top with sprinkles before icing dries.
9. Allow icing to set up about 30 minutes before serving. |
This recipe for Hot Coco Cookies is from