As soon as the weather gets cold, I love the idea of endless cups of hot tea and hot chocolate. I've never wanted marshmallows floating on top of my cocoa, BUT these Spiked Hot Chocolate Cookies with toasty marshmallow middles are fantastic! I'll eat gooey marshmallows on chocolate cookies all day long!
Spiced Hot Cocoa Cookies with Marshmallow Middles
6 tablespoons unsalted butter, cubed
1 cup bittersweet chocolate, chopped
¾ cup AP flour
3 tablespoons cocoa powder
3 tablespoons black cocoa powder
¾ teaspoon baking powder
¾ teaspoon salt
¾ teaspoon cinnamon
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
Topping: mini or large marshmallows
Add the butter and chocolate to a microwave-safe bowl and heat for 30-second intervals, stirring frequently, until smooth.
In a separate bowl, combine the flour, cocoas, baking powder, salt, and cinnamon.
Using a mixer, whip sugar and eggs until voluminous and pale, 5–6 minutes.
Add melted chocolate mixture and vanilla, mix until combined.
Add the flour mixture to the mixer, and mix until incorporated, less than 30 seconds.
Cover dough and refrigerate for 1–2 hours.
Preheat oven to 325F and line baking sheet with parchment.
Scoop cookies into balls. Bake for 8–9 minutes until cookies are puffy but still soft.
Remove from oven, and add marshmallows. Bake for 3–5 minutes until marshmallows have puffed. If desired, using a torch to broil marshmallows.
Recipe adapted from @kingarthurbaking