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Caitlin Melvin | Caitlinalisonmelvin@gmail.com | Toronto, Ontario

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HOT CHOCOLATE COOKIES | cooking

December 27, 2018

How was your Christmas!?

 

This year felt like a complete whirlwind for me. It can be difficult to split the holidays between two families, but we did it. Since the holidays are technically over, most of you are probably finished your holiday baking. These were included in my holiday baking, but they are a perfect cookie to make in the winter too! They just look really pretty for the holidays. Everyone LOVED these - they were def. the favourite with my family. They are also incredibly easy to make - no cut-outs, no rolling, no chilling and no difficult decorating. Whoop whoop.

 

For the chocolate drizzle, I used melted Belgium chocolate, but you could use regular milk chocolate, dark chocolate, white chocolate if you wanted something really sweet or a contrast or other flavours if you feel like getting creative.

 

These would be great to make with kids or the night before an event!

 

Stay warm and enjoy!

 

 

 

INGREDIENTS
  •  2 1/2 cups all-purpose flour

  •  1/2 cup cocoa powder , sifted

  •  1 teaspoon baking soda

  •  1/4 teaspoon salt

  •  1 cup unsalted butter , softened

  •  1 cup granulated sugar

  •  1/2 cup packed brown sugar

  •  2 eggs

  •  1 1/2 teaspoon vanilla

  •  2 cups mini marshmallows

  •  60 g milk chocolate (about 2 oz), chopped

     

     

     

     

     

     

     

     

     

 

METHOD

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

In bowl, whisk together flour, cocoa powder, baking soda and salt.

In large bowl, using hand mixer on medium speed, beat butter until smooth; beat in granulated sugar and brown sugar until fluffy, about 2 minutes. Beat in eggs and vanilla; stir in flour mixture just until combined.

Drop by 2 tbsp, 2 inches apart, onto prepared pans. Bake, 1 sheet at a time, until tops are puffed but still shiny, 8 to 10 minutes. Remove from oven; top each cookie with about 5 marshmallows. Return to oven and bake for 2 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool for 15 minutes.

In heatproof bowl set over saucepan of gently simmering water, melt chocolate, stirring, until smooth; drizzle over tops of cookies. Let stand until cooled completely and chocolate is firm, about 30 minutes. (Make-ahead: Layer between parchment paper in airtight container and store for up to 3 days.)

Makes about 36 cookies.

 

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Caitlin Melvin lives in Toronto with her boyfriend Bryon,their son, Huxley and two cats Finnigan and Lucca. A marketing manager by day, blogger on the side, freelance social media specialist and a lover of travel and new experiences