Hot Chocolate Marshmallow Christmas Cookies
A decadent and rich chocolate Christmas cookie filled with a marshmallow lava. All the flavors of hot chocolate in a cookie.
Ingredients
- 1 stick salted butter softened
- ½ cup light brown sugar firmly packed
- ¼ cup sugar
- ½ teaspoon pure vanilla extract
- 1 large egg
- 1 cup + 2 tbsp all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon cornstarch
- ¼ cup dark chocolate cocoa powder (I used Hersheys)
- ½ teaspoon salt
- 1 cup MINI chocolate chips (I used semi sweet)
- 9 regular sized marshmallows
Instructions
- Line a large cookie sheet with parchment paper (or lightly grease the cookie sheet).
Make the dough:
- In a medium bowl beat the butter, brown sugar, and sugar with a hand held mixer.
- Add the egg and vanilla, beat until creamy and fluffy.
- In a small bowl combine the flour, baking soda, cocoa, corn starch, and salt. Stir to until combined well.
- Add to the sugar mixture and mix on low until just combined.
- Stir in the mini chocolate chips.
Assemble the hot chocolate cookies:
- Take one marshmallow and mold approximately ¼ cup cookie dough around it. Place on a freezer safe plate.
- Repeat with the rest of the dough and marshmallows.
- Place the dough balls into the freezer for 15 minutes.
- Meanwhile, preheat the oven to 375 degrees.
- Transfer the dough balls to a parchment lined baking sheet. Make sure the dough balls are at least 3 inches apart.
Bake:
- Bake for 11-13 minutes or until the dough is still a little gooey but the marshmallow is just started to ooze out of the crevices.
- Take the cookies out of the oven and allow them to rest on the hot cookie sheet to finish baking and cool for about 10 minutes.
Notes
Store in an airtight container for up to 2 days. I suggest heating them up in the microwave for about 15 seconds before eating.