Hot Cocoa Cookies with Marshmallows & Chocolate Glaze (Print version)

Soft, brownie-like hot cocoa cookies topped with melty marshmallows and a glossy chocolate glaze.

# Ingredients:

For the cookies

01 - 1/2 cup (113 g) unsalted butter, cubed
02 - 8 oz (225 g) semi-sweet chocolate, chopped
03 - 1 1/2 cups (188 g) all-purpose flour
04 - 1/4 cup (25 g) unsweetened cocoa powder
05 - 1 1/2 teaspoons baking powder
06 - 1/4 teaspoon fine salt
07 - 1 1/4 cups (250 g) packed light brown sugar
08 - 3 large eggs, room temperature
09 - 1 1/2 teaspoons vanilla extract
10 - 12 large marshmallows, halved crosswise

For the chocolate glaze

11 - 1 cup (120 g) powdered sugar
12 - 2 tablespoons unsweetened cocoa powder
13 - 2 tablespoons unsalted butter, melted
14 - 2-3 tablespoons hot water
15 - 1/4 teaspoon vanilla extract
16 - Pinch of fine salt
17 - 2 tablespoons holiday sprinkles, optional

# Instructions:

01 - Combine the butter and chopped chocolate in a microwave-safe bowl. Heat in 20-second bursts, stirring after each, until smooth. Let cool for 15 minutes.
02 - In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt until evenly combined.
03 - In a large bowl, beat the brown sugar, eggs, and vanilla for 1-2 minutes until glossy. Beat in the cooled chocolate mixture, then fold in the dry ingredients just until combined.
04 - Cover the bowl and chill for at least 1 hour, or until the dough is firm enough to scoop. If chilled longer than 4 hours, let it stand for 20-30 minutes before scooping.
05 - Heat the oven to 325°F (165°C). Line baking sheets with parchment. Scoop tablespoon-size mounds 2 inches apart and bake for 10 minutes, until puffed and set at the edges.
06 - Remove the pan from the oven. Press one marshmallow half, cut side down, into the center of each cookie. Return to the oven for 2-3 minutes, until the marshmallow is soft.
07 - Cool cookies on the pan for 5 minutes, then move to a rack. Whisk powdered sugar, cocoa powder, melted butter, 2 tablespoons hot water, vanilla, and salt until smooth. Add more hot water a few drops at a time if needed.
08 - Spoon glaze over each marshmallow-topped cookie. Add sprinkles if using and let set for 30-60 minutes before storing or serving.

# Good to know:

01 - The dough is sticky before chilling and should feel like thick brownie batter.
02 - For neat stacking, let the glaze set completely and place parchment between layers.
03 - Freeze unbaked dough balls for up to 2 months, then bake from frozen and add marshmallows near the end.

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