I’m in deep, deep lust.
With cookie dough that looks like this…
And tastes like this…
And even has a big swirl of this inside…
That would be marshmallow fluff. You must hop on this gravy train.
The mission was to make double fudge chocolate chip cookies that mimicked the taste of cozy, steaming, creamy hot cocoa. Mission accomplished.
Then I got a little frisky and dunked a cookie.
My eyes darted from side to side as I slurped some soggy marshmallows. I thought I was safe, but Mr. How Sweet caught me. Oh well, I’ve caught him doing much worse.
Hot Cocoa Cookies
makes approximately 24 cookies
1 cup butter, at room temperature
1 1/2 cups sugar
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup marshmallow fluff
1 cup chocolate chips
1 cup mini marshmallows
Preheat oven to 350.
Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Stir in marshmallow fluff.
Fold in chocolate chips and marshmallows. Cover dough with plastic wrap and refrigerate for 30 minutes to 1 hour. Remove, and roll into 1 1/2-inch balls.
Bake at 350 for 10-12 minutes. Make sure cookies are fully cooked, because they will be very sticky from the marshmallows. Allow cookies to cool completely, even sticking them in the fridge for 15 minutes before removing from the baking sheet with a spatula. Be patient and gently remove cookies – let sit another 30 minutes.
You must make these cookies. Even if only to dunk them in cocoa. They will warm your soul.