These were THE hit of Cookiepalooza 2010. Seriously!! How can you ever beat a cookie that tastes like a steaming cup of hot cocoa? This recipe was adapted a *VERY* little bit from Jessica over at How Sweet It Is!! It makes QUITE a few cookies. I made a double batch. :)
Note: I did not have much success with PRETTY cookies at first. It took me several batches to be able to get really pretty cookies. To me, the key was DEFINITELY to let them chill (as were her instructions), but also to have COLD cookie dough on a COLD pan. Oh, and parchment paper is your friend. SERIOUSLY!
So...on to the cookies. :)
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 325.
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.
Cover dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
Remove, and form into 1 inch balls AROUND 1 (or 2) marshmallows.
Bake at 325for 10-12 minutes.
Cookies may look very doughy and will be very sticky because of all the fluff.
Allow cookies to cool completely, even sticking them in the fridge for 15 minutes before removing from the baking sheet with the thinnest spatula in your kitchen.
Let cookies rest for another half hour (if they make it that long) before packaging in air tight container with parchment paper between each layer.