More like my stressed-out-beyond-belief-from-the-election cookies. Tuesday night I had a specific craving for hot chocolate and cookies, so I kind of figured combining the two in one big ol’ mashup would be the perfect challenge for my stress baking episode watching the election results slowly roll in. I mean, chocolate cookies with melty marshmallows sound like the pinnacle comfort food needed right now, yes?
At first, I was tempted to turn these cookies into some kind of s’mores mashup. But given that I didn’t have any graham crackers in my pantry—and I typically whip up recipes based on foods I already have—I made a few slight tweaks and turned them into hot chocolate cookies instead. Soft chocolate cookies with an ooey, gooey marshmallow topping, with a light dash of cinnamon on top. It’s the perfect cookie for tea time. Or breakfast. Or late at night while you doom scroll on Twitter. Guilty…
Now, I always have to give credit where credit is due. Because despite the fact that these cookies look (and taste) utterly delicious, I can’t take full credit for their invention. The recipe I used is loosely based on a recipe by Averie Cooks. I did make a few tweaks to augment the recipe in a way that works for my tastebuds, and I also changed it to make a much smaller batch. While I love the idea of having 30 cookies at my disposal this week, ultimately, that sounded like a dangerous idea. So I shortened it to 16 cookies. And hope my husband at least eats one of them so I don’t feel so bad.
*As she eats her second cookie while she types this…*
As I sit here and write out this little blog post, I realize…these cookies are super cute for the holidays. Maybe a bit too early in the season for me—I’m the kind of gal that does not pass over Thanksgiving, it’s my second favorite day of the year right behind Christmas Eve. Nevertheless, it never feels too early to gather recipes for celebrations. I mean, I’ve had my Thanksgiving menu planned out since August…so might as well have a few holiday cookies in my arsenal for when the time finally comes to blast Mariah Carey and annoy my new neighbors.
Anywho, I don’t have much more to say about these cookies. They are a fun treat to make, and while I’m a huge advocate for treating your body with love and care through nutritious foods, I’m also a huge advocate for baking a cookie and sharing sugary goodness with others.
Because even if we hate to admit it, life really is a balance. It’s not so black and white. Or blue and red. We need that grey (or purple) space in between, to give ourselves a break and to see things from another perspective.
Maybe baking these hot chocolate cookies on election night was subcontiously philisophical for the moment…
Melty Hot Chocolate Cookies
- 1/4 cup butter
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp salt
- Mini marshmallows for topping
- Ground cinnamon for topping
- In a small saucepan, melt the butter on medium-low.
- Add the chocolate chips. continue to stir with a rubber spatula until all of the chocolate chips have melted. Turn off the stove and remove the saucepan. Let it cool for 5 minutes.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. set aside.
- In a large stand mixer (or a bowl with a hand mixer), beat together the brown sugar, egg, and vanilla extract until combined.
- Scrape in the melted chocolate mixture into the bowl with the brown sugar mixture. Beat on low until combined—about 30 seconds.
- Sprinkle in the dry ingredients. Beat on low for 1 minute.
- Place the bowl of dough in the fridge. Chill for 30 minutes.
- Right before the chilling is finished, preheat the oven to 325 degrees.
- Line a large baking sheet with parchment paper.
- Using a 1 1/2 tbsp. cookie scoop (or spoon), scoop out 16 cookies. Roll each cookie into a ball and place on the baking sheet at least 2 inches apart. Press the cookie dough balls down slightly.
- Bake in the oven for 10 minutes.
- Remove the cookie sheet out of the oven. Top each cookie with 8-10 mini marshmallows.
- Place the cookie sheet back in the oven for 3 minutes, or until the marshamallows are visibly puffy.
- Sprinkle the tops with a dash of cinnamon. Let the cookies cool slighly—about 10 minutes—before serving.
If you’re a chocoholic…
- Chocolate Chip Cookies
- Salted Caramel Chocolate Blondies
- Zucchini Brownies
- 90-Second Chocolate Mug Cake