Hot Cocoa Drizzle Cookies

These cookies were a new addition to our holiday treats a few years back. They were such a hit with everyone, we made a second batch since they were finished so fast. From the base chocolate cookie to the chocolate drizzled marshmallow, there is plenty for everyone!

Ingredients (for the cookies)

• 1/2 cup unsalted butter (1 stick)
• 12 oz semi-sweet chocolate
• 1-1/2 cups flour
• 1/4 cup unsweetened cocoa powder
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1-1/4 cups brown sugar
• 3 eggs
• 1-1/2 teaspoons vanilla extract
• 25 large marshmallows

Ingredients (for the icing/drizzle)

• 2 cups powdered sugar
• 4 Tablespoons unsalted butter (1/2 stick) melted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup hot water
• 1/2 teaspoon vanilla extract
• assorted sprinkles for drizzle (optional)

In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.

In a medium bowl, whisk together the dry ingredients of flour, cocoa powder, baking powder and salt. Set aside, as you will combine in next step.

In an electric mixer or with a whisk, beat the sugar, eggs and vanilla on low speed until well combined.

Next, add in the slightly cooled chocolate mixture from step 1. Blend until just combined.

While continuing to mix, add in the dry ingredients from step 2, slowly. Blend until just combined.

Once the dough has been mixed, scrape down the sides so that it is all together, then cover and refrigerate for at least 1 hour. The dough should be firm.

NOTE: You can make the dough ahead of time, but if so, let the dough sit for 30 minutes at room temperature before shaping.

Preheat the oven to 325°F and line 2 baking sheets with parchment paper. Use a tablespoon or cookie scoop to get dough to shape.

Next, roll the dough in your hands to create a roughly 1 to 1-1/2 inch (2 - 4cm) ball of dough. Arrange these on the baking sheets 2" inches apart, then flatten slightly.

Place the cookie sheets in the oven for about 12 minutes.

While the cookies bake, we can prepare the marshmallows. Cut each of the large marshmallows in half crosswise. When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into teh center of each cookie. Once this is done, return to the oven to bake an additional 2-3 minutes.

Remove the cookies from teh oven and let cool a few minutes. Transfer cookies to a cooling rack.

Combine all of the icing ingredients in a medium bowl and mix together with a whisk.

Place the wire cooling rack that the cookies are on over a baking sheet, or something to catch the excess icing. Spoon a small amount of icing onto the top of each marshmallow, and use a back-and-forth motion of the spoon to spread it. You are welcome to try different designs or patterns with the icing. Sometimes it worked to just dump some on top, others we did small lines of drizzle across them.

If you are adding sprinkles, do that now before the icing dries (otherwise you'll have an even bigger mess later)

You can store these in an airtight container for a few days.