We have a tradition of making hot cocoa with marshmallows and sprinkles and LOTS of whipped cream on the first snow of winter. My kids LOVE hot cocoa. When I started working on this recipe, I knew they would be a hit with the kids, but I had no idea how much I would love them as well. They are so so perfect. EXACTLY like hot cocoa.
For the cookies:
1/2 cup salted butter, soft at room temperature
12 oz semi-sweet chocolate chips
1 1/2 cups flour
1/2 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups packed brown sugar
2 tsp chocolate extract (I order mine on amazon)
1 bag mini marshmallows
For the icing:
1/4 cup melted butter
1/4 cup cocoa powder
1/4 cup hot water
2 cups powdered sugar
1 tsp chocolate extract
In a sauce pan, melt the butter and stir in the chocolate chips. Stir together over medium-low heat until nice and smooth. Set aside to let cool.
In a large mixing bowl, mix the sugar, eggs and chocolate extract. Mix until well combined.
Once the chocolate chip and butter mixture are cooled, slowly pour in to to sugar and egg mixture. Mix until well combined
Add in the flour, cocoa powder, baking powder, and salt. Mix well. Cover bowl with saran wrap and place in refrigerator to cool for 1-2 hours.
When ready to bake cookies, turn on oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
Scoop out cookie dough in 1-1 1/2 Tbsp and place on baking sheet spaced 1-2 inches apart. I bake 12 per sheet. Bake for 10-12 minutes then remove from oven and place 3-4 mini marshmallows on top and bake again for another 2 minutes. Let cookies cool completely on a wire rack.
While cookies are cooling, make your icing.
In a medium bowl, stir together melted butter, hot water, cocoa powder, and chocolate extract. Using a whisk, mix in the powdered sugar and whisk until smooth. Pour over top of cooled cookies and top with sprinkles or crushed candies if you like.
Store in an air tight container.
Chocolate extract can be hard to find in the grocery store, so I order mine on amazon.