This recipe was my first almost-fail for 12 Weeks of Holiday Cookies. Look at how FLAT they are! To be truthful, I seriously contemplated making a whole other batch just to take a photo because the one above doesn't do the cookie any justice. Then, I realized that I don't have time to do that. So, flat cookie photo it is.
Honestly, I'm going to blame finals. I NEVER have problems in the kitchen except for around finals period (I tend to overmix, overcomplicate, misread, mis-measure, etc.). I'm guessing that my butter was too soft or I inadvertently beat the hell out of the cookies while I was mixing the batter and put too much air in there. Whatever I did, they ended up flat and needed to be pried off of the baking sheet. I saw them on How Sweet It Is blog and HAD to make them. I have a ton of 'Hot Cocoa Cookie' recipes saved, but this one just stood out to me. And despite the fact that they fell and melted into one giant cookie on the cookie sheet, they were absolutely delicious; smelling and tasting exactly like hot cocoa! I think I need to try these after finals to get them looking just right!
from How Sweet It Is
Yield: approx. 24 cookies
- 1 cup butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups AP flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup marshmallow fluff
- 1 cup chocolate chips
- 1 cup mini marshmallows
- Cream butter, sugar, eggs, and vanilla until fluffy. Add flour, cocoa powder, baking soda, and salt. Mix until combined. Stir in marshmallow fluff.
- Fold in chocolate chips and marshmallows. Cover dough with plastic wrap and refrigerate for 30-60 minutes.
- Preheat oven to 350 degrees F.
- Remove dough from fridge and roll into 1 1/2 inch balls.
- Bake at 350 degrees for 10-12 minutes. (Make sure cookies are fully cooked because they will be sticky from the marshmallows.) Allow to cool completely then remove with a spatula. Allow to sit for another 30 minutes.