Hot Cocoa Cookies

I think these will be the definite winner for best Christmas cookie this year. I may have to make another batch to take to Christmas gatherings as they are disappearing rather quickly around here.

And what's not to love? A decadent chocolate cookie base, a marshmallow middle, and delectable chocolate frosting. And sprinkles!

Seriously, these are SO good and SO pretty on a Christmas cookie tray. I hope you'll add them to your plans for Christmas this year. You won't be sorry. Until your pants don't fit. Then we can join a support group together.
Sprinkles make everything better.

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Hot Cocoa Cookies

Cookies:
1/2 cup butter
12 oz. semi-sweet chocolate
1 1/2 cups flour
1/4 cup cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups brown sugar
3 eggs
1 1/2 tsp. vanilla
25 or so large marshmallow

Icing:
2 cups powdered sugar
4 tablespoons butter, melted
1/4 cup cocoa powder
1/4 cup hot water
1/2 tsp. vanilla extract

In a microwave safe bowl melt the butter and chocolate, at 50% power at one minute intervals, stirring between each interval. Once melted, set aside to cool slightly.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined. Add the cooled chocolate mixture and blend until just combined. While mixing, add the flour mixture gradually and blend until just combined. Cover the bowl and refrigerate for 1 hour.

Line 2 baking sheets with parchment paper or a silpat liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on baking sheets, then flatten slightly. Bake cookies at 325 for about 12 minutes.

While the cookies bake, cut the large marshmallows in half crosswise. When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.

For the icing, combine melted butter, powdered sugar, cocoa, water and vanilla in a medium bowl and mix together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.

Allow icing to set up about 30 minutes before serving.

Recipe Source: Glorious Treats