SANTA'S HOT COCOA COOKIES

Santa's hot cocoa cookies image

Provided by sherry monfils

Categories Cookies

Time 1h53m

Number Of Ingredients 16

1 stick butter
1 bag(s) 12 oz, dark chocolate chips
1-1/2 c flour
1/2 c hershey's dark cocoa baking powder
1-1/2 tsp baking powder
pinch salt
1-1/2 c light brown sugar
3 large eggs
2 tsp vanilla, make sure it's 100% vanilla, it makes all the difference!
1 bag(s) mini marshmallows
4 Tbsp melted butter
1/4 c hershey's dark cocoa baking powder
1/4 c hot water
1 tsp vanilla
2 c powdered sugar
christmas sprinkles-an assortment

Steps:

1. First you will make the batter to refrigerate1 hour: In small pan, melt 1 stick of butter on medium heat. Add the bag of dark chocolate chips. Whisk w/ spoon until melted and smooth. Take pan off heat and let cool. In medium bowl, combine flour, 1/2 cup cocoa powder, baking powder & salt.
2. In large bowl, beat brown sugar, eggs & vanilla. Spoon the chocolate sauce into the sugar/eggs mix to combine. Beat in the flour mix to combine. Wrap mix in plastic wrap, refrigerate 1 hr. Heat oven to 325. Place parchment paper down on several large baking sheets. Take cookie dough out of refrigerator and using a large 1 tbsp scoop, scoop 1 tbsp full and roll into a ball, place on cookie sheet. repeat w/ remaining dough. Make a small indentation in middle of the dough balls. Bake 10 minutes. While the dough balls are baking make the fudge drizzle: In a medium bowl, combine melted 4 tbsp butter, remaining cocoa powder, hot water & vanilla. Beat in powdered sugar until smooth.
3. Take cookies out of oven after 10 mins and place 3 mini marshmallows into indentation and place back in oven for 2-3 minutes, ( don't allow marshmallows to melt, just almost.) Take them out of oven & let cool a few minutes. Stir the drizzle sauce and drizzle a little on top of each cookie and then sprinkle w/ desired sprinkles. Let set before placing in containers. Also when placing in containers, I put parchment paper in between the cookies so they don't stick.