I can't help but feel as if I'm a little late with my annual holiday recipe post. I usually like to have a recipe up in time for the holidays, you know so that it can potentially be made for the occasion. Speaking of which I hope you all had an amazing Christmas or Hanukkah or just an amazing week in general. I had a great Christmas, possibly the best one in a long time, I really enjoyed spending the day with my family, playing games and eating good food. Let me know if you'd like to see a what I got for Christmas post, I always enjoy reading those and I have yet to do one here on the blog.

Despite it's delay, the good thing about this particular recipe is that it isn't geared towards any one holiday, which means that you don't have to wait until next year to make it. You can make these cookies today, tomorrow or next week if you'd like. The recipe that I'll be sharing today is for these hot chocolate cookies, which admittedly doesn't contain any hot coco powder but bears a resemblance to the hot beverage.  


2 1/2 cups All-Purpose Flour 
1 teaspoon Baking Powder
1/4 teaspoon Salt
3/4 cups Cocoa Powder 

 1 cup Butter

1 cup Sugar

1 cup Brown Sugar

2 Eggs
2 teaspoons Vanilla
1/3 cup Chocolate Chips
and a Few Large Fluffy Marshmallows

Preheat you oven at 350°F.

In a medium mixing bowl combine the flour, baking soda, salt and cocoa powder and set aside.

Next in another mixing bowl cream together the butter, sugar and brown sugar until smooth. Then add the vanilla extract and the eggs.

Once fully combined, gradually add in the dry ingredients. After all the dry ingredients have been properly incorporated stir in the chocolate chips.

On a parchment lined baking tray drop bits of the cookie dough onto the sheet, spaced approximately 1 inch apart. Bake for about 8 minutes.

While the cookies are in the oven, take a handful of marshmallows and slice them each in half (horizontal if you will). Remove semi baked cookies from the oven and place one marshmallow half in the center of each cookie. Once completed place the cookies back into the oven for another 5 to 6 minutes.

Once again remove the cookies from the oven and allow for them to cool on the tray for approximately 5 minutes before moving them to a wire rack. This step in essential for creating soft and chewy brownie like cookies.

An optional step that adds a bit of personality to the cookies is toasting the tops of the marshmallow, creating a roasted look to them. If you are not comfortable using a kitchen torch, or you don't have one in general; because I mean who really has one of those in their average everyday kitchen. 

Anyway to achieve the same look you can place your cookies back onto the baking tray and broil the tops of cookies until the marshmallows become golden brown. This won't take long at all so be sure to keep an eye on the cookies. 

Cool (again) & Enjoy!

Of course you don't have to roast the tops of your marshmallows, you can leave them plain or decorate them any which way you'd like. You could even use mini marshmallows and place them directly inside the dough alongside the chocolate chips. Go ahead and let me know what you think about this recipe and what types of blog posts you'd like to see more of in the new year. I hope you all had a happy holiday and cheers to 2016!!