Christmas Tradition: Cookie Exchange

These hot chocolate cookies have all the flavors you love in a mug of hot chocolate, rolled up into one delicious baked good. Add these to your baking list this season—just don't forget the melty, gooey, roasted marshmallow topping. It's my favorite part!

Prep Time: 20 minutes minsCook Time: 7 minutes minsChill + Cool Time: 1 hour hrTotal Time: 1 hour hr 30 minutes mins

Servings: 36

Ingredients

▢ 1 cup (2 sticks) unsalted butter , softened

▢ 1 ½ cups granulated sugar

▢ 2 large eggs

▢ 2 ½ teaspoons vanilla extract

▢ 2 cups all-purpose flour

▢ ¾ cup cocoa powder

▢ 1 ½ teaspoons baking soda

▢ 1 ½ teaspoons baking powder

▢ 1 teaspoon fine sea salt

▢ ½ cups semi-sweet chocolate chips

▢ 18 marshmallows , cut in half

Instructions

In a large bowl, cream the butter and sugar with an electric mixer on medium speed. Mix in eggs and vanilla until well combined.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Slowly pour the flour mixture into the sugar mixture and mix on low until well combined. Fold in the chocolate chips. Cover and chill 15 to 30 minutes.

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Using a medium cookie scoop, scoop the dough into 1 1/2-inch balls onto the baking sheet.

Bake 7 to 8 minutes, or until slightly crisp around the edges and soft in the middle. Remove from oven and turn oven to broil. Place marshmallow halves on top of each cookie. Broil 30 seconds to 1 minute, or just until the marshmallows are slightly toasted. You don’t want them to get too browned.

Add Hershey squares on top of the marshmallow, if using. Let cool on the sheet 2 minutes before transferring to a cooling rack to cool completely.

Notes

Variation:

For marshmallow lovers, try adding 1/4 cup vanilla marshmallow bits (not mini marshmallows) to the batter.

For chocolate lovers, try adding shaved chocolate to the tops of the marshmallows.

For s’more lovers, try adding a Hershey’s kiss and 1/4 cup chopped graham crackers to the batter.

Storage: Store cookies in an airtight container or zip-top bag at room temperature up to 3 days.

Freezer: Let cool completely, then add to a freezer bag or container. Store in freezer up to 3 months. Let sit at room temperature to thaw or heat in microwave or oven until warm.