Homemade Christmas Cocoa Cookies recipe
Ingredients:
- 1/2 cup unsalted butter (1 stick)
- 12 oz semi-sweet chocolate
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups brown sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 25 large marshmallows (approximately)
For the icing: - 2 cups powdered sugar
- 4 tablespoons unsalted butter (1/2 stick, melted)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup hot water
- 1/2 teaspoon vanilla extract
- Assorted sprinkles
Directions:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Melt the butter and semi-sweet chocolate together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Allow to cool slightly.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a large bowl, beat the brown sugar and eggs together until creamy. Stir in the vanilla extract.
Gradually add the melted chocolate mixture to the sugar and eggs, mixing well.
Slowly incorporate the dry ingredients into the wet mixture until just combined.
Drop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Cut each marshmallow in half and press a marshmallow half lightly into the center of each cookie dough mound.
Bake for 10-12 minutes, until the edges are set but the centers are still soft.
Remove from oven and let cool on baking sheets for 5 minutes before transferring to wire racks.
While the cookies cool, prepare the icing by whisking together powdered sugar, melted butter, cocoa powder, hot water, and vanilla extract until smooth.
Drizzle or spread the icing over the cooled cookies and decorate with assorted sprinkles
Tips:
Ensure the melted chocolate mixture is slightly cooled before mixing with eggs to avoid scrambling.
Press marshmallows gently into the dough to keep them from sinking during baking.