Real Recipes From Real Home Cooks ®

"hot chocolate" & toasted marshmallow cookies

Recipe and photo from Ghirardelli who credits:
review
Private Recipe by
Annacia *
Moose Jaw, SK

This recipe is from Ghirardelli who credits: "Bigger Bolder Baking's" Gemma Stafford. I have cookie stars and thoughts of the holidays dancing in my head at the moment. I'm posting it here for safe keeping.

yield serving(s)
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For "hot chocolate" & toasted marshmallow cookies

  • 3/4 c
    ghirardelli® 60% cacao bittersweet chocolate baking chips (for melting)
  • 1 c
    all-purpose flour
  • 1 Tbsp
    ghirardelli® unsweetened cocoa powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 6 Tbsp
    butter, softened
  • 1 c
    soft brown sugar
  • 2 sm
    eggs
  • 1 tsp
    vanilla extract (optional)
  • 2 1/4 c
    ghirardelli® 60% cacao bittersweet chocolate baking chips (for mixing)
  • 30 lg
    marshmallows

How To Make "hot chocolate" & toasted marshmallow cookies

  • 1
    Melt the 3/4C chips gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
  • 2
    Sift all of your dry ingredients together in a bowl and stir together. Beat the butter and sugar together until thick and creamy. Beat in your eggs one by one.
  • 3
    Add in your cooled melted chocolate and vanilla extract. Continue beating until your ingredients are well mixed.
  • 4
    Fold dry ingredients into the mix and the remaining chocolate chips and mix until combined.
  • 5
    Scoop your cookie with a 1 tablespoon scoop (if the mix is soft you can pop it in the fridge to stiffen up and this will make it easier to scoop).
  • 6
    Bake at 350°F for 8 - 9 minutes. Take care not to over bake as these cookies should be almost brownie-like.
  • 7
    Once baked, pop a marshmallow on top and put it back in the oven on broil for 1-2 minutes for a lovely toasted effect.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT