Hot Cocoa Cookies with Marshmallows

Enjoy these rich chocolatey cookies with a glass of warm milk, or for chocolate overload, a mug of hot cocoa.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1/2 cup / 125 ml	unsalted butter
1/3 cup / 75 ml	sour cream (at least 14% milk fat)
1 cup / 250 ml	packed brown sugar
1/4 cup / 50 ml	granulated sugar
1 tsp / 5 ml	vanilla extract
2	Naturegg Free Run eggs
2 1/2 cup / 625 ml	all-purpose flour
1/2 cup / 125 ml	Dutch-processed cocoa powder
1 tsp / 5 ml	baking powder
1/2 tsp / 2 ml	each baking soda and salt
1/2 cup / 125 ml	mini chocolate chips
1 cup / 250 ml	mini marshmallows (approx.)
	Cocoa powder for dusting

Beat butter with sour cream until combined; beat in both sugars and vanilla until fluffy; add eggs, one at a time, beating until well combined, scraping the bowl as needed.
Blend flour with cocoa, baking powder, baking soda and salt; add to mixer and beat on low until combined. Beat in chocolate chips. Chill for 30 minutes or until firm enough to scoop easily.
Preheat oven to 350°F (180°C).
Use a medium/#40 cookie scoop (or 1 1/2 tbsp/22 ml) lightly packed; drop scooped dough onto parchment paper-lined baking sheets, spacing 3-inches (8 cm) apart. Using fingers, place 3 to 4 mini marshmallows in the centre of each cookie, pressing to secure and flattening dough mounds slightly.
Bake, in batches, for 8 to 10 minutes or until marshmallows are oozy and cookies look crackled and set on top. Dust tops with cocoa powder right after removing from the oven. Cool completely on baking sheets.

Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

This recipe was made with:

Eggs produced by free-roaming hens in open barns.

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Add a pinch of cream of tartar for firm, glossy whipped egg whites.