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.
- Prep time: 15-30 min
- Makes: 2 1/2 dozen cookies
- Cook time: 8 min
Nutritional Information
1 cookie
- Calories.140
- Saturated Fat.3 g
- Fat.5 g
- Cholesterol.20 mg
- Carbohydrates.21 g
- Fibre.1 g
- Sugars.12 g
- Protein.2 g
- Sodium.80 mg
- Potassium*.100 mg
Ingredients
| 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 |
Directions
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.
Tips
Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Naturegg Free Run
Eggs produced by free-roaming hens in open barns.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.