Flavored with chocolate and topped with a fluffy marshmallow, these hot cocoa cookies are irresistible!
Place the butter and chopped chocolate in a heat safe bowl, and microwave at 30 second intervals, stirring frequently until chocolate is melted and mixture is smooth. Let cool for 15 minutes.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
Beat the sugar, eggs and vanilla on low speed until smooth. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing until just combined.
Cover and refrigerate the dough for at least 1 hour. If you chill overnight, you will need to let the dough warm up a bit at room temperature before shaping.
Preheat the oven to 325 degrees. Line 2 baking sheets with parchment. Scoop tablespoons of dough and roll into balls. Place 2-3 inches apart.
Bake until the tops of the cookies crack, about 10 to 12 minutes. While cookies are baking, cut the marshmallows in half and place a square of chocolate on the cut side of each marshmallow. Set aside.
Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows start to soften, about 4 minutes.
Remove from oven and let cool for about 5 minutes. Garnish tops with grated chocolate or sprinkles, then transfer to cooling racks.
Repeat, using fresh parchment with each batch to prevent sticking.
Recipe adapted from Rachael Ray.