Sally McKenney's Hot Cocoa Cookies

"Every chilly day needs a batch of these treats," says the baking blogger and author of Sally's Cookie Addiction

Photo: Victor Protasio

“Every chilly day needs a batch of these treats,” says the baking blogger and author of Sally’s Cookie Addiction

Sally McKenney’s Hot Cocoa Cookies

2¾ cups all-purpose flour
⅔ cup instant cocoa mix (about 4 standard packets)
1 tsp. baking soda
1 tsp. table salt
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs, at room temperature
1½ tsp. vanilla extract
1¼ cups milk chocolate chips
1½ cups miniature marshmallows

1 (4-oz.) milk chocolate baking bar, coarsely chopped

1. Preheat oven to 350°. Line 2 baking sheets with parchment paper or silicone baking mat.

2. Whisk together flour, cocoa mix, baking soda and salt in a medium bowl.

3. Using an electric mixer or a stand mixer fitted with a paddle attachment, beat butter on medium-high speed until smooth, about 1 minute. Add sugars, and beat on medium-high speed until creamed, about 2 minutes. Add eggs and vanilla extract, and beat on high speed until combined, about 1 minute, scraping down sides as needed.

4. Add dry ingredients to wet ingredients, beating on low speed until combined. With mixer on low speed, add chocolate chips, beating until combined. Shape dough into balls (about 1½ tablespoons per cookie), and place balls 3 inches apart on prepared baking sheets. Bake until edges are firm, 10 to 11 minutes.

5. Remove baking sheet from oven, and place 4 or 5 marshmallows on top of each cookie. Return to oven, and bake to slightly melt marshmallows, about 1 minute. Allow to cool on baking sheets 5 minutes.

6. Meanwhile, place chopped chocolate in a microwavable bowl; microwave on high until smooth, stirring every 15 seconds. Drizzle melted chocolate over warm cookies. Allow chocolate to set completely, about 20 minutes.

Makes: 38 cookies
Active time: 20 minutes
Total time: 40 minutes, plus cooling time