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Hot Cocoa Cookies

Hot Cocoa Cookies

My daughter Alison found these cookies on Pintrest, they had been submitted by someone who got them from a Rachel Ray Magazine. Mostly what you should know about them is that they are delicious fresh from the oven and even better the next day, somehow they just get fudgier!

Preparation time
Cooking time


For 1 Batch(es) ()


  • 1/2 cup(s) butter
  • 12 ounce(s) chopped semi sweet chocolate
  • 1 1/2 cup(s) flour
  • 1/4 cup(s) unsweetened cocoa
  • 1 1/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 1 1/4 cup(s) light brown sugar
  • 3 eggs
  • 1 1/2 teaspoon(s) vanilla

Hot Cocoa Cookies Directions

  1. In a saucepan melt together butter and semi sweet chocolate, stir frequently over medium heat until smooth. Let cool for 15 minutes
  2. In a bowl, place all other ingredients, mix on low speed til smooth.
  3. Add the melted chocolate mixture til blended.
  4. Refrigerate dough for at least an hour.
  5. Preheat oven to 325 degrees. Line baking sheets with parchment paper.
  6. Using a tablespoon, scoop the dough and roll between your palms to form 1 inch balls. Arrange about 15 balls 2 inches apart on each cookie sheet, flatten slightly.
  7. Bake until the tops of the cookies crack, about 10-12 minutes.
  8. Meanwhile cut 7.5 ounces of a semisweet chocolate bar into 1 inch squares. Snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
  9. Remove the cookie sheets from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Let cookies cool for 5 minutes.
  10. Grate 5 ounces of semisweet chocolate over the hot cookies. Transfer the cookies to cooling rack. Repeat until dough is used up


Wednesday, August 12 2015
HONEY CINNAMON CHRISTMAS TREESHoney and cinnamon biucsit dough200g butter, at room temperature1/2 ...
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