Hot Chocolate Thumbprint Cookies
These Hot Chocolate Thumbprint Cookies taste like homemade hot chocolate in the form of a chewy chocolate cookie! They're intensely chocolatey, have a gooey marshmallow center, and covered in drizzled chocolate. Perfect.
Servings: 18 Cookies
Ingredients
Cookies
- 1/2 cup butter softened
- 1 cup sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp espresso powder
- 1 Tbsp milk, any kind
- 9 large marshmallows cut in half (18 halves)
- 1/2 c semi-sweet chocolate chips
- 1/2 tsp vegetable oil
Toppings (Optional)
- Sprinkles
- Andes Mint Bits
- Toffee Bits
- Nuts
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper.
- With a mixer, beat butter and sugar until light and fluffy. Add in the egg and vanilla. Beat.
- Once mixed, in a small bowl, sift cocoa powder, flour, espresso powder, baking soda, baking powder, and salt together. Slowly add dry ingredients into the wet. Mix until combined.
- Add in milk and mix until combined. The dough will be thick.***
- Roll dough into 1-2 Tbsp sized balls (depending upon how big of cookies you want). Once on the cookie sheet, press your thumb into the center of the cookie (the edges will crack slightly).
- Bake cookies for 8 minutes.
- Pull cookies out and press marshmallows in the thumbprint-centers. Bake for 2-3 more minutes, or until cookies are done and marshmallows have begun to puff up.
- While the cookies are cooling, with a double broiler (or microwave), melt chocolate chips and vegetable oil together.
- Once melted, spoon a little bit onto each cookie. If you want to add any chocolate drizzles, put some chocolate in either a piping bag or a small sandwich bag with the tip cut off and drizzle over cookies.
- Add toppings to your liking. Allow chocolate to set, about 30-60 minutes at room temperature.
- Enjoy with milk!
Notes
***If the dough is sticky, chill it in the fridge for 30-60 minutes.