Makes about 60 pieces
- 1 stick unsalted butter
- 12 oz. semisweet chocolate, chopped
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups (packed) light brown sugar
- 3 eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 7.5 oz. semisweet chocolate, cut into 1-inch squares
- 30 marshmallows
- In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside. In a large bowl, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour. (If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.)
- Position a rack in the upper third of the oven; preheat to 325 degrees. Line a large cookie sheet with parchment.
- Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.
- Meanwhile, snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
- Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes.
- Transfer the pans to racks to cool for 5 minutes; Using a spatula, transfer the cookies to the racks to cool completely. Repeat the process with the remaining dough, marshmallows and chocolate, baking each batch on a clean sheet of parchment.
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I hope you enjoyed all the Christmas cookie recipes I’ve shared with you today. I certainly want to fire up my oven and bake some treats.
Which recipe was your favorite?