In preparation for Martha's 2nd Annual Cookie Swap, LaDawna came over to my house for us to work together to make our cookies. I had chosen the Triple Chocolate Oreo Chunk Cookies, but she wasn't quite sure what she should make for her contribution. Similar to what I did for my cookies, I let my fingers search google to see what we could come up with. Somehow, we got our minds fixed on fluff, so I searched and found this Hot Cocoa Cookies recipe. In regards to the fact that they are a cocoa based cookie, they were similar to mine, however these have fluff and marshmallows in them, and had ooey-gooey sweet consistency that was exactly like their name -- hot cocoa in a cookie! These are definitely cookies we want to make again.
- 1 cup butter, at room temperature
- 1 ½ cups sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- ½ cup cocoa powder
- 1 tsp. baking soda
- ¼ tsp. salt
- ¼ cup marshmallow fluff
- 1 cup chocolate chips
- 1 cup mini marshmallows
DIRECTIONS
- Preheat oven to 350°.
- Cream butter, sugar, eggs and vanilla until fluffy.
- Add flour, cocoa powder, baking soda and salt and mix until combined. Stir in marshmallow fluff.
- Fold in chocolate chips and marshmallows.
- Cover dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
- Remove, and roll into 1 ½” balls.
- Bake at 350° for 10-12 minutes. Make sure cookies are fully cooked, because they will be very sticky from the marshmallows.
- Allow cookies to cool completely, even sticking them in the fridge for 15 minutes before removing from the baking sheet with a spatula. Be patient and gently remove cookies – let sit another 30 minutes.
Adapted from:
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