So just when we thought we were going to sail through this winter with zero snow, we got pummeled a few weeks back.
And I knew it was the perfect time to roll out these cookies for you:
These cookies taste EXACTLY like a cup of hot chocolate, and were declared by all – from friends who came for dinner, to our fave babysitter – to be winners.
Easy to make and they keep for days – not that they will last that long. But don’t wait for a snowstorm to try them!
I also wanted to share with you an amazing find, if you are doing any kind of gluten-free baking. It is Cup 4 Cup Multi-Purpose Flour. It is FANTASTIC, and has made our foray into gluten-free eating a joy.
When it came to cooking, I was not overly concerned about making the transition to gluten-free. So many foods are naturally GF, and I knew that pastas and breadcrumbs had come a long way in terms of flavor and texture. But baking? I was worried about weird flavors, gummy textures and off colors. Several friends highly recommended Cup 4 Cup so I started with it from the get-go. I waited to share this with you till I made a bunch of recipes using it, and I can recommend it without hesitation. In addition to these cookies I’ve made Fay’s cookies, these doughnuts, this cake and more. And you truly would never know the difference. I’m thrilled, and know you will be too!
adapted from OMFG. So Good.
Cookies:
1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg
1/2 cup whole milk
1 teaspoon vanilla extract
1 2/3 cups flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
2 tablespoons malted milk powder
1/2 teaspoon salt
20 regular sized marshmallows, cut in half
Frosting:
2 cups confectioners’ sugar
4 tablespoons unsalted butter, room temperature
1/4 cup unsweetened cocoa powder
2 tablespoons malted milk powder
4 – 5 tablespoons whole milk
1/4 teaspoon vanilla
Optional: sanding sugar
Make the cookies: Pre-heat oven to 375 – line 3 – 4 baking sheets with parchment paper.
In the bowl of an electric mixer, beat butter and sugar till light and fluffy – add egg, milk and vanilla and beat again till well combined. Scrape down the sides. Add the flour, cocoa powder, baking soda, malted milk powder and salt – beat till well combined and scrape down the sides.
Drop batter in tablespoons on your prepared sheets – spacing about 2″ apart. Bake for 8 minutes, remove sheet from oven and press a marshmallow half onto each cookie. Return sheet to oven and bake for an additional 2 minutes. Remove sheet from oven and let cookies cool for a few minutes before transferring to a wire rack to cool completely. Repeat with remaining batter.
Make the frosting: Place all ingredients in the bowl of your mixer and beat till smooth.
Spread enough frosting over each cookie to completely cover the marshmallows. Sprinkle with sanding sugar if desired. Let frosting set. Cookies will keep in an airtight container at room temperature (layers separated with wax paper) for a a week.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2016/02/02/cookie-jar-hot-chocolate-cookies/
Want more cookies? Check out my Pinterest board!
2 Comments
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
These look delicious, but malted milk powder usually has gluten in it (barley)… Did you use something else?
I know – we are lucky to not have any gluten sensitivities around here (just peanuts :() – so I wasn’t concerned. What I’ll tell you is that you can eliminate the malted milk powder and the recipe will be just as delicious. Unfortunately I’ve been unable to find a substitute (and I’ve tried!!). Let me know if you try them with the change, and how they turn out!