Recipe Background
Chocolate chip might be the most iconic cookie, but Santa's Favorite Cookies are the holiday season in baked-good form! These are basically a cup of hot chocolate baked into a cookie. It doesn't get much more chocolatey than incorporating melted chocolate directly into cookie dough. Well, a sprinkling of white chocolate chips doesn't hurt either. And for the full hot chocolate experience, a melty toasty marshmallow on top. Santa's Favorite Cookies are destined to become your favorite, too!
Chocolate chip might be the most iconic cookie, but Santa's Favorite Cookies are the holiday season in baked-good form! These are basically a cup of hot chocolate baked into a cookie. It doesn't get much more chocolatey than incorporating melted chocolate directly into cookie dough. Well, a sprinkling of white chocolate chips doesn't hurt either. And for the full hot chocolate experience, a melty toasty marshmallow on top. Santa's Favorite Cookies are destined to become your favorite, too!
Ingredients
- water to taste
- 6 ounces bittersweet chocolate chopped
- 2 1/4 cups all-purpose flour
- 3 (1.38-ounce) envelopes hot cocoa mix without marshmallows
- 1 teaspoon instant espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 sticks salted butter room temperature
- 1 3/4 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups white chocolate chips
- 24 marshmallows halved crosswise
Directions
- In a saucepan over low heat, add a few inches of the water and allow it to heat until it is simmering.
- In a heatproof bowl, add the bittersweet chocolate.
- Place the heatproof bowl over the saucepan with the simmering water and allow it to heat the bowl.
- Melt the bittersweet chocolate in the heatproof bowl, about 3-4 minutes.
- Stir the melted bittersweet chocolate until smooth, remove it from the double boiler, and allow it to cool slightly.
- In a medium bowl, add the flour, the hot cocoa mix, the espresso powder, the baking powder, the baking soda, and the salt and whisk to combine until there are no lumps.
- In a large bowl, add the butter and the sugar and using a handheld electric mixer on medium-high speed, beat until combined, light, and smooth, about 2-3 minutes.
- Add the eggs, 1 at a time, to the butter mixture and beat until combined after each addition.
- Add the vanilla to the egg mixture and beat until combined.
- With the mixer on low speed, gradually add the melted bittersweet chocolate to the egg mixture.
- Increase the mixer speed to medium-high and beat until the chocolate is fully incorporated and is smooth, about 1 minute.
- With the mixer on low speed, add the flour mixture to the chocolate mixture and beat until just combined, about 30 seconds-1 minute.
- Add the white chocolate chips to the cookie dough and fold to combine.
- Cover the cookie dough and refrigerate until it just begins to firm up, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment paper.
- Scoop the cookie dough into balls about 1 tablespoon in size.
- Place the cookie dough balls on the prepared baking sheets about 2 inches apart.
- Bake until the edges of the cookies just begin to set, about 9-10 minutes.
- Place 1 of the marshmallow halves in the center of each of the cookies, cut-sides down.
- Bake until the edges of the cookies are set and the marshmallows are slightly melted into the cookie, about 2-3 minutes.
- Allow the cookies to cool on the baking sheets for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Serve.
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