Cozy up with these Toasted Marshmallow Topped Hot Cocoa Cookies—rich, chocolatey treats filled with gooey marshmallows and crunchy PLANTERS® Toasted Marshmallow Hot Chocolate Cashews.
Each bite captures the warmth of a winter favorite with a satisfying blend of textures and flavors. Perfect for holiday baking or snowy day indulgence, these cookies are as fun to make as they are to eat.
Ingredients
| ½ | cup butter |
| 24 | ounces semisweet chocolate chips |
| 1½ | cups flour |
| ½ | cup cocoa powder |
| 1½ | teaspoons baking powder |
| ¼ | teaspoon salt |
| 1¼ | cups light brown sugar |
| 3 | eggs, at room temperature |
| 1½ | teaspoons vanilla |
| 1½ | cups mini marshmallows |
| 1 | (5.5-ounce) bag PLANTERS® Toasted Marshmallow Hot Chocolate Cashews, chopped |
Directions
In a microwave safe bowl, place butter and chocolate chips. Microwave at 30-second intervals, stirring frequently until chocolate is melted and mixture is smooth. Let cool 15 minutes. Reserve 1 cup chocolate mixture.
In medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In large bowl, using a mixer, beat sugar, eggs, and vanilla at low speed until smooth. Mix in cooled chocolate mixture until blended. Add flour mixture, mixing until just combined.
Cover. Chill dough 1 hour.
Heat oven to 325°F. Line 2 baking sheets with parchment. Scoop tablespoons of dough and roll into balls. Place 2 to 3 inches apart on prepared sheets.
Bake 10 to 12 minutes, or until tops of cookies begin to crack. Using back of measuring teaspoon, press lightly into center of each cookie to make indentation. Fill each with 1 teaspoon of reserved melted chocolate. Place 3 mini marshmallows on top of chocolate; gently press down. Sprinkle each with 1 teaspoon chopped cashews.
Return cookies to oven. Bake 4 minutes or until marshmallows are lightly toasted.