Last week Lidl (a German supermarket chain) was having a sale on “American” foods (I screen capped the flyer here), and I picked up some marshmallows. Started sorting through my bookmarked recipes, and turned up this recipe, which…used a pretty small percent of these marshmallows. I need to start drinking hot chocolate or something!

These cookies are rich (threw out a cake last week for not being chocolatey enough, it was tragic) and cakey, and the frosting does retain that marshmallow-y flavor. Pretty delightful!

Ingredients:

Cookies:

• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Marshmallow Glaze:

• 1/4 cup unsalted butter
• 1 cup mini marshmallows (I tore mine up, it’s the best I’m going to get around here)
• 1 cup powdered sugar
• 2 tablespoons milk

Preheat oven to 350 degrees and line a baking sheet with parchment. In a medium bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.

Beat together the butter and sugar on medium speed until light and fluffy.

Add the eggs one at a time, then add the vanilla.

On low speed, gradually add the flour mixture until just combined. I recommend stirring a bit by hand after each addition, just poking around a bit with a spatula is fine, enough to lightly moisten the flour and cocoa, so it doesn’t explode up in a big puff that’ll feel terrible in your lungs.

Scoop the dough into tablespoonfuls onto the prepared pan, and flatted the top of each slightly. I made mine sort of huge, because our pan situation makes cooking batches just not something I will do, and they still really didn’t spread much at all, so I guess you don’t have to worry too much about widely spacing them.

Bake 10-12 minutes. Mine were big, so I gave them the full 12. They should start looking a bit cracked on the surface when they are done. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely, if you have one.

Once the cookies are cool, melt the butter over medium heat in a medium saucepan. Add the marshmallows and cook until the marshmallows have melted. If you’re not sure if you’re done, you probably aren’t, so keep cooking, and keep stirring, until it’s all smooth.

Remove from the heat and whisk in the powdered sugar and milk until smooth.

Still no whisk.

Drizzle over the cookies, then let set.

So much for ‘let set’!

Hot Chocolate Cookies

From Bake or Break.

Cookies:

• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Marshmallow Glaze:

• 1/4 cup unsalted butter
• 1 cup mini marshmallows
• 1 cup powdered sugar
• 2 tablespoons milk

Preheat oven to 350 degrees and line a baking sheet with parchment. In a medium bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.

Beat together the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, then add the vanilla. On low speed, gradually add the flour mixture until just combined.

Scoop the dough into tablespoonfuls onto the prepared pan, and flatted the top of each slightly. Bake 10-12 minutes. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely, if you have one.

Once the cookies are cool, melt the butter over medium heat in a medium saucepan. Add the marshmallows and cook until the marshmallows have melted, stirring until smooth.

Remove from the heat and whisk in the powdered sugar and milk until smooth. Drizzle over the cookies, then let set.