Hot Chocolate Thumbprint Cookies: These cookies are practically hot chocolate in cookie form! They’re intensely chocolatey, have a gooey marshmallow center, and covered in chocolate. Perfect.
I really hope it’s positive because here’s the deal:
I LOVE it, especially during wintertime because comfort food is conveniently warm while it’s all “Baby, it’s
cooold freezing outside.” Typically, my list of favorite comfort foods favors the savory side. You know, mashed potatoes, potato soup, cheesy, cheesy pizza, mac and cheese, and really anything else that’s heavy, thick, packed with calories and butter, and incredibly dreamy.
I usually don’t equivocate dessert with comfort foods, because, well it’s dessert. It’s a totally separate category, which means I can have both so I fulfill my daily food pyramid requirements and all that…or, something like that. Anyway, I definitely consider hot chocolate on the comfort food list since it’s all warm and creamy and dreamy, which puts these hot chocolate cookies on the comfort food list.
Get it? Got it. Eeeexcellent.
That’s not how it goes? Hmm. Weird.
These cookies are almost as chocolatey as my triple chocolate milky way death-by-chocolate bad boys. And let’s be real, isn’t it that rich chocolate goodness that makes desserts so irresistible?
In elementary school, my best friend always–always–had a Ding-Dong in her lunch. And I…didn’t. It just looked so…good. It was like a chocolate cream filled piece of heaven hidden in a foil disguise. I begged and pleaded for my parents to buy a box, but they were on a healthy kick and Hostess products were a no go. But, just the fact that it was chocolatey was enough to make it irresistible to me.
Just like these cookies. Straight-up-double-dip-in-the-milk-or-hot-cocoa kind of cookies.
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp espresso powder
- 1 Tbsp milk (any kind)
- 9 large marshmallows cut in half (18 halves)
- 1/2 c semi-sweet chocolate chips
- 1/2 tsp vegetable oil
- Andes Mint Bits
- Toffee Bits
- Preheat oven to 350 and line a baking sheet with parchment paper.
- With a mixer, beat butter and sugar until light and fluffy. Add in the egg and vanilla. Beat.
- Once mixed, in a small bowl, sift cocoa powder, flour, espresso powder, baking soda, baking powder, and salt together. Slowly add dry ingredients into the wet. Mix until combined.
- Add in milk and mix until combined. The dough will be thick.***
- Roll dough into 1-2 Tbsp sized balls (depending upon how big of cookies you want). Once on the cookie sheet, press your thumb into the center of the cookie (the edges will crack slightly).
- Bake cookies for 8 minutes.
- Pull cookies out and press marshmallows in the thumbprint-centers. Bake for 2-3 more minutes, or until cookies are done and marshmallows have begun to puff up.
- While the cookies are cooling, with a double broiler (or microwave), melt chocolate chips and vegetable oil together.
- Once melted, spoon a little bit onto each cookie. If you want to add any chocolate drizzles, put some chocolate in either a piping bag or a small sandwich bag with the tip cut off and drizzle over cookies.
- Add toppings to your liking. Allow chocolate to set, about 30-60 minutes at room temperature.
- Enjoy with milk!
***If the dough is sticky, chill it in the fridge for 30-60 minutes.
My favorite products used in this recipe:
Check out some other death by chocolate recipes: