2 years ago

Hot Cocoa

These gooey chocolate cookies from Martha Stewart
have a surprise in the middle!

Makes about 2 dozen cookies
Prep time: 45 minutes



  • 1 ¾
    cups all-purpose flour
  • ¾ cup
    cocoa powder
  • ½ teaspoon
    baking soda
  • ½
    teaspoon salt
  • ½ cup
    (1 stick) unsalted butter, softened
  • 1 cup
  • 1 large
  • ½ cup
  • 1
    teaspoon pure vanilla extract
  • 12 large
    marshmallows, cut in half horizontally


  • 2 cups
    confectioners’ sugar
  • 4
    tablespoons (½ stick) unsalted butter, melted and cooled
  • ¼ cup
    cocoa powder
  • ¼ cup
  • ¼
    teaspoon pure vanilla extract


  1. Heat your oven to 375 F.
    In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt;
    set aside.
  2. In the bowl of an electric
    mixer fitted with the paddle attachment, cream together butter and sugar until
    light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until
    well combined. Add reserved flour mixture; mix on low speed until combined.
  3. Using a tablespoon or 1
    ¾-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2
    inches apart. Bake until cookies begin to spread and become firm, 8
  4. Remove baking sheets from
    oven, and place a marshmallow, cut-side down, in the center of each cookie,
    pressing down slightly. Return to oven, and continue baking until marshmallows
    begin to melt, 2 to 2 ½ minutes. Transfer cookies to a wire rack to cool
    completely before frosting.
  5. For the frosting: Place
    confectioners’ sugar in a medium bowl and whisk in butter and cocoa powder. Add
    milk and vanilla, and whisk until well combined.
  6. Spread about 1 tablespoon
    of frosting over each marshmallow, starting in the center and continuing
    outward until marshmallow is covered.

Amount: About 2 dozen

source: Martha