Hot Chocolate Thumbprint Cookie

Chocolate. Marshmallows. More chocolate. Everyone’s favorite winter drink in cookie form.

I wanted a new cookie this month but couldn’t decide on what to do. My love of chocolate and desire to attempt making marshmallows collided to make this rich cookie!

A couple notes. If you do make these with homemade marshmallows. don’t put the marshmallows on too soon or they WILL melt. If you use store marshmallows, you may need to pop them back in the oven a moment so that they do melt a bit. Also, don’t be like me and burn the chocolate topping. Otherwise these are great! 10/10

Hot Chocolate Thumbprint Cookies

For cookie:

• 12 ounces semi sweet chocolate, melted and cooled

• 7 tablespoons butter, melted and cooled

• 2 eggs

• 1 teaspoon vanilla

• 3/4 cup brown sugar

• 1/4 cup sugar

• 1 teaspoon expresso powder

• 3/4 cup gluten free flour

• 3/4 cup cocoa powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

For topping:

• 10-12 marshmallows, split in half

• 2 cups semi sweet chocolate chips

• 1 teaspoon coconut oil

Instructions:

In a large bowl, combine the butter, eggs, vanilla, brown sugar, sugar, and expresso powder. Mix it well. Stir in the melted chocolate. Add in the Flour, cocoa powder, baking soda, and salt. Stir until well combined. Let chill for at least half an hour

Heat oven to 350 degrees. Roll 1 tablespoon of dough into a ball. Place on a baking sheet about 2 inches apart. Bake for 8 minutes. Or until the cookies no longer look doughy.

Remove from the oven and within a minute or two, press your thumb into the cookie to make a dent. Once the sheet of cookies if fully dented, put the halves of marshmallows into the dent. Allow the cookies to fully cool on a baking sheet.

Once the cookies are cooled, melt the 2 cups of chocolate and coconut oil together. Spread the chocolate over the marshmallow on the cookie. Let cool completely. Enjoy!