This recipe is totally overdue but I am still so excited to share it with you! It’s easy and delicious and exactly what you want to be eating right now when it’s below zero. Everything in moderation so feel free to eat a few of these babies regardless of what your New Years resolutions might be! 😉 Riley and I had so much fun making them and I am pretty sure I’ve created a marshmallow monster, he’s addicted. Oops! #sorrynotsorry #everythinginmoderation We made these cookies for Santa who if you didn’t know will come to your house a night/day early if you are flying out of the state on Christmas Day and on the nice list, ha! Riley knew that Santa was going to be the most excited to try these cookies because they’re gooey and delish. The best kind of messy is the sweet kind! If you haven’t made your way over to the Riley Ramblings page, head there after this for a few adorable laughs. #outofthemouthsofbabes
So grab these ingredients and pour yourself something warm and get to baking! You won’t regret it, I promise! Side note, if you have a cup for cup gluten free flour, sub it for the all-purpose and let me know what you think!
- 1/2 cup butter
- 12 oz bag semisweet chocolate chips
- 1 1/4 cups light brown sugar
- 3 large eggs
- 2 tsps vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 tsps baking powder
- 1/4 tsp salt
- 8 ozs semisweet baking chocolate, cut into about 1 inch pieces
- 16 large marshmallows, cut in half
- In a medium saucepan over medium heat, melt the butter and the chocolate chips. Stir constantly until just melted. Remove from heat and let stand for at least 5 minutes to cool a little.
- In a large bowl, combine the brown sugar, eggs and vanilla. Beat until blended. Beat in cooled chocolate mixture just until combined.
- Add the cocoa powder, flour, baking powder and salt. Mix until just combined.
- Cover bowl and refrigerate for 2 hours.
- Preheat oven to 325 degrees. Line two cookie sheets with parchment paper. Scoop and drop the cookie dough by the tablespoon, onto the prepared cookie sheets. You should be able to fit 12 cookies on each sheet when you space them a couple inches apart. We made 2 and a half trays worth. Bake them for 12 minutes.
- Remove cookies from oven and place one piece of chocolate on the center of each cookie.
- Cut marshmallows in half, then top each chocolate piece with half a marshmallow. Place cookies back in oven and back another 4 or so minutes so the marshmallows melt a little.
- Remove sheets from oven and let the cookies cool at least 5 minutes before eating.
Yum! I am so impressed by how much Riley can do on his own, following my directions of course, in the kitchen. He learned that I am not kidding when I say don’t touch the cookie sheet during this baking event and after a few tears knows not to do it again. I think he cried more because I raised my voice at him for touching the hot pan than that it actually hurt. I never raise my voice at him and really try to keep an even keel sooo I totally freaked him out but now he knows he needs to listen, right? 🙂 I felt really bad though, I hate tears, gah. Moving along, cooking with toddlers is eventful and hilarious and rewarding. I totally recommend it!
Any other fun and delicious recipes I/we need to make? We made my one-pot-pasta today and he loved it! Since I’m a vegetarian I would loooove some easy Chicken recipes we can make together so I can add a little more lean meat into his diet besides the basic Mariano’s sliced whatever (ham and turkey) I use for his sandwiches. Send the recommendations my way!
Thanks for stopping by!! I have some exciting things in store this week with a few more closet consults and shopping drop offs. Need a stylist or a closet consult in the New Year?! Let’s set something up!! #newyearnewyou