Hot Cocoa Cookies
A crispy crackly cookie on the outside with a marshmallow center that is filled with cocoa, sugar and all the makings for a perfect hot chocolate drink. In cookie form tho.
Equipment
- Large mixing bowl
- Fork
- Baking tray
- Baking paper
- Flat spatula
Ingredients
- 60 gm Butter
- 100 gm Soft brown sugar
- 25 gm Castor sugar
- 1 Egg
- 20 ml Oil
- 120 gm Flour
- 10 gm Cornflour
- 15 gm Cocoa powder
- 5 gm Baking powder
- 8 Large Marshmallows
To Roll
- 45 gm Granulated sugar
- Pinch of salt
Instructions
- In a bowl add your dry ingredients and stir together until combined. Add butter and rub together until fine bread crumbs.
- Add the oil and egg and stir together until you get a rough dough. Using your hands bring the mixture together to form a dough.
- Leave to chill for 5 mins in the fridge.
- Preheat the oven to 180℃ and Line a baking tray with baking paper.
- Divide the dough into 8 balls and flatten it out in your palm, add the marshmallow and using the dough, cover it using your palms. Roll into the granulated sugar and chill for 5 mins.
- Bake for 10 -12 mins until just baked through, the cookie will have spread and the marshmallow will have melted. It is ok if the marshmallow has burst out onto the baking tray.
- Wait for 2 minutes before using a flat spatula to transfer them onto a wire rack.
- Leave to cool for 10 mins before eating.
Notes
- You can make these eggless by replacing the egg with 2 flaxseed eggs.
- Any vegan butter works well in place of the regular butter here.
- Be patient to wrap the marshmallows in the cookie dough. If you can add more marshmallows go for it.
- Do not over bake the cookies, they should be soft with you take them out of the oven.
- Let them finish cooling on a wire rack.