Our first cookie of the 2012 holiday season comes from Megan Manning of Omaha. She said these warm you up just like a cup of cocoa. "These chocolate cookies melt in your mouth with a marshmallow on top. My family and friends, young and old, eat these straight out of the oven." Just don't forget to have a glass of milk handy.
1 stick unsalted butter
25 oz. semisweet chocolate (12 oz. chopped, 8 oz. cut into 1-inch pieces and the rest for garnish)
1½ cups flour
¼ cup unsweetened cocoa powder
1½ teaspoons baking powder
¼ teaspoon salt
1¼ cups light brown sugar
1½ teaspoons vanilla extract
In a medium saucepan, melt the butter and 12 oz. chopped chocolate over medium heat. Stir frequently until smooth. Let cool for 15 minutes.
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
Using a mixer, beat the sugar, eggs and vanilla on low until smooth. Mix in cooled chocolate mixture until blended. Add flour mixture until combined. Refrigerate dough for at least 1 hour.
Preheat oven to 325 degrees F. Line baking sheet with parchment paper. Scoop dough using a tablespoon to form 1-inch balls. Flatten slightly. Bake until the tops crack, about 12 minutes.
Cut marshmallows in half crosswise and stick 1 small square of chocolate onto each of the cut sides.
Remove cookies from the oven. Gently press the marshmallow half, chocolate side down, on each cookie. Bake until marshmallows soften, about 4 minutes.
Let cool for 5 minutes. Grate remaining chocolate over the hot cookies. Transfer to rack to cool completely.
Test kitchen notes: These rich, chocolaty treats come together easily, but do let the dough chill before making the balls. Kids are sure to love adding the chocolate and marshmallow topping, and eating a few samples. — Staff writer Dana Sawyer