Twelve Days of Christmas Cookies: chocolate

Hi there! Coming at you a little late today, but with the best of intentions - the whole world feels like one giant whirlwind the week before Christmas - amiright?! Hardly enough time to slow down and breathe.

Today's Twelve Days of Christmas Cookies post is all about CHOCOLATE - is there anything better in the world?! Possibly red wine... but possibly not.

Last year, I made a big batch of Hot Chocolate Cookies, which is an idea I got from Hungry Runner Girl's blog. She is a humongous fan of these cookies, and there is nothing better that C likes than a good, old fashioned chocolate chip cookie, so I thought he might appreciate these. I was definitely right - they were his favorite out of all the kinds we made. They are super simple to put together and bake, and the melty marshmallows on top take them to a crazy new level.

If you make one kind of Christmas cookie this year, make these!!

Hot Chocolate Cookies 
from Seeded at the Table
Makes 3 1/2 dozen cookies

[photo credit]

Ingredients

• 1 cup unsalted butter, at room temperature 
• 1 cup granulated sugar 
• 2/3 cup brown sugar 
• 2 eggs 
• 1 teaspoon vanilla extract 
• 3 1/4 cups all-purpose flour 
• 4 packages (or 1/2 cup plus 3 Tablespoons) Hot Chocolate Mix (store-bought or homemade) 
• 1 1/4 teaspoon baking soda 
• 1 teaspoon salt 
• 1 cup miniature semi-sweet chocolate chips 
• 2 cups miniature marshmallows 

Directions

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mat. 
2. In a large mixing bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then blend in the vanilla. 
3. In a separate medium bowl, whisk together the flour, hot chocolate mix, and baking soda and salt. 
4. Slowly add to the wet ingredients and mix just until combined, scraping the sides of the bowl as needed. Fold in the chocolate chips. 
5. Drop dough balls onto the prepared cookie sheets and bake for 7 minutes. Remove the cookies from the oven. 
6. Working quickly, carefully add about 5 to 7 miniature marshmallows to the top of each cookie, and gently press. Return to the oven and bake an additional 2 to 3 minutes, or until the marshmallows start to puff. 
7. Remove from the oven and let cool on the cookie sheets for 10 minutes before removing. Transfer to a wire rack to cool completely.

Come back tomorrow for PEANUT BUTTER cookies!