Peace out girl scout!
Seriously though, yesterday I was minding my own business when I spotted a huge black spider scurry across my floor...I shrieked so loud Kirby started barking...whoops! I shudder at the thought of spiders...
I also said "so long" to winter by making these hot cocoa cookies. During the last couple weeks of that dreadful season I made these for Shawn and I as we cuddled up on the couch to watch some movies...since that is all I ever want to do in the winter...
Let me tell you about where I found these cookies. Guys, I have a blog idol. I stumbled across this brilliant woman's blog on accident and am so glad I did. Everytime I visit How Sweet Eats my jaw drops. Not only do we have very similar cooking likes and dislikes and styles (we have made a lot of the same things, hers being much better but I accept that) but she is pure genious.
Her ideas leave me smacking myself wondering why the heck I didn't think of that! Like these cookies for instance! Genius. Also, her pictures are always so beautiful...One day, I hope mine look that good...once I find a good camera and a place to steal natural light...I'm telling you...go to her blog now. You may never come back to mine, but like I said, I idolize her blog...so it's okay....
Of course, her cookies look much better than mine. I used one of those tiny cookie scoops to make little bite-size cookies and didn't flatten them at all so they're not as flat and spread out. But they are fun because you can just pop them right in your mouth. This is also dangerous because by the 6th pop, you realize what you've done...whoopsie.
I also wanted to add marshmallows to the top because my favorite thing about hot cocoa are the marshmallows that float around the top. Had I made bigger cookies, I could have used more marshmallows but oh well...
Hot Cocoa Cookies
1 cup butter, at room temperature
1 1/2 cups sugar
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup marshmallow fluff
1 cup chocolate chips
1 cup mini marshmallows
Preheat oven to 350.
Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Stir in marshmallow fluff.
Fold in chocolate chips and marshmallows. Cover dough with plastic wrap and refrigerate for 30 minutes to 1 hour. Remove, and roll into 1 1/2-inch balls.
Bake at 350 for 10-12 minutes. Make sure cookies are fully cooked, because they will be very sticky from the marshmallows. Allow cookies to cool completely, even sticking them in the fridge for 15 minutes before removing from the baking sheet with a spatula. Be patient and gently remove cookies – let sit another 30 minutes.