Hot Cocoa Gingerbread Cookies
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup molasses (unsulphured)
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats so the cookies do not stick.
- In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes using an electric mixer.
- Mix in the egg and the molasses. Beat well until the mixture is smooth and fully combined. Be sure to scrape down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the flour, cocoa powder, ground ginger, cinnamon, cloves, baking soda, and salt. Ensure there are no large lumps of cocoa powder.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Fold in half of the chocolate chips by hand.
- Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets. Bake for 8 minutes.
- Remove the sheets from the oven. Quickly press a few mini marshmallows and the remaining chocolate chips into the top of each warm cookie. Return to the oven for another 2 minutes, or until the marshmallows are slightly puffed and the cookies are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the bottoms firm up without overcooking.