Dairy Free Hot Cocoa Cookies
Enjoy the cozy comfort of a winter classic in sweet cookie form. This delicious treat is a guaranteed crowd-pleaser for any occasion.
Equipment
- electric mixer
Ingredients
For the Cookies
- 1/2 cup Dairy Free Butter, Softened
- 1/2 cup Packed Light Brown Sugar
- 1/2 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Pure Vanilla Extract
- 1 1/4 cups All Purpose Flour
- 1/2 cup Dutch Process Cocoa Powder
- 2 tsp Cornstarch
- 1/2 tsp Espresso Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Dairy Free Semi Sweet Chocolate Chips
- 12 Large Marshmallows, Halved
For the Drizzle
- 1/3 cup Dairy Free Semi Sweet Chocolate Chips
- 1 tsp Coconut Oil
Instructions
- In a large bowl, beat the butter, brown sugar and granulated sugar for 2 minutes until fluffy. Beat in the egg and vanilla until smooth.
- Whisk the flour, cocoa powder, cornstarch, espresso powder, baking soda and salt in a separate bowl. Mix into the butter mixture on low until combined, fold in the chocolate chips, and chill the dough for 30 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 2 tablespoon balls, place them 2 inches apart, and bake for 8 minutes.
- Remove the sheets from the oven and gently press a marshmallow half, cut side down, onto the center of each cookie. Return to the oven for 2-3 minutes, until the marshmallows are puffed and soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the chocolate chips with the coconut oil in the microwave in 20-second bursts, stirring until smooth. Drizzle over the cookies and let the chocolate set for 15 minutes before serving.
Nutrition
Serving: 1servingCalories: 172kcalCarbohydrates: 23gProtein: 2gFat: 8g