Cozy up with some Hot Cocoa Cookies with Marshmallows from Charlene Sands.

This is a new recipe to our family, but one we will continue to make. They are tasty and just right for a chilly winter’s day.

Here’s what you need:

· 1 and 1/4 cup all-purpose flour
· 1 and 1/4 cup dark chocolate cake mix
· 1/2 teaspoon baking soda
· 1 teaspoon salt
· 3/4 cup unsalted butter, softened
· 1/2 cup granulated sugar
· 1/2 cup packed light brown sugar
· 1 egg
· 1 and 1/2 teaspoons vanilla extract
· 1 cup semi-sweet chocolate chips (plus more for sprinkling over the tops of the warm cookies)
· 1 Cup of Mini Marshmallows or Marshmallow bits (we don’t get the bits here, so I use the mini’s.)

Here’s what you do:

1. In a large bowl whisk together the flour, dark chocolate cake mix, baking soda, and salt.

2. In another large bowl (or the bowl of your stand mixer using the paddle attachment), cream the butter and sugars until fluffy. Add the vanilla and egg, and mix until just combined.

3. Dump in the flour/cake mix mixture all at once. Mix for a minute on medium, scrape down the sides and bottom, and continue mixing until just combined.

4. Add the semi-sweet chocolate chips and 1/2 cup of the mallow bits. Mix until they are evenly incorporated. Scrape down the bowl and gather up the dough. Wrap it tightly in plastic wrap and refrigerate for AT LEAST 2 HOURS! Overnight works as well.

5. Preheat the oven to 350°F and line your cookie sheets with parchment paper. Portion the dough out by the heaping tablespoonful and roll into an oval / egg shape (instead of a round ball) . Place the cookies so they are standing end over end (“tall”-ways), about 2″ apart. Top each with a few mallow bits.

6. Bake for 9-11 minutes.

7. When you take the cookies from the oven, top each warm cookie with a few additional chocolate chips and mallow bits and sprinkles if desired. Let cool for 4-5 minutes before removing to a rack to cool completely.

Makes about 3 dozen…Enjoy!