Hot Cocoa Meltaway Cookies (Cookie of the Month)
We pull out all of the classic + cozy stops for December’s Cookie of the Month, the Hot Cocoa Meltaway Cookie! Paired with the best Christmas rom-com, these feel like you’re curled up next to the Christmas tree in your comfiest clothes.
Servings: 40 small cookies
Ingredients
- 1 cup (222g) salted butter, softened
- 1 1/4 cup (134g) powdered sugar
- 1 egg
- 1 tsp vanilla
- 2 1/4 cups (295g) cake flour
- 1/3 cup (40g) dutch processed cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (17g) tiny marshmallow bits
Vanilla glaze
- 2 Tbsp butter
- 1/2 Tbsp vegetable shortening
- 3/4 cup (80g) powdered sugar
- 1/8 cup milk (plus more, if needed)
- 1/2 tsp clear vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg until smooth and creamy.1 cup (222g) salted butter, softened, 1 1/4 cup (134g) powdered sugar, 1 egg
- Add the vanilla, mixing until evenly distributed.1 tsp vanilla
- Next, add the cake flour, cocoa powder, baking powder and salt. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes– it will be easier to handle that way.2 1/4 cups (295g) cake flour, 1/3 cup (40g) dutch processed cocoa powder, 1 tsp baking powder, 1/2 tsp salt
- Fold the mini marshmallows in until incorporated.1/2 cup (17g) tiny marshmallow bits
- Portion out the dough into small, 1/2 Tbsp portions. Roll into a ball and arrange on the cookie sheet.
- Bake at 350°F (180°C) for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
- While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.2 Tbsp butter, 1/2 Tbsp vegetable shortening
- Add the powdered sugar and milk to bring the mixture together into a thick frosting.3/4 cup (80g) powdered sugar, 1/8 cup milk
- While mixing, add in the clear vanilla extract. Add in extra milk to thin out the icing, if needed.1/2 tsp clear vanilla extract
- Allow the cookies to cool for 5 minutes and then drizzle the top with the icing.
- Allow the cookies to cool and enjoy!
Nutrition
Calories: 138kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 74mg | Potassium: 39mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Calcium: 11mg | Iron: 0.3mg
