Recipe from Dining In

These are hot cocoa bombs in cookie form. Enjoy dipping them in a glass of hot cocoa for the most delicious results!

Yields 40 cookies

• 1 cup sugar
• 1 cup light brown sugar
• 1 cup margarine, softened
• 2 eggs
• 2 tsp vanilla extract
• 3 cups flour
• ⅔ cup cocoa
• ½ tsp baking soda
• 12 oz (340 g) mini chocolate chips
• 8 oz (225 g) mini marshmallows

Place 4 baking sheets in the freezer for 15 minutes, or until well chilled.

Preheat oven to 400°F (200°C).

Combine sugars and margarine in the bowl of an electric mixer, until well blended. Add eggs and vanilla, beating until fluffy.

In a separate bowl, sift together flour, cocoa, and baking soda. Add mixture to an electric mixer at low speed. Stir in chocolate chips until well combined. The batter will be very stiff.

Gather 4–5 marshmallows in the palm of your hand. Wrap the marshmallows in a tablespoonful of dough, completely encasing them, and form a 2-inch (5-cm) ball. Repeat with remaining dough and marshmallows.

Place balls on ungreased baking sheets, 2 inches (5 cm) apart. Bake for 10–12 minutes and immediately transfer to a cool, flat surface.

(Originally featured in Family First, Issue 946)