I love to find easy ways to kick up baking mixes! While yellow cupcakes with chocolate frosting are fun, I think marble cupcakes with mocha-mascarpone filling topped with dark chocolate buttercream sounds a little more exciting, particularly if they aren’t that much work! So when I knew we were sending Pamela’s Chocolate Chunk Cookie Mix in the January Love With Food shipment, I wanted to give you a recipe that would make the delicious cookies even more extraordinary.
Give these super-easy Hot Chocolate Cookies a try, take a photo and tag @lovewithfood and @gfreefoodie on Instagram or Twitter – we’ll share our favorite shots! And Good News for your Dairy Free folks – Pamela’s mix is dairy free too. That’s why I’ve included a DF option on the recipe too.
Happy Snacking –
KC the G-Free Foodie
Gluten-Free Hot Chocolate Cookies
1/4 cup high quality cocoa powder + 1 tsp (divided)
8 tbsp (1 stick) butter or coconut oil, melted
1 tsp Gluten Free Vanilla Extract
2 tbsp water or cold coffee
1/2 cup chocolate chips or chunks
8 large marshmallows
Heat oven to 325°
Stir the Pamela’s mix and 1/4 cup cocoa powder in a large mixing bowl. Add butter, vanilla, water or coffee and the egg, stir to thoroughly combine. Dough will appear a bit grainy, but should not be crumbly – if it is crumbly, add one more tablespoon of water or coffee and stir.
Roll dough into heaping 1 tablespoon size balls and place evenly on greased or parchment covered cookie sheet. Bake for 12 minutes.
Meanwhile, snip 8 marshmallows in half crosswise and stick 6-8 chocolate chips onto each of the cut sides.
Remove the cookie sheets from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Bake for 4 more minutes, and remove from the oven to cool on the cookie sheets for 5 minutes. While cookies are cooling, dust the tops with the remaining cocoa powder. Using a spatula, transfer the cookies to a cooling rack, and repeat process with any remaining dough. Once the cookies are completely cooled, enjoy them! Makes 14-16 cookies