At my previous job I was introduced to this cookie's wonderful cousin, the Caramel Apple Cider Cookies, which I can attest are absolutely delicious when microwaved for 12 seconds and immediately devoured.

After having those I knew that I had to find another like it out there; a cookie just a step above the rest to cook over the holiday season.  Because lord knows if I'm going to bake twice a year then it d*mn sure is going to be worth my time!

Mission accomplished with these Hot Cocoa Cookies.

Gooey marshmallow on top with a rich chocolate center!  Perfect recipe to impress the office or friends coming over the holidays!

Hot Cocoa Cookies

Originally created by "Everyday with Rachael Ray" but very slightly altered

Ingredients

• 1 stick (4 oz.) unsalted butter
• 2 bars (3.5 oz. each) semisweet chocolate - chopped into 1/2 inch squares
• 12 oz. bag of semi sweet chocolate chips
• 1 1/2 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 1/4 cups (packed) light brown sugar
• 3 eggs, at room temperature
• 1 1/2 tsp. pure vanilla extract
• 30 marshmallows

Directions

1. In a medium saucepan, melt the butter and the bag of semi-sweet chocolates, stirring frequently, over medium heat. Let cool for 15 minutes.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3. Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour. (If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.)
4. Position a rack in the upper third of the oven; preheat to 325°. Line 2 large cookie sheets with parchment (don't use wax paper, BAD idea). Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.
5. Meanwhile, cut 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
6. Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes.  If you want the marshmallows to brown up you can CAREFULLY put the broiler on low with direct supervisor until they look browned and fancy.
7. Transfer the pans to racks to cool for 5 minutes; grate the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment.