Hot Cocoa Cookies

My ward is having its Christmas party tonight and there is going to be a dessert contest, so of course I have to participate! All week I was trying to figure out what I was going to make and couldn't decide on anything. I kind of wanted to make a cheesecake, but then I decided I really didn't have the time to do that. And baking a cheesecake makes me nervous because I can never tell when it's actually done. So I searched around and found this delicious looking cookie recipe on Pip & Debby called Hot Cocoa Cookies. It always makes me anxious to try out new recipes when I have to take them somewhere, but I  figured that it couldn't go that wrong being mostly chocolate. :) 

Sorry the pictures are so blurry, but I wanted you all to see how good these babies look! And yes, that is my dorky husband Abel! :) 

I'll be sure to let you all know if I win the contest!

Makes approximately 5 dozen

**On the second batch, instead of putting chocolate under the marshmallow, I put 2 milk duds and it was also delicious for those who like caramel!

Ingredients:
1 stick (4 oz.) unsalted butter
7 bars (3.5 oz. each) semisweet chocolate –
     12 oz. chopped, 7.5 oz. cut into 1-inch
     squares and the rest for garnish
1 ½ cups flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ¼ cups light brown sugar
3 eggs, at room temperature
1 ½ teaspoons pure vanilla extract
30 marshmallows

Directions:
1. In a medium saucepan, melt the butter and chopped chocolate, 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.
4. Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper. 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, snip 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.
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.