Makes approximately 5 dozen

Ingredients

Cookies:
1/2 cup (4 ounces) unsalted butter, at room temperature
1/2 cup hot chocolate mix
1/3 cup brown sugar
3/4 teaspoon salt
1 teaspoon instant coffee (such as Starbucks VIA)
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup plus 2 tablespoons all-purpose flour
1 cup semi-sweet mini chocolate chips
1/2 cup granulated sugar for rolling

Garnish:
Chocolate candy disks, mini marshmallows

Instructions

In the bowl of a standing mixer, add the butter, hot chocolate mix, brown sugar, salt, and instant coffee. Beat the mixture until smooth and creamy. Add in the egg and the vanilla and mix until incorporated.

Beat in the baking powder, then slowly add in the flour, mixing until combined. Stir in the chocolate chips.

Allow the dough to chill in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees (F). Line baking sheets with parchment paper.

Place the granulated sugar in a bowl. Form dough into 1 1/2-inch sized balls and roll in the sugar. Place on baking sheet at least 3 inches apart.

Bake for 8 minutes, until cookies appear set but not fully cooked. Remove the cookies from the oven and press a chocolate candy disk into the center of each cookie and top with a mini marshmallow.

Return the baking sheet to the oven and bake for an additional 2 to 3 minutes until the chocolate softens.

Remove baking sheet from oven and slightly press the marshmallow into the melted chocolate to secure. Allow the cookies to mostly cool then remove to a wire rack to cool completely.

Store the cookies in an airtight container at room temperature for 3 days with parchment or wax paper separating the layers.