May 29, 2019
Rich, chewy chocolate cookies with bites of white chocolate
S’mores are probably one of my favorite summer desserts. A break from the abundance of summer fruit desserts, these fudgy Mocha White Chocolate “Cabin Fever” Cookies are a crowd pleaser.
I call them “cabin fever” cookies because they are the perfect cookies to make either when you’re out camping or stuck inside on a rainy day! So they can pretty much be made any time 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Mocha White Chocolate Cabin Fever Cookies.
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 cup white, granulated sugar
- 1/2 teaspoon salt
- 3 teaspoons instant espresso
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup low-fat ricotta
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 3/4 cup white chocolate chips
- 6 jumbo marshmallows
- 12 pieces milk or semisweet chocolate
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
- Beat butter and sugar in a large bowl until light and fluffy. Beat in salt, instant espresso, egg, and vanilla, about 2 minutes. Beat in ricotta. Fold in flour, cocoa powder, baking soda, and cinnamon until well incorporated, but do not overmix. Fold in white chocolate chips.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheets. Bake cookies for 7-10 minutes or until cookies are set around the edges yet still soft to the touch. Allow to cool.
- Toast marshmallows over fire and place on half of the cookies. Add a piece of chocolate to the top of the marshmallow, and sandwich with another cookie. Enjoy warm!
