These Kahlua Hot Chocolate Cookies are a rich, decadent bite for your holiday dessert table. A soft pillow of chocolate, with a touch of Kahlua, topped with marshmallows and a caramel drizzle, what's not to love?
Preheat oven to 350F. Set 2 24-count silicon mini-muffin pans on baking sheets and set aside.
In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add eggs and Kahlua until just incorporated. Scrape down sides of the bowl with a rubber spatula and mix again, if needed.
With the mixer on low speed, slowly add flour, cocoa, baking soda and salt, mixing until just combined.
Use an ice cream scoop to portion cookie dough into prepared muffin pans (you should get about 36 cookies). Top each with 3-4 mini marshmallows, gently pressing them into the top of the dough.
Cook in preheated oven for 12-15 minutes, rotating baking sheets halfway through. Remove from oven and allow cookies to cool for about 10 minutes before transferring to a wire rack to cool completely.
Cookies should be stored in an airtight container until serving.
Drizzle caramel over cookies just prior to serving.