Introduction

Hot Cocoa Cookies are a delicious treat that combines the rich flavors of chocolate with the nostalgic comfort of marshmallows and sprinkles. These soft, chocolatey cookies are perfect for cozy afternoons or festive occasions. Let’s dive into making this delightful dessert that tastes like a mug of hot cocoa in cookie form.

The image shows a white scalloped plate holding eight round chocolate cookies. Each cookie has a cracked, slightly rough dark brown base layer. On top of this base is a dollop of white cream partially covered by a smooth, shiny layer of dark chocolate ganache dripping down the sides. The chocolate layer is decorated with small red, white, and green round sprinkles scattered across the surface. The plate sits on a red cloth with white flower patterns, and a woman's hand is pointing at one of the cookies. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (1 stick)
12 oz semi-sweet chocolate
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
25 large marshmallows (approximately)
2 cups powdered sugar
4 tablespoons unsalted butter (1/2 stick, melted)
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1/2 teaspoon vanilla extract
Assorted sprinkles

Instructions

Step 1: In a medium saucepan or microwave-safe bowl (using 50% power), melt the butter and semi-sweet chocolate together, stirring frequently until smooth. Set aside to cool slightly.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
Step 3: In the bowl of an electric mixer, beat the brown sugar, eggs, and vanilla extract on low speed until fully combined.
Step 4: Add the cooled chocolate and butter mixture to the sugar mixture, mixing until just combined.
Step 5: Gradually add the flour mixture while mixing, blending until just combined. Scrape down the sides of the bowl to ensure even mixing.
Step 6: Cover the dough and refrigerate for at least 1 hour until firm. If making ahead, let dough sit at room temperature for 30 minutes before shaping.
Step 7: Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper or a silicone liner. Use a tablespoon or cookie scoop to portion the dough, roll into balls, and place about 2 inches apart on the baking sheets. Flatten each ball slightly.
Step 8: Bake the cookies for about 12 minutes.
Step 9: While baking, cut large marshmallows in half crosswise. When cookies are done, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return cookies to the oven and bake for another 2–3 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack.
Step 10: To prepare the icing, whisk together powdered sugar, melted butter, cocoa powder, hot water, and vanilla extract in a medium bowl. Place the wire rack with cookies over a baking sheet to catch drips.
Step 11: Spoon a small amount of icing over each marshmallow and gently spread with the back of the spoon. Add sprinkles to the icing before it sets. Allow icing to set for about 30 minutes before serving.

Tips & Variations

For extra richness, use dark chocolate instead of semi-sweet chocolate.
If you prefer a gooier center, slightly underbake the cookies before adding marshmallows.
Try adding crushed peppermint candies to the icing for a festive twist.
Use mini marshmallows for bite-sized cookie treats.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 1 month; thaw at room temperature before serving. Because of the marshmallow and icing, avoid refrigerating as it may harden the topping. To refresh slightly, warm cookies in a low oven for a few minutes.

How to Serve

The image shows round chocolate cookies with a cracked surface, each topped with a thick layer of smooth, glossy milk chocolate that slightly drips over the edges. On top of the chocolate layer, there are small red, white, and green round sprinkles scattered evenly. The cookies are placed on a white plate with a wavy edge, all set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before shaping into balls to make rolling easier.

What if I don’t have an electric mixer?

You can mix the ingredients by hand. Beat the eggs and sugar vigorously with a whisk, then fold in the chocolate mixture and dry ingredients carefully to combine.