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Hot Cocoa Cookies Recipe

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★★★★★

4.6 from 99 reviews

These Hot Cocoa Cookies combine the rich flavors of chocolate and cocoa with a gooey marshmallow center and a luscious cocoa icing topped with festive sprinkles. Perfectly soft and fudgy, they bring the comforting taste of a classic hot cocoa into a delightful cookie form.

Ingredients

Scale

Cookies

  • 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)

Icing

  • 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

  1. Make the cookies: In a medium saucepan or microwave-safe bowl, melt the butter with semi-sweet chocolate, stirring frequently. Once fully melted and smooth, set aside to cool slightly.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt to evenly combine.
  3. Beat sugar and eggs: Using an electric mixer, beat brown sugar, eggs, and vanilla extract on low speed until well combined and smooth.
  4. Add chocolate mixture: Pour the slightly cooled chocolate and butter mixture into the sugar and egg mixture and blend gently until just combined.
  5. Incorporate dry ingredients: While mixing slowly, gradually add the flour mixture and blend until just incorporated to form the cookie dough.
  6. Chill the dough: Scrape down the sides of the bowl, cover the dough, and refrigerate for at least 1 hour until firm. If preparing ahead, let the dough sit at room temperature for 30 minutes before shaping the next day.
  7. Preheat oven and prepare pans: Set oven to 325°F. Line two baking sheets with parchment paper or silicone liners.
  8. Shape cookies: Scoop dough using a tablespoon or cookie scoop, roll into balls, and place on baking sheets about 2 inches apart. Flatten each slightly with your hand.
  9. Bake first round: Bake the cookies for about 12 minutes until edges are set but centers are still soft.
  10. Add marshmallows and bake again: Cut marshmallows in half crosswise. Remove cookies from oven and press one marshmallow half (cut side down) onto the center of each cookie. Return to oven and bake for an additional 2-3 minutes to soften marshmallows.
  11. Cool cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire cooling rack.
  12. Prepare icing: In a medium bowl, whisk together powdered sugar, melted butter, cocoa powder, hot water, and vanilla extract until smooth and pourable.
  13. Ice cookies: Place cooling rack with cookies over a baking sheet to catch drips. Spoon a small amount of the icing onto the top of each marshmallow and spread gently with the back of a spoon. Immediately sprinkle with assorted sprinkles before icing sets.
  14. Set icing: Allow the icing to set for about 30 minutes before serving to ensure a perfect finish.

Notes

  • You can store refrigerated dough for up to 24 hours; bring to room temperature before shaping.
  • Use good quality semi-sweet chocolate for the best rich flavor.
  • For softer cookies, do not overbake; the cookies will firm up as they cool.
  • Assorted sprinkles add a festive touch but can be omitted or replaced with mini chocolate chips.
  • If you prefer, substitute large marshmallows with mini marshmallows, adjusting quantity accordingly.

Keywords: Hot Cocoa Cookies, Chocolate Cookies, Marshmallow Cookies, Cocoa Dessert, Winter Cookies

Find it online: https://amayaharis.com/hot-cocoa-cookies-recipe/