Hot Cocoa Cookies Recipe

Introduction

These Hot Cocoa Cookies are rich, chocolatey treats topped with gooey marshmallows and a silky chocolate icing. Perfect for cozy days, they combine the flavors of classic hot cocoa in a fun, handheld form that’s sure to satisfy any sweet tooth.

Ingredients

• 1/2 cup unsalted butter, cut into small cubes
• 1 1/2 cups semi-sweet chocolate, chopped
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups brown sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 12 large marshmallows, cut in half crosswise
• For the Chocolate Icing:
• 1 cup powdered sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons hot water
• 1/4 teaspoon vanilla extract
• Assorted sprinkles

Instructions

1. Step 1: Place the butter and chopped chocolate in a heat-safe bowl. Microwave in 30-second intervals, stirring frequently until the chocolate is melted and the mixture is smooth. Let it cool for 15 minutes.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. Step 3: In a large bowl, beat the brown sugar, eggs, and vanilla extract on low speed until smooth. Mix in the cooled chocolate mixture just until blended.
4. Step 4: Add the flour mixture in two batches, mixing until just combined. The dough will be thick and sticky, similar to brownie batter.
5. Step 5: Cover the dough and refrigerate for at least 1 hour. If chilling for more than 4 hours, allow the dough to sit at room temperature for about 30 minutes before shaping.
6. Step 6: Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper.
7. Step 7: Use a cookie scoop to form tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheets.
8. Step 8: Bake for 10-12 minutes until the cookies are crackled on top.
9. Step 9: Remove from the oven and gently press one marshmallow half, cut side down, onto the center of each cookie.
10. Step 10: Return the cookies to the oven for about 3 minutes until the marshmallows start to soften.
11. Step 11: Remove from oven and let cool for 5 minutes, then transfer to a wire rack to cool completely.
12. Step 12: Prepare the icing by whisking together powdered sugar, melted butter, cocoa powder, hot water, and vanilla extract in a medium bowl.
13. Step 13: Place the wire cooling rack with cookies over a baking sheet to catch excess icing. Spoon a small amount of icing onto each marshmallow and spread slightly with the back of the spoon. Add sprinkles immediately before the icing dries.
14. Step 14: Allow the icing to set and dry completely, about 30-60 minutes, before serving.
15. Step 15: Enjoy these cookies with a glass of milk or a cup of hot cocoa for a complete treat.

Tips & Variations

• For extra fudgy cookies, use a mix of semi-sweet and dark chocolate in the dough.
• Swap marshmallows for mini marshmallows for a more even melt on top.
• Try adding a pinch of cinnamon or chili powder to the dough for a warm, spicy twist.
• If you prefer a thicker icing, reduce the hot water slightly.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep the marshmallows soft, avoid refrigeration. If needed, reheat gently in the microwave for 10-15 seconds before serving to soften the marshmallow and icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just make sure to let it sit at room temperature for about 30 minutes if chilled longer than 4 hours before shaping the cookies.

What if I don’t have a microwave for melting chocolate?

You can melt the butter and chocolate using a double boiler method on the stovetop. Heat gently, stirring frequently, until the mixture is smooth, then proceed with the recipe as directed.

Hot Cocoa Cookies Recipe

Print Recipe

★★★★★

4.6 from 98 reviews

Delight in these rich and fudgy Hot Cocoa Cookies, featuring a luscious melted chocolate base enhanced with cocoa powder and topped with soft, toasted marshmallows and a smooth chocolate icing. Perfectly crackled tops and a chewy texture make these cookies a comforting treat to enjoy with a warm drink.

• Author: Elias
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies

• 1/2 cup unsalted butter, cut into small cubes
• 1 & 1/2 cups semi-sweet chocolate, chopped
• 1 & 1/2 cups all-purpose flour, spooned and leveled
• 1/4 cup unsweetened cocoa powder
• 1 & 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 & 1/4 cups brown sugar
• 3 large eggs
• 1 & 1/2 teaspoons vanilla extract
• 12 large marshmallows, cut in half crosswise/horizontally

For the Chocolate Icing

• 1 cup powdered sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons hot water
• 1/4 teaspoon vanilla extract
• Assorted sprinkles

Instructions

1. Melt Chocolate and Butter: Place the butter and chopped chocolate in a heat safe bowl and microwave in 30 second intervals, stirring frequently until smooth. Cool the mixture for 15 minutes.
2. Mix Dry Ingredients: Whisk together the all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl to combine evenly.
3. Blend Wet Ingredients: In a large bowl, beat the brown sugar, eggs, and vanilla extract on low speed until smooth and well combined. Gently mix in the cooled chocolate-butter mixture just until blended.
4. Combine Dough: Add the dry ingredients to the wet ingredients in two batches, mixing carefully until just combined. The dough should be thick and sticky, similar to brownie batter.
5. Chill Dough: Cover the dough and refrigerate for at least 1 hour. If chilling for over 4 hours, let the dough sit at room temperature for 30 minutes before shaping.
6. Preheat Oven and Prepare Sheets: Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper.
7. Shape Cookies: Using a cookie scoop, form tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets.
8. Bake Cookies: Bake for 10-12 minutes until the tops are crackled and set.
9. Add Marshmallows: Remove cookies from oven and gently press one marshmallow half (cut side down) onto the center of each cookie.
10. Toast Marshmallows: Return cookies to the oven and bake for about 3 more minutes until marshmallows begin to soften and slightly toast.
11. Cool Cookies: Remove from oven and cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
12. Prepare Icing: Whisk powdered sugar, melted butter, cocoa powder, hot water, and vanilla extract together in a medium bowl until smooth.
13. Decorate Cookies: Place the cooling rack over a baking sheet to catch drips. Spoon a small amount of icing onto each marshmallow and spread with the back of the spoon. Sprinkle assorted sprinkles on top before icing sets.
14. Set Icing and Serve: Allow icing to dry and set completely for 30-60 minutes before serving. Enjoy with a glass of milk or hot cocoa!

Notes

• If refrigerated dough is left longer than 4 hours, let sit at room temperature for 30 minutes before scooping for easier shaping.
• Use parchment paper or silicone baking mats for easier cleanup.
• Marshmallows soften and toast gently during the last 3 minutes of baking; watch carefully to prevent burning.
• Icing can be prepared while cookies cool to save time.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: hot cocoa cookies, chocolate cookies, marshmallow cookies, chocolate icing cookies, cozy desserts, holiday cookies, brownie texture cookies