Print

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.

Ingredients

Scale

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

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