Enjoy your hot cocoa without a mug, with these decadent and irresistible hot cocoa cookies!
Rich chewy chocolate cookie, smothered with a gooey marshmallow and topped with a decadent chocolate topping – OH MY HEAVEN!
Hot Cocoa cookies have become one of my favorite Christmas/Winter cookie recipes. They are so fun and delicious. The combination is irresistible, I mean who doesn’t love hot cocoa and to have it in cookie form, amazing!
Hot Cocoa cookies will be the talk of your cookie exchange or party platter. Let’s face it we’ve all had the traditional cookies like chocolate chip cookies, peanut butter cookies, sugar cookies, oatmeal cookies and whatnot. These hot cocoa cookies bring something new and fun to the party. They look like a professional bakery just whipped them up and taste the same.
You can use different sprinkles for different holidays, or to match a color scheme, easy and versatile for your everyday celebrations!
The cookie base reminds me of brownie batter, thick and rich. The kind of batter you just want to eat by the spoonful. These Hot Cocoa cookies call for semi-sweet morsels or your favorite chocolate bar cut down into squares for easy melting. My go to chocolate chip brand is Nestle or Ghirardelli. I just love the flavor and depth of their chips, which is what I used to melt down for the cookie batter.
Finding a good cocoa powder makes a difference for all your chocolate anything – cookies, frosting, brownies etc. I highly recommend using Hershey’s special dark cocoa powder. It’s affordable and has a rich, decadent flavor that bakes up chocolatey and gives the depth of chocolate flavor you want. I’ve used the generic cocoa powder from various grocery stores and they don’t hold up, they bake up muted and dull in flavor.
If you’ve found a favorite cocoa powder, what is it? Leave a comment, I’d love to know!
Once you’ve mixed up the cookie dough for these amazing hot cocoa cookies, refrigerating for a minimum of 1 hour is mandatory for this recipe. The dough bakes fluffy and thick and I personally think cold dough is just a golden rule. You may come across the exception where you can go straight from mixing dough to oven but I typically pop all my dough in the fridge to get a quick chill.
Once you’ve chilled the dough and you’re ready to roll – allow the hot cocoa cookie dough to sit at room temperature for 15 – 20 minutes.
The dough will be firm to scoop but will loosen up once handled and rolled into balls. You’ll end up with fudgy hands by the end of prepping. I like to use a small ice-cream scooper to get a consistent cookie size. It’s usually around 1 tablespoon or slightly bigger in size but by using a scooper I get uniform, consistent cookies.
After you’ve baked and placed the marshmallow halves on each cookie – you’ll pop back in the oven for 2-3 minutes to get a slight melt on the marshmallows. While the cookies are cooling, make your chocolate topping to drizzle over the cooled cookies. Note that you’ll want to add your sprinkles or candy toppings once you pour the melted chocolate topping so they stick before topping comes to room temperature.
Enjoy your hot cocoa without a mug, with these decadent and irresistible hot cocoa cookies! Happy baking, happy eating.
Rich chewy chocolate cookie, smothered with a gooey marshmallow and topped with a decadent chocolate topping - oh my heaven!
- 1/2 cup (1 stick) unsalted butter
- 12 oz. semi-sweet chocolate
- 1 1/2 cups all-purpose 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
- 20-25 large marshmallows
- 2 cups powdered sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/4 cup unsweetened cocoa powder
- 1/4 cup hot water
- 1/2 teaspoon vanilla extract
In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
Using an electric mixer or a stand mixer with paddle attachment, beat the sugar, eggs and vanilla on low speed until well combined.
Add the cooled chocolate mixture and blend until just combined.
While mixing, add the flour mixture slowly and blend until just combined. Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, remove from refrigerator and let sit at room temperature for 30 minutes before shaping.
Preheat oven to 325*F. and line 2 baking sheets with parchment paper. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.
Bake cookies about 12 minutes.
While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
Combine all ingredients into a bowl and mix together using an electric mixer on low speed. Depending on the consistency add more hot water if needed to get a looser texture.
Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing).
Using a measuring cup pour the chocolate icing onto the tops of each cookie. After icing several cookies make sure to top with sprinkles before the icing dries.
Allow icing to set up about 30 minutes before serving.