Description
These Hot Cocoa Cookies are rich, chocolatey treats perfect for cozy evenings and holiday celebrations. Featuring a fudgy brownie-like dough, soft melted marshmallows on top, and a decadent chocolate icing with festive sprinkles, these cookies bring the comforting flavor of hot cocoa in cookie form. They’re ideal for sharing and enjoying with a glass of milk or hot cocoa.
Ingredients
Scale
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
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
- Melt Chocolate and Butter: Place the butter and chopped semi-sweet chocolate in a heat-safe bowl. Microwave in 30-second intervals, stirring frequently until melted completely and mixture is smooth. Set aside to cool for 15 minutes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
- Combine Sugar and Eggs: In a large bowl, use an electric mixer on low speed to beat the brown sugar, eggs, and vanilla extract until smooth and uniform. Then, mix in the cooled chocolate and butter mixture just until blended.
- Add Dry Ingredients: Add the flour mixture to the wet mixture in two batches, mixing briefly after each addition until just combined. The dough will have a thick, sticky brownie-like texture.
- Chill Dough: Cover the dough and refrigerate for at least 1 hour. If chilling longer than 4 hours, allow the dough to come to room temperature for 30 minutes before shaping to ease handling.
- Preheat Oven and Prepare Baking Sheets: Heat oven to 325°F (165°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Form Cookies: Using a cookie scoop, shape tablespoon-sized balls of chilled dough and place them 2 inches apart on the prepared sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until cookies are crackled on top but still soft inside.
- Add Marshmallows: Immediately after removing cookies from the oven, gently press one marshmallow half, cut side down, into the center top of each cookie.
- Softening Marshmallows: Return the cookies to the oven for about 3 minutes until the marshmallows start to soften and melt slightly.
- Cool Cookies: Remove cookies and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Icing: In a medium bowl, whisk together powdered sugar, melted butter, cocoa powder, hot water, and vanilla extract until smooth and glossy.
- Ice and Decorate: Place the wire rack with cookies over a baking sheet to catch drips. Spoon a small amount of the icing onto each softened marshmallow and spread gently with the back of the spoon. Sprinkle assorted sprinkles onto the icing before it sets.
- Set Icing: Allow icing to set and dry completely, which takes 30 to 60 minutes, before serving.
- Serve: Enjoy these cookies with a glass of cold milk or a warm cup of hot cocoa for the ultimate indulgence.
Notes
- Refrigerate dough for at least 1 hour before baking to enhance flavors and texture.
- If refrigerated dough is very firm after chilling for over 4 hours, let it rest at room temperature for 30 minutes before scooping.
- Use parchment paper or silicone mats to prevent cookie sticking and ensure easy cleanup.
- For best results, do not overbake; cookies should be soft with a crackled surface.
- Customize sprinkles to match season or occasion.
- Store baked and iced cookies in an airtight container at room temperature for up to 3 days.
- Can be frozen uniced for up to 1 month; thaw before baking and proceed with marshmallows and icing steps.
