Hot Cocoa Cookies with Marshmallow Filling and Chocolate Icing Recipe

If you are craving a treat that feels like a warm hug in dessert form, you absolutely have to try this Hot Cocoa Cookies with Marshmallow Filling and Chocolate Icing Recipe. Imagine biting into a soft, rich cocoa cookie that reveals a gooey, melty marshmallow center, all topped with a luscious chocolate icing and festive sprinkles. Each element brings the magic of hot cocoa into cookie form—perfect for cozy nights, holiday gatherings, or whenever you want a little sweet indulgence that comforts the soul.

Ingredients You’ll Need

Gathering simple, well-chosen ingredients is key to creating the perfect Hot Cocoa Cookies with Marshmallow Filling and Chocolate Icing Recipe. Each ingredient plays an essential role, whether it provides rich chocolate flavor, tender texture, or that amazing gooey filling that steals the show.

• Unsalted butter (1/2 cup): Adds creaminess and helps achieve a tender dough.
• Semi-sweet chocolate (1 1/2 cup): Melts down to infuse deep chocolate richness throughout the cookie.
• Flour (1 1/2 cup): The structural base of the cookies giving them their perfect chew.
• Cocoa powder (1/4 cup): Delivers that vibrant chocolate intensity and beautiful color.
• Baking powder (1 1/2 teaspoon): Gives the cookies a gentle lift for a soft texture.
• Salt (1/4 teaspoon): Balances sweetness and enhances the chocolate flavor.
• Brown sugar (1 1/4 cup): Provides moistness and subtle caramel notes.
• Large eggs (3): Help bind ingredients and add richness.
• Vanilla extract (1 1/2 teaspoon): Brings warmth and depth to the overall flavor.
• Large marshmallows (12, cut in half): The star that melts perfectly inside for that gooey filling.
• Powdered sugar (2 cup): Essential for making the smooth and sweet chocolate icing.
• Unsalted butter (4 tablespoons, melted): Makes the icing luscious and spreadable.
• Cocoa powder (1/4 cup for icing): Intensifies the chocolate flavor in the icing layer.
• Half and half (1/4 cup): Adds creaminess to the icing’s texture.
• Vanilla extract (1/2 teaspoon for icing): Elevates the icing with subtle aromatic notes.
• Christmas sprinkles: Adds festive color and crunchy contrast.

How to Make Hot Cocoa Cookies with Marshmallow Filling and Chocolate Icing Recipe

Step 1: Melt Butter and Chocolate

Start by gently melting your butter and semi-sweet chocolate together in a double boiler. This method prevents burning and ensures a smooth, glossy base for your cookie dough. Stir frequently until everything is fully melted and combined, then set it aside to cool to just the right temperature for mixing.

Step 2: Whisk Dry Ingredients

While the chocolate mixture cools, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. This step ensures an even distribution of rising agents and cocoa, which will keep your cookies tender and deeply chocolatey in every bite.

Step 3: Beat Sugar, Eggs, and Vanilla

Using a stand mixer, beat the brown sugar, eggs, and vanilla extract on a low speed until they combine smoothly. This process adds air to the mixture, which helps create a light yet rich cookie texture.

Step 4: Combine Chocolate with Wet Ingredients

Slowly pour in the cooled melted chocolate and butter mixture into the sugar and egg batter. Mix until fully incorporated and silky smooth, making sure to scrape down any chocolate stuck on the sides.

Step 5: Stir in Dry Ingredients

Gradually add the dry flour mixture to your wet ingredients, mixing just until everything is combined. The dough will feel brownie-like—thick and lush, promising a chewy and soft cookie when baked.

Step 6: Chill the Dough

Transfer the dough into a bowl, cover it with foil, and refrigerate for at least 4 hours. Chilling is crucial as it helps the cookies keep their shape during baking and enhances the flavor development.

Step 7: Prepare for Baking

Preheat your oven to 325 degrees Fahrenheit and line a cookie sheet with parchment paper. This will ensure your cookies bake evenly and don’t stick.

Step 8: Shape the Cookies

Use a cookie scoop to portion the dough, then roll it gently between your palms into balls. Placing them about 2 inches apart on the sheet gives each cookie room to spread just right.

Step 9: Bake and Add Marshmallow Filling

Bake the cookies for 9 to 10 minutes until they start to set but are still soft in the center. While baking, cut marshmallows in half so they’ll nestle perfectly inside the cookie later.

Step 10: Press Marshmallows and Finish Baking

Remove the cookies from the oven, press a marshmallow half gently into the center of each cookie, then return them to the oven for an additional 2 to 3 minutes. This melts the marshmallow just right, creating that signature gooey center.

Step 11: Cool on Wire Rack

Once baked, let the cookies cool on the sheet for a few minutes before transferring them to a wire rack. This step prevents sogginess and helps them firm up just enough to handle the next delicious phase: the icing.

Step 12: Make the Chocolate Icing

In a medium bowl, whisk together powdered sugar, melted butter, cocoa powder, half and half, and vanilla extract until the icing is smooth and spreadable. It should have a glossy sheen and a rich chocolate flavor that complements the cookie perfectly.

Step 13: Ice and Decorate the Cookies

Spread a generous layer of chocolate icing over each cooled cookie, then sprinkle with festive Christmas sprinkles to add a cheerful crunch and holiday charm. Allow the icing to set slightly before enjoying these irresistible treats.

How to Serve Hot Cocoa Cookies with Marshmallow Filling and Chocolate Icing Recipe

Garnishes

Adding a little extra touch can make these cookies truly shine. Try dusting with a light sprinkle of cocoa powder or garnishing with tiny chocolate chips for extra texture. A few extra marshmallow halves on top before the icing sets can also double down on that cozy vibe.

Side Dishes

These cookies pair beautifully with a tall glass of cold milk or a steamy mug of hot cocoa to echo their cozy flavors. For a more indulgent treat, serve alongside a scoop of vanilla ice cream or a swirl of whipped cream.

Creative Ways to Present

Bring some festive magic by stacking your cookies in a clear jar tied with a colorful ribbon for gift-giving. Arrange them on a holiday-themed platter surrounded by pine branches and lights for a welcoming party centerpiece. You can also sandwich two cookies together with extra marshmallow or icing for a fun twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Hot Cocoa Cookies with Marshmallow Filling and Chocolate Icing Recipe in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, keeping them in the fridge helps maintain the marshmallow filling’s gooey texture and preserves the icing’s shine.

Freezing

You can freeze these cookies after baking and cooling. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag. They will keep well for up to 2 months. Thaw at room temperature before icing and serving.

Reheating

To bring back that fresh-baked warmth, gently reheat cookies in a low oven (275 degrees Fahrenheit) for 5 to 7 minutes. This revives the marshmallow center and softens the cookie, making them taste freshly made all over again.

FAQs

Can I use mini marshmallows instead of large ones?

Absolutely! Mini marshmallows work well too, but you might want to stack a few halves together to get that gooey center effect. Just be mindful of the size to avoid marshmallows melting too much outside the cookie.

Is it necessary to chill the dough for 4 hours?

Chilling the dough helps the flavors deepen and prevents the cookies from spreading too much while baking. If you’re short on time, an hour will still help, but 4 hours is ideal for perfect texture.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for a similar texture. Just be sure the other ingredients are gluten-free certified.

What’s the best way to store leftover iced cookies?

Because of the marshmallow center and icing, store the cookies in a single layer in an airtight container to avoid smudging. Refrigerate if your kitchen is warm, and bring them to room temperature before serving for best taste.

Can these cookies be made vegan?

With some modifications, such as replacing butter with vegan margarine, using egg substitutes like flax eggs, and choosing dairy-free chocolate and half and half, you can make a vegan-friendly version. The marshmallows will also need to be vegan.

Final Thoughts

Once you try this Hot Cocoa Cookies with Marshmallow Filling and Chocolate Icing Recipe, it will quickly become one of your go-to favorites when the mood for chocolate comfort hits. The layers of flavor, from the tender cocoa cookie to the melty marshmallow core and rich chocolate icing, combine to create a treat that feels cozy, festive, and utterly delicious. I can’t wait for you to experience the joy of baking and sharing these delightful cookies with friends and family!

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