Description
These Hot Cocoa Cookies are rich, chocolatey treats perfect for cozy winter days. Made with melted chocolate, cocoa powder, and a hint of vanilla, they have a fudgy brownie-like texture. Each cookie is topped with a warm, gooey marshmallow center and festive sprinkles, finished with a smooth cocoa glaze that mimics your favorite hot cocoa drink in cookie form.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter
- 1 1/2 cup semi-sweet chocolate
- 1 1/2 cup flour
- 1/4 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cup brown sugar
- 3 large eggs
- 1 1/2 teaspoon vanilla extract
Marshmallow Topping
- 12 large marshmallows (cut in half)
Cocoa Icing
- 2 cup powdered sugar
- 4 Tablespoon unsalted butter (melted)
- 1/4 cup cocoa powder
- 1/4 cup half and half
- 1/2 teaspoon vanilla extract
- Christmas sprinkles (for decoration)
Instructions
- Melt Butter and Chocolate: In a double boiler, melt the unsalted butter and semi-sweet chocolate together, stirring frequently until smooth. Once melted, remove from heat and set aside to cool.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
- Combine Sugar, Eggs, and Vanilla: In a standing mixer, beat the brown sugar, eggs, and vanilla extract on low speed until just combined.
- Add Melted Chocolate: Pour the cooled melted chocolate mixture into the egg mixture and mix until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined, forming a brownie-like dough.
- Chill Dough: Scoop the dough into a bowl, cover tightly with foil, and refrigerate for 4 hours to firm up.
- Prepare for Baking: Preheat oven to 325°F (163°C). Line a cookie sheet with parchment paper.
- Shape Cookies: Using a cookie scoop, portion the chilled dough and roll into balls between your hands.
- Bake Initial Cookies: Place the dough balls onto the prepared baking sheet about 2 inches apart and bake for 9-10 minutes.
- Prepare Marshmallows: While cookies bake, cut the marshmallows in half vertically.
- Add Marshmallows: Remove cookies from oven, gently press a marshmallow half into the center of each cookie, then return to oven for an additional 2-3 minutes to let marshmallows melt slightly.
- Cool Cookies: Once done, transfer cookies to a wire rack set over a cookie sheet and let cool for a few minutes.
- Make Cocoa Icing: In a bowl, whisk together powdered sugar, melted butter, cocoa powder, half and half, and vanilla extract until smooth and glossy.
- Decorate Cookies: Drizzle or spread the cocoa icing over the cooled cookies and sprinkle with Christmas sprinkles for a festive finish.
Notes
- The dough needs to chill for at least 4 hours or overnight for best texture.
- Double boiler method prevents chocolate from burning while melting.
- For firmer marshmallow topping, press marshmallows just enough to embed without flattening.
- If you prefer gluten-free cookies, substitute the all-purpose flour with a gluten-free flour blend of equal measure.
- You can store these cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
