Hot Cocoa Cookies 🍪
These delightful Hot Cocoa Cookies bring the comforting flavors of a warm cup of cocoa into a delicious baked treat. With soft chocolate cookies topped with toasted marshmallows and a luscious fudge icing, they're perfect for any occasion!
Equipment
- Medium saucepan or microwave-safe bowl
- Medium bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper or Silicone Mat
- Cookie Scoop
- Wire Rack
Ingredients
For the Cookies
- 0.5 cup unsalted butter 1 stick
- 12 ounces semi-sweet chocolate
- 1.5 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 1.25 cups light brown sugar packed
- 3 large eggs
- 1.5 teaspoons vanilla extract
- 25 large marshmallows halved crosswise (approximately)
For the Icing
- 2 cups powdered sugar
- 4 tablespoons unsalted butter melted (1/2 stick)
- 0.25 cup unsweetened cocoa powder
- 0.25 cup hot water
- 0.5 teaspoon vanilla extract
- Assorted sprinkles
Instructions
Making the Delightful Cookies:
- In a medium saucepan or a microwave-safe bowl, gently melt the butter and chocolate together, stirring often until smooth. Set this rich mixture aside to cool slightly.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Using an electric mixer, beat the brown sugar, eggs, and vanilla extract on low speed until beautifully combined.
- Carefully add the slightly cooled chocolate mixture to the egg mixture, blending just until everything is incorporated.
- Slowly add the dry flour mixture, mixing only until just combined to keep the cookies tender.
- Scrape down the sides of the bowl, then cover the cookie dough and refrigerate it for at least 1 hour until it’s firm. If you make the dough a day ahead, let it sit at room temperature for about 30 minutes before shaping.
- Preheat your oven to 325°F and line two baking sheets with parchment paper or a silicone mat.
- Scoop tablespoon-sized portions of dough (a cookie scoop works great!), roll them into smooth balls with your hands, and arrange them about 2 inches apart on the baking sheets. Gently flatten each ball.
- Bake the cookies for about 12 minutes.
- While the cookies bake, prepare your marshmallows by cutting each large marshmallow in half crosswise.
- Once the cookies are out of the oven, immediately press one marshmallow half (cut side down) into the center of each warm cookie.
- Return the cookies to the oven for another 2-3 minutes to slightly toast the marshmallows.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Preparing the Dreamy Icing:
- In a medium bowl, combine all the icing ingredients and whisk until you have a smooth, luscious fudge glaze.
- Place your wire cooling rack (with the cooled cookies) over a baking sheet to catch any excess icing.
- Spoon a small amount of icing onto the top of each marshmallow, spreading it gently with the back of the spoon.
- After icing just a couple of cookies, quickly add your favorite sprinkles before the icing sets.
- Allow the icing to set for about 30 minutes before serving these delightful, homemade hot cocoa cookies!
Notes
Nutrition Information per serving (1 cookie):
- Calories: 168 kcal
- Total Carbs: 25g
- Net Carbs: 24g
- Fats: 7g
- Protein: 2g
