Hot Cocoa Cookies recipe
Rich, decadent, and bursting with chocolatey warmth, these Hot Cocoa Cookies are a perfect winter treat. Imagine biting into a soft, chewy cookie with the essence of hot cocoa, crowned with a melty marshmallow and drizzled with a luscious cocoa icing. Ideal for the festive season, a cozy gathering, or whenever you need a touch of sweet indulgence, these cookies are sure to become a holiday favorite.
With a few key ingredients and a little patience, you can create these crowd-pleasing cookies that deliver all the familiar comfort of hot cocoa in every bite. The balance of rich semi-sweet chocolate, a hint of vanilla, and the softness of marshmallow make these cookies truly stand out. Not to mention, the sprinkle garnish adds a festive flair that’s customizable for any occasion.
Perfectly chewy on the outside with a gooey marshmallow center, these Hot Cocoa Cookies are easy to make but impressive enough to share. Get ready to make a batch (or two!) because these won’t last long!
Key Ingredients for Hot Cocoa Cookies
- Unsalted Butter – Provides richness and helps keep the cookies moist and tender.
- Semi-Sweet Chocolate – Melted directly into the dough, this adds depth to the chocolate flavor.
- Brown Sugar – Adds sweetness with a touch of molasses flavor, enhancing the cookie’s chewiness.
- All-Purpose Flour – A solid base that provides structure to the cookies.
- Baking Powder – Helps the cookies rise slightly, giving them a soft, airy texture.
- Vanilla Extract – Adds warmth and enhances the chocolate flavor, giving a comforting hot cocoa essence.
- Cocoa Powder – Adds a deep chocolate taste and rich color.
- Large Marshmallows – Placed in the center of each cookie, they add a gooey, marshmallowy center that mimics hot cocoa topping.
- Powdered Sugar – Key to the icing, creating a smooth, glossy drizzle that sets perfectly on top.
- Sprinkles – Optional but festive, adding a fun, colorful touch to each cookie.
How to Make Hot Cocoa Cookies
- Melt the butter and chocolate together over low heat, stirring until smooth, then set aside to cool slightly.
- In a bowl, mix flour, cocoa powder, baking powder, and salt.
- Beat the brown sugar, eggs, and vanilla, then blend in the cooled chocolate mixture. Gradually mix in the dry ingredients until just combined. Refrigerate the dough for at least an hour.
- Preheat the oven to 325°F and line baking sheets with parchment. Shape the dough into balls, flatten them slightly, and bake for 12 minutes.
- Remove the cookies, place a halved marshmallow in the center of each, and bake for an additional 2–3 minutes.
- For the icing, whisk powdered sugar, melted butter, cocoa powder, hot water, and vanilla until smooth. Drizzle over the marshmallow centers and garnish with sprinkles.
Recipe Tips for Perfect Hot Cocoa Cookies
- Chill the Dough: Refrigerating the dough not only makes it easier to shape but also enhances the cookie’s texture and flavor.
- Room-Temperature Dough: After chilling overnight, let the dough rest at room temperature for a bit before shaping to make handling easier.
- Marshmallow Timing: Adding the marshmallow halfway through baking ensures it melts just enough to be gooey without becoming too sticky or messy.
- Sprinkle Immediately: Decorate each cookie with sprinkles while the icing is still wet so that they adhere properly.
Recipe Variations and Serving Ideas
For a twist, try peppermint-flavored marshmallows or sprinkle crushed peppermint candies on top for a holiday-inspired taste. You can also replace the semi-sweet chocolate with dark or milk chocolate based on your preference. These cookies are perfect with a glass of milk, a mug of hot cocoa, or even a scoop of vanilla ice cream for a true treat.
Storing and Freezing Tips
Store leftover cookies in an airtight container at room temperature for up to two days. For longer storage, freeze the baked cookies (without icing) in a single layer. When ready to enjoy, let them thaw and add the marshmallow and icing fresh for the best texture and flavor.
With their delightful layers of chocolate, marshmallow, and icing, these Hot Cocoa Cookies are a wintertime favorite that’s both nostalgic and irresistible.
Hot Cocoa Cookies Recipe
Zutaten
For the Cookies
- 1/2 cup unsalted butter 1 stick
- 12 oz semi-sweet chocolate
- 1 1/4 cups brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 eggs
- 1/4 cup unsweetened cocoa powder
- 25 large marshmallows approximately
For the Icing
- 2 cups powdered sugar
- 4 tablespoons unsalted butter 1/2 stick, melted
- 1/4 cup unsweetened cocoa powder
- 1/4 cup hot water
- 1/2 teaspoon vanilla extract
- Assorted sprinkles
Anleitungen
- Instructions
Prepare the Cookies
- Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently. Alternatively, microwave the mixture in a microwave-safe bowl at 50% power, stirring intermittently, until fully melted. Set aside to cool slightly.
- In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt.
- Using an electric mixer, beat the brown sugar, eggs, and vanilla on low speed until well combined. Add the cooled chocolate-butter mixture and mix just until incorporated.
- Gradually add the flour mixture, blending until just combined. Scrape down the sides of the bowl, cover, and refrigerate the dough for at least 1 hour, until firm. If refrigerated overnight, allow the dough to sit at room temperature for 30 minutes before shaping.
- Preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats. Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets about 2 inches apart. Slightly flatten each ball of dough.
- Bake the cookies for approximately 12 minutes. While they bake, slice the large marshmallows in half crosswise. Remove the cookies from the oven and press a marshmallow half, cut side down, into the center of each cookie. Return to the oven for an additional 2–3 minutes. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack.
Prepare the Icing
- To make the icing, whisk together powdered sugar, melted butter, unsweetened cocoa powder, hot water, and vanilla extract in a medium bowl until smooth.
- Place the wire cooling rack with cookies over a baking sheet to catch any excess icing. Spoon a small amount of icing over each marshmallow, using the back of the spoon to spread it slightly. Add sprinkles to each cookie immediately after icing to ensure they adhere before the icing sets.
- Let the icing firm up for about 30 minutes before serving.