Description
Hot Cocoa Cookies are chewy chocolate treats topped with gooey marshmallows and drizzled with icing. Perfect for cozy baking days!
Ingredients
Scale
½ cup unsalted butter
1½ cups semi-sweet chocolate, chopped
1½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1½ teaspoons baking powder
¼ teaspoon salt
1¼ cups brown sugar
3 large eggs
1½ teaspoons vanilla extract
12 large marshmallows, halved
For Icing:
1 cup powdered sugar
2 tablespoons unsalted butter, melted
2 tablespoons cocoa powder
2 tablespoons hot water
¼ teaspoon vanilla
Assorted sprinkles
Instructions
- Place the butter and chopped semi-sweet chocolate in a heatsafe bowl. Microwave in 30second intervals, stirring frequently, until the chocolate mixture is melted and smooth. Let cool for about 15minutes.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
- In a large bowl with an electric mixer, beat the brown sugar, eggs, and vanilla on low speed until smooth. Mix in the cooled chocolate mixture just until blended.
- Add the flour mixture in two batches, mixing each time until just combined. The dough will be thick and sticky—almost like brownie batter.
- Cover the dough and refrigerate for at least 1hour. If you chill for more than 4hours, allow the dough to sit at room temperature for about 30minutes before shaping.
- Preheat your oven to 325°F (about163°C). Line baking sheets with parchment paper.
- Using a cookie scoop or spoon, form tablespoonsized balls of the chilled dough and place them 2inches apart on the prepared baking sheets.
- Bake for about 10–12minutes until the tops are crackled. Remove from the oven and gently press one marshmallow half (cut side down) into the center of each cookie.
- Return the cookies to the oven for about 3 more minutes, until the marshmallows start to soften. Remove from the oven and let cool for about 5minutes on the sheet, then transfer to a wire rack to cool completely.
- While cookies cool, prepare the icing: whisk together powdered sugar, melted butter, cocoa powder, hot water, and vanilla until smooth. Place the wire cooling rack (with cookies) over a baking sheet to catch excess icing. Spoon a small amount of icing onto each marshmallow top and use the back of the spoon to spread it slightly. Immediately top with sprinkles before the icing dries.
- Allow the icing to set and dry for 30–60minutes before serving. Enjoy alongside a glass of milk or a mug of hot cocoa!
Notes
Chill dough to maintain shape. Add icing only after cookies have cooled. Store in airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 221
- Sugar: 22g
- Carbohydrates: 32g
- Protein: 3g