Description
Delight in these rich and gooey Hot Cocoa Cookies, perfect for cozy evenings or holiday celebrations. Featuring a luscious chocolate dough studded with melty marshmallows and topped with a creamy cocoa glaze and festive sprinkles, these cookies combine the flavors of classic hot cocoa in every bite.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter
- 1 1/2 cup semi-sweet chocolate
- 1 1/2 cup all-purpose 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
Decoration
- Christmas sprinkles
Instructions
- Melt Chocolate and Butter: In a double boiler, melt the butter and semi-sweet chocolate together, stirring frequently until smooth and combined. Set aside to cool.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to combine thoroughly.
- Combine Sugar, Eggs, and Vanilla: Using a standing mixer, beat the brown sugar, eggs, and vanilla extract on low speed until fully combined.
- Add Chocolate Mixture: Slowly incorporate the cooled melted chocolate and butter mixture into the sugar and egg mixture, mixing until just combined.
- Add Dry Ingredients: Gradually add the flour mixture into the wet mixture and mix until you achieve a brownie-like dough consistency.
- Chill Dough: Scoop the dough into a bowl, cover with foil, and refrigerate for 4 hours to firm up.
- Prepare Oven and Baking Sheet: Preheat the oven to 325°F (163°C) and line a cookie sheet with parchment paper.
- Form Cookie Balls: Using a cookie scoop, portion dough into balls and roll gently between your hands to smooth.
- Arrange and Bake: Place cookie dough balls about 2 inches apart on the prepared baking sheet and bake for 9-10 minutes.
- Prepare Marshmallows: While cookies bake, cut the large marshmallows in half.
- Add Marshmallows and Continue Baking: Remove cookies from oven, press a marshmallow half into the center of each cookie, and return to oven for an additional 2-3 minutes until marshmallows soften.
- Cool Cookies: Place a wire rack over another cookie sheet and transfer cookies to the rack after cooling slightly on the baking sheet for a few minutes.
- Make Cocoa Icing: In a bowl, whisk together the powdered sugar, melted butter, cocoa powder, half and half, and vanilla extract until smooth and creamy.
- Decorate Cookies: Drizzle or spread the cocoa icing over the cooled cookies and sprinkle with Christmas sprinkles for a festive finish.
Notes
- For best results, make sure the melted chocolate mixture is cooled before combining with eggs to avoid cooking them.
- Chilling the dough helps the cookies keep their shape and enhances flavor development.
- Use parchment paper to prevent sticking and for easy cleanup.
- If marshmallows brown too quickly, you can loosely tent the cookies with foil during the final bake.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
