These Hot Cocoa Cookies are chewy, chocolaty and oh so delicious! These have quickly become my favorite Christmas cookie!
I created this recipe to take to a friend’s Christmas Cookie Exchange Party, and they were a huge hit!
These cookies start with a brownie-like cookie base, then get topped with a marshmallow, fudge glaze and sprinkles… what more could you want? =)
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Earlier this week, I shared the pretty details of my friend Bethany’s Cookie Exchange Party.
Normally, if I’m invited to a cookie exchange I might make some pretty decorated cookies… but I knew Bethany had that covered.
So I baked up these Hot Cocoa Cookies, and I’m so glad I did! They’re chewy, chocolaty and oh so cute!
Feel free to use different sprinkles for different holidays, or to match a color theme… easy peasy!
How to Make Hot Cocoa Cookies
Hot Cocoa Cookies
Ingredients
For the cookies
- 1/2 cup unsalted butter 1 stick
- 12 oz semi-sweet chocolate
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups brown sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 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
Instructions
Make the cookies
- In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
- Add the cooled chocolate mixture and blend until just combined.
- While mixing, add the flour mixture slowly and blend until just combined.
- Scrape down the sides of the bowl, then cover the dough and refrigerate at least 1 hour. The dough should be firm. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
- Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.
- Bake cookies about 12 minutes.
- While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
Prepare cookie icing
- Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.
- Allow icing to set up about 30 minutes before serving.
Video
Notes
Nutrition
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This is the perfect recipe to add to your holiday cookie trays, or bring to a cookie exchange… just be sure to save a few for yourself! =)
Happy baking!
What perfect winter-time cookies Glory! So festive and fun! Pinned 🙂
Thanks so much Trish!
Such a festive looking cookie and who doesn’t love chocolate around the holidays (or anytime for that matter). Perfect treat during this Christmas Season.
Hi I was just wonder something. Why can they only be stored in a container for 2 days? Do they get soggy? Or spoil?
Hi Emily,
No, they will not get soggy, or spoil really… but just like most any baked good they are best when they are fresh. After a couple days the cookie may start to dry out a bit. I’m sure they would be perfectly edible for several days or even a week, I just prefer to serve things as fresh as possible.
These are so beautiful and look so yummy! I already planned to make this for the holidays and these photos are such an inspiration!
Oooohhhhh! I just may have to make these to take to our office Christmas party! YUM! Thanks, Glory! ! !
Does the icing set enough to stack the cookies?
Hi Amada, I would say yes, or almost yes =) The icing does set so that it is dry to the touch, but it does not set overly hard, and since there is a marshmallow below, I wouldn’t want to stack them too much, or they may get a bit smashed. All that to say… you could “gently” stack them =)
These look SO yummy! And I loved your cookie exchange party … I’m hoping to have it together enough next year to throw one of those!
These look amazing! Definitely going to try them.
Oh boy!! These are gorgeous!
Mmm… these look amazing! Thank you for sharing! These have made my “must try” list this year. In the first ingredient for the cookie, should it be 1/4 cup or 1 stick of butter? Thanks again for sharing this recipe!
Thanks Tricia, they really are so good!! Sorry for the mix up, thanks for mentioning it, I’ve made the adjustment now, the correct measurement is 1/2 cup (or 1 stick) =)