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? =)
PIN IT NOW to save for later!
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
PIN IT NOW to save for later!
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!
I made these today and they were absolutely delicious but for some reason my cookies
Spread out and we’re paper thin. I had a hard time getting them off the cookie sheet
Without them tearing they were so thin. I checked my flour and my baking powder to make sure I used enough and I still can’t figure out what happened. Do you have any
Suggestions for me? I want to make them again to figure out what I did wrong. They were delicious just paper thin. Thank you!
It’s most likely you did not chill the dough long enough. The dough should be firm enough that you can roll the dough into solid balls before baking. Did you roll the dough into balls in your hands, or just scoop it onto the baking sheet?
I make these every year. This year they didn’t turned out so great .. the flattened out…
What did I do wrong? Help.
So sorry they went a little flat on you! My best guess is that maybe the dough needed to be chilled a bit longer? Happy holiday baking!
My grandsons and I made these cookies today. They are a winner. The ciokie, alone, is delicious but topped with the marshmallow and sprinkles – WOW! I’ll make another batch tomorrow. Thank you.
How many dozen does this make?…
Hi Tammy, As listed in the recipe, if you make balls of dough about 1 tablespoon sized, then you should get about 35-45 cookies. If you use 2 tablespoons of dough, then you’ll get less cookies, of course. I hope you give the recipe a try, it’s truly one of my favorites!
These came out beautifully and my family really really enjoyed them. They’re now my new favorite Holiday cookie. Thanks you for sharing!
This is probably a really dumb question but here goes. Do you use semi sweet chocolate morsels or semi sweet chocolate baking bars? These cookies look so cute and delicious! Just want to make sure I use the right one!
The cookies taste amazing but the frosting didn’t work out…I followed the directions but it was lumpy and never hardened up, very watery.
Hi Joan, So glad you loved the cookie portion. If the icing was lumpy it was likely that your powdered sugar was a bit lumpy to begin with. Next time, try adding just a bit of water at a time, while stirring to make sure any little lumps are blended. The frosting should thicken as it cools, but it will never be fully hard. Again, it sounds like maybe just a bit less water would help with that, and letting the icing cool a bit more before adding to the cookies. Happy baking!
i want to make these to give away as christmas gifts. how many days/weeks would they last if left out in a container vs. freezing them? what about if i made the cookies without the icing?
I have not experimenting with freezing these cookies. I’m not sure how the marshmallow portion would react. The cookies will remain fresh tasting for several days, although after a day or two the icing may discolor a bit. One option is to bake the cookies with the marshmallows (as directed), but then add the icing the day you’ll be serving them.
These cookies are a hit anytime I make them. However, the chocolate frosting starts to turn splotchy white the next day after they’re made. Any idea why?
Hi Misty, Yes, I’ve experienced the same issue. I’m sorry to say I don’t have a solution other than to wait to frost the cookies until the day they’ll be served.
Hi, how long does it take to make a batch of these cookies?
Hi Laura,
A lot of that depends on how you like to work… but if I was making these from start to finish I’d estimate 2-3 hours. Not all of that is active time, since the dough needs to chill 30 minutes to 1 hour before baking. So preparing the dough is about 15-20 minutes, then chilling time (up to 1 hour), then baking time (likely 1 hour for all), and then 15 minutes to add the icing.