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!
this is the most delicious christmas cookie_ sooooo gooood! thank u so much! 🙂
I have made a similar ‘surprise’ cookie the last few years. It’s a Martha Stewart recipe and guess what …. your recipe is so much better! Two of your recipes now grace my cookie plates. I topped half with sprinkles and half with Andes peppermint crunch chips. YUM!
I just finished making these…beautiful and delicious WOW! Thanks for the recipe
My daughter made these, but she didn’t put the icing on top. They were fabulous, I requested them for our family Christmas. Helps keep the calorie count down, a little.
A little crushed candy cane instead of sprinkles…just like hot cocoa with a peppermint stir stick!
What a smart cookie you are! =) I was actually thinking of something similar myself… I’ll have to file that away for next year!
Happy baking!
Made these tonight for a ladies get together. They came out GREAT!!!
What kind of flour do you use? In belgium for example we have like 5 different types of “flour”. Is it self-rising flour, just plain white flour or liquidflour? Thx for the great recipes!
I used All Purpose Flour, which I believe is the same as plain flour outside the U.S. It should not have any extra ingredients (other than wheat) or leavening.
What type of chocolate did you use? Does it need to be baking chocolate or can it be semi sweet chocolate chips?
Hi Jessica, I think either baking chocolate or chips would work well. If using chocolate chips I’d try and chose a high quality brand, such as Ghirardelli or Guittard.
Gorgeous! And yummy. Your photos are so pretty!
I just made a batch of these cookies to take to an event tomorrow afternoon. Wow!!! They taste as good as they look. Thanks for sharing this delicious recipe!