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
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!
These are delicious. But mine came out flat. How can I prevent this??
Hey so I’m making these right now and doing a half recipe because I do not have enough ingredients for a full one but there was still to much dry ingredients compared to wet ones and the dough was more like fluff. So I added in milk to get the proper consistency is that alright? Also there seems to be a lot of dough even for a half recipe is that normal?
Hi Jillian, I would first suggest to look back through the recipe and make sure nothing was left out. The batter should be like a thick cake batter, then it firms up as it chills in the fridge.
12 oz of semi sweet chocolate what??
12 oz of semi-sweet chocolate. Usually baking chocolate (large bars) are sold in either 4oz or 8oz bars, or wrapped individually in 1oz squares, so you’ll have to look at what you store carries and see how much to buy. You are also welcome to use chocolate chips, but I would recommend to buy a higher quality brand such as Ghirardelli or Guittard
Can you make these but skip the marshmellow?
Yes, you are welcome to leave off the marshmallow. I have had several readers mention the just made the chocolate cookie and enjoyed it very much.
Can these cookies be frozen?
I have not tried to freeze them. Feel free to experiment. I would suggest to freeze the cookie without the marshmallow and glaze, then add that when you are closer to serving them.
So happy to see this recipe resurface…my mother made these every Christmas 60 + years ago. They were always a favorite and we would often come home from school and these would be our treat.
Thank you.
Awesome! Just what this chocohaulic was looking for as a perfect treat.
Does it matter if your cocoa powder is sweetened or unsweetened?
Hi Hannah, Yes, it would make quite a difference! As noted in the recipe, you should use unsweetened cocoa powder. I would always recommend buying the best quality you can find.
Wish you put grammes for us UK bakers
Hi Gwen, If you do a google search for a conversion chart you should be able to find one easily. I might suggest just printing it out and keeping it on hand to convert U.S. recipes.
Happy baking!
I think i messed up somewhere but i dnt know how
My dough looks more like thick cake mix any suggestions
Hi Trista,
Without being in the kitchen with you it’s a bit hard to know what the issue may be. I would suggest reading back through the ingredients and directions and seeing if you missed anything. Also, as noted in the recipe, the dough needs to chill for one hour (or more). It will firm up quite a bit in the fridge.
Happy baking!