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!
Am I blind or are the eggs not listed on the ingredient list? I can’t find how many eggs this recipe calls for….
These look incredible. I feel like baking now. I actually have some baking to do this week so I might squeeze these in. Thanks.
Just wanted to let you know I tried this recipe over the holidays and it was delicious!! A big hit at my annual cookie exchange! So good, in fact, that I mentioned it on my new blog that I’m creating – http://krinspiration.com/2015/01/07/holiday-sweets/
Happy New Year!
I made these last year and they turned out great!!! I just tried making them again and they turned out super flat! 🙁 Do you know why this happened? I don’t remember what the batter was supposed to look like, but mine resembled thick frosting. So sad…I was craving these cookies.
Hi Helen, Be sure to follow the recipe and chill the dough for an hour before forming into ball and baking. Keep the dough that you are not working with in the fridge while the first few batches bake. Hope you have success again! These are one of our family favorites!
I found my cookie for my 2015 Cookie Exchange! Easy to make, but look like hours spent creating. This recipe is better than bakery cookies, fabulous.
I just made these and they turned out very nice, but I haven’t made glaze yet I found them to be very very sweet, especially with the marshmallow on top. I used nestle semi sweet chocolate chips for the dough, and I think the sugar was almost unnecessary. Next time I’ll try using dark or bitter chocolate instead, or maybe omit some/all of the sugar if I’m using the semi sweet chocolate. Fun to make though! 🙂
I just mixed up a batch of these and the mix is more like batter than dough. Can that be right? I reread the list of ingredients and did it right.
Hi Sandy, Yes, when you first mix the batter it will be more of a batter than a dough. Be sure to follow the recipe and chill the mixture for an hour, and it will set up and be firm enough to form into balls.
I just made a batch of similar cookies this morning. We have had the recipe for 40 years. We got it from a baking contest put on by the Washington Wheat Growers Association. They called them Cuckoo Cookies. One of our favorites.
These are adorable! Making these today to put in our goodie boxes for the neighbors. Can’t wait to try them. Thanks so much for sharing!!!
Thanks for sharing!