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!
We had to find a cookie recipe for a culinary class to make 250 cookies and these were the prime of the class
I just won “Best Cookie” at my Christmas Cookie Exchange with this cookie! I have not baked cookies in years, but this looked fun and I wanted to give it a try. I’m so glad I did, these are amazing! Everyone raved about them all afternoon! Thank you!!! Merry Christmas!
These cookies turned out incredible, the frosting is some of the best I have ever made and the taste of the cookie is a perfect cocoa flavor. Definitely recommend as a holiday treat.
Thanks Georgia! They are one of my favorites too and I love to hear that you enjoyed them!
I made these this weekend. I used Nestles chocolate chips, Nestles unsweetened cocoa and used the recipe as written. The batter is definitely less viscous than cookie batter usually is, but after an hour in the refrigerator, it was more like fudge. The cookies came out perfect and very delicious! I will make them again!
Just wanted to let you know I made 5 different types of cookies this year and this was one of them and EVERYONE tells me they absolutely love these! They are so delicious!
I think these would be a great addition to our list for Christmas. Do they freeze OK with the marshmallows?
Thanks.
Can I use the melted dark chocolate to replace the icing part? It is the fastest way to get cookies done. Thank you
Saw this recipe last week and made them today (no deviations). OMG…amazing! These very well may be the most beautiful and delicious cookies I’ve ever made. My family is already proclaiming these as a new annual tradition of ours, and they typically aren’t huge marshmallow fans. Thank you for sharing such an incredible recipe.
I thought these looked so good. I’m in the process of making them and 1 1/2 cups of flour is not enough. I can’t believe these comments are real. I could use them for syrup on pancakes.
Be sure to follow the full recipe. The dough does need to be refrigerated about an hour, as listed. Happy baking!
I was in a christmas-y mood today so I made these and they turned out way better than I thought! I made them gluten-free (cloud nine cup-for-cup blend) and they are delicious and look exactly like the pictures 🙂 so happy they turned out, will definitely make them again!