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!
Can you freeze the dough?
I’ve never frozen them so I’m sorry to say I don’t have any experience to share.
It worked for me. I used a cookie scoop (did not roll in a’ball’) to scoop on to wax paper on a cookie sheet. Freeze then I put them in a freezer bag, taking out to bake as I need them. They need to thaw some so you can flatten them.
I made these today and they’re awesome!!! So fudgy and sweet.
My oven bakes faster, so I pulled them out at 8 minutes, put in marshmallows, then popped back in for 2 or 3 minutes. I froze a dozen for Christmas cookie platter. Definitely a keeper.
Hi i’m making these cookies today and I tried four cookies 1st to begin with and they were great my problem is is I read the small print below the recipe on these cookies they only last a couple days in a tight container is there anyway I could keep them till Christmas which is not quite two weeks from now looking forward to hear your answer and thank you so much for the recipe it is delicious.
Hi Joanne,
As with most any baked good, these are best enjoyed fresh, or within a few days of baking. My only suggestion is to share this first batch with neighbors and friends, and make another batch if you’d like to serve them on Christmas.
These cookies turned out just like the picture, which was impressive being that it’s me who made them. They were very yummy, the cookies themselves were not very sweet but they went well with the marshmallows. I will be making these again!
about how many cookies does one batch make? I have to make 12 dozen so I need to know how much ingredients I will need to buy. Thanks
I made 39 cookies from this recipe.
I made 43 out of the batch
I’ve made the Hot Cocoa Cookies for the last three years. They are my new favorite Christmas Cookie, especially if you are a chocoholic like I am. Try them. You’ll have friends asking you for the recipe.
How many cookies does one batch make?
I just made them and got 4 1/2 dozen.
Hi! I’ll be making a few batches of cookies to freeze ready for Christmas , do you kow if these freeze well? They look yummy!
I have frozen these with great results! The marshmallow texture changes just a little, but not in a bad way! Still tasty:)
These cookies are so good! This comes from a person who doesn’t really care for marshmallows. In the winter I decorate with blue and white snowflake sprinkles. For camping or summer outings I turn them into smores of sorts….skip the icing and press a few graham cracker crumbs into the hot marshmallow with a glove or bottom of a glass. Yummy!
I’ve made this recipe a couple times and love it, but if I wanted to halve it, do you have any recommendations about the eggs? Should I just try to do 1.5 eggs or would it be better to use 1 or 2?
Hi Natalie. I’ve never made this but I would love to. My guess is to use one whole egg and crack another in a separate bowl. Then mix one egg slightly as you don’t want to overbeat it when it gets mixed with the other ingredients, but only put half the mixture in with the other egg. Then you’ll have an egg and a half going in with the other ingredients. One egg sounds too little and two sounds too much so I think you are right in that you should do an egg and a half.