Description
Indulge in these rich and decadent Hot Cocoa Cookies, featuring a fudgy chocolate base topped with gooey marshmallows and festive sprinkles. Perfect for cozy winter nights, these cookies blend the comforting flavors of hot cocoa into a delightful baked treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter
- 1 1/2 cup semi-sweet chocolate
- 1 1/2 cup flour
- 1/4 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cup brown sugar
- 3 large eggs
- 1 1/2 teaspoon vanilla extract
Topping
- 12 large marshmallows (cut in half)
Icing
- 2 cup powdered sugar
- 4 Tablespoon unsalted butter (melted)
- 1/4 cup cocoa powder
- 1/4 cup half and half
- 1/2 teaspoon vanilla extract
- Christmas sprinkles
Instructions
- Melt Butter and Chocolate: In a double boiler, melt the butter and semi-sweet chocolate together, stirring frequently until smooth. Once fully melted, remove from heat and set aside to cool.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt to combine evenly.
- Combine Sugar, Eggs, and Vanilla: Using a standing mixer, beat the brown sugar, eggs, and vanilla extract on low speed until all ingredients are thoroughly combined.
- Add Cooled Chocolate Mixture: Gradually add the cooled melted chocolate mixture into the beaten eggs and sugar, mixing until fully incorporated.
- Incorporate Dry Ingredients: Slowly add the flour mixture into the wet ingredients, mixing just until combined to form a brownie-like dough.
- Chill Dough: Scoop the dough into a bowl, cover the bowl with foil, and refrigerate for 4 hours to allow the dough to firm up.
- Preheat Oven: When ready, preheat the oven to 325°F (163°C) and line a cookie sheet with parchment paper.
- Shape Cookies: Using a cookie scoop, portion out the dough, roll it between your hands to form balls, and place them about 2 inches apart on the prepared cookie sheet.
- Bake Cookies: Bake the cookies for 9 to 10 minutes until just set but still soft.
- Prepare Marshmallows: While the cookies bake, cut the large marshmallows in half in preparation for topping.
- Add Marshmallows: Immediately after removing cookies from the oven, press a halved marshmallow into the center of each cookie and gently press down.
- Finish Baking with Marshmallows: Return the cookies to the oven for an additional 2 to 3 minutes to melt the marshmallows slightly.
- Cool Cookies: Once done, transfer the cookies to a wire rack placed over a cookie sheet to cool for a few minutes.
- Prepare Cocoa Icing: In a mixing bowl, combine powdered sugar, melted butter, cocoa powder, half and half, and vanilla extract. Whisk until smooth and creamy.
- Ice and Decorate: Drizzle or spread the cocoa icing over the cooled cookies, then top with Christmas sprinkles for a festive finish. Let the icing set before serving.
Notes
- Chilling the dough is essential to achieve the fudgy texture and to keep cookies from spreading too much while baking.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- For best results, use high-quality semi-sweet chocolate and cocoa powder for richer flavor.
- Marshmallow halves add the perfect gooey topping – make sure to press them gently without breaking the cookie base.
- The icing can be adjusted for consistency by adding more powdered sugar to thicken or more half and half to thin.
- These cookies are best enjoyed within 2 days or stored airtight at room temperature.
