Hot Cocoa Cookies
These Hot Cocoa Cookies start with brownie-like cookies that get topped with a gooey marshmallow and drizzled with chocolate. The chocolate cookie base is made with hot cocoa mix for a treat that tastes just like your favorite mug of hot cocoa!
Ingredients
- 1/2 cup butter softened
- 2/3 cup sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/4 cup dry hot cocoa mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/3 cups all purpose flour
For the topping:
- 10 large marshmallows cut in half
- 8 ounces semi-sweet baker's chocolate or 225g, chopped. (If you drizzle the chocolate vs spooning it over the cookies, you will likely end up using less chocolate so you can reduce the amount of baker's chocolate to 6 oz.)
- sprinkles (optional)
Instructions
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- In the bowl of your stand mixer, beat the butter and sugar until fluffy (a couple of minutes). Add the egg, milk, vanilla extract and mix to combine. [If you don't have a stand mixer, this can be done in a large mixing bowl with a hand mixer.]
- Add the salt, cocoa powder, hot cocoa mix, and baking soda and mix to combine. Slowly add the flour until incorporated.
- Scoop out dough (I like to use a small sized cookie scoop- about 1 1/2 tablespoons) and roll the dough into a ball. [If the dough is too sticky to roll, place it in the fridge for 30 minutes]
- Place the dough balls on the baking sheets, 2 inches apart. Place the cookie dough in the fridge to chill for 30 mins or more if needed. [If the butter warms up, the cookies will spread more in the oven so to prevent this, err on the side of caution and chill the cookie dough before baking. I place the whole cookie sheet in the fridge.]
- Bake the cookies for 10 minutes. Remove them from the oven and top them with a halved marshmallow. Place the cookies back in the oven and bake them for 2 more minutes. Remove from oven and use a spoon to press down on the marshmallow to flatten it.
- Allow the cookies to cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
- Once the cookies are cooled, you can melt the chocolate. To do this, place the chocolate in a microwave safe bowl and microwave it for 20 seconds, stir, and then again for another 20 seconds. Continue this until the chocolate is all melted.
- Spoon the melted chocolate over each cookie or place it in a piping bag or a resealable ziploc bag with the a small piece of the tip cut off and drizzle it over the cookies. If you are using sprinkles, add them immediately so they stick to the cookies before the chocolate sets. Let the chocolate set. The cookies should be set in 60 minutes.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
Calories: 145kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgSodium: 106mgPotassium: 36mgFiber: 1gSugar: 15gVitamin A: 158IUCalcium: 16mgIron: 1mg
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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