Description
Indulge in these rich and fudgy Hot Cocoa Cookies that combine the flavors of chocolate and marshmallows with a smooth cocoa-powdered icing. Perfectly soft inside with a gooey marshmallow center and festive sprinkles for a delightful winter treat.
Ingredients
Scale
Cookies
- 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
- 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, for garnish
Instructions
- Melt Butter and Chocolate: In a double boiler, melt the butter and semi-sweet chocolate together, stirring frequently until smooth. Set this mixture aside to cool gently.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt to combine evenly.
- Combine Sugar and Eggs: Using a standing mixer, beat the brown sugar, eggs, and vanilla extract on low speed until thoroughly combined and smooth.
- Add Chocolate Mixture: Pour in the cooled chocolate and butter mixture, mixing until fully incorporated.
- Add Dry Ingredients: Gradually incorporate the flour mixture into the wet ingredients, mixing just until combined to avoid overmixing.
- Chill Dough: Scoop the brownie-like dough into a bowl, cover with foil, and refrigerate for 4 hours to firm up for easier handling.
- Prepare Oven and Baking Sheet: Preheat your oven to 325°F (163°C) and line a cookie sheet with parchment paper.
- Shape Cookies: Using a cookie scoop, portion the dough, then roll each portion into a ball using your hands.
- Bake Cookies: Place cookie balls about 2 inches apart on the prepared baking sheet and bake for 9-10 minutes until edges are set but centers remain soft.
- Prepare Marshmallows: While the cookies bake, cut the large marshmallows in half.
- Add Marshmallows: Immediately after the initial bake, place a marshmallow half in the center of each cookie and gently press down. Return the cookies to the oven for an additional 2-3 minutes to melt the marshmallows slightly.
- Cool on Rack: Transfer cookies to a wire rack set over a baking sheet. Allow cookies to cool a few minutes before fully transferring to the wire rack.
- Make Icing: In a bowl, whisk together the powdered sugar, melted butter, cocoa powder, half and half, and vanilla extract until smooth and creamy.
- Decorate Cookies: Drizzle or spread the cocoa icing over cooled cookies and sprinkle with Christmas sprinkles for a festive finish.
Notes
- For best results, chilling the dough is essential to control spreading and get a fudgy texture.
- Use quality semi-sweet chocolate for richer flavor.
- Marshmallows should be added immediately after baking to allow gentle melting without burning.
- The icing can be adjusted in thickness by adding more powdered sugar or half and half as needed.
- Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
