Hot Cocoa Cookies with Marshmallow Topping Recipe

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If you’re a fan of cozy winter treats, you are going to adore this Hot Cocoa Cookies with Marshmallow Topping Recipe. Imagine the rich, deep chocolate flavor of a classic hot cocoa captured in a soft, chewy cookie, topped with a perfectly toasted marshmallow and drizzled with a luscious cocoa glaze. This recipe masterfully balances indulgence and comfort, turning every bite into a warm hug of chocolate happiness. Whether you’re baking for a holiday gathering, a special treat for your family, or simply craving that nostalgic feeling of sipping hot cocoa by the fire, these cookies deliver joy in the sweetest way possible.

Ingredients You’ll Need

Getting to know your ingredients is the first step to baking something truly memorable. Each one in this recipe is simple but essential, carefully chosen to build the flavor, texture, and that delightful chocolatey color that makes these cookies irresistible.

• Unsalted butter (1/2 cup): Provides richness and a tender crumb without overpowering the cocoa flavor.
• Semi-sweet chocolate (1 1/2 cup): Adds intense chocolate notes and smoothness when melted.
• Flour (1 1/2 cup): The sturdy base that gives structure to these soft cookies.
• Cocoa powder (1/4 cup for dough, 1/4 cup for glaze): Deepens the chocolate flavor and contributes to a beautiful dark color.
• Baking powder (1 1/2 teaspoons): Ensures a gentle rise for the perfect chewy texture.
• Salt (1/4 teaspoon): Balances sweetness and enhances chocolate’s richness.
• Brown sugar (1 1/4 cup): Brings moisture, a hint of caramel flavor, plus a chewy bite.
• Eggs (3 large): Binds ingredients together and adds moisture for softness.
• Vanilla extract (1 1/2 teaspoons): Lifts flavors with its warm, aromatic notes.
• Large marshmallows (12, cut in half): Creates that signature gooey topping that makes these cookies truly special.
• Powdered sugar (2 cups): For the smooth, sweet glaze that ties everything together.
• Unsalted butter melted (4 tablespoons): Adds silkiness and helps the glaze set beautifully.
• Half and half (1/4 cup): Lightens the glaze while keeping it creamy.
• Vanilla extract for glaze (1/2 teaspoon): Gives a subtle pop of flavor to the finishing touch.
• Christmas sprinkles: For that festive sparkle and crunch on top of the marshmallow.

How to Make Hot Cocoa Cookies with Marshmallow Topping Recipe

Step 1: Melt the Chocolate and Butter

Start by gently melting your unsalted butter and semi-sweet chocolate together in a double boiler, stirring often so they blend into a silky, glossy mixture. This step sets the foundation for that deep chocolate richness that’s essential to our Hot Cocoa Cookies with Marshmallow Topping Recipe.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This dry mix is where your cookies will get their structure, perfect chocolate tone, and just enough lift for a chewy, soft texture.

Step 3: Mix Sugar, Eggs, and Vanilla

Using a standing mixer on low speed, beat together the brown sugar, eggs, and vanilla extract until everything is just combined. This step adds the moisture and sweetness to your cookie batter.

Step 4: Blend in the Melted Chocolate

Next, pour in your cooled chocolate-butter mixture and gently mix it in. Watch as the batter takes on a brownie-like richness—this delicious base is what makes these cookies something special.

Step 5: Add the Dry Ingredients

Gradually add the flour mixture to your wet ingredients, mixing just until combined. The dough will be thick and fudgy, so resist the urge to overmix. This balance creates the perfect chewy bite.

Step 6: Chill the Dough

Transfer your dough to a bowl, cover it tightly with foil, and pop it in the fridge for at least 4 hours. This chilling process helps the flavors develop and makes the dough easier to handle when scooping.

Step 7: Prepare for Baking

Preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. This sets you up for the perfect baking environment.

Step 8: Shape the Cookies

Using a cookie scoop, take portions of dough and roll them into balls with your hands. The slow shaping ensures a uniform size and helps the cookies bake evenly.

Step 9: Bake the Cookies

Place your cookie balls about 2 inches apart on the lined sheet and bake for approximately 9 to 10 minutes until they have a tender, just-set surface but are still soft inside.

Step 10: Add Marshmallow Topping

While your cookies bake, cut the marshmallows in half. Once cookies come out of the oven, immediately press a marshmallow half into the center of each cookie and return them to the oven for 2 to 3 minutes to get the perfect melty, gooey marshmallow crown.

Step 11: Cool and Transfer

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This resting time helps the marshmallow set slightly and makes handling easier.

Step 12: Make the Cocoa Glaze

Whisk together powdered sugar, melted butter, cocoa powder, half and half, and vanilla until smooth and glossy. This glaze will add a luscious finishing touch to your Hot Cocoa Cookies with Marshmallow Topping Recipe.

Step 13: Glaze and Garnish

Drizzle the glaze over the marshmallow-topped cookies and immediately sprinkle with festive Christmas sprinkles for an extra pop of color and crunch. Let the glaze set before serving.

How to Serve Hot Cocoa Cookies with Marshmallow Topping Recipe

Garnishes

While these cookies look stunning with the classic chocolate glaze and sprinkles, feel free to get creative by adding a pinch of flaky sea salt on top to highlight the chocolate depth, or even a dusting of extra cocoa powder for drama.

Side Dishes

Serve these warm, gooey cookies alongside a steaming mug of classic hot cocoa or peppermint mocha for a winter wonderland treat. They also pair beautifully with vanilla ice cream or a scoop of coffee-flavored gelato for a decadent dessert experience.

Creative Ways to Present

For a festive holiday touch, arrange the cookies in a cookie jar layered with parchment paper and tied with a colorful ribbon. You could also create a festive platter by alternating Hot Cocoa Cookies with Marshmallow Topping Recipe with chocolate-dipped pretzels or candy canes for a visual and flavorful feast.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Hot Cocoa Cookies with Marshmallow Topping Recipe in an airtight container at room temperature, separated by sheets of parchment paper to prevent sticking. They should remain fresh and soft for up to 4 days.

Freezing

You can freeze the cookie dough before baking—just scoop the dough balls onto a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. Alternatively, fully baked and cooled cookies can be frozen in a sealed container with parchment layers.

Reheating

When you’re ready to enjoy frozen cookies, let them thaw at room temperature, then warm gently in a microwave for 10-15 seconds to revive the gooey marshmallow and fresh-baked feel. This little touch brings back their magic.

FAQs

Can I use milk chocolate instead of semi-sweet chocolate?

Absolutely! Milk chocolate will create a sweeter, milder cookie, which can be delightful. Just keep in mind the cookies might be less intensely chocolatey, so adjusting your sugar slightly might help keep the balance.

What can I substitute for half and half in the glaze?

If you don’t have half and half, whole milk or a light cream will work well too. Just avoid skim milk as it won’t give the glaze the same creamy texture.

Can I make these cookies vegan?

With some ingredient swaps like using dairy-free butter and egg replacers, along with vegan marshmallows, you can absolutely make a vegan version. The texture will be slightly different but still delicious!

Why should I chill the dough before baking?

Chilling firms the dough, which makes it easier to handle and helps the cookies maintain their shape while baking. It also allows flavors to deepen, giving you a richer taste.

How do I prevent marshmallows from burning in the oven?

Keep a close eye during the final bake after adding the marshmallows, and use the lower end of the time range (2 minutes) if you’re unsure. The goal is soft, melty marshmallows with light browning, not charred edges.

Final Thoughts

I can’t recommend this Hot Cocoa Cookies with Marshmallow Topping Recipe enough for those cozy days when you want a little sweet comfort. With each bite, you get the perfect blend of chocolate indulgence, soft chewiness, and that warm marshmallow gooeyness that feels like happiness on your tongue. So grab your apron, invite some friends over, and dive into this delightful treat that truly warms the heart and sweetens the soul.

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