Description
These Hot Cocoa Cookies combine rich chocolate and cocoa flavors with a gooey marshmallow center, topped with a smooth cocoa glaze and festive Christmas sprinkles. Perfectly chewy and fudgy, these cookies are a delightful treat for cozy winter days and holiday celebrations.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter
- 1 1/2 cups semi-sweet chocolate, chopped
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups brown sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
Marshmallow Topping
- 12 large marshmallows, cut in half
Cocoa Glaze Icing
- 2 cups powdered sugar
- 4 tablespoons 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 and fully combined. 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 until evenly blended.
- Combine Wet Ingredients: Using a standing mixer, beat the brown sugar, eggs, and vanilla extract on low speed until combined and smooth. Then add the cooled melted chocolate mixture and mix until incorporated.
- Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined to form a dense, brownie-like dough.
- Chill Dough: Scoop the dough into a bowl, cover tightly with foil or plastic wrap, and refrigerate for at least 4 hours to firm up.
- Preheat Oven: Heat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Shape Cookies: Using a cookie scoop or spoon, portion out dough and roll between your hands to form smooth balls.
- Bake Cookies: Place the dough balls about 2 inches apart on the prepared cookie sheet and bake for 9 to 10 minutes.
- Prepare Marshmallows: While cookies bake, cut large marshmallows in half.
- Top Cookies with Marshmallows: Remove cookies from the oven, gently press a marshmallow half into the center of each warm cookie, then return them to the oven for an additional 2-3 minutes to melt the marshmallows slightly.
- Cool Cookies: Transfer cookies to a wire rack set over a baking sheet and let cool for a few minutes.
- Make Cocoa Glaze: In a bowl, whisk together powdered sugar, melted butter, cocoa powder, half and half, and vanilla extract until smooth and pourable.
- Glaze and Decorate: Drizzle or spread the cocoa glaze over the cooled cookies and sprinkle with Christmas sprinkles for a festive finish. Allow glaze to set before serving.
Notes
- Use high-quality semi-sweet chocolate for best flavor and texture.
- Chilling the dough helps develop flavors and makes the dough easier to handle.
- If you don’t have a double boiler, melt butter and chocolate gently in a microwave-safe bowl in short bursts, stirring frequently.
- Allow cookies to cool completely before glazing to prevent melting the glaze.
- For extra gooey marshmallows, serve cookies warm shortly after baking.
