Name: Hot Cocoa Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 1 ⅓ cups all-purpose flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; ½ cup granulated sugar; ½ cup packed brown sugar; 1 large egg; 1 teaspoon vanilla extract; 24 mini marshmallows; ¾ cup semi-sweet chocolate chips; 3 tablespoons heavy cream; Holiday sprinkles (optional)

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Introduction

These Hot Cocoa Cookies are the perfect treat for cozying up during chilly days. Rich cocoa-flavored dough is topped with gooey marshmallows and a silky chocolate ganache, creating a dessert that tastes just like a warm cup of hot cocoa in cookie form.

A soft, thick chocolate cookie sits on a white plate with a slightly ridged texture. The cookie base is dark brown and cracked on the edges. On top, there is a glossy, rich layer of melted chocolate spread unevenly, dripping slightly over the sides. In the center, a swirl of whipped cream is topped with small, white marshmallows and scattered tiny round sprinkles in red, green, and white. The plate rests on a white marbled surface with a blurred white cup of coffee in the background and some green pine needles and red berry-like decorations visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅓ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
24 mini marshmallows
¾ cup semi-sweet chocolate chips
3 tablespoons heavy cream
Holiday sprinkles (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Step 3: In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing thoroughly.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
Step 5: Scoop the dough into evenly sized balls and place them on the prepared baking sheets, spacing them a few inches apart.
Step 6: Bake the cookies for 8 minutes. Remove from the oven and gently press one mini marshmallow into the center of each cookie. Return to the oven and bake for an additional 2 to 3 minutes, until marshmallows are soft and slightly melted.
Step 7: Let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Step 8: While the cookies cool, melt the chocolate chips with the heavy cream in a small saucepan over low heat, stirring constantly until smooth and glossy.
Step 9: Spoon the warm chocolate ganache over each marshmallow and sprinkle holiday sprinkles on top if desired. Allow ganache to set slightly before serving.

Tips & Variations

For a richer flavor, substitute half of the butter with browned butter.
Use dark chocolate chips for a deeper chocolate taste in the ganache.
Add a pinch of cinnamon or espresso powder to the dry ingredients to enhance the cocoa flavor.
Try swapping mini marshmallows with chopped peppermint candies for a festive twist.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep the marshmallows soft, avoid refrigeration which may harden them. Reheat gently in a microwave for 10-15 seconds if you want to soften the chocolate ganache before serving again.

How to Serve

A single round, thick chocolate cookie with a cracked texture forms the base, topped with a glossy, dark chocolate layer that drips slightly over the edges. On top of the chocolate layer is a swirl of lighter brown frosting, crowned with small white marshmallows and tiny round sprinkles in red, green, and white, giving a festive look. This cookie sits centered on a textured white plate with a small rim. In the blurred background on a white marbled surface, there is a white cup filled with warm light brown coffee, a sprig of green pine, and more cookies with similar toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before baking. Bring it to room temperature for about 15 minutes before scooping and baking.

What if I don’t have mini marshmallows?

You can cut regular-sized marshmallows into smaller pieces or use marshmallow fluff as a topping after baking, although the effect will be different.