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Hot Cocoa Cookies Recipe

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★★★★★

4.7 from 134 reviews

These Hot Cocoa Cookies are a delightful treat combining rich cocoa-flavored cookie dough with gooey mini marshmallows baked inside. Finished with a smooth chocolate ganache and optional holiday sprinkles, they capture the warmth and magic of hot cocoa in a handheld dessert perfect for cozy winter days or festive celebrations.

Ingredients

Scale

Dry Ingredients

  • 1 ⅓ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Additional Ingredients

  • 24 mini marshmallows
  • ¾ cup semi-sweet chocolate chips
  • 3 tablespoons heavy cream
  • Holiday sprinkles (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
  3. Cream Butter and Sugars: In a separate large bowl, use a mixer to cream the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is light and fluffy, which usually takes a few minutes.
  4. Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter mixture until fully incorporated.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing which can result in tough cookies.
  6. Shape Dough: Scoop the cookie dough into balls and place them evenly spaced on the prepared baking sheets to allow for spreading during baking.
  7. Bake Cookies: Bake the cookies in the preheated oven for 8 minutes until they begin to set but are not fully baked.
  8. Add Marshmallows and Continue Baking: Remove the cookies from the oven and gently press one mini marshmallow into the center of each cookie. Return the cookies to the oven and bake for an additional 2–3 minutes until the marshmallows are slightly melted and soft.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
  10. Prepare Ganache: In a small saucepan over low heat, melt the semi-sweet chocolate chips along with heavy cream, stirring continuously until smooth and glossy.
  11. Decorate Cookies: Spoon the warm chocolate ganache over each marshmallow on the cookies, and if desired, sprinkle holiday sprinkles on top for a festive touch.

Notes

  • For best results, use fresh mini marshmallows to avoid excessive melting.
  • If you prefer a deeper chocolate flavor, you can increase the cocoa powder to ⅔ cup but reduce the flour slightly to maintain dough consistency.
  • Ganache can be stored refrigerated and gently reheated before use if making ahead.
  • Cookies are best enjoyed the same day but can be stored in an airtight container for up to 3 days.
  • Substitute dairy-free butter and cream to make this recipe vegan-friendly, though texture may vary slightly.

Keywords: hot cocoa cookies, chocolate cookies, marshmallow cookies, holiday cookies, chocolate ganache, festive dessert

Find it online: https://mixitwitjoe.com/hot-cocoa-cookies-recipe/