Description
These Hot Cocoa Cookies are a delightful twist on classic chocolate cookies, infused with rich cocoa and chocolate chips, then topped with gooey marshmallows and a decadent cocoa vanilla icing. Perfect for cozy winter days or any chocolate lover's treat, these cookies combine a soft, fudgy texture with a sweet, festive finish.
Ingredients
Cookie Dough
- 1/2 cup butter
- 12 oz chocolate chips
- 1 1/2 cups flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 18 marshmallows, cut in half
Icing
- 1 cup powdered sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 2 tbsp almond milk
- Sprinkles for garnish
Instructions
- Melt Butter and Chocolate: In a medium saucepan over medium heat, melt the butter. Once melted, reduce heat to medium-low and add chocolate chips. Stir continuously until the chocolate chips are fully melted and the mixture is smooth. Remove from heat and allow to cool.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside.
- Beat Eggs and Sugars: In a large bowl, use a hand mixer to beat the eggs with the brown and white sugars until smooth and well combined. Add the vanilla extract and mix well.
- Mix in Chocolate: Pour the cooled melted chocolate mixture into the egg mixture and beat until fully incorporated.
- Add Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Mix gently until a dough forms and ingredients are fully combined.
- Chill Dough: Cover the dough and refrigerate for 20 minutes. Avoid chilling for much longer to prevent drying out the dough.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape and Bake Cookies: Scoop about 2 tablespoons of dough and roll into balls. Place on prepared baking sheet, leaving space between each. Bake for 10 minutes, then remove from oven and quickly press half a marshmallow onto the top of each cookie. Return to oven and bake for an additional 2-3 minutes until marshmallows are softened and slightly toasted. Remove and let cool.
- Prepare Icing: In a small bowl, whisk together powdered sugar, cocoa powder, vanilla extract, and almond milk until smooth. Adjust consistency if needed by adding more almond milk or powdered sugar.
- Decorate Cookies: Once cookies are completely cooled, drizzle the cocoa vanilla icing over them and sprinkle with colorful sprinkles. Allow icing to set before serving.
Notes
- Do not over chill the dough as it can dry out and become hard to work with.
- The marshmallows are added in the last few minutes of baking to achieve that perfect gooey texture without burning.
- You can substitute almond milk with any other milk or milk alternative to suit dietary needs.
- Ensure cookies are fully cooled before icing to prevent the icing from melting.
- Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
