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These Hot Cocoa Cookies are amazingly delicious! Picture this: chocolate cookies with melty marshmallows on top, covered with a hot chocolate glaze, and topped with sprinkles. These will Santa’s new favorite cookies!
Hot Cocoa Cookies Ingredients
This cookie recipe is so amazing because it looks impressive, tastes amazing, and I almost always have all of the ingredients on hand at home! This cookie dough tastes a lot like brownie batter, so I won’t tell anyone if you steal a bit before you bake it!
For this hot chocolate cookie recipe, you’ll need:
- butter
- semi-sweet chocolate chips
- all-purpose flour
- salt
- unsweetened cocoa powder
- baking powder
- brown sugar
- vanilla extract
- eggs
- marshmallows (make sure you buy the big size, not the mini ones!)
How to Make Hot Chocolate Cookies
These Hot Cocoa Cookies take a few steps to make, but they really aren’t hard to make.
Make the dough
To make these yummy chocolate marshmallow cookies, you’ll start by making a cookie dough.
First, add the butter and chocolate chips to a microwave-safe bowl and microwave in intervals, until the chocolate chips and the butter are combined and melted. Set this chocolate mixture to the side, you will use it later.
Next, whisk your dry ingredients together: flour, salt, cocoa powder, and baking powder.
Now, to the bowl of a stand mixer (I could not live without my Kitchenaid and this perfect cookie paddle attachment!) add in the brown sugar, vanilla, and eggs. Mix that all together, and add in the chocolate butter mixture that you set aside earlier. Carefully mix in your dry ingredients, then cover the bowl with plastic wrap or a lid and refrigerate for one to two hours.
This refrigeration time is very important because it will help keep the cookies from spreading out too much in the oven. Nobody wants thin and flat cookies!
Bake
Preheat the oven to 325°F. Scoop your chilled cookie dough into balls in place on a cookie tray about 2 inches apart, so they don’t overlap in the oven. I usually have to use multiple baking sheets and bake them in batches. Bake for 11 to 12 minutes.
While the cookies are in the oven, cut each marshmallow in half. Make sure you use the big marshmallows, not the mini ones. Once your timer goes off, place a marshmallow half on the center of each cookie, and put back in the oven for another two minutes. Bake the cookies until the marshmallows are melty, but aren’t a complete puddle. they should still hold their shape.
Make the glaze
Make the glaze by adding all of the ingredients into a bowl and whisking them together. If the glaze is super thick, you can add more water, but add it slowly.
Once the cookies are cooled, drizzle some of the glaze on top, and sprinkle with festive Christmas sprinkles!
Let the cookies sit for about 20 minutes before serving and enjoy!
My Favorite Cookie Recipes
Christmas is the best time of year to make cookies! I love making festive plates of cookies to take to my neighbors this time of year. Here are a few of my favorite cookie recipes:
Chocolate Peanut Butter Cake Mix Cookies
Hot Cocoa Cookies
24
cookies20
minutes15
minutesHot Cocoa Cookies are unlike any other cookie you’ve had before: chocolate cookies are baked with melty marshmallows on top and covered with a hot chocolate glaze and sprinkles.
Keep the screen of your device on
Ingredients
- Cookie ingredients
1/2 cup butter, softened
12 oz semi-sweet chocolate chips
1 1/2 cups all-purpose flour
pinch of salt
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/4 cup brown sugar
1 tsp vanilla extract
3 eggs
12 marshmallows
- Hot Cocoa Glaze
2 cups powdered sugar
4 tbsp butter, melted
1/4 cup unsweetened cocoa powder
1/4 cup hot water + 3 tbsp if the glaze is too thick
1/2 tsp vanilla extract
sprinkles
Directions
- Hot Cocoa Cookies
- To a microwave-safe bowl, add the butter and chocolate chips and microwave for 30 seconds at a time, stirring after each time you microwave, until the chocolate chips and the butter are well combined and melted. Set to the side.
- To a separate bowl, add the flour, salt, cocoa powder, and baking powder and whisk together.
- To a large bowl or stand mixer, add the brown sugar, vanilla, and eggs. Mix until well combined. Stir in the chocolate sauce that you set aside and combine. Stir in the dry ingredients. Cover with cling wrap or a lid and refrigerate for 1-2 hours. This will help keep the cookies from spreading out too much in the oven.
- Preheat oven to 325℉.
- Line a large cookie tray with parchment paper. Using a cookie scoop, scoop out some of the dough and roll it into a ball with your hands. Place onto your cookie tray. Make sure the cookies are about 2 inches apart so they don’t overlap while baking. This makes about 24 cookies so I normally bake these cookies in batches.
- Bake for 11-12 minutes. While baking, cut each marshmallow in half. Once out of the oven, place each marshmallow half on the center of each cookie and bake for another 2 minutes to get the marshmallow melty. Let cool on the cookie tray for two minutes, then move to a cooling rack. Let cookies cool down completely before you glaze them.
- Glaze
- To make the glaze, add all of the glaze ingredients into a bowl and whisk together. You don’t want the glaze super thin and runny, but you don’t want it too thick like a frosting. Add a little bit more water if it appears too thick.
- Once the cookies are cooled, drizzle some of the glaze on each cookie (it’s ok if some of the glaze falls off the cookies) and sprinkle the tops of the cookies with sprinkles. Let the glaze sit for 20 minutes before eating. Enjoy!
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