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Hot Cocoa Cookies Recipe

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4.5 from 69 reviews

These Hot Cocoa Cookies combine rich cocoa flavor with gooey mini marshmallows and a decadent chocolate ganache topping, creating a delightful treat reminiscent of a cozy cup of hot chocolate perfect for any season.

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

Toppings and Extras

  • 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 line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined, creating a uniform dry mixture.
  3. Cream Butter and Sugars: In a separate large bowl, use a mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps incorporate air and improves texture.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until fully incorporated, adding moisture and flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mix, stirring just until combined to avoid overmixing which can make cookies tough.
  6. Shape Dough: Scoop the dough into evenly sized balls and place them on the prepared baking sheets, making sure they are spaced apart to allow for spreading.
  7. Bake Cookies: Bake in the preheated oven for 8 minutes until edges begin to set.
  8. Add Marshmallows: Remove the baking sheets from the oven and gently press one mini marshmallow into the center of each cookie, then return to the oven for an additional 2 to 3 minutes until the marshmallows are soft and slightly toasted.
  9. Cool Cookies: Allow the cookies to cool for 5 minutes on the baking sheet to firm up before transferring them to a wire rack to cool completely.
  10. Make Chocolate Ganache: In a small saucepan over low heat, melt the semi-sweet chocolate chips 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 with holiday sprinkles for a festive touch.

Notes

  • For best results, use room temperature butter to achieve the perfect creamed texture with the sugars.
  • Do not overmix the cookie dough; mix just until combined to keep cookies tender.
  • You can substitute mini marshmallows with regular-sized marshmallows cut into smaller pieces if unavailable.
  • The ganache can be made ahead and gently reheated before using if needed.
  • Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.

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

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