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Hot Cocoa Cookies Recipe

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★★★★★

4.8 from 58 reviews

These Hot Cocoa Cookies combine the rich flavors of cocoa and semi-sweet chocolate chips with the delightful addition of melted marshmallows on top. Finished with a drizzle of melted chocolate and an optional peppermint twist from crushed candy canes, these cookies are soft, chewy, and perfect for cozy gatherings or holiday treats.

Ingredients

Scale

Cookie Dough

  • 1 cup Butter (barely softened)
  • 1 1/3 cups Brown Sugar
  • 1/2 cup Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 1/2 cups Flour (for thicker cookies, may use 2 3/4 cups)
  • 2/3 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Salt
  • 2 cups Semi-Sweet Chocolate Chips

Topping & Finishing

  • 8 large Marshmallows (cut in half)
  • 6 ounces Semi-Sweet Chocolate (melted for drizzling)
  • 1 teaspoon Peppermint Extract (optional)
  • 1/2 to 3/4 cup Crushed Candy Canes (optional)

Instructions

  1. Preheat and Cream Butter and Sugars: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, brown sugar, and sugar using a mixer for 3-4 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl halfway through to ensure even mixing.
  2. Add Eggs and Flavorings: Mix in the eggs and vanilla extract. If you are using peppermint extract for an extra festive flavor, add it now. Mix everything together for an additional 1 minute to incorporate fully.
  3. Combine Dry Ingredients: Add the cocoa powder, flour, baking soda, cornstarch, and salt to the wet mixture. Mix gently just until all the ingredients are combined. Avoid overmixing. Then fold in the semi-sweet chocolate chips evenly throughout the dough.
  4. Form and Bake Cookies: Line a baking sheet with parchment paper. Roll the cookie dough into balls and place them about 2 inches apart on the baking sheet. Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers still look slightly soft.
  5. Add Marshmallow Topping: Remove the baking sheet from the oven. Quickly press a halved marshmallow, cut side down, onto the center of each cookie. Return the baking sheet to the oven and bake for another 2 minutes, just until the marshmallows puff up slightly.
  6. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely while preparing the chocolate drizzle.
  7. Melt Chocolate for Drizzling: In a microwave-safe bowl, melt the semi-sweet chocolate at 50% power in 30-second increments, stirring between each, until smooth. To ease melting and achieve a thinner consistency, add 1-2 teaspoons of oil as needed.
  8. Drizzle and Decorate: Drizzle the melted chocolate over the cooled cookies using a piping bag, spoon, or knife. If desired, sprinkle crushed candy canes onto the chocolate before it sets to add a peppermint twist and festive flair.

Notes

  • For thicker cookies, increase the flour to 2 3/4 cups.
  • Add peppermint extract to the dough and crushed candy canes on top for a holiday variation.
  • Ensure marshmallows are pressed onto the cookies immediately after baking so they adhere well and puff properly.
  • Use parchment paper to prevent sticking and promote even baking.
  • Storing cookies in an airtight container helps maintain freshness for up to 5 days.

Keywords: hot cocoa cookies, chocolate marshmallow cookies, peppermint cookies, holiday cookies, cocoa cookies, chocolate chip cookies

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