If you like hot chocolate, these hot cocoa cookies are a fun way to turn that flavor into a cookie. They’re soft and chocolatey with a marshmallow right in the center and a little chocolate icing on top. I like making these when I want something a bit different from regular chocolate cookies. They look fun and taste even better.
Why You Will Love This Hot Cocoa Cookies Recipe
These hot cocoa cookies are great because they combine everything people like about hot chocolate in cookie form. The cookie base is rich and chocolatey, the marshmallow melts into the center, and the chocolate icing on top finishes everything off. Another reason I like hot cocoa cookies is that they look impressive but the steps are actually pretty simple. They’re also great for holidays, parties, or anytime you want to bake something a little fun.
What You Will Need
You will need semi-sweet chocolate and unsalted butter, which melt together to create the rich chocolate base for the cookies.
Brown sugar sweetens the dough and helps give the cookies a soft texture. Eggs help hold the dough together while vanilla extract adds extra flavor.
For the dry ingredients you will use all-purpose flour, which gives the cookies structure. Unsweetened cocoa powder adds deeper chocolate flavor, while baking powder helps the cookies rise slightly as they bake. A little salt balances the sweetness.
The center of each cookie gets a large marshmallow, which melts slightly and gives the cookies that classic hot cocoa look.
For the icing you will mix powdered sugar, melted butter, cocoa powder, hot water, and a little vanilla extract to make a smooth chocolate icing. Sprinkles can be added on top if you want a little extra decoration.
Ingredients
- 1 1/4 cups brown sugar
- 1/2 cup unsalted butter (1 stick)
- 12 oz semi-sweet chocolate
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 25 large marshmallows (approximately)
Icing
- 2 cups powdered sugar
- 4 tablespoons unsalted butter (1/2 stick), melted
- 1/4 cup unsweetened cocoa powder
- 1/4 cup hot water
- 1/2 teaspoon vanilla extract
- assorted sprinkles
How to Make Hot Cocoa Cookies
Start by melting the butter and semi-sweet chocolate together. You can do this in a saucepan over low heat or in the microwave using half power. Stir often until the mixture is smooth, then set it aside to cool slightly.
In a medium bowl whisk together the flour, cocoa powder, baking powder, and salt.
In a large mixing bowl beat the brown sugar, eggs, and vanilla extract on low speed until well combined.
Add the cooled chocolate mixture to the bowl and mix just until everything is blended.
Slowly add the dry ingredients while mixing and continue stirring until the dough just comes together.
Scrape down the sides of the bowl, cover the dough, and place it in the refrigerator for at least 1 hour until it becomes firm. If the dough is made a day ahead, let it sit at room temperature for about 30 minutes before shaping.
Preheat the oven to 325°F and line two baking sheets with parchment paper.
Scoop about a tablespoon of dough and roll it into balls using your hands. Place them on the baking sheets about 2 inches apart, then press them down slightly.
Bake the cookies for about 12 minutes.
While the cookies are baking, cut the marshmallows in half across the middle.
Remove the cookies from the oven and press one marshmallow half (cut side down) into the center of each cookie. Return them to the oven and bake for another 2–3 minutes.
Let the cookies cool on the pan for a few minutes, then move them to a wire rack.
Cookie Icing
In a medium bowl whisk together the powdered sugar, melted butter, cocoa powder, hot water, and vanilla extract until smooth.
Place the cooling rack with the cookies over a baking sheet to catch extra icing. Spoon a little icing over each marshmallow and gently spread it with the back of the spoon.
Add sprinkles on top before the icing dries.
Let the icing set for about 30 minutes before serving.
More Cookie Recipes
- Chocolate Raspberry Sandwich Cookies
- Chocolate Peanut Butter Stuffed Cookies
- Happy Birthday Cake Cookies
- Pistachio Cookies
- Maple Cream Cookies
30
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minutesIngredients
1 1/4 cups brown sugar
1/2 cup unsalted butter (1 stick)
12 oz semi-sweet chocolate
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
25 large marshmallows (approximately)
- icing
2 cups powdered sugar
4 tablespoons unsalted butter (1/2 stick), melted
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1/2 teaspoon vanilla extract
assorted sprinkles
Directions
- Start by melting the butter and semi-sweet chocolate together. You can do this in a saucepan over low heat or in the microwave using half power. Stir often until the mixture is smooth, then set it aside to cool slightly.
- In a medium bowl whisk together the flour, cocoa powder, baking powder, and salt.
- In a large mixing bowl beat the brown sugar, eggs, and vanilla extract on low speed until well combined.
- Add the cooled chocolate mixture to the bowl and mix just until everything is blended.
- Slowly add the dry ingredients while mixing and continue stirring until the dough just comes together.
- Scrape down the sides of the bowl, cover the dough, and place it in the refrigerator for at least 1 hour until it becomes firm. If the dough is made a day ahead, let it sit at room temperature for about 30 minutes before shaping.
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Scoop about a tablespoon of dough and roll it into balls using your hands. Place them on the baking sheets about 2 inches apart, then press them down slightly.
- Bake the cookies for about 12 minutes.
- While the cookies are baking, cut the marshmallows in half across the middle.
- Remove the cookies from the oven and press one marshmallow half (cut side down) into the center of each cookie. Return them to the oven and bake for another 2–3 minutes.
- Let the cookies cool on the pan for a few minutes, then move them to a wire rack.
- Cookie Icing
- In a medium bowl whisk together the powdered sugar, melted butter, cocoa powder, hot water, and vanilla extract until smooth.
- Place the cooling rack with the cookies over a baking sheet to catch extra icing. Spoon a little icing over each marshmallow and gently spread it with the back of the spoon.
- Add sprinkles on top before the icing dries.
- Let the icing set for about 30 minutes before serving.
