Description
These Hot Chocolate Cookies are a decadent treat combining rich chocolate dough with gooey marshmallows and a sweet vanilla icing. Perfect for cozy gatherings, these soft, chocolatey cookies capture the essence of hot cocoa in a handheld form, topped with a luscious drizzle of icing and optional festive sprinkles.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, room temperature
- 12 ounces semisweet chocolate chips
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 ¼ cups light brown sugar, packed
- 3 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 20 marshmallows, halved
Icing
- 2 cups confectioners sugar
- 4 tablespoons unsalted butter, melted
- ¼ cup hot water
- ½ teaspoon vanilla extract
- Sprinkles, optional
Instructions
- Melt Chocolate and Butter: In a microwave-safe bowl, heat the butter and chocolate chips in the microwave for 30 seconds. Stir and continue heating in 15-second increments, stirring each time, until fully melted and smooth. Set aside to cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this mixture aside.
- Combine Sugar and Eggs: Using a hand mixer or stand mixer with paddle attachment, beat the light brown sugar, eggs, and vanilla extract on low speed until well combined and smooth.
- Add Melted Chocolate Mixture: Pour the cooled chocolate and butter mixture into the sugar and egg mixture. Mix until just combined.
- Incorporate Dry Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Scrape down the bowl sides and bottom as needed. Mix until just combined to avoid overmixing.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up and develop flavor.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 325°F (163°C). Line baking sheets with parchment paper.
- Scoop and Bake Cookies: Scoop tablespoon-sized portions of dough, shape into balls, and place them 2 inches apart on the prepared baking sheets. Bake for 11 minutes.
- Add Marshmallows: Remove cookies from the oven and gently press a halved marshmallow, sticky side down, into the center of each cookie. Return to the oven for an additional 2–3 minutes until marshmallows soften and adhere to the cookies.
- Cool Cookies: Let the cookies cool on the baking sheets for about 10 minutes or until firm enough to transfer.
- Prepare Icing: Whisk together confectioners sugar, melted butter, hot water, and vanilla extract until smooth and well combined.
- Ice Cookies: Place a cooling rack over a lined baking sheet to catch drips. Spoon the icing over the marshmallows on each cookie, spreading slightly if desired. Quickly add sprinkles if using, working before the icing sets.
- Allow Icing to Set: Let the icing fully set for 30–60 minutes before serving or storing.
Notes
- You can cover the marshmallows entirely with the icing for a “marshmallow surprise” effect or drizzle the icing to leave some marshmallow exposed.
- Store cookies in an airtight container at room temperature for 2-3 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 30mg
