Description
These Hot Cocoa Cookies capture the rich, comforting flavors of hot chocolate in a delightful cookie form topped with gooey marshmallows and garnished with finely chopped chocolate, perfect for cozy snacking or sharing during colder months.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Toppings
- 19 large marshmallows, cut in half horizontally
- Finely chopped chocolate, for garnish
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until evenly mixed and set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar on medium-high speed for about 2 minutes until the mixture becomes light and creamy.
- Add Eggs and Vanilla: Mix in the eggs one at a time along with the pure vanilla extract, scraping down the sides of the bowl with a spatula as needed to ensure everything is well incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix on low speed just until combined; avoid overmixing to keep the cookies tender.
- Scoop Dough onto Baking Sheet: Using a rounded tablespoon, drop cookie dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Initial Bake: Bake the cookies for 8 minutes in the preheated oven until edges begin to firm but centers remain soft.
- Add Marshmallow Tops: Carefully remove the baking sheet from the oven and gently press one halved marshmallow in the center of each cookie, working quickly to maintain oven temperature.
- Final Bake: Return the pan to the oven and bake for an additional 1 minute to allow marshmallows to soften and melt slightly on top of the cookies.
- Cool and Garnish: Remove from the oven and let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely. Sprinkle with finely chopped chocolate for added flavor and decoration.
Notes
- How to Store: Store completely cooled cookies in an airtight container in a single layer to prevent marshmallows from sticking to each other.
- The cookies keep well at room temperature for 2 to 3 days, maintaining freshness and texture.
- Freezing Option: Freeze unbaked dough balls without marshmallows and bake them later. Add the marshmallow halves during baking as instructed for the best texture and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 20 mg
