Hot Cocoa Cookies
These Hot Cocoa Cookies have a soft and fudgy chocolate cookie base that's topped with a melty piece of chocolate, puffy marshmallows and everything gets drizzled in some more melty chocolate. Pretty much everything you know and love about hot cocoa in cookie form!
Servings: 30 cookies
Ingredients
Cookies
- ½ cup unsalted butter softened
- 3 cups semi-sweet chocolate chips divided
- ½ cup hot chocolate powder about 3-4 envelopes
- 1 ½ cups all-purpose flour
- 2 tbs dark cocoa powder or ¼ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- pinch salt
- 1 ¼ cups light brown sugar packed
- 3 eggs
- 2 teaspoon vanilla extract
Toppings
- 1 bag mini marshmallows you'll need 5 for each cookie
- 15 mini chocolate bars I used Hershey
Instructions
- Preheat oven to 325°F. Line 2 large cookie sheets with parchment paper. Set aside.
- In a medium saucepan set to medium heat, add butter and chocolate chips, stirring frequently. Once melted and smooth, stir in hot cocoa powder and allow it to dissolve slightly. It will not dissolve completely and this is okay. Remove from heat and allow to cool slightly.
- In a large bowl, beat brown sugar, eggs and vanilla at low speed until smooth for about 2 minutes. Stir in the warm chocolate mixture until just combined. Add flour, cocoa powder, baking powder and salt and mix until just inforporated.
- Refrigerate the dough for at least 1 hour so it is firm enough to scoop. You can prepare the cookie dough up to one day ahead of time, just allow it to come to room temperature for 30 minutes before shaping so it's easier to scoop and roll.
- Scoop and roll the dough to form 1" balls and arrange 2 inches apart on each cookie sheet. Bake until the tops of the cookies start to crack on top, 10-12 minutes.
- Cut all mini candy bars in half (you should have two rectangles together for each cookie) and press into the tops of warm cookies. Gather 5 mini marshmallows and place them on top of each melted chocolate piece.
- Place cookies back into the oven until the marshmallows are puffy and soft, about 4 minutes. If you want toasted marshmallows, set oven to broil instead. Allow the cookies to cool for 5 minutes on the pans before moving to a wire rack to finish cooling completely.
- When cookies are cool, melt remaining chocolate chips in small bowl until smooth. Drizzle on top of cookies and serve.
Notes
Storage instructions: Store leftover hot cocoa cookies in an airtight container at room temperature.