Hot Cocoa Cookies
These cookies are perfect for this cold weather!Ingredients🍫🧈
- 1/2 cup unsalted butter, (room temp)
- 1/2 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 large egg (room temp)
- 1 teaspoon pure vanilla
- 1 1/2 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 cup dry hot cocoa mix
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons milk (any kind)
Directions☕️💓
1.) In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
2.) In a separate bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until combined. Add the dry ingredients to the bowl with the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Finally, beat in the milk. The cookie dough will be thick and sticky.
3.) Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is imperative for this sticky cookie dough.
4.) Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
5.) Remove cookie dough from the refrigerator. Scoop and roll dough, a heaping 1 Tablespoon (about 25-26g) each, into balls. Arrange 2-3 inches apart on the baking sheets.
6.) Bake the cookies for just 10 minutes. Remove the cookies from the oven and lightly press a marshmallow half into the tops of each cookie. Return them to the oven and bake for 2 more minutes. Remove from the oven and, using the back of a spoon, gently press down on the marshmallow to slightly flatten it out.
7.) Cool cookies on the baking sheet for 10 minutes, and then transfer cookies to a wire rack to cool completely.
8.) Melt the chocolate: You can melt the chocolate in a double boiler or the microwave. If using the microwave, place the chopped chocolate in a medium heat-proof bowl. Microwave for 20-second increments, stirring after each increment until completely melted and smooth. Spoon melted chocolate over each cooled marshmallow-topped cookie. (When covering with melted chocolate, I usually put the cookies back on a baking sheet, or you can just keep them on the wire rack.) Chocolate sets at room temperature in 30-60 minutes.
Once chocolate has set, you can stack, store, transport, and gift the cookies.
9.) Cover leftover cookies tightly and store at room temperature for up to 1 week.
#cookieideas #cookierecipe #baking #Lemon8Diary #embracevulnerability
There’s nothing quite like the smell of fresh-baked cookies filling the house, especially when it’s chilly outside! These Hot Cocoa Cookies aren't just a recipe; they're a delightful experience, perfect for battling those winter blues. I absolutely love making them on a snow day, and my family devours them every time. Let’s dive a little deeper into what makes these chocolate and marshmallow cookies truly special. First, the cocoa power! Using both unsweetened cocoa powder and dry hot cocoa mix is genius. The unsweetened powder gives that deep, rich chocolate base, while the hot cocoa mix adds an extra layer of sweetness and that comforting hot chocolate flavor, making these cookies truly live up to their name. When I'm measuring out my dry ingredients, I always make sure they're well combined to ensure every bite is perfectly balanced. And that half cup of white sugar, combined with brown sugar, isn't just for sweetness. The granulated sugar helps with spread and crispness, while the brown sugar adds moisture and chewiness, contributing to that delicious cookie texture. Don't skip the pure vanilla extract either; adding vanilla extract to the bowl might seem small, but it truly enhances all the chocolate flavors. It’s like a secret ingredient that makes everything pop! One of the most common questions I get about making cookies in the oven is how to achieve the perfect texture. For these particular cookies, chilling the dough is absolutely imperative. If you skip this step, your cookies will spread too much and won't have that lovely thick, chewy center we're aiming for. I often roll my cookie dough into small balls and arrange them on a baking sheet before chilling to save time later. When they come out of the oven, they’re perfectly puffed, just like the round, baked chocolate cookies I captured on my baking sheet. Now, for my favorite part: the marshmallow and chocolate topping! The recipe's method of adding marshmallow halves during the last few minutes of baking is brilliant. It makes them perfectly gooey and slightly toasted without any fuss – no need to even think about broiled cookies here, which can burn marshmallows quickly. After they've cooled slightly, spooning over the melted chocolate – I used chopped semi-sweet chocolate pieces, as shown in my prep photos – creates that beautiful, firm layer of chocolate on top. It’s exactly what you see on my finished plate of hot cocoa cookies, making them look as good as they taste. These delicious cookie desserts are more than just a treat; they're an experience. They're an easy dessert for winter that feels incredibly special. I love to serve them alongside a steaming mug of homemade hot cocoa, maybe with a dollop of whipped cream and a sprinkle of cinnamon. They also make fantastic gifts during the winter months or a wonderful addition to any January cookie recipes rotation. Enjoy baking these cozy delights!
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