❄️ In a medium sauce pan melt 1/2 cup of unsalted butter & 12 oz of semi sweet chocolate (I used chocolate chips). Stir continuously until melted. Set aside to cool slightly.
🧸 In a medium bowl mix together 1 1/2 Cups of flour, 1/4 Cup of unsweetened cocoa powder, 1 1/2 tsp of baking powder, & 1/4 tsp salt.
❄️ Using stand mixer or electric mixer, mix together 3 eggs, 1 1/4 cup brown sugar, & 1 1/2 tsp salt.
🧸 Add in your chocolate mixture to your wet ingredients. After combined, slowly add in dry ingredients until well combined.
❄️ Refrigerate dough for at least an hour & up to 24 hours.
🧸 Roll dough into balls and arrange on baking sheet about 2 inches apart.
❄️ Bake in oven for 12 minutes at 325 F
🧸 While cookies are baking. Cut your marshmallows in half width wise. Pull cookies out after 12 minutes and top each cookie with half a marshmallow. Put back in oven for another 2-3 minutes.
❄️ Icing: Mix together 2 cups powdered sugar, 4 TBSP of unsalted melted butter, 1/4 cup of hot water, and 1/2 tsp vanilla extract.
🧸 Top each cookie with chocolate icing & sprinkles of your choice!
... Read moreThis delightful recipe for Hot Cocoa Cookies combines the rich flavors of melted semi-sweet chocolate and unsweetened cocoa powder, creating a deeply chocolaty base that is perfect for winter treats. The process starts with melting butter and chocolate chips together to form a smooth chocolate sauce, which adds a luxurious texture to the cookie dough. Incorporating dry ingredients like flour, cocoa powder, baking powder, and salt gives the cookies structure and a refined cocoa taste.
The wet ingredients, including eggs, brown sugar, and an additional pinch of salt, are mixed to create a smooth batter that balances sweetness and moisture. Mixing the chocolate sauce into these wet ingredients, followed by gradually adding the dry mixture, ensures a well-combined and consistent dough. Refrigerating the dough for at least an hour enhances the flavor by allowing the ingredients to meld and improves the dough's firmness, making it easier to shape.
When baking at 325°F for 12 minutes, the cookies develop a tender crumb with a slightly crisp exterior. The marshmallow topping, cut in half for optimal coverage, is added after the initial baking. Returning the cookies to the oven for a few more minutes melts the marshmallows slightly, creating a gooey, toasted layer that complements the chocolate perfectly.
To finish, the recipe suggests a creamy chocolate icing made by blending powdered sugar, melted unsalted butter, hot water, and vanilla extract. This icing adds sweetness and a smooth texture that contrasts nicely with the chewy marshmallow and chocolate cookie base. Sprinkles customize the cookies visually and add festive flair, making them ideal for holiday gatherings or a cozy winter snack.
These Hot Cocoa Cookies are not only delicious but also visually appealing and fun to make. They bring together the flavors of chocolate sauce, cocoa powder, marshmallows, and sweet icing—all highlighted in the OCR-recognized recipe elements. This recipe is part of popular holiday baking themes like #HolidayEats, #christmasbaking, and #christmascookies, making it a perfect centerpiece for baking challenges or festive dessert tables.
Whether baking for family, friends, or special events, these cookies offer a unique twist on traditional chocolate cookies and capture the comforting essence of hot cocoa in cookie form. For best results, use high-quality semi-sweet chocolate and fresh marshmallows, and don’t skip the chilling step to maximize texture and flavor development. Enjoy the delicious harmony of rich chocolate sauce, fluffy marshmallows, and sweet icing in every bite!