These Hot Chocolate Cookies are perfect for cozy winter nights or as a sweet holiday treat! With a rich, chocolatey base and gooey marshmallow center, they taste just like a cup of hot chocolate in cookie form. Plus, the homemade icing and sprinkles take them to the next level of deliciousness. Letâs dive into the recipe!
Ingredients:
For the Cookies:
- 1/2 cup unsalted butter
- 12 oz semisweet chocolate (chopped or in chips)
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups brown sugar (packed)
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 25 large marshmallows (cut in half)
For the Icing:
- 2 cups powdered sugar
- 1/2 stick butter (softened)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup hot water
- 1/4 teaspoon vanilla extract
Instructions:
1. Melt the Butter and Chocolate:
- In a medium saucepan, melt the butter and semisweet chocolate together over low heat. Stir constantly to make sure it doesnât burn. Once completely melted, remove from heat and set aside to cool slightly.
2. Prepare the Dry Ingredients:
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set aside.
3. Beat the Wet Ingredients:
- In a large bowl, use a mixer to beat the brown sugar, eggs, and vanilla extract until smooth and fluffy. This will take about 2-3 minutes. The mixture should look light in color and slightly thicker.
4. Combine Wet and Dry Mixtures:
- Add the slightly cooled chocolate mixture to the wet ingredients and beat until just combined (donât overmix).
- Gradually add the flour mixture, mixing until incorporated. Be careful not to overmix the dough.
5. Chill the Dough:
- Once everything is combined, cover the dough and refrigerate it for 1 hour. Chilling the dough helps the cookies hold their shape while baking.
6. Preheat the Oven:
- While the dough chills, preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
7. Shape the Cookies:
- After the dough has chilled, scoop out 1 tablespoon-sized balls of dough and roll them into smooth balls. Place them on the prepared baking sheet, leaving some space between each cookie.
- Gently flatten the dough balls with your fingers or the back of a spoon to form a thicker cookie shape. This helps them bake evenly.
8. Bake the Cookies:
- Bake the cookies in the preheated oven for about 12 minutes. The edges should look firm, but the center will still be soft.
9. Add the Marshmallows:
- While the cookies bake, cut the marshmallows in half (you should have 50 halves).
- Once the cookies are done, remove them from the oven. Place half a marshmallow on top of each cookie, pressing down gently so it sticks. Return the cookies to the oven for an additional 2 minutes to let the marshmallows soften.
10. Make the Icing:
- While the cookies cool, make the icing. In a bowl, combine the powdered sugar, butter, cocoa powder, hot water, and vanilla extract. Use a whisk or mixer to combine until smooth and glossy.
11. Drizzle the Icing:
- Once the cookies are fully cooled, drizzle a little of the icing over the top of each cookie. You can use a spoon or a piping bag for this step.
- For an extra festive touch, sprinkle some fun sprinkles on top of the icing for added color and crunch!
Tips & Tricks:
- Marshmallow Tip: If youâre having trouble getting the marshmallows to stick, lightly press them into the cookies before baking and theyâll melt into the cookie as it bakes. The second bake with marshmallows on top ensures they become soft and gooey.
- Cookie Texture: These cookies have a chewy texture, thanks to the marshmallows and the cocoa. If you prefer them crispier, bake them a minute or two longer.
- Storage: Store these cookies in an airtight container for up to 5 days. They also freeze really wellâjust wrap them tightly and store them in the freezer for up to 3 months.
Q&A:
Q: Can I use mini marshmallows instead of large ones?
A: Yes! If you prefer, you can use mini marshmallows. Just keep in mind they might melt quicker, so keep an eye on them to ensure they donât disappear into the cookie completely!
Q: Can I make these cookies ahead of time?
A: Absolutely! You can make the dough and store it in the fridge for up to 3 days. You can also freeze the dough balls and bake them straight from frozenâjust add a couple of extra minutes to the baking time.
Q: What if I donât have cocoa powder for the icing?
A: You can skip the cocoa powder for the icing and just use powdered sugar, butter, and hot water for a simple glaze. The cookies are already rich, so a simple glaze will still taste amazing!
These Hot Chocolate Cookies are perfect for a cozy winter treat or a fun holiday cookie exchange! Theyâre rich, indulgent, and guaranteed to satisfy your sweet tooth with every bite. Enjoy! đȘâ