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Hot Cocoa Cookies Recipe

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★★★★★

4.6 from 125 reviews

Delight in these rich and decadent Hot Cocoa Cookies, featuring a deep cocoa flavor, gooey marshmallow centers, and a luscious drizzle of melted semi-sweet chocolate accented with optional peppermint for a festive touch. Perfectly soft and chewy, these cookies bring the comforting warmth of hot cocoa into a delicious handheld treat.

Ingredients

Scale

Cookie Dough

  • 1 cup Butter (barely softened)
  • 1 1/3 cups Brown Sugar
  • 1/2 cup Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 1/2 cups Flour (for thicker cookies, may use 2 3/4 cups)
  • 2/3 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Salt
  • 2 cups Semi-Sweet Chocolate Chips

Toppings and Garnishes

  • 8 large Marshmallows (cut in half)
  • 6 ounces Semi-Sweet Chocolate (melted for drizzling)
  • 1 teaspoon Peppermint Extract (optional)
  • 1/2 to 3/4 cup Crushed Candy Canes (optional)

Instructions

  1. Preheat Oven and Prepare Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, brown sugar, and sugar for 3 to 4 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl halfway through to incorporate all ingredients evenly.
  2. Incorporate Eggs and Flavorings: Add the eggs along with vanilla extract. If using peppermint extract, add it at this stage. Mix for an additional minute until well combined.
  3. Add Dry Ingredients: Sift together the cocoa powder, flour, baking soda, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Fold in the semi-sweet chocolate chips gently with a spatula.
  4. Shape and Bake Cookies: Line a baking sheet with parchment paper. Roll the dough into balls and arrange them on the sheet spaced about 2 inches apart to allow spreading. Bake in the preheated oven for 8 to 10 minutes, just until the edges appear set but the centers remain soft.
  5. Add Marshmallow Topping: Remove the baking sheet from the oven carefully. Quickly press one halved marshmallow (cut side down) onto the center of each cookie. Return the cookies to the oven for an additional 2 minutes so the marshmallows puff slightly and soften.
  6. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely, which will help the cookies set and maintain their texture.
  7. Prepare Chocolate Drizzle: In a microwave-safe bowl, melt the semi-sweet chocolate at 50% power in 30-second intervals, stirring between each until smooth. For a thinner consistency, add 1 to 2 teaspoons of neutral oil like vegetable or canola oil.
  8. Drizzle and Garnish: Using a spoon, piping bag, or a knife, drizzle the melted chocolate over the cooled cookies. If desired, sprinkle crushed candy canes on top before the chocolate sets to add a festive peppermint crunch.

Notes

  • For thicker cookies, increase the flour to 2 3/4 cups.
  • Peppermint extract and crushed candy canes are optional but add a festive flavor perfect for holiday seasons.
  • Make sure not to overbake; cookies should have set edges but remain soft in the center.
  • Use parchment paper or silicone mats to prevent sticking during baking.
  • Adding a little oil to melted chocolate helps to achieve a smooth, easy-to-drizzle consistency.

Keywords: hot cocoa cookies, marshmallow cookies, chocolate cookies, holiday cookies, peppermint cookies, chocolate chip cookies

Find it online: https://bakedbylisa.com/hot-cocoa-cookies-recipe/