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Hot Chocolate Cookies Recipe
Soft, chewy, richly chocolate-y, and topped with marshmallows and icing, these easy hot cocoa cookies are the perfect treat!
Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 20 cookies
Calories: 187 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
For the Cookies
- ⅓ cup salted butter (⅔ stick)
- 1 cup chopped semisweet chocolate
- 1¼ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 10 marshmallows
For the Icing
- ½ cup powdered sugar
- 1 tablespoon unsalted butter melted (⅛ stick)
- 1 teaspoon unsweetened cocoa powder
- 2 tablespoons hot water
- Rainbow sprinkles optional
Instructions
- In a microwave-safe bowl, microwave the butter and chocolate at 30-second intervals, stirring well until smooth. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, use a hand mixer to beat the sugar, eggs, and vanilla extract until frothy.
- Add the chocolate mixture and mix until smooth.
- Gradually add the dry ingredients and mix until just combined. Wrap the dough in plastic wrap and place it in the refrigerator for at least 1 hour.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Roll the dough into balls. Place on the baking sheet at least 2 inches apart. Flatten the balls slightly. Bake the cookies for about 10 minutes.
- While cookies are baking, cut the marshmallows in half. Once cookies are baked, place a marshmallow (cut side down) into the center of each cookie and lightly press down. Place cookies back into the oven for another 2-3 minutes.
- Transfer cookies to a wire rack to cool completely.
- For the chocolate icing, combine all icing ingredients except for the sprinkles in a bowl and mix together with a whisk.
- Place the wire rack with cookies over a baking sheet. Spoon a small amount of icing onto the top of each marshmallow. Top with sprinkles.
Cup of Yum
Notes
- Storage: Store hot chocolate cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze for up to 3 months.
- Don't over mix the cookie dough when you add in the dry ingredients. Over mixing can cause the dough to lose air and the gluten can overdevelop.
- Bake the cookies in a fully preheated oven so that they cook through evenly.
- Let the cookies cool before icing them; otherwise, it will slide off.
Nutrition Information
Calories
187kcal
(9%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
61mg
(3%)
Potassium
79mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
140IU
(3%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 187
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 61mg | 3% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 140IU | 3% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.