Hot Cocoa Cookies
User Reviews
5
Hot Cocoa Cookies
Description
These cookies start with melting butter and semi-sweet chocolate together, which cools before being mixed with sugar, eggs, vanilla, and dry ingredients including flour and cocoa powder. The dough is chill-set for several hours to develop firmness similar to brownies. Once scooped onto baking sheets, the cookies bake until just set, soft and fudgy.
After the initial bake, halved marshmallows are pressed gently into each warm cookie and baked an additional few minutes to soften the marshmallow topping. The result is a tender chocolate cookie with a gooey marshmallow center, evoking classic hot cocoa flavors.
The chocolate icing made from powdered sugar, melted butter, cocoa, water, and vanilla can be drizzled on top along with Christmas sprinkles to finish the look. These cookies are best served after cooling slightly to hold their shape while soft.
Ingredients
- 1/2 cup butter unsalted
- 1 1/2 cup semi-sweet chocolate
- 1 1/2 cup flour
- 1/4 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cup brown sugar
- 3 large egg
- 1 1/2 teaspoon vanilla extract
- 12 large marshmallows cut in half
Chocolate Icing
- 2 cup powdered sugar
- 4 Tablespoon butter melted, unsalted
- 1/4 cup cocoa powder
- 1/4 cups water hot
- 1/2 teaspoon vanilla extract
- Sprinkles Christmas
Instructions
- In a double boiler, melt the butter and chocolate, stirring frequently. Once melted, set aside to cool.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In a standing mixer, beat the sugar, eggs and vanilla on low speed until combined. Add the cooled chocolate and mix until combined.
- Gradually add in the flour ingredients and mix until combined.
- Scoop the dough (will be brownie like texture) into a bowl and cover with foil and place into the fridge for 4 hours.
- Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
- Using a cookie scoop, add some batter into your hands and roll into a ball.
- Place cookies about 2 inches apart and bake the cookies for about 10 minutes.
- While cookies are baking, cut the marshmallows in half.
- Once cookies are baked, place a marshmallow into the center of the cookies and lightly press down. Place cookies back into the oven for another 2-3 minutes.
- Place a wire rack over another cookie sheet. Once cookies are done baking let cool for a few minutes before transferring to a wire rack while you make the icing.
Make the Icing
- Combine all ingredients into a large mixing bowl and mix until combined. If the icing is still to thick, add about 3 Tablespoons of hot water to it to thin it out.
- Using a spoon, spoon some icing onto the marshmallow on the cookie.
- Repeat step number 3 onto a few more cookies.
Decorate
- Sprinkle a little bit of sprinkles onto the cookies.
- Repeat the last two steps onto the remaining cookies. Remember to only put icing onto a few cookies at a time because the icing will dry fast.
- Once all the cookies have icing and sprinkles ENJOY!
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 42mg | 14% |
| Sodium | 43mg | 2% |
| Potassium | 156mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 220IU | 4% |
| Calcium | 39mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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