Hot Cocoa Cookies
User Reviews
4.7
Hot Cocoa Cookies
Description
Hot Cocoa Cookies combine cocoa powder and a blend of sugars to create a deeply chocolate-flavored dough. The addition of butter creamed with sugars gives the cookies a tender texture after baking. Eggs and vanilla extract provide moisture and flavor depth.
Baked initially for eight minutes, the dough is partially cooked to hold shape, then topped with marshmallow halves pressed into the warm cookies. The additional minute of baking softens the marshmallows, slightly melting them into the cookie surface, creating a contrast between the soft interior and the gooey marshmallow topping. The texture is chewy and tender, with a rich chocolate flavor balanced by the sweet marshmallows.
Once cooled on the baking sheet, the cookies can be enjoyed as a dessert or snack. Storing them in an airtight container at room temperature for up to two days preserves freshness. They pair well with milk or hot chocolate for a cozy treat.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter at room temperature
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract pure
- 19 marshmallows cut in half horizontally, large
- chocolate for garnish, finely chopped
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes.
- Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.
- Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Scoop by the rounded tablespoon onto the prepared baking sheet, placing the dough balls about 2-inches apart.
- Bake for 8 minutes. Open the oven and carefully slide out the pan. Gently press one marshmallow half in the center of each cookie. Try to work quickly. Push the pan back in the oven and bake for an additional minute so the marshmallows can get soft.
- Remove the baking sheet from the oven and let the cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Garnish with finely chopped chocolate.
Notes
- Store cookies in an airtight container at room temperature for up to 2 days to maintain freshness and marshmallow texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 38Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 68mg | 3% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 124IU | 2% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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