Hot Cocoa Cookies Cookies
User Reviews
4.9
Hot Cocoa Cookies Cookies
Description
The cookie dough combines butter, sugar, eggs, and vanilla beaten until fluffy, then dry ingredients including all-purpose flour, cocoa powder, baking soda, and salt are folded in. Cookies are portioned onto parchment-lined sheets and baked initially for eight minutes. Half marshmallows are then pressed onto the hot cookies and baked for an additional two minutes to achieve a soft, gooey marshmallow top.
A cocoa buttercream frosting is prepared by creaming softened butter and cocoa powder, then mixing in milk, powdered sugar, and vanilla extract to a smooth, spreadable consistency. After the cookies have cooled completely, the frosting is spread on top for a creamy complement to the rich chocolate base and toasted marshmallow.
The cookies can be stored in an airtight container for several days or frozen whole or as dough for later baking. Variations suggested include topping with walnuts or crushed peppermint for festive occasions.
Ingredients
- 1/2 cup butter 113 grams, unsalted
- 1 1/2 cups granulated sugar (300 grams)
- 2 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (250 grams)
- 2/3 cup cocoa powder 55 grams, unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 15 large marshmallows , halved
Frosting:
- 1/2 cup butter softened (113 grams, unsalted
- 2 Tablespoons cocoa powder unsweetened
- 2 1/2 Tablespoons milk
- 2 cups powdered sugar (240 grams)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Wet Ingredients: Add the butter and sugar to a mixing bowl and cream together until light and fluffy, about 3 minutes. Add eggs and vanilla then mix well.
- Dry Ingredients: In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.
- Combine: Add to the bowl with the creamed butter mixture and stir just until combined. Scoop the dough by rounded tablespoons onto your cookie sheet.
- Bake for 8 minutes. Remove from oven and top with a marshmallow half (cut-size down). Return to oven for 2 minutes. Allow to cool completely while you make the frosting.
- Frosting: Add butter to a mixing bowl then beat with electric mixers for 1 minute. Add the cocoa powder and milk and mix to combine. Add powdered sugar and mix for at least 2-3 minutes or until smooth. Mix in vanilla. Add more powdered sugar if needed, to reach a smooth, spreadable frosting consistency.
- Frost: Once cookies have cooled, cover the tops of the marshmallow and cookie with frosting.
- Store leftovers in an airtight container, or freeze for later.
Notes
- Add a walnut on top of each cookie before frosting for added texture.
- Crushed peppermint candy can be used as a topping to create a festive version suited for holidays.
- Store leftover cookies in an airtight container at room temperature for 3-4 days.
- Cookies or dough can be frozen for 2-3 months; bake from frozen, adding a few extra minutes to baking time as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 109mg | 5% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 209IU | 4% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
