Description
These Hot Chocolate Cookies are a decadent treat featuring a rich cocoa dough studded with melted semisweet chocolate, topped with toasted marshmallows, and finished with a smooth, sweet icing. Perfect for chilly days, they capture the cozy flavors of hot chocolate in a delightful cookie form.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, room temperature
- 12 ounces semisweet chocolate chips
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cup light brown sugar, packed
- 3 large eggs, room temperature preferred
- 1 ½ teaspoon vanilla extract
- 20 marshmallows, halved
Icing
- 2 cups confectioners sugar
- 4 Tablespoons unsalted butter, melted
- ¼ cup hot water
- ½ teaspoon vanilla extract
- sprinkles, optional
Instructions
- Melting chocolate and butter: In a microwave-safe bowl, heat the butter and chocolate chips in 30-second increments, stirring between intervals until melted and smooth. Set aside to cool slightly.
- Mix dry ingredients: Whisk together the flour, cocoa powder, baking powder, and salt in a separate bowl; set aside.
- Combine sugar, eggs, and vanilla: Using a mixer, beat the light brown sugar, eggs, and vanilla extract on low speed until fully combined and smooth.
- Add chocolate mixture: Pour in the cooled chocolate and butter mixture to the sugar and eggs, mixing until just combined.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients while mixing on low speed, scraping the bowl as needed, and mix until just combined.
- Chill dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up for easier handling.
- Prepare for baking: Preheat the oven to 325°F (163°C) and line baking sheets with parchment paper. Scoop out tablespoon-sized portions of dough and place balls 2 inches apart on sheets.
- Bake cookies and add marshmallows: Bake for 11 minutes, then carefully top each cookie with a halved marshmallow sticky side down. Return to oven for 2-3 minutes until marshmallows soften and adhere.
- Cool cookies: Allow cookies to cool on the baking sheet for about 10 minutes until firm enough to transfer to a wire rack to cool completely.
- Make the icing: Whisk together the confectioners’ sugar, melted butter, hot water, and vanilla extract until smooth.
- Decorate cookies: Place the cooling rack over a lined baking sheet to catch drips. Spoon the icing over each marshmallow, spreading gently, and add sprinkles immediately before the icing sets.
- Set icing: Let the icing fully set for 30-60 minutes before serving or storing.
Notes
- You can fully cover the marshmallows with icing for a “marshmallow surprise” effect or drizzle to leave part of the marshmallows visible for a different look.
- Store the cookies in an airtight container at room temperature for 2-3 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 17g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
