Hot Chocolate Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: cookies

Calories: 187kcal

Author: Becky Hardin - Easy Dessert Recipes

These homemade hot cocoa cookies couldn't get any better. They're so rich, chocolatey, and delicious! Topped off with gooey marshmallow, chocolate icing, and some sprinkles, these cookies taste just like a comforting cup of hot chocolate!

Print Recipe

Equipment

Kitchen Scale (optional)
Hand Mixer
Baking Sheet

Ingredients

For the Cookies

⅓ cup unsalted butter 75 grams (⅔ stick)
1 cup chopped semisweet chocolate 170 grams
1¼ cup all-purpose flour 150 grams
3 tablespoons unsweetened cocoa powder 16 grams
1 teaspoon baking powder 4 grams
¼ teaspoon kosher salt
1 cup granulated sugar 200 grams
2 large eggs 100 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
10 marshmallows

For the Icing

½ cup powdered sugar 57 grams
1 tablespoon unsalted butter 14 grams, melted
1 teaspoon unsweetened cocoa powder 3 grams
2 tablespoons hot water 28 grams
Rainbow sprinkles

Instructions

In a microwave-safe bowl, microwave the butter and chocolate at 30-second intervals, stirring well until smooth. Set aside.
⅓ cup unsalted butter, 1 cup chopped semisweet chocolate
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
1¼ cup all-purpose flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, ¼ teaspoon kosher salt
In a large bowl, use a hand mixer to beat the sugar, eggs, and vanilla extract until frothy.
1 cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
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.
10 marshmallows
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.
½ cup powdered sugar, 1 tablespoon unsalted butter, 1 teaspoon unsweetened cocoa powder, 2 tablespoons hot water
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.
Rainbow sprinkles

Video

Notes

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.

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.

Nutrition