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Hot Cocoa Cookies

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Rich, chocolatey cookies topped with gooey melted marshmallows and a dreamy chocolate icing, just like a warm cup of hot cocoa.

Ingredients

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  • 1/2 cup unsalted butter
  • 12 oz semi-sweet chocolate
  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups brown sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 25 large marshmallows
  • 2 cups powdered sugar
  • 4 tablespoons unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup hot water
  • 1/2 teaspoon vanilla extract
  • assorted sprinkles

Instructions

  1. Melt the 1/2 cup unsalted butter and 12 oz semi-sweet chocolate in a medium saucepan over low heat or in a microwave-safe bowl at 50% power, stirring frequently.
  2. Remove from heat once melted and set aside to cool slightly.
  3. Whisk together the 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt in a medium bowl.
  4. Beat the 1 1/4 cups brown sugar, 3 eggs, and 1 1/2 teaspoons vanilla extract on low speed in the bowl of an electric mixer until well combined.
  5. Add the cooled chocolate mixture to the sugar and egg mixture and blend until just combined.
  6. Slowly add the flour mixture while mixing and blend until just combined.
  7. Scrape down the sides of the bowl.
  8. Cover the dough and refrigerate for at least 1 hour, until firm.
  9. Preheat oven to 325°F (160°C).
  10. Line 2 baking sheets with parchment paper or a silicone baking mat.
  11. Scoop the dough using a tablespoon or a tablespoon-sized cookie scoop.
  12. Roll the dough in your hands to create balls.
  13. Arrange the dough balls about 2 inches apart on the prepared baking sheets.
  14. Flatten each dough ball slightly.
  15. Bake cookies for about 12 minutes.
  16. While the cookies bake, cut the large marshmallows in half crosswise.
  17. Remove cookies from the oven after 12 minutes.
  18. Press one marshmallow half (cut side down) into the center of each cookie.
  19. Return the cookies to the oven and bake for another 2-3 minutes.
  20. Allow the pan of cookies to cool for a few minutes.
  21. Transfer cookies to a wire cooling rack.
  22. Prepare cookie icing by combining the 2 cups powdered sugar, 4 tablespoons melted unsalted butter, 1/4 cup unsweetened cocoa powder, 1/4 cup hot water, and 1/2 teaspoon vanilla extract in a medium bowl.
  23. Whisk all icing ingredients together until smooth.
  24. Place the wire cooling rack (with cookies on it) over a baking sheet to catch any excess icing.
  25. Spoon a small amount of icing onto the top of each marshmallow.
  26. Use the back of the spoon to spread the icing a bit.
  27. After icing just a couple of cookies, immediately top with assorted sprinkles before the icing dries.
  28. Allow the icing to set up for about 30 minutes before serving.

Notes

Ensure chocolate mixture is cool before adding to eggs to prevent scrambling.
Chill the dough for at least an hour; this prevents spreading and creates a chewier cookie.
Don’t overbake the cookies; they should be soft and chewy, not crisp.
Add sprinkles immediately after icing a few cookies, as the icing sets quickly.

Find it online: https://homecookstudio.com/hot-cocoa-cookies/