Description
Delight in these warm, gooey Hot Cocoa Cookies, perfectly capturing the richness of hot chocolate in cookie form. Made with a blend of cocoa powder, chocolate chips, and topped with toasted marshmallows, these cookies are drizzled with melted chocolate and optionally finished with a festive peppermint crunch. Ideal for cozy gatherings or holiday treats.
Ingredients
Cookie Dough
- 1 cup Butter (barely softened)
- 1 1/3 cups Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 1/2 cups Flour (for thicker cookies, may use 2 3/4 cups)
- 2/3 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cornstarch
- 3/4 teaspoon Salt
- 2 cups Semi-Sweet Chocolate Chips
Topping
- 8 large Marshmallows (cut in half)
- 6 ounces Semi-Sweet Chocolate (melted for drizzling)
- 1 teaspoon Peppermint Extract (optional)
- 1/2 to 3/4 cup Crushed Candy Canes (optional)
Instructions
- Preheat and Cream Butter: Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter, brown sugar, and sugar for 3–4 minutes or until the mixture is light and fluffy, making sure to scrape down the sides of the bowl halfway through to ensure even mixing.
- Add Eggs and Extracts: Beat in the eggs and vanilla extract (add peppermint extract here if using) and continue mixing for an additional minute to fully incorporate these ingredients into the dough.
- Combine Dry Ingredients: Gradually add the unsweetened cocoa powder, flour, baking soda, cornstarch, and salt to the wet mixture. Mix just until all ingredients are combined to avoid overmixing. Fold in the semi-sweet chocolate chips gently.
- Form Cookies and Bake: Line a baking sheet with parchment paper. Roll the dough into balls and place them at least 2 inches apart on the sheet to allow spreading. Bake in the preheated oven for 8–10 minutes until the edges have just set.
- Add Marshmallow Topping: Remove the cookies from the oven and quickly press half of a marshmallow (cut side down) onto the center of each cookie. Return to the oven and bake for another 2 minutes or until the marshmallows puff slightly and become lightly toasted.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before carefully transferring them to a wire rack to cool completely.
- Melt Chocolate for Drizzle: In a microwave-safe bowl, melt the semi-sweet chocolate in 30-second increments at 50% power. Stir in 1-2 teaspoons of oil if desired to achieve a thinner consistency that’s easier to drizzle.
- Drizzle and Garnish: Once the cookies are fully cooled, use a piping bag, spoon, or knife to drizzle the melted chocolate over them. For a festive touch, sprinkle crushed candy canes onto the chocolate drizzle before it sets.
Notes
- For thicker cookies, increase flour to 2 3/4 cups.
- Adding peppermint extract and crushed candy canes gives a refreshing holiday flavor.
- Use parchment paper for easy cleanup and to prevent cookies from sticking.
- Adding a little oil to the melted chocolate thins it out for smooth drizzling.
- Cool cookies completely before drizzling chocolate to ensure it sets properly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
