Description
Delight in these rich and fudgy Hot Cocoa Cookies, featuring a perfect blend of cocoa, brown sugar, and gooey marshmallows melted right on top. These cookies capture the comforting flavors of hot cocoa in a handheld treat, perfect for cozying up any time of year.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Toppings and Garnish
- 19 large marshmallows, cut in half horizontally
- Finely chopped chocolate, for garnish
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper and set it aside for the cookie dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until fully combined and set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar on medium-high speed for about 2 minutes until the mixture is light and creamy.
- Add Eggs and Vanilla: Incorporate the eggs and pure vanilla extract into the butter-sugar mixture, scraping down the sides of the bowl with a spatula as needed to ensure everything is well combined.
- Combine Wet and Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredients, mixing just until the dough comes together. Be careful not to overmix to keep cookies tender.
- Scoop Dough: Using a rounded tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake Initial Cookies: Bake the cookies in the preheated oven for 8 minutes. Then carefully slide out the pan.
- Add Marshmallows: Quickly and gently press one marshmallow half into the center of each cookie. Work swiftly to prevent the cookies from cooling too much.
- Finish Baking: Return the pan to the oven and bake for an additional 1 minute so the marshmallows soften and slightly melt.
- Cool and Garnish: Remove the baking sheet from the oven and allow cookies to cool for a few minutes on the pan before transferring them to a wire rack to cool completely. Garnish each cookie with finely chopped chocolate for an extra touch of decadence.
Notes
- Store completely cooled cookies in an airtight container in a single layer to prevent marshmallows from sticking together.
- Cookies keep well at room temperature for 2–3 days.
- For freezing, freeze the unbaked dough balls without marshmallows. Bake from frozen later, adding marshmallows during the final baking step to maintain the best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
