Description
Delightfully rich and chocolaty Hot Cocoa Cookies feature a soft homemade chocolate cookie base, adorned with gooey marshmallows and a decadent drizzle of melted semi-sweet chocolate. Optional peppermint extract and crushed candy canes add a festive twist, making these cookies the perfect cozy treat for the holidays or any chocolate lover’s craving.
Ingredients
Scale
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
Toppings and Drizzle
- 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 and Sugars: Preheat your oven to 350°F (175°C). In a large bowl, beat together the barely softened butter, brown sugar, and granulated sugar for 3 to 4 minutes until light, fluffy, and well combined. Scrape down the sides of the bowl halfway through to ensure even mixing.
- Add Eggs and Flavors: Add the eggs along with the vanilla extract. If you choose to add peppermint extract for a festive hint, incorporate it now as well. Mix for an additional minute until the mixture is smooth and creamy.
- Combine Dry Ingredients: In a separate bowl or gradually into the wet ingredients, add the unsweetened cocoa powder, flour, baking soda, cornstarch, and salt. Mix gently just until all ingredients are combined to avoid overworking the dough.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips evenly throughout the dough to ensure every bite has bursts of melty chocolate.
- Shape and Bake Cookies: Line a baking sheet with parchment paper. Roll the dough into evenly sized balls and place them about 2 inches apart on the sheet. Bake for 8 to 10 minutes, or until the edges are just set but the centers remain soft.
- Add Marshmallow Topping: Remove the cookies from the oven. Quickly press half of a large marshmallow, cut side down, onto the center of each cookie. Return them to the oven for 2 minutes, just until the marshmallows puff up slightly but don’t burn.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes post-baking before transferring to a wire rack to cool completely.
- Prepare Chocolate Drizzle: Melt the 6 ounces of semi-sweet chocolate in a microwave-safe bowl using 30-second increments at 50% power, stirring in between. Optionally, add 1-2 teaspoons of oil to thin the chocolate and make it easier to drizzle.
- Drizzle and Garnish: Drizzle the melted chocolate over the cooled cookies using a piping bag, spoon, or knife. If desired, sprinkle crushed candy canes over the chocolate drizzle before it sets to add peppermint flavor and festive color.
Notes
- For thicker cookies, increase flour to 2 3/4 cups.
- Add peppermint extract and crushed candy canes for a seasonal peppermint variation.
- Use parchment paper on baking sheets to prevent sticking and ensure even baking.
- Allow cookies to cool completely before drizzling chocolate to prevent melting into the marshmallows.
- Melting chocolate with a little oil helps create a smoother drizzle for easier decorating.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 497 kcal
- Sugar: 41 g
- Sodium: 291 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 64 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 56 mg
