Make these special Hot Cocoa Cookies that taste just like your favorite winter drink. They're soft like brownies, topped with melty marshmallows and chocolate icing. Perfect when you want something warm and sweet.
Why Make These
These aren't just regular chocolate cookies. They taste like hot cocoa in cookie form! Great for Christmas parties or cozy nights at home. Soft inside, gooey marshmallow on top. People always ask for the recipe.
What You Need
- Butter: 1 cup, not salted
- Chocolate: 2 cups chopped up
- Flour: 2 cups regular
- Cocoa: 1/4 cup plain kind
- Baking Powder: 1 1/2 spoons
- Salt: Just pinch
- Brown Sugar: 1 cup packed
- Eggs: 2 big ones
- Vanilla: 1 spoon
- Marshmallows: Big ones, cut half
- Sugar: 2 cups powdered for top
- Hot Water: For mixing top
- Sprinkles: If you want pretty
How to Make It
- Melt chocolate first:
- Put butter, chocolate in bowl. Heat 30 seconds, stir. Keep going till smooth. Let cool 15 minutes.
- Mix dry stuff:
- Put flour, cocoa, baking powder, salt in bowl. Stir good.
- Mix wet stuff:
- Beat sugar, eggs, vanilla till smooth. Add cooled chocolate. Stir just till mixed.
- Put together:
- Add flour mix to chocolate mix. Don't stir too much - like brownie batter.
- Make cold:
- Cover bowl. Put in fridge hour or more. Gets easier to roll.
- Get ready bake:
- Turn oven to 325°. Put paper on cookie sheets.
- Make cookies:
- Roll dough in balls size of spoon. Put on pan with space between.
- First bake:
- Cook 10-12 minutes till tops crack bit.
- Add marshmallows:
- Put half marshmallow on each hot cookie. Back in oven 3 minutes.
- Make top:
- Mix powder sugar, bit butter, hot water till smooth.
- Finish up:
- Put icing on warm marshmallows. Add sprinkles quick before hardens.
- Wait bit:
- Let sit 30-60 minutes till icing gets hard.
What Makes Them Good
Taste like real hot cocoa but in cookie form. Warm chocolate inside, soft marshmallow on top. Sweet icing makes them pretty. Good with milk or real hot chocolate.
Getting Stuff Right
Use good chocolate - makes big difference. Don't skip cooling melted chocolate or it cooks eggs. Brown sugar keeps cookies soft. Fresh baking powder makes them puff up nice. Let eggs warm up before using.
Make Them Your Way
Like milk chocolate? Use that instead. Want smaller? Use mini marshmallows. Change sprinkle colors for different holidays. Some folks add mint flavor. Can skip icing but tastes better with.
Making Them Perfect
Use spoon-size scoop - makes all cookies same size. Cold dough works better than warm. Don't overcook or gets hard. Put marshmallows on while cookies hot. Work quick with icing before sets.
Keeping Them Fresh
Let cool all way before putting away. Keep in box with tight lid. Stay good 3 days on counter. Want to make early? Keep dough in fridge 3 days or freeze 2 months. Let warm up bit before baking.
Good to Know
Cookies spread more if dough warm. Marshmallows melt fast - watch close. Icing too thick? Add tiny bit hot water. Too thin? More sugar. Put paper under rack when icing - catches drips.
Frequently Asked Questions
- Best way to keep them?
Put them in a tight box with a lid. Good 3 days on counter if they last that long! Want them longer? Keep in fridge - good week or more. Put wax paper between layers so marshmallows don't stick. Some folks freeze them without marshmallows, add those fresh later. Just don't stack them till totally cool or they smoosh together. If they get hard, pop in microwave 5 seconds - makes marshmallow soft again!
- Can I use different chocolate?
Mix it up! Dark chocolate makes them rich and grown-up tasting. Milk chocolate's sweeter, more like kid's cocoa. Some folks use half dark, half milk - best of both! Just don't use baking chocolate without sugar - too bitter. Want them extra special? Chop up good chocolate bars instead of chips. Whatever you pick, real chocolate (not coating) works best for melting.
- No microwave - now what?
Easy fix! Put a bowl over pot of simmering water - don't let bottom touch water. Put chocolate and butter in bowl. Stir till melted smooth. Some say this works better than microwave - less chance of burning. Just watch the steam - water drops make chocolate seize up. Take bowl off heat as soon as it's mostly melted - it'll finish from the heat. Keep stirring till smooth and shiny.
- How do I keep marshmallows right?
Light touch is key! Press them in gentle right when cookies come out hot. Don't squish - they melt on their own. Want them extra toasty? Pop under broiler 30 seconds - watch close! Some folks wait till cookies cool, then add marshmallows with dab of melted chocolate to stick. Mini marshmallows work better than big ones cut up. If they melt too much, no worries - still tastes good!
- Can I make them without wheat?
Sure can! Use cup-for-cup gluten-free flour mix - make sure it has xanthan gum. Check your cocoa powder and marshmallows too - sometimes hide gluten. Might need extra minute baking since GF flour acts different. They spread more, so space them out good. Texture's bit different but still yummy. Want them extra chewy? Add teaspoon cornstarch to dry mix. Just make sure everything's certified gluten-free if making for someone who can't have wheat.
Some More Ideas
Love these? Try brownie cookies next time - same chewy chocolate goodness. Or make chocolate marshmallow bars when you want something gooey. Even hot chocolate cake uses these cozy flavors!