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Whip up these fun Hot Cocoa Cookies that’ll remind you of a mug of cocoa in the winter. They’re chewy and brownie-like, frosted with gooey chocolate and fluffy marshmallows on top. Grab these when you’re craving something sweet and toasty.
Why You’ll Love This
Skip plain chocolate cookies and go for these—they’re like eating hot chocolate in cookie form! Super soft inside, topped with melty marshmallow. Great for hanging with friends or keeping cozy on chilly nights. Everyone wants to know how you made them.
What Goes In
- Vanilla: 1 spoonful
- Brown Sugar: 1 cup, packed down
- Powdered Sugar: 2 cups, for icing
- Sprinkles: Throw some on if you feel like it
- Chocolate: 2 cups, chopped up
- Baking Powder: 1 and a half teaspoons
- Butter: 1 cup, unsalted
- Eggs: 2, large
- All-purpose Flour: 2 cups
- Salt: A pinch
- Marshmallows: The big kind, chopped in half
- Cocoa Powder: 1/4 cup, regular
- Hot Water: For mixing up the top
Easy Hot Cocoa Cookies
- Let dough chill:
- Stick the covered bowl in the fridge for at least an hour so it’s easier to handle.
- Prep pans:
- Line cookie sheets with parchment and heat your oven to 325°.
- Combine everything:
- Mix your flour, cocoa, baking powder, and salt in a bowl. Separately, beat eggs, brown sugar, and vanilla till combined, stir in the cooled chocolate. Add the dry to the wet. Don’t overmix.
- First, melt the chocolate:
- Place butter and chocolate in a bowl, heat for 30 seconds and stir. Repeat until fully melted. Cool for 15 minutes.
- Scoop dough:
- Shape chilled dough into balls the size of a spoon. Put them on the pan, spaced out.
- Bake the first round:
- Bake for 10 to 12 minutes until the tops crack.
- Top with marshmallows:
- Cover each hot cookie with half a marshmallow. Bake again for 3 minutes.
- Make the icing:
- Stir together powdered sugar, a little butter, and hot water till smooth.
- Ice and decorate:
- Spoon icing over the warm marshmallows. Toss on sprinkles fast before it sets.
- Let it set:
- Let cookies rest for half an hour or so until the icing hardens up.
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What’s So Awesome About Them
All the flavors of classic hot cocoa, now packed in a snack. Rich chocolate bite, fluffy marshmallow stuck on top, and sweet drizzled icing. Tastes great with a cold glass of milk or cuddled up with some hot chocolate.
Tips for the Best Batch
Pick quality chocolate for the richest taste. Don’t toss in hot melted chocolate fast—it’ll cook your eggs. Brown sugar will keep these cookies nice and soft. Grab new baking powder so the cookies rise right. Use eggs that aren’t cold for the best texture.
Switch It Up
Swap in milk chocolate if that’s your thing. Use mini marshmallows for bite-sized treats. Sprinkle with colors for any celebration. Mint flavor is fun for a twist. The icing’s optional but really makes them better.
Nail Every Cookie
A cookie scoop helps keep cookies even. Chilled dough is easiest to work with. Take them out before they overbake or they’ll be tough. Marshmallows stick best while cookies are still hot. Work quickly when icing so it spreads nicely.
Store Them Right
Make sure cookies are fully cool before packing. Store sealed at room temp for up to three days. Want to make ahead? Chill dough for three days or freeze it for two months. Let frozen dough soften a bit before baking.
Handy Tricks
Warm dough will spread more than cold. Keep an eye—marshmallows melt super fast. Too-thick icing? Blend in a little hot water. Runny icing? Add more sugar. Put paper under your cooling rack to catch messy drips.
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Frequently Asked Questions
- → Best way to keep them?
Stash them in a container with a snug lid. They'll be good on your counter about 3 days—if you don't eat them first! Want them to last? Put them in the fridge, they're fine there for a week or more. Drop wax paper between layers so marshmallow tops don’t get sticky. Some freeze the cookies plain, topping with fresh marshmallows later. Just let cookies cool all the way before stacking or they'll mush together. If leftovers go stiff, warm in the microwave 5 seconds and marshmallows soften again.
- → Can I use different chocolate?
Absolutely, switch it up! Dark chocolate? Makes everything rich and grown-up. Prefer milk? That's the sweet, classic cocoa flavor. Some folks love a mix of both kinds. Skip plain unsweetened chocolate—it's way too bitter. Go all out with chunks from a fancy chocolate bar. Real chocolate melts best, so skip the waxy stuff.
- → No microwave - now what?
No worries! Set a bowl over a pot of simmering water, but don’t let it touch. Drop in butter and chocolate, keep stirring while it gently melts smooth. Some say this way works even better than a microwave since you can’t burn it as easy. Beware of steam, drips can ruin your chocolate. Take off the heat while there’s a few lumps left, they'll melt with the warmth. Stir till glossy.
- → How do I keep marshmallows right?
Be gentle—press mini marshmallows softly onto cookies when they’re hot. They'll melt just fine. For extra toastiness, pop under the broiler for half a minute, but don’t walk away! Or let cookies cool first, then use a dab of melted chocolate to attach marshmallows. Minis hold up best, but use what you’ve got. If they get a little too melty, don’t sweat it—still tastes awesome.
- → Can I make them without wheat?
Yep, totally possible! Use a cup-for-cup gluten-free baking mix—look for xanthan gum. Double-check labels for cocoa and marshmallows, too, since gluten sometimes sneaks in. Bake them a minute longer, since GF flour behaves a bit different. Cookies will spread more so give them room. If you want them chewier, toss in a bit of cornstarch. And check everything's truly gluten-free if you're baking for someone who can’t eat wheat.
Conclusion
If these win you over, you'll love trying out marshmallow brownies or the melty, chewy chocolate marshmallow bars. Craving more comfort? Chocolate cake with marshmallow swirls is a must-make too.