Description
Delight in these rich and chewy Hot Cocoa Cookies, packed with cocoa flavor and topped with soft, melty marshmallows. Perfect for cozy evenings, these cookies combine the nostalgic taste of hot chocolate in a comforting baked treat.
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
- 19 large marshmallows, cut in half horizontally
- Finely chopped chocolate, for garnish
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until thoroughly combined.
- 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 until the mixture becomes light and creamy, about 2 minutes.
- Add eggs and vanilla: Mix in the eggs and pure vanilla extract, scraping down the sides of the bowl as needed to ensure even blending.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Avoid overmixing to maintain cookie tenderness.
- Portion dough: Scoop the cookie dough by rounded tablespoons onto the prepared baking sheet, spacing each dough ball about 2 inches apart for proper spreading.
- First bake: Bake the cookies for 8 minutes, allowing them to start setting but remain soft.
- Add marshmallows and finish baking: Carefully remove the baking sheet from the oven and quickly press one marshmallow half into the center of each cookie. Return the pan to the oven and bake for an additional 1 minute to soften the marshmallows.
- Cool and garnish: Remove the baking sheet from the oven and let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely. Sprinkle finely chopped chocolate over the top as a garnish.
Notes
- Store completely cooled cookies in an airtight container arranged in a single layer to prevent marshmallows from sticking.
- Cookies remain fresh at room temperature for 2 to 3 days.
- For freezing, freeze the unbaked dough balls without marshmallows and bake later. Add marshmallows during baking for best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
