These Hot Cocoa Cookies are soft, chewy and decadent, with melty chocolate and marshmallows on top – a must make for your holiday baking list!
This post and recipe was created for ChristmasCookiesWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% my own.
You guys. These cookies are so freaking good. But I have a confession to make. When you get to the recipe, you’ll notice that it looks an awful lot like the Salted Caramel Dark Chocolate Thumbprint Cookies I posted yesterday. And, that’s because it is. I just changed the topping.
Actually, the Hot Cocoa Cookies are ones I’d made years ago (only they weren’t thumbprints) and I decided to use it for the other cookie recipe, and then ended up making these again, too, but I kept the thumbprint to fill with chocolate chips. Because, of course they needed a little hole to sit in and melt! What can I say, they are THAT good.
I’ve mentioned recently that we are staying in our RV until our new house is finished being built, and baking in an RV oven is…challenging sometimes, but I’ve managed to still get quite a lot of baking done over the last several weeks. Which means I’ve had a lot of baked goods in this camper. And working from home means I can’t take them to the office to make them disappear. As much as my little sugar-head child would love to eat every last one, I’d like her not to have a mouth full of cavities. So, I offered the goodies up to our little community here, and these were a BIG hit!
As much as I love being in the kitchen and baking up delicious treats, I love sharing them even more. And, if I’m being honest, I’m not usually a fan of marshmallows – but these, mixed with that soft chocolate cookie and the layer of melted chocolate underneath – I can totally get behind!
What does it take to make Hot Cocoa Cookies?
Unsalted butter
Dark chocolate chips or bars
All-purpose flour
Dark cocoa powder
Baking powder
Salt
Light brown sugar
Eggs
Vanilla extract
Semi-sweet chocolate chips
Large marshmallows
Chocolate bar (for shavings)
How to make Hot Cocoa Cookies:
Full printable recipe below!
Step 1
In a medium saucepan, melt the butter and the dark chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
Step 2
While the chocolate is cooling, combine the flour, cocoa powder, baking powder and salt in a medium bowl and whisk together.
Step 3
In the bowl of a stand mixer (or a large bowl if you are using a hand mixer), add the sugar, eggs and vanilla and mix on low speed until smooth, about 2 minutes.
Step 4
Mix in the cooled chocolate mixture until just blended, then add the flour mixture in 2 batches, mixing on low speed until just combined. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
Step 5
Preheat oven to 325 degrees F. Line a large baking sheet with foil or parchment paper. Using a medium cookie scoop or tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange balls 2 inches apart on cookie sheet, and use a teaspoon or similarly sized/shaped item to make a thumbprint in each cookie. You may have to bake multiple batches depending on the size of your cookie sheet. Bake until the tops of the cookies crack, about 12 minutes.
Step 6
Meanwhile, snip marshmallows in half crosswise. (Cut as you go, however many you need per sheet in the oven.) Remove the cookie sheets from the oven and spoon about a teaspoon of chocolate chips into the thumbprint of each cookie and top with one marshmallow half, pressing it down gently.
Step 7
Return to oven and bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes and grate the chocolate bar over the hot cookies. Transfer the cookies to racks to cool completely. Repeat the process with the remaining dough, marshmallows and chocolate.
Step 8
Store in an airtight container, in single layers to prevent marshmallows from sticking to other cookies, for up to a week. And, I highly recommend popping in the microwave for a few seconds before eating any leftover cookies. They are delicious room temp, but that melty chocolate is so good!
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Don’t forget to check out more delicious recipes below, see all the prizes you could win, and enter the giveaway!!
Sponsor product used in this recipe:
Adam’s Extract vanilla extract
Hot Cocoa Cookies
Ingredients
- 1/2 cup unsalted butter
- 10 oz dark chocolate chips, or bars
- 1 ½ cups flour
- ¼ cup dark cocoa powder
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 ¼ cups light brown sugar
- 3 eggs, at room temperature
- 1 ½ tsp pure vanilla extract
For the marshmallow topping
- 12 oz semi-sweet chocolate chips
- 18 large marshmallows
- chocolate bar shavings, for garnish
Instructions
- In a medium saucepan, melt the butter and the dark chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
- While the chocolate is cooling, combine the flour, cocoa powder, baking powder and salt in a medium bowl and whisk together.
- In the bowl of a stand mixer (or a large bowl if you are using a hand mixer), add the sugar, eggs and vanilla and mix on low speed until smooth, about 2 minutes.
- Mix in the cooled chocolate mixture until just blended, then add the flour mixture in 2 batches, mixing on low speed until just combined. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
- Preheat oven to 325 degrees F. Line a large baking sheet with foil or parchment paper. Using a medium cookie scoop or tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange balls 2 inches apart on cookie sheet, and use a teaspoon or similarly sized/shaped item to make a thumbprint in each cookie. You may have to bake multiple batches depending on the size of your cookie sheet. Bake until the tops of the cookies crack, about 12 minutes.
- Meanwhile, snip marshmallows in half crosswise. (Cut as you go, however many you need per sheet in the oven.) Remove the cookie sheets from the oven and spoon about a teaspoon of chocolate chips into the thumbprint of each cookie and top with one marshmallow half, pressing it down gently.
- Return to oven and bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes and grate the chocolate bar over the hot cookies. Transfer the cookies to racks to cool completely. Repeat the process with the remaining dough, marshmallows and chocolate.
- Store in an airtight container, in single layers to prevent marshmallows from sticking to other cookies, for up to a week. And, I highly recommend popping in the microwave for a few seconds before eating any leftover cookies. They are delicious room temp, but that melty chocolate is so good!
Welcome to #ChristmasCookies week where more than 25 bloggers are sharing cookie recipes perfect for your holiday celebrations. Hosted by Ellen from Family Around the Table, Christie from A Kitchen Hoor’s Adventures and Heather from Hezzi-D’s Books and Cooks, we invite you to not only check out the recipes but enter the amazing giveaway.
Thursday Christmas Cookie Recipes
Candy Cane Cookies by Blogghetti
Cherry Coconut Jumbles by That Recipe
Chocolate Chip Pecan Wedding Cookies by Family Around the Table
Cinnamon Pecan Macaron by A Kitchen Hoor’s Adventures
Cran-Raisin Oatmeal Cookies with Grape Nuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Grinch Cookies by Simply Inspired Meals
Grinch Shortbread Bites by An Affair from the Heart
Hot Cocoa Cookies by Sweet Beginnings
Nutty Spiced Ginger Cookies by Making Miracles
Slice n’ Bake Chocolate Covered Peanut Butter Cookies by Books n’ Cooks
White Chocolate Cranberry Oatmeal Cookies by Swirls of Flavor
Winter Pecan Horns by Kate’s Recipe Box
Don’t miss one delicious cookie recipe! Follow along on Pinterest.
Prize 1: Tower of Treats from Millican Pecan Company
Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is an 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.
Prize 2: An Assortment of Flavored Extracts from Adams Extract and Spices
In January 2013, Adams, one of the oldest continuously operated companies in Texas and one of oldest spice and extract companies in the United States, celebrated its 125th birthday and was awarded the Texas Treasure Business Award, an award sponsored by State Bill 920 that recognizes the accomplishments of Texas businesses that have provided employment opportunities and support to the state’s economy for at least 50 years and pays tribute to the state’s well-established businesses and their exceptional historical contributions toward the state’s economic growth and prosperity.
Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines. In addition, Adams is proud to manufacture for some of the nations most respected Private Label Brands as well as other legacy Regional Seasoning Brands and is used to flavor many commercially produced food products around the nation.
Prize 3: A Set of Baking Pans from Anolon
Established in the 1950’s, Meyer Manufacturing started by making and selling flashlights. In 1971 they started their journey into selling cookware. By 1986 they released the world’s first hard-anodized nonstick cookware which revolutionized the world of home cooking. Their nonstick surface didn’t flake or scratch easily.
Today they sell bakeware with nonstick interior and exterior made with a special sapphire-reinforced blend that is triple coated. NOTE: Color may vary from the photo above.
Prize 4: An Assorted Baking Box from Sweets & Treats
Make Sweets & Treats your one-stop shop for all your holiday sprinkle needs. In addition to fun, festive and colorful sprinkles, Sweets & Treats offers cupcake liners, edible glitters, sugars, and more.
Founded in 2010 by Shannon Harvey out of an industry need for bold, bright cupcake liners and baking supplies that are the life of the party! Based in Louisiana, Sweets & Treats is a designer cupcake liner manufacturer and party supply company that creates exclusive greaseproof cupcake liners, sprinkles, sprinkle mixes, paper straws, and other baking supplies.
a Rafflecopter giveawayFour (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Giveaway open to US Residents only who are 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry.
Thanks a lot! Now I want cookies for breakfast! Guess I’m going to have to settle for a mug of hot chocolate instead!