Description
Delight in these rich and chewy Hot Cocoa Cookies, loaded with cocoa powder and topped with soft marshmallows for a fun twist on a classic treat. Perfect for cozy days and chocolate lovers alike.
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 and Garnish
- 19 large marshmallows, cut in half horizontally
- Finely chopped chocolate, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until evenly combined. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer with a paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar on medium-high speed until the mixture is light and creamy, which takes about 2 minutes.
- Add Eggs and Vanilla: Mix in the eggs one at a time along with the pure vanilla extract. Scrape down the sides of the bowl with a spatula as needed to ensure everything is well incorporated.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until combined. Be careful not to overmix the dough.
- Form Cookie Dough Balls: Using a rounded tablespoon, scoop dough balls onto the prepared baking sheet, spacing them approximately 2 inches apart to allow room for spreading.
- Bake Initial Cookies: Bake the cookies in the oven for 8 minutes. Then, carefully open the oven and slide out the baking sheet.
- Add Marshmallow Toppings: Quickly press one marshmallow half into the center of each cookie. Return the baking sheet to the oven immediately to bake for an additional 1 minute, allowing the marshmallows to soften.
- Cool and Garnish: Remove the baking sheet from the oven and let the cookies cool on the pan for a few minutes. Then transfer the cookies to a wire rack to cool completely. Finally, garnish each cookie with finely chopped chocolate.
Notes
- Store fully cooled cookies in an airtight container in a single layer to prevent marshmallows from sticking together.
- Cookies keep well at room temperature for 2 to 3 days.
- Freeze unbaked dough balls without marshmallows to bake later. Add marshmallows during the baking process for the best texture and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 11 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg
