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Hot Cocoa Cookies are the perfect indulgence for winter days. These rich chocolate cookies are soft, fudgy, and topped with mini marshmallows and festive sprinkles, capturing the cozy flavors of a warm cup of hot cocoa.
Ideal for holiday gatherings, cookie exchanges, or a sweet treat by the fire, these cookies are as delightful to look at as they are to eat.
Let’s make some delicious memories!
Why You’ll Love This Recipe
- Rich and Chocolatey: Loaded with cocoa for that classic hot cocoa flavor.
- Cozy and Festive: Topped with marshmallows and sprinkles for a winter wonderland feel.
- Soft and Fudgy: These cookies melt in your mouth with every bite.
- Family-Friendly: A fun and creative recipe to make with kids.
- Perfect for Gifting: Beautiful and festive, they’re a thoughtful homemade treat.
What to Serve with Hot Cocoa Cookies
- Hot Chocolate: Double the chocolatey goodness with a warm mug of cocoa.
- Vanilla Ice Cream: Serve warm cookies with a cool scoop for a dreamy dessert.
- Coffee or Espresso: Perfect for balancing the sweet richness of the cookies.
- Peppermint Tea: Adds a refreshing and seasonal pairing.
- Whipped Cream: A dollop on the side complements the gooey marshmallow topping.
Hot Cocoa Cookies
Fudgy chocolate cookies topped with gooey marshmallows and festive sprinkles, perfect for cozy winter days.
Ingredients
For the Cookies:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup mini marshmallows
- Festive sprinkles (optional)
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set but the centers are soft.
- Remove from the oven and immediately press a few mini marshmallows and sprinkles into the tops of each cookie.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the bake time.
- Add-Ins: Mix in 1/2 cup of chocolate chips or crushed peppermint for added flavor.
- Marshmallow Tip: Press the marshmallows in as soon as the cookies come out of the oven to ensure they stick.
Frequently Asked Questions
Can I use dark cocoa powder?
Yes, dark cocoa powder will give the cookies a richer chocolate flavor.
How can I keep the cookies soft?
Store them with a slice of bread in the container to retain moisture.
Can I use large marshmallows?
Cut large marshmallows into smaller pieces to use as a topping.
Wrapping it up
Hot Cocoa Cookies are the perfect winter treat, combining the cozy flavors of hot chocolate with the joy of homemade baking.
These fudgy, marshmallow-topped cookies are sure to bring warmth and happiness to any occasion.
Bake a batch today and share the magic of the season!
