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Hot Chocolate Cookies

Hot Chocolate Cookies

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  • Author: Jake
  • Prep Time: Active: 30 minutes Inactive (chilling): 1 hour
  • Cook Time: 12–13 minutes per batch
  • Total Time: Approximately 1 hour 45 minutes
  • Yield: Approximately 25 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Hot Chocolate Cookies capture the essence of a warm cup of hot cocoa in cookie form. With a soft, chocolatey base and gooey marshmallow centers, they’re an irresistible treat for chocolate lovers

Ingredients

Units Scale
  • Dry Ingredients:
    • 2 1/4 cups (280g) all-purpose flour
    • 1/4 cup (25g) unsweetened cocoa powder
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
  • Wet Ingredients:
    • 1/2 cup (113g) unsalted butter, softened to room temperature
    • 1 1/4 cups (250g) packed light brown sugar
    • 2 large eggs, at room temperature
    • 1 1/2 teaspoons vanilla extract
  • Chocolate and Marshmallows:
    • 12 ounces (340g) semi-sweet chocolate, melted and slightly cooled
    • 25 large marshmallows, halved crosswise
  • Icing:
    • 2 cups (240g) powdered sugar
    • 4 tablespoons (57g) unsalted butter, melted
    • 1/4 cup (25g) unsweetened cocoa powder
    • 1/4 cup (60ml) hot water
    • 1/2 teaspoon vanilla extract
  • Optional Toppings:
    • Assorted sprinkles

Instructions

  1. Prepare the Dough:
    1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
    2. In a large bowl, beat the softened butter and brown sugar until light and fluffy.
    3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
    4. Pour in the melted chocolate and mix until combined.
    5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  2. Chill the Dough:
    1. Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up.
  3. Preheat the Oven:
    1. Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper.
  4. Shape and Bake:
    1. Scoop tablespoon-sized portions of dough and roll them into balls.
    2. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
    3. Bake for 10 minutes.
  5. Add Marshmallows:
    1. Remove the cookies from the oven and press a marshmallow half, cut side down, into the center of each cookie.
    2. Return the cookies to the oven and bake for an additional 2–3 minutes, until the marshmallows are slightly melted.
  6. Prepare the Icing:
    1. In a medium bowl, whisk together the powdered sugar, melted butter, cocoa powder, hot water, and vanilla extract until smooth.
  7. Decorate the Cookies:
    1. Spoon a small amount of icing over the top of each marshmallow, allowing it to drip down the sides.
    2. If desired, add sprinkles on top of the icing before it sets.
  8. Cool and Serve:
    1. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 3 days.
  • Marshmallow Substitution: Mini marshmallows can be used in place of halved large marshmallows; place 2–3 mini marshmallows on each cookie.
  • Chocolate Melting: Melt the chocolate gently using a double boiler or in the microwave in short bursts, stirring frequently to prevent scorching.

Nutrition

  • Calories: 180
  • Sugar: 20g
  • Sodium: 50mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://justworthi.com/hot-chocolate-cookies/