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Hot Cocoa Cookies with Marshmallows and Chocolate Drizzle Recipe

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★★★★★

4.8 from 423 reviews

These Hot Cocoa Cookies are a decadent treat perfect for cozying up in colder months. Rich cocoa and semi-sweet chocolate chips blend into a tender cookie dough, topped with melty marshmallows and finished with a drizzle of melted chocolate and optional crushed candy canes for a festive peppermint twist.

Ingredients

Scale

Cookie Dough

  • 1 cup Butter (barely softened)
  • 1 1/3 cups Brown Sugar
  • 1/2 cup Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 1/2 cups Flour (for thicker cookies, may use 2 3/4 cups)
  • 2/3 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Salt
  • 2 cups Semi-Sweet Chocolate Chips

Toppings

  • 8 large Marshmallows (cut in half)
  • 6 ounces Semi-Sweet Chocolate (melted for drizzling)
  • 1 teaspoon Peppermint Extract (optional)
  • 1/2 to 3/4 cup Crushed Candy Canes (optional)

Instructions

  1. Preheat and Cream Butter and Sugars: Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter, brown sugar, and sugar using a mixer for 3-4 minutes until the mixture becomes light and fluffy. Scrape down the sides of the bowl halfway through to ensure even mixing.
  2. Add Eggs and Extracts: Beat in the eggs one at a time along with the vanilla extract. If using peppermint extract for a festive flavor, add it now. Continue mixing for an additional minute until fully incorporated.
  3. Mix Dry Ingredients and Fold in Chips: Gradually add in the cocoa powder, flour, baking soda, cornstarch, and salt to the wet mixture. Stir just until combined to avoid overmixing. Gently fold in the semi-sweet chocolate chips evenly throughout the dough.
  4. Shape and Bake Cookies: Line a baking sheet with parchment paper. Roll the dough into balls roughly 1 to 1.5 inches in diameter and place them about 2 inches apart on the sheet. Bake for 8 to 10 minutes, or until the edges of the cookies are set but the centers are still soft.
  5. Add Marshmallow Topping: Remove the baking sheet from the oven and quickly press half of a large marshmallow (cut side down) onto the center of each cookie. Return the cookies to the oven and bake for an additional 2 minutes until the marshmallows puff slightly.
  6. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
  7. Melt Chocolate for Drizzle: In a microwave-safe bowl, melt the semi-sweet chocolate by microwaving at 50% power in 30-second intervals, stirring in between, until smooth. To thin the chocolate, you may add 1-2 teaspoons of oil.
  8. Drizzle and Decorate: Using a spoon, piping bag, or a knife, drizzle the melted chocolate over the cooled cookies. For a peppermint touch, sprinkle crushed candy canes over the chocolate drizzle before it sets. Allow the chocolate to harden before serving.

Notes

  • For thicker cookies, increase the flour to 2 3/4 cups.
  • Use high-quality semi-sweet chocolate chips for the best flavor.
  • Optional peppermint extract and crushed candy canes enhance the festive flavor but can be omitted.
  • Be careful not to overbake to keep the cookies soft and chewy.
  • For easier drizzling, thin the melted chocolate with a small amount of oil.

Keywords: hot cocoa cookies, chocolate cookies, marshmallow cookies, peppermint cookies, holiday cookies, chocolate chip cookies, cocoa cookies

Find it online: https://miarosetti.com/hot-cocoa-cookies-with-marshmallows-and-chocolate-drizzle-recipe/