Hot Chocolate Cookies

Imagine the cozy feeling of a cup of hot cocoa but in cookie form! These Hot Chocolate Cookies are the perfect treat for chilly days, with a soft, chewy center and a rich chocolate flavor.

Course Dessert

Cuisine American

Keyword Hot Chocolate Cookies

Prep Time 15

Chill Time 4

Total Time 4 15

Servings cookies

Calories 179kcal

Author Dana DeVolk

Ingredients

2 cups all-purpose flour
½ cup hot cocoa mix
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon fine sea salt
½ teaspoon baking soda
½ cup granulated sugar
½ cup light brown sugar packed
½ cup unsalted butter softened
1 large egg
1 tablespoon vanilla extract

For the frosting:

Instructions

Line a sheet tray with parchment paper, and set aside.
In a medium-sized bowl, stir together the flour, hot cocoa mix, cocoa powder, baking powder, salt, and baking soda, and set aside.
2 cups all-purpose flour, ½ cup hot cocoa mix, 1 tablespoon unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon fine sea salt, ½ teaspoon baking soda
Place the sugar, brown sugar, and butter into the body of a stand mixer with the paddle attachment. Cream together for 3 minutes.
½ cup granulated sugar, ½ cup light brown sugar, ½ cup unsalted butter
Add the egg and vanilla, mix to combine.
1 large egg, 1 tablespoon vanilla extract
Add the flour mixture and stir it in until just combined with no dry patches. Scrape down the sides as needed.
Roll 1 ½ tablespoons of the dough between your hands and place the dough balls on the prepared sheet tray, not touching. I use a 1.5 tablespoon cookie scoop for this.
Cover with plastic wrap and chill the dough balls for at least 4 hours, or overnight is best.
Preheat the oven to 350°F. Line sheet trays with parchment paper.
Place the cookie dough balls 2-inches apart onto the prepared sheet trays. Gently press the tops down with the heel of your hand.
Bake for 10-12 minutes until the tops of the cookies appear dry. Keep any remaining cookie dough balls in the refrigerator while you bake the others.
Let the cookies cool completely on the baking sheet.
While the cookies are cooling, make the frosting. In a medium-sized bowl, stir together the powdered sugar, hot cocoa mix, cocoa powder, and salt.
1 ½ cups powdered sugar, ¼ cup hot cocoa mix, 1 tablespoon unsweetened cocoa powder, Pinch of fine sea salt
Cream the butter until smooth.
½ cup unsalted butter
Add the dry ingredients a little at a time until fully mixed in.
Add the marshmallow creme and vanilla, and mix until combined.
7.5 ounces marshmallow creme, 1 teaspoon vanilla extract
Frost the cookies and garnish them with the dehydrated marshmallows gently pressing them into the frosting, so they stick. Serve immediately.
Dehydrated marshmallows for garnish

Notes

Chill the Dough: Don’t skip the step of chilling the dough. It helps the cookies hold their shape and improves their texture.
Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for smoother mixing.
Don’t Overbake: Take the cookies out when they’re still slightly soft in the middle. They will firm up as they cool.
Use a Cookie Scoop: A cookie scoop ensures that all your cookies are the same size and bake evenly.
Frosting Tip: Let the cookies cool completely before frosting, or the frosting will melt.
Add Marshmallows Before Serving: If you’re not eating the cookies right away, hold off on adding the marshmallow garnish to keep them from getting gummy.

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