Can I freeze the Hot Cocoa Cookies?

Yes, you can freeze these cookies! Just place them in a freezer-safe container, separating them with layers of parchment paper. They will keep for about 2 months. To serve, let them thaw at room temperature.

What can I use instead of butter?

If you need a substitute, you can use margarine or a dairy-free butter alternative. Just ensure it’s at a similar temperature—barely softened—when you start mixing.

How do I know when the cookies are done?

The cookies are done when the edges are slightly firm, but the centers are still soft. They will continue to cook a bit while they cool on the baking sheet.

Hot Cocoa Cookies Recipe: Decadent Marshmallow Bliss

Description

Warm and cozy Hot Cocoa Cookies filled with rich chocolate chips and gooey marshmallows, perfect for chilly evenings or holiday parties.

Ingredients

Scale

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
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)

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Instructions

Preheat your oven to 350°F (175°C).
Cream together the barely softened butter, brown sugar, and regular sugar in a large bowl for 3-4 minutes until light and fluffy.
Add the eggs and vanilla extract (and optional peppermint extract) and mix for 1 more minute until well combined.
Add cocoa powder, flour, baking soda, cornstarch, and salt. Mix just until combined—avoid overmixing.
Gently fold in the semi-sweet chocolate chips until evenly distributed.
Line a baking sheet with parchment paper. Roll the dough into balls and place them about 2 inches apart.
Bake for 8–10 minutes until the edges are set.
Press half of a marshmallow onto the center of each cookie and return to the oven for 2 minutes until marshmallows puff slightly.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Melt the semi-sweet chocolate in a microwave-safe bowl and drizzle over cooled cookies.
Optionally, sprinkle crushed candy canes on the drizzle before it sets.

Notes

Store in an airtight container at room temperature for 3-5 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg