HOT CHOCOLATE COOKIES
HOT COCOA COOKIES that taste like your mug just transformed into a cookie.
A cookie that tastes like snow days and the first sip of hot cocoa by the fire.These rich, chocolatey cookies are rolled in hot cocoa mix, baked until just set, and finished with a perfectly toarched marshmallow. The result? A handheld version of your favorite winter ritual. Each bite is soft and warm, with gooey chocolate and that nostalgic marshmallow pull you only get from a steaming mug on a frosty day. Bake them for the ones you love, bake them for Santa, and bake them for yourself, because you have to know what that first bite feels like (it’s kinda like a hug in cookie form)!
HOT COCOA COOKIES
Yield: 24 Cookies
Prep time: 20 MinCook time: 10 MinInactive time: 30 MinTotal time: 1 Hour
Chewy chocolate cookies rolled in cocoa mix, stuffed with marshmallows, and then torched. It's edible hot chocolate!
Ingredients
KITCHEN TOOLS
Instructions
TO MAKE YOUR COOKIE DOUGH
- In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover and chill the dough in the refrigerator for at least 30 minutes (or up to 2 days).
TO BAKE YOUR COOKIES
- When ready to bake, preheat the oven to 350º and line a baking sheet with parchment paper.
- Using your cookie scoop, scoop tablespoon-sized portions of dough and roll into balls. Roll each dough ball in hot cocoa mix to coat.
- Place the dough balls about 2 inches apart on the prepared baking sheet.
- Bake for 7 minutes, then remove the cookies from the oven.
- Using the back of your cookie scoop, press a divot into the center of each of your cookies. Press a slice of marshmallow into each of the holes that you just made in the center of your cookies.
- Return the cookies to the oven and bake for an additional 3 minutes, until the marshmallow is slightly puffed and the cookies are set around the edges.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled slightly, use a kitchen torch to toast the marshmallow tops until golden and bubbly.
