Like a warm mug of hot cocoa, only better! These rich & chewy hot chocolate cookies are the perfect treat for snowy days or as a part of a holiday cookie spread.
Prep Time: 10 mins
Cook Time: 13 mins
Total Time: 25 mins
Calories: 250 kcal
- 1/2 cup unsalted sweet cream butter
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups flour
- 1/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups brown sugar
- 3 eggs large
- 1 1/2 teaspoons vanilla extract
- 12 large marshmallows cut in half
Chocolate Icing Ingredients & Toppings
- 2 cups powdered sugar
- 4 tablespoons unsalted sweet cream butter melted
- 1/4 cup cocoa powder
- 1/4 cup hot water
- 1/2 teaspoon vanilla extract
- Christmas sprinkles
To make the cookies
- In a double boiler, melt together the butter and chocolate, stirring frequently. Once melted, set aside to cool.
- In a medium mixing bowl, whisk together flour, cocoa powder, baking powder and salt.
- In a standing mixer, beat sugar, eggs and vanilla on low speed until combined. Pour in cooled chocolate and continue mixing. Gradually add in the dry ingredients and continue mixing until batter is well combined.
- Scoop the dough (will be a thick brownie-like texture) into a bowl. Cover bowl and place into the fridge for 4 hours.
- When ready to bake, preheat oven to 325°F and prepare a cookie sheet with parchment paper or a non-stick silicone baking mat.
- Scoop a small amount of batter into hands and roll into a ball (about the size of a ping-pong ball).
- Place dough balls on cookie sheet about 2 inches apart.
- Bake the cookies for about 10 minutes.
- While cookies are baking, cut the marshmallows in half.
- Remove cookies from oven and place a marshmallow into the center of the cookies. Lightly press marshmallow into cookie to secure.
- Return cookies to the oven and bake for another 2-3 minutes.
- Remove from oven and allow to cool for a few minutes before transferring to a wire cooling rack.
- Combine all icing ingredients into a large mixing bowl and whisk together until combined.
- If the icing seems too thick, add about 3 tbsp of hot water to thin it out – continue whisking until icing is smooth.
- Spoon icing on top of the marshmallow of a couple cookies, then coat with sprinkles before the icing sets.
- Repeat icing and sprinkling on the rest of the cookies, only a couple at a time. (If you pour the icing on all the cookies at once it may harden before you have a chance to put sprinkles on every cookie).