I think I had mentioned before Christmas that we were making 4 new-to-us cookie recipes for our holiday celebrations and to give as gifts. This is the first of those recipes that I am sharing here today. A friend of mine sent me this recipe for Hot Cocoa Cookies in a Word Doc so I don’t know who to credit for the recipe creation. My friend knows that hot cocoa is my warm beverage of choice, (I drink it just about every day). She thought that I would love some hot cocoa themed cookies…and I did.
This recipe is a bit time consuming, but it isn’t difficult to make. This baking season I borrowed my son’s KitchenAid Stand Mixer (it came with his fully furnished house that he bought). I haven’t given the mixer back, I am in love, and now I want one for my very own. All these years of baking without a stand mixer just seems silly after using Aaron’s. I know he will be wanting the mixer back soon, but I am holding it hostage until he asks for it!
Hot Cocoa Cookies Recipe
- 1 stick unsalted butter
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups light brown sugar
- 12 oz semisweet chocolate chips
- 2 tsp chocolate extract
- 4 TBS melted butter
- 1/4 cup cocoa powder
- 1/4 cup hot water
- 2 cups powdered sugar
- 1 tsp chocolate extract
- 10 oz mini-marshmallows
- In a small pan, melt the butter.
- Whisk in the chocolate chips until melted and smooth.
- Remove pan from heat and set aside to cool.
- In the bowl of the stand mixer, combine the sugar, eggs, and vanilla, with the paddle.
- In a separate bowl mix together the flour, cocoa powder, baking powder, and salt.
- Once the chocolate mixture in the pan has cooled, add it to the sugar mixture in the stand mixer and mix well.
- Change to the whisk and slowly whisk the flour mixture into the chocolate mixture until well combined.
- Cover the bowl with plastic wrap and place in the refrigerator for 1 hour.
- After the hour is up, preheat the oven to 325°.
- Grease 2 cookie sheets and line with parchment paper.
- Using a cookie scoop, scoop dough and place 2" apart on the cookie sheets.
- Press each cookie down slightly.
- Bake for 10-12 minutes.
- Remove from oven and top each cookie with 3 mini-marshmallows.
- Place the cookies back in the oven for another 2-3 minutes, until the marshmallows puff up.
- Remove from oven and place on cooling racks. Repeat until all the dough is baked.
- Once all the cookies are cooled begin to make the glaze.
- In a medium bowl combine the butter, coco powder, hot water, and chocolate extract.
- Slowly whisk in the powdered sugar until combined.
- Place the cookie sheet covered with parchment paper underneath the cooling racks.
- Drizzle the glaze onto the cooled cookies, covering the marshmallows.
- Quickly go back, while the glaze is still wet, and cover the cookies with mini-marshmallows.
- Let sit for at least 30 minutes for glaze to set up before serving or storing in an airtight container.
See the blog post for where to get the chocolate extract.
I already told you how much I loved the stand mixer, I also bought another tool that made cooking making so much easier, a cookie scoop! Do you have one? I do now! Also, this recipe calls for chocolate extract, which many of us don’t always have in our pantry. While you can substitute vanilla extract, I recommend clicking the link and getting yourself some Nielsen Massey Chocolate Extract.
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