Hot Chocolate Cookies
These hot chocolate cookies are so delicious! A soft, tender chocolate cookie topped with chocolate frosting and mini marshmallows!
Cookies and hot chocolate go hand and hand, so what is better than a cookie inspired by hot chocolate!
These cookies are exactly that! They are a delicious rich, tender chocolate cookie topped with a chocolate frosting. They are full of flavor and will remind you of your favorite warm chocolately beverage!
One of my favorite things about the cookies is the frosting. It is a cooked frosting that dries nicely so you can stack the cookies easily. It stays soft and has an almost fudgy quality that makes the se cookies nice and rich.
You can tweak a couple of things about these cookies to make slightly different varieties! Feel free to get creative!
- Use a different extract- these cookies call for vanilla extract but you can swap it out for any flavor that goes well with chocolate. Peppermint, hazelnut, or orange are great choices but you can try any flavor combo you love!
- Use a different topping- if you don’t like min marshmallows don’t worry! You can top these cookies with sprinkles, chopped nuts, crushed candy canes or leave the topping off completely and just enjoy the icing!
Here’s how to make these Hot Chocolate Cookies
For the Cookies
-1 Cup Butter (softened)
-3/4 Cup Sugar
-1 tsp Vanilla
– 2 Cups All Purpose Flour
-1/2 Cup Cocoa Powder
– 1 tsp. Baking Powder
-1/2 tsp. Baking Soda
-1/4 tsp Salt
– 3 Tbsp Milk
For the Frosting
-6 Tbsp Butter
-3 Tbsp Cocoa Powder
– 2 Tbsp Milk
-1 ¾ Cups Powdered Sugar
-pinch of salt
Decoration
First, preheat the oven to 350
With an electric mixer cream together 1 cup of butter, sugar and vanilla.
In a seperate bowl combine the flour, cocoa powder, baking powder, baking soda and salt.
Gradually add the flour mixure to the butter mixture alternating with the milk until it is all well incorporated.
This dough is fairly dry but if it is too dry and not sticking together add in more milk a tsp at a time until it is no longer crumbly.
Using a spoon or dough scoop, scoop out dough and roll it into balls. Using the bottom of a glass press the dough to about 1/4 of an inch thick. This techinque creates cookies with a rougher edge. For a smoother edge flatten and form the cookies with your hands.
Bake for 11-13 minutes or until the tops appear dry, allow them to cool for 3 minutes on the cookie sheet before removing to a wire cooling rack to cool completely.
Once the cookies are fully cooled they are ready to frost.
In a medium saucepan combine the cocoa powder, powdered sugar, 6 Tbsp. butter, milk, and salt. Heat over medium heat until butter is melted and everything is well mixed and smooth.
Working with one cookie at a time spoon frosting on and quickly top with marshmallow bits. The frosting sets quickly this allows the marshmallows to stick. If you’re using other toppings you’ll want to do it this way too! If the frosting thickens too much while frosting the cookies just re-heat it until it softens.
Once all the cookies are frosted and decorated allow the frosting to set and then put them in an air tight container (or eat them!!)
Hot Chocolate Cookies
Ingredients
- For the Cookies
- -1 Cup Butter softened
- -3/4 Cup Sugar
- -1 tsp Vanilla
- – 2 Cups All Purpose Flour
- -1/2 Cup Cocoa Powder
- – 1 tsp. Baking Powder
- -1/2 tsp. Baking Soda
- -1/4 tsp Salt
- – 3 Tbsp Milk
- For the Frosting
- -6 Tbsp Butter
- -3 Tbsp Cocoa Powder
- – 2 Tbsp Milk
- -1 ¾ Cups Powdered Sugar
- -pinch of salt
- Decoration
- -Mini Marshmallow Bits
Instructions
- First, preheat the oven to 350
- With an electric mixer cream together 1 cup of butter, sugar and vanilla.
- In a seperate bowl combine the flour, cocoa powder, baking powder, baking soda and salt.
- Gradually add the flour mixure to the butter mixture alternating with the milk until it is all well incorporated.
- This dough is fairly dry but if it is too dry and not sticking together add in more milk a tsp at a time until it is no longer crumbly.
- Using a spoon or dough scoop, scoop out dough and roll it into balls. Using the bottom of a glass press the dough to about 1/4 of an inch thick. This techinque creates cookies with a rougher edge. For a smoother edge flatten and form the cookies with your hands.
- Bake for 11-13 minutes or until the tops appear dry, allow them to cool for 3 minutes on the cookie sheet before removing to a wire cooling rack to cool completely.
- Once the cookies are fully cooled they are ready to frost.
- In a medium saucepan combine the cocoa powder, powdered sugar, 6 Tbsp. butter, milk, and salt. Heat over medium heat until butter is melted and everything is well mixed and smooth.
- Working with one cookie at a time spoon frosting on and quickly top with marshmallow bits. The frosting sets quickly this allows the marshmallows to stick. If you’re using other toppings you’ll want to do it this way too! If the frosting thickens too much while frosting the cookies just re-heat it until it softens.
- Once all the cookies are frosted and decorated allow the frosting to set and then put them in an air tight container (or eat them!!)
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