I was looking for some cookies to make for a Christmas Cookie Exchange and I came across a recipe for Hot Cocoa Cookies that I thought would be perfect. I wanted something that would be festive, but also something I thought everyone would enjoy. My friends know that I have a love for All Things Peppermint, but I know that not everyone does. These Hot Cocoa Cookies screamed holidays and had the cuteness factor! Unfortunately, I was not able to attend the cookie exchange because I came down with a cold, so I decided to make the Hot Cocoa Cookies for my kids’ preschool teacher gifts the following week instead.
Hot Cocoa Cookies for Cookie Exchange
The recipe calls for regular white marshmallows, but since our friends over at The Marshmallow Studio and JET-PUFFED Marshmallows sent us a bag of Holiday Mallows , I thought they would be perfect to use instead! There are green Christmas trees and red stars all in one bag. Instant holiday cuteness!
When the cookies come out of the oven, you add a marshmallow on top. If you have the regular white ones (cut in half), you would add those cut side down. Then put them back into the oven for 2-3 minutes to melt the marshmallows. Below are my cookies after being baked for just over 2 minutes – slightly poofy! Keep an eye on them, you don’t want to overcook them. Otherwise the marshmallows will puff up too much and I think they loose their marshmallowy goodness then. Yes, that’s a word.
After they come out of the oven the second time, you quickly drizzle them with the icing and a couple dashes of holiday sprinkles. Perfect for the kiddos to help with! Make sure that the icing is slightly loose, but not too loose. Just enough to pour and it spread out. Here are my cuties! What do you think?
- For the cookies:
- 1/2 cup (1 stick) unsalted butter
- 12 oz. semi-sweet chocolate
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups brown sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 25 (apx.) large marshmallows (or half a bag of Holiday Mallows)
- For the icing:
- 2 cups powdered sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/4 cup unsweetened cocoa powder
- 1/4 cup hot water
- 1/2 teaspoon vanilla extract
- Assorted sprinkles!
- Make the cookies:
- In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
- Add the cooled chocolate mixture and blend until just combined.
- While mixing, add the flour mixture slowly and blend until just combined.
- Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
- Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly. Bake cookies about 12 minutes.
- While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
- Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.
- Allow icing to set up about 30 minutes before serving.
Disclaimer: The Marshmallow Studio provided the marshmallows for this post no cost to me. The views and opinions expressed on this blog are purely my own.