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Hot Cocoa Cookies

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Hot Cocoa Cookies taste just like a cup of warm hot cocoa, the irresistible flavor of milk chocolate cookie baked to perfection then add a creamy chocolate frosting topped off with a marshmallow.

Hot-Cocoa-Cookie

There’s nothing better than a cup of hot cocoa on those cold winter days now you can have all that wonderful flavor in a delicious cookie along with an Eggnog Latte, Apple Pie Macchiato, or Instant Pot Coffee Concentrate.

Cocoa-Cookie

Ingredients for Hot Cocoa Cookies

For the Cookies:

  • softened butter
  • brown sugar
  • granulated sugar
  • 1 egg
  • vanilla
  • all-purpose flour
  • hot cocoa mix (4-0.7 ounce packages)
  • cinnamon
  • salt
  • baking powder
  • baking soda
  • chocolate chips
  • Marshmallows, cut in half (total of 22 halves)

For the Frosting:

  • powdered sugar
  • butter, melted
  • hot cocoa powder (1- 0.71 ounce package)
  • water
  • vanilla
  • sprinkles
Ingredients-hot-cocoa-cookies

Step by Step Directions for Hot Cocoa Cookies

Step 1:

  1. Preheat over to 350 degrees Fahrenheit.  Line the baking sheet with parchment paper.  Set aside.
  2. Cream room-temperature butter and sugars in the bowl of a stand mixer fitted with the paddle attachment.
  3. Add vanilla and egg to the stand mixer, and mix until fluffy. 
  4. Scrape down the sides of the bowl with a rubber spatula.
butter-and-sugar-in-stand-mixer

Step 2:

  1. Add flour, hot cocoa mix, cinnamon, baking soda, baking powder, and salt in a medium mixing bowl and whisk together.
Dry-Ingredients-in-medium-bowl

Step 3:

  1. Flour mixture to bowl and mix on low.
  2. Fold in chocolate chips.
add-flour-mixture-to-wet

Step 4:

  1. Scoops the dough into 2 tablespoons size scoop place on the baking sheet.
  2. Bake for 10 minutes
Scoop-Cookie-onto-baking-sheet

Step 5:

  1. While the cookies are baking, cut the marshmallows in half, dip the sticky side into the bowl of sprinkles and set aside.  
  2. When cookies are done baking,  remove them from the oven to cool for 5 minutes and transfer them to a wire rack to completely cool.
  3. Place baking sheet or parchment paper under cooling rack.
marshmallows-cut-in-half

Step 6:

  1. While the cookies are cooling, make the frosting by combining powdered sugar, melted butter, hot cocoa powder, water, and vanilla.
  2. Once the icing is well mixed, scoop a small amount of icing on top of each cookie, approximately 1 tablespoon.
  3. Top with sprinkled marshmallows.
  4. Allow icing to set before serving.
make-the-icing

Tips and Tricks

  • If using the packets, its 4 -0.71 ounce packets
  • Using a cookie scoop ensures the same size cookies.
  • Room-temperature butter and eggs mix better together; bring both to room temperature
  • Measuring flour correctly is the best way to ensure the cookies turn out with the best consistency.
  • You can chill the dough to make it easier to work with.
Cookies-with-hot-cocoa

Frequently Asked Questions

How to store cookies

Store in an airtight container for 2 days.
Place them single layer to prevent frosting and marshmallows from sticking.

Can I Freeze these Cookies?

You can freeze these cookies without the marshmallow on top.

Can I make the dough ahead of time?

Yes, you can make the dough and store it in the refrigerator.  I would use the dough within 3 days of making it.  If you make the dough ahead of time, you will need to let the dough come to room temperature before scooping the balls. 

What variation can I make?

You can omit the frosting; they are delicious without the frosting, too.
Change the sprinkles to fit various holidays.

What size cookie scoop did you use?

I used a two-tablespoon scoop.

Hot-Cocoa-Cookies
cocoa-cookie

Hot Cocoa Cookies

Yield: 22
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 40 minutes

Hot Cocoa Cookies taste just like a cup of warm hot cocoa, the irresistible flavor of milk chocolate cookie baked to perfection then add a creamy chocolate frosting topped off with a marshmallow.

Ingredients

For Cookies

  • ½ cup butter softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 ½ cups all-purpose flour
  • ½ cup hot cocoa mix (4-0.7 ounce packages)
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup mini chocolate chips
  • 11 large marshmallows, cut in half (total of 22 halves)

For Frosting

  • 3 cups powdered sugar
  • ½ cup butter, melted
  • ¼ cup hot cocoa powder (1- 0.71 ounce package)
  • ¼ cup water
  • 1 teaspoon vanilla
  • Red, white & green sprinkles

Instructions

  1. Preheat over to 350 degrees Fahrenheit.  Line the baking sheet with parchment paper.  Set aside.
  2. Cream together butter and sugars in the bowl of a stand mixer fitted with the paddle attachment.
  3. While butter and sugars are in the mixing bowl, In a medium mixing bowl, add flour, hot cocoa mix, salt, baking soda, baking powder, and cinnamon and whisk together.
  4. Add vanilla and egg to the stand mixer, and mix until fluffy.  Scrape down the sides of the bowl with a rubber spatula.
  5. Add flour mixture to bowl and mix on low.
  6. Fold in chocolate chips.
  7. Scoops cookies into 2 tablespoons size scoop place on the baking sheet.
  8. Bake for 10 minutes
  9. While the cookies are baking, cut the marshmallows in half, dip the sticky side into the bowl of sprinkles and set aside.  
  10. When cookies are done baking,  remove them from the oven to cool for 5 minutes and transfer cookies to a cooling rack.
  11. Place baking sheet or parchment paper under cooling rack.
  12. While the cookies are cooling, make the frosting by combining powdered sugar, melted butter, hot cocoa powder, water, and vanilla.
  13. Once the icing is well mixed, scoop a small amount of icing on each cookie, approximately 1 tablespoon. Top with sprinkled marshmallows.
  14. Allow icing to set before serving.
  15. Enjoy!

Notes

  • If using the packets, its 4 -0.71 ounce packets
  • Using a cookie scoop ensures the same size cookies.
  • Room temperature butter and eggs mix better together, bring both to room temperature
  • Measuring flour correctly is the best way to ensure the cookies turn out with the best consistency.
  • You can chill the dough to make it easier to work with.

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