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a bite taken out of a hot cocoa cookie revealing the marshmallow center

Cozy Hot Cocoa Cookies


  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 10 minutes
  • Cook Time: 9 minutes
  • Total Time: one hour
  • Yield: Serves 65 1x
  • Diet: Vegetarian

Description

Cozy Hot Cocoa Cookies! A favorite wintertime beverage in the form of a quick and easy decadent holiday cookie! A fudgy cookie is topped with a fluffy marshmallow and frosted with a rich yet not-too-sweet chocolate icing. A dash of sprinkles adds some fun and makes this delicious treat perfect for holiday gift-giving!


Ingredients

Scale

For the Cookies:

1/2 cup butter, at room temperature

1 cup granulated sugar

1 large egg, at room temperature

1/2 cup whole milk

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup natural unsweetened cocoa powder {such as Hershey’s brand}

1 teaspoon vanilla extract or Amaretto

33 large marshmallows, cut in half horizontally

Sprinkles of your choice, optional

For the Frosting:

1/2 cup butter, at room temperature

10 Tablespoons natural cocoa {such as Hershey’s}

4 cups powdered sugar, sifted

1/2 cup whole milk

2 teaspoons vanilla extract

1 teaspoon almond extract

pinch of sea salt


Instructions

To Make the Cookies:

Preheat the oven to 350°. Line several cookie trays with parchment paper. Set aside.

  • Sift the flour, cocoa, salt, and baking soda over a large bowl.
  • In the bowl of a stand mixer, add the butter and sugar. Using the paddle attachment, on medium speed, mix the butter and sugar until light yellow and fluffy.
  • Add the room temperature egg. Mix until fully incorporated. Stop the mixer and scrape down the bowl. Mix again to incorporate any ingredients that may have climbed up the bowl.
  • Combine the milk and vanilla extract {or amaretto, if using}.
  • Alternate adding a little bit of the flour mixture and then the milk, repeating until both are used up. Mix just until incorporated, and no dry streaks of flour are showing.
  • Using a teaspoon or small cookie scoop, measure 15 portions per baking tray.
  • Bake for 8 minutes. Remove the cookies from the oven and immediately top each baked cookie with a marshmallow half, cut side down. 
  • Return the trays to the oven for one minute.
  • Remove and place the trays on cooling racks. Allow to cool for several minutes and remove to cool completely on the rack. Continue baking until all the batter is used.
  • While the cookies finish baking and cooling, make the frosting.

To Make the Frosting:

  • Sift the powdered sugar and cocoa over a large bowl
  • Beat the butter in a stand mixer until smooth. Add the powdered sugar mixture and begin mixing on the slowest speed. Begin drizzling in the milk and extracts. The mixture will start out looking soupy and lumpy. That’s ok. Keep going.
  • Increase the speed to medium and continue mixing until the ingredients are fully incorporated and fluffy. 

To Assemble the Cookies:

Using a small offset spatula, frost each cookie with a generous amount of frosting. While the icing is still damp, top with the sprinkles of your choice. The frosting on the cookies will firm up after a few hours so that you can package them up without marring the frosting.

Notes

  • Customize Cozy Hot Cocoa Cookies to your taste! Use peppermint extract in place of the almond extract if you want a cookie reminiscent of a peppermint patty. Sprinkle the iced cookies with crushed candy canes for an extra festive look!
  • Top the baked cookie with the marshmallow half cut side down. The exposed marshmallow half creates the glue that holds them in place on the cookie after baking.
  • Cookies may be made in advance and frozen for several weeks.
  • There may be a small amount of frosting leftover. Yay! Frosting shots for everyone!
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Keywords: hot cocoa cookies, hot cocoa, marshmallow, christmas cookies, frosted cookies, chocolate marshmallow cookies