Description

Delight in these warm and gooey Hot Cocoa Cookies that perfectly combine rich cocoa, melted chocolate chips, and toasted marshmallows. Finished with a drizzle of melted semi-sweet chocolate and an optional peppermint candy cane sprinkle, these cookies capture the comforting flavors of a classic hot cocoa in a delicious baked treat.

Ingredients

Scale

Cookie Dough

1 cup Butter (barely softened)
1 1/3 cups Brown Sugar
1/2 cup Sugar
2 large Eggs
1 teaspoon Vanilla Extract
2 1/2 cups Flour (for thicker cookies, may use 2 3/4 cups)
2/3 cup Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Cornstarch
3/4 teaspoon Salt
2 cups Semi-Sweet Chocolate Chips

Topping and Decoration

8 large Marshmallows (cut in half)
6 ounces Semi-Sweet Chocolate (melted for drizzling)
1 teaspoon Peppermint Extract (optional)
1/2 to 3/4 cup Crushed Candy Canes (optional)

Instructions

Preheat and Cream: Preheat the oven to 350°F (175°C). In a large bowl, cream together the barely softened butter, brown sugar, and sugar for 3-4 minutes until the mixture becomes light and fluffy. Be sure to scrape down the sides of the bowl halfway through to ensure even mixing.
Add Eggs and Flavorings: Incorporate the two large eggs and the vanilla extract into the creamed butter and sugars. If you are using peppermint extract, add it at this stage. Mix everything together for another minute until well combined.
Combine Dry Ingredients: Add the unsweetened cocoa powder, flour, baking soda, cornstarch, and salt to the wet ingredients. Mix just until the dry ingredients are fully incorporated without over-mixing. Next, fold in the semi-sweet chocolate chips gently.
Shape and Bake Cookies: Line a baking sheet with parchment paper. Roll dough into balls spaced about 2 inches apart on the baking sheet. Bake the cookies in the preheated oven for 8-10 minutes or until the edges have just set.
Add Marshmallow Topping: Immediately after removing the cookies from the oven, press half of a large marshmallow (cut side down) onto the center of each cookie. Return the cookies to the oven and bake for an additional 2 minutes until the marshmallows puff slightly.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely to avoid sogginess underneath.
Melt Chocolate for Drizzle: Place the 6 ounces of semi-sweet chocolate in a microwave-safe bowl. Melt at 50% power in 30-second increments, stirring between each until smooth. Optionally, add 1-2 teaspoons of oil to thin the chocolate for easier drizzling.
Decorate Cookies: Drizzle the melted chocolate over the cooled cookies using a spoon, piping bag, or knife. For a festive peppermint twist, sprinkle crushed candy canes over the chocolate drizzle before it sets.

Notes

For thicker cookies, increase flour to 2 3/4 cups.
If peppermint extract is not preferred, it can be omitted without impacting the base flavor.
Adding a teaspoon or two of oil to the melted chocolate helps make it smoother and easier to drizzle.
Use parchment paper or silicone baking mats to prevent sticking and aid cleanup.
Cool cookies properly before drizzling to ensure the chocolate sets nicely.
Cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: hot cocoa cookies, chocolate marshmallow cookies, holiday cookies, chocolate chip cookies, peppermint cookies