Warm up your winter with our irresistible Hot Cocoa Cookies! Imagine the comforting aroma of freshly baked cookies infused with the cozy essence of hot cocoa. These delightful treats capture the essence of the holiday season, all in one perfect bite. Rich chocolatey goodness, mini marshmallows, and a sprinkle of nostalgia come together to create a cookie that’s like a hug for your taste buds.
Every Saturday, my daughter and I set aside some time to do some weekend baking. It’s kind of our mother-daughter bonding time – we get the chance to make something beautiful together! The best part – it’s not just making something tangible but the entire family and some friends get to actually enjoy the fruits of our labors because it is in fact an edible creation!
Because of this, my daughter Sophie has become quite a good baker. In fact, there are times when I no longer supervise her. I just hand her the recipe and let her work and simply join in to do some taste tests or if there are techniques she’s not well-versed with. Honestly though, these days she’s a much better baker than me! She even takes some step-by-step photos for the blog – I feel so blessed!
Last weekend we made these delicious holiday hot cocoa cookies and served them during our fellowship meal. We came back home empty-handed and some complimented Sophie about how delicious her cookies were and how beautiful they came out! Just check out the photos and you’ll see how pretty they look!
Why You’ll Love This Recipe
You will love these holiday Hot Cocoa Cookies because they perfectly capture the cozy and comforting essence of sipping on a steaming cup of hot cocoa. These cookies offer a delightful combination of rich, chocolatey goodness with a soft and chewy texture. The unique cocoa cookie frosting, adorned with mini marshmallows, adds a warm and inviting touch, making them not just a perfect treat for the holiday season but one of the best cocoa cookie ideas you’ll ever make!
Whether you’re a fan of classic chocolate chip cookies or a hot cocoa enthusiast, these cookies bring the best of both worlds, ensuring a delicious and heartwarming experience with every bite.
Ingredients
For the Cookies
- ½ cup unsalted butter, softened – Adds richness and moisture to the cookies.
- ¾ cup brown sugar – Provides a warm, caramel-like flavor and a soft texture.
- ¼ cup sugar – Sweetens the cookies and helps with texture.
- 1 large egg and egg yolk – Provide moisture and richness to the cookies.
- 1 teaspoon vanilla – Adds a warm and aromatic flavor.
- 1 tablespoon heavy cream – Enhances the cookies’ richness and moistness.
- 1 ¾ cup flour – The primary dry ingredient that gives structure.
- ½ cup cocoa powder – Infuses a deep chocolate flavor into the cookies.
- ½ teaspoon baking soda – A leavening agent that helps cookies rise.
- ½ teaspoon salt – Balances the sweetness and enhances the overall flavor.
- ⅔ cup milk chocolate chips – Melty pockets of sweet chocolate.
For the Hot Cocoa Frosting
- ½ cup heavy cream – The liquid base for the frosting adds moisture and creaminess.
- ½ cup hot cocoa mix (about 2 packets worth) – Intensifies and enhances the hot cocoa flavor to the frosting.
- 1 tablespoon cocoa powder – Enhances the frosting’s chocolate flavor.
- Mini dehydrated or mini regular marshmallows, to decorate – Adds a fun and marshmallowy touch to the cookies.
Step-by-Step Instructions
Preheat the oven to 350 degrees. Line a baking sheet with parchment and set aside.
For the cookies
In the bowl of a stand mixer, combine the softened butter, sugar, and brown sugar. Cream together until lighter in color and creamy. Add in the egg, egg yolk, heavy cream and vanilla. Mix until combined.
Add in the flour, cocoa powder, and baking soda, salt and mix thoroughly. Stop the machine, scrape down the sides, and mix again. Fold in the milk chocolate chips.
Using a large cookie scooper, divide the cookie dough into 15 equal-sized balls. Use a flat-bottomed drinking cup or glass to press the dough ball into a disc shape and about ½ in thickness.
Bake in the preheated oven for about 10 minutes. Let cool in the sheet for 5 minutes then transfer to a wire rack. Allow to cool completely before decorating.
For the frosting
In the bowl of a stand mixer, combine the heavy cream, hot cocoa mix, and cocoa powder. Whip on medium for about 3-4 minutes or until fluffy and thick.
Transfer the frosting to a piping bag fitted with a large star tip or similar.
Once cookies have cooled, they are ready to decorate. Starting in the middle of the cookie, pipe a spiral from the center all the way around and stopping just short of the edges. Repeat with remaining cookies. Sprinkle the frosting with the mini dehydrated or regular marshmallows.
Tips and Tricks for Success
Here are some hot cocoa cookie tips to ensure the best and most delicious, soft, and chewy hot cocoa cookies!
- Use quality ingredients.
- Cream butter and sugar thoroughly.
- Chill the dough before baking (if you have time or do it after you’ve shaped the cookies and while you are preheating the oven)
- Monitor baking time closely.
- Customize with toppings or chips.
FAQs: Your Hot Cocoa Cookie Queries Answered
Can I use dark chocolate chips instead of milk chocolate chips?
Absolutely! While the recipe calls for milk chocolate chips, you can customize it to your preference. Dark chocolate chips can be a great substitute if you prefer a richer, more intense chocolate flavor.
Can I make the cookies in advance and frost them later?
Certainly! You can bake the cookies in advance and store them in an airtight container. When you’re ready to enjoy them, whip up the hot cocoa frosting and drizzle it over the cookies for a freshly baked taste.
What is the difference between mini dehydrated and mini regular marshmallows for decoration?
Mini dehydrated marshmallows are often used in baking and have a slightly different texture than regular marshmallows. They add a delightful crunch to your cookies. If you prefer the classic marshmallow texture, go for mini regular marshmallows.
Can I make these cookies without heavy cream?
While heavy cream provides a rich and creamy texture to the frosting, you can substitute it with whole milk or half and half as an alternative. The frosting may be slightly less creamy though.
How should I store leftover Hot Cocoa Cookies?
Store any leftover cookies in an airtight container at room temperature for up to three days. To keep them fresh for longer, place them in the refrigerator for up to a week or freeze them for up to three months.
Can I double the recipe for a larger batch of cookies?
Of course! You can easily double or even triple the recipe to make more cookies. Just be sure to adjust your baking time accordingly and use multiple baking sheets if needed.
A Sweet Conclusion
Hot Cocoa Cookies are a delightful and festive addition to your holiday baking repertoire. These cookies combine the rich flavors of hot cocoa with the comforting goodness of chocolate chip cookies. Whether you’re baking them for a cookie exchange, as a special treat for your family, or just because, they are sure to bring warmth and happiness to your holiday season.
Give this recipe a try, customize it to your liking, and savor every bite of these Hot Cocoa Cookies. They’re the perfect way to make your holidays a little sweeter and a lot more memorable. Enjoy, and happy baking!
Easy Hot Cocoa Cookies
Ingredients
For the Cookies
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 tablespoon heavy cream
- 1 ¾ cup flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup milk chocolate chips
For the Hot Cocoa Frosting
- ½ cup heavy cream
- ½ cup hot cocoa mix about 2 packets worth
- 1 tablespoon cocoa powder
- Mini dehydrated or mini regular marshmallows to decorate
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment and set aside.
For the cookies
- In the bowl of a stand mixer, combine the softened butter, sugar, and brown sugar. Cream together until lighter in color and creamy.
- Add in the egg, egg yolk, heavy cream and vanilla. Mix until combined.
- Add in the flour, cocoa powder, and baking soda, salt and mix thoroughly. Stop the machine, scrape down the sides, and mix again. Fold in the milk chocolate chips.
- Using a large cookie scooper, divide the cookie dough into 15 equal-sized balls. Use a flat-bottomed drinking cup or glass to press the dough ball into a disc shape and about ½ in thickness.
- Bake in the preheated oven for about 10 minutes. Let cool in the sheet for 5 minutes then transfer to a wire rack. Allow to cool completely before decorating.
For the frosting
- In the bowl of a stand mixer, combine the heavy cream, hot cocoa mix, and cocoa powder.
- Whip on medium for about 3-4 minutes or until fluffy and thick.
- Transfer the frosting to a piping bag fitted with a large star tip or similar.
- Once cookies have cooled, they are ready to decorate. Starting in the middle of the cookie, pipe a spiral from the center all the way around and stopping just short of the edges. Repeat with remaining cookies.
- Sprinkle the frosting with the mini dehydrated or regular marshmallows.
perfect and delicious!
Author
Yay! I am absolutely delighted to know this and thank you so much for letting us know. It’s so good!