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Craving a hug in a cookie? Whip up these one-of-a-kind Hot Cocoa Cookies. They’re fudgy like brownies, with gooey marshmallow puddles on top and a quick drizzle of chocolate icing. These hit the spot when you want something melty and sweet on a chilly day.
Why You'll Love This
This isn’t some basic chocolate cookie. Imagine a mug of cocoa turned into a soft, chewy treat! Great for lounging at home or holiday get-togethers. Marshmallow tops, gooey middle, and folks won’t stop asking how you pulled it off.
Needed Ingredients
- Brown Sugar: 1 cup, push it down to measure right
- Cocoa: 1/4 cup, just plain powder
- Baking Powder: 1 and a half spoons
- Salt: Only a pinch
- Butter: A cup, be sure it’s not salted
- Chocolate: 2 cups, chop it up
- Eggs: 2, nice and big
- Flour: 2 cups, regular kind
- Vanilla: A spoonful
- Hot Water: Just for mixing topping
- Marshmallows: Big ones, just slice in half
- Sugar: 2 cups powdered, for the top part
- Sprinkles: Fun if you want it pretty
Simple Decadent Steps
- Hang out:
- Chill the dough in the fridge for at least an hour. Makes it so much easier to handle.
- Combine it all:
- Mix your dry mixture right into the chocolate mix. Stir slow—less is more here. You want it thick and just barely blended.
- Get oven set:
- Heat it to 325. Lay parchment paper on your pans so nothing sticks.
- Kick things off melting:
- Toss butter and chocolate in a bowl. Pop it in the microwave for 30 seconds. Stir. Keep heating and stirring till it’s a puddle. Wait about 15 minutes till cool.
- Ready the dough balls:
- Use a spoon to scoop and shape dough into balls, set them spaced apart on the sheet.
- Create the dry bowl:
- Add flour, cocoa, salt, and baking powder to a new bowl. Mix together well.
- Mix the wet side:
- Beat brown sugar, eggs, and vanilla together till it’s smooth. Now pour in your cooled chocolate goo. Mix until just combined.
- Bake first round:
- Pop them in the oven 10–12 minutes, just till the top starts to crack.
- Marshmallow step:
- While still hot, press half a marshmallow into each cookie. Slide the pan back in—give it 3 minutes.
- Make the icing:
- Stir powdered sugar with a little butter and hot water until it’s silky.
- Sugar rush:
- Spoon icing right on those warm marshmallows. Toss sprinkles on fast or you’ll miss your window.
- Patience part:
- Wait about half an hour to an hour for the icing to harden up.
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Why They're Awesome
If you close your eyes these taste just like a cozy mug of cocoa. Chocolatey inside, a cloud of marshmallow on top, and sweet icing that pops. Chomp them with milk or even more hot chocolate.
Tips for Success
Grab some quality chocolate, it’s super important. If you skip cooling your melted chocolate you’ll kind of cook the eggs. The brown sugar keeps stuff soft and chewy. Fresh baking powder makes them rise. Let the eggs hang out on the counter so they’re not cold.
Switch It Up
Craving milk chocolate? Go for it. Smaller cookies? Mini marshmallows work great. Change up the sprinkle colors to match the party. A drop of peppermint extract is tasty too. You can skip the icing, but honestly, don’t—it’s the best part.
Best Cookie Tricks
Use a scoop for quick, even balls. Cold dough is a pro move. Don’t bake them too long or you’ll dry them out. Squish the marshmallows on while the cookies are hot. Move fast with the icing so it sets while still gooey underneath.
Stay Fresh Secrets
Let them cool totally before packing up. Store in something airtight. They last three days at room temp. Making ahead? Unbaked dough keeps for three days in the fridge or two months in the freezer. Bring it back to room temp before you bake.
Extra Info
If dough isn’t cold, cookies will spread more. Marshmallows melt super fast—don’t walk away. Icing too runny? Add powdered sugar. Too thick? Drip in more hot water. Put a sheet under your cooling rack to catch any messy drizzle.
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Frequently Asked Questions
- → How should I store them?
Pop them in a sealed box. They'll stay fresh on your counter for 3 days—if you can resist that long! Want them to last longer? Refrigerate for over a week. Skip stacking them while warm or they'll smoosh. To freeze, go without marshmallows and add fresh ones later. If hard, zap a cookie in the microwave for 5 seconds—softens like magic!
- → Can I try other chocolates?
Absolutely! Want some adult richness? Use dark chocolate. Prefer it sweeter? Milk chocolate's your best friend. Blend both for a balanced bite! For a luxurious twist, chop high-quality bars instead of using chips. Skip plain, unsweetened cocoa—it'll taste bitter. Real chocolate's king for silky melting results.
- → What if no microwave?
No worries—use a pot-and-bowl trick! Place a heatproof bowl on a saucepan with barely simmering water (no bowl bottom touching water). Stir butter and chocolate until melty and smooth. Some say this method beats microwaving—less risk of burning! Just watch out for steam drops—they can mess with chocolate textures.
- → How do I get marshmallows just right?
Go easy on them! Gently push mini marshmallows into just-baked cookies—don't flatten, they naturally melt. Want them crispy? Broil for 30 seconds, but keep an eye on them! Or let cookies cool, then stick marshmallows with a dab of chocolate. If they melt too much, no stress—they're still delicious!
- → What about gluten-free options?
You bet! Swap regular flour with gluten-free 1:1 blends containing xanthan gum. Check cocoa powder and marshmallows—hidden gluten can sneak in. These might need slightly longer to bake, and they'll spread more, so space well. Adding cornstarch (1 tsp) boosts chewiness. Double-check all ingredients if baking for strict diets.
Conclusion
Into these cookies? Try brownie bites next - same rich flavor! Or explore marshmallow fudge bars for extra sticky fun. Hot chocolate cupcakes bring the same cozy combo too!