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Whip up these awesome Hot Cocoa Cookies that remind you of cozy winter nights with a mug in hand. They're brownie-soft, packed with gooey marshmallow and chocolate glaze on top. Grab one when you want a sweet, comforting treat.
Why You'll Love These
These taste like chocolatey mugs in cookie form—nothing plain here! Bring 'em to holiday get-togethers or snack on them wrapped in a blanket. Chewy in the middle, gooey marshmallow perched on top. Folks always ask for how to make them.
What You’ll Need
- Brown Sugar: 1 cup, packed down
- Salt: Just a pinch
- Butter: 1 cup, unsalted
- Chocolate: 2 cups, chopped pieces
- Eggs: 2 large
- Cocoa: 1/4 cup, plain and simple
- Baking Powder: 1 1/2 spoons
- Flour: 2 cups, all-purpose
- Vanilla: 1 spoonful
- Marshmallows: Large, cut in half
- Sugar: 2 cups powdered (for topping)
- Hot Water: Just a bit, for the icing
- Sprinkles: Add if you want a splash of color
How to Do It
- Let It Settle:
- After everything’s all done, rest cookies 30-60 minutes so that icing turns firm.
- Finish Off:
- Spoon icing over warm marshmallow and top with sprinkles before it firms up.
- Make the Topping:
- Stir powdered sugar, a bit of butter, and hot water until the mixture looks smooth.
- Pop on Marshmallows:
- Place half marshmallow right on top of each warm cookie, slide tray back in oven 3 minutes.
- Bake First:
- Bake 10-12 minutes, just until the cookies crack on top.
- Roll Out Dough:
- Roll out dough into balls about spoon-sized. Line 'em up on the pan with some space.
- Get Ready to Bake:
- Set oven for 325°. Cover baking sheets with parchment.
- Chill Dough:
- Throw bowl into fridge at least an hour. Dough’s easier to handle when it's cold.
- Combine Mixtures:
- Fold dry mix into the chocolate bowl. Don’t stir much—think thick brownie texture.
- Mix Wet Ingredients:
- Beat brown sugar, eggs, and vanilla until creamy, then add cooled chocolate mixture. Mix until just smooth.
- Mix Dry Bits:
- Stir together flour, cocoa, baking powder, and salt in a fresh bowl.
- Melt Chocolate Up:
- Microwave butter and chocolate together for 30 seconds, stir, repeat until melted and smooth. Let rest 15 minutes.
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What Makes These Special
Just like sipping hot cocoa, but in a cookie. They're stuffed with chocolate and topped with squishy marshmallows. The icing makes 'em look fun. Best dunked in milk or with hot chocolate.
Simple Tips for Success
Pick good chocolate—it really matters. Always cool that melted chocolate so eggs don't scramble. Brown sugar gives cookies softness. Use fresh baking powder for good lift. Make sure eggs lose their chill before you crack 'em in.
Change Things Up
Swap in milk chocolate if that's your style. Go mini with marshmallows if you like smaller bites. Use sprinkles in colors that fit the season. Some folks toss in a hint of mint extract. Skip the icing if you want, but trust me, it's tastier with it.
How to Get Them Just Right
Scoop dough with a spoon for equal cookies. Cold dough beats warm—less sticky, easier to work. Don’t bake too long or they get tough. Slam marshmallows on right after cookies come out. Move quick with icing before it gets hard.
Keeping Them Tasty
Wait for cookies to cool before putting away. Store in a lidded container. They’re good on the counter for 3 days. Want to prep ahead? Keep dough chilled up to 3 days or freeze for 2 months. Let dough warm a bit before baking if cold.
Handy Hints
If dough gets too warm, cookies spread out a lot. Watch marshmallows because they can melt super fast. Icing seem too clumpy? Add just a little hot water. Too runny? Sprinkle in more sugar. Place paper under your cooling rack for easy cleanup.
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Frequently Asked Questions
- → What’s the best way to store them?
Keep in an airtight container on the counter for 3 days. To make them last longer, refrigerate up to a week. Add wax paper between layers to stop marshmallows from sticking. Freezing works too—but hold off on marshmallows until serving! Microwave them for 5 seconds to refresh softness, and wait till they're cool before stacking to avoid sticking.
- → Can I use different chocolate?
Absolutely! Dark chocolate brings a bold flavor, while milk makes it sweeter and kid-friendly. Try mixing both for balance! Avoid unsweetened baking chocolate—it’s too bitter. Want extra indulgence? Chop quality chocolate bars instead of using chips. Whatever you choose, go for real chocolate for smoothness.
- → I don’t have a microwave, now what?
No worries! Use a double boiler setup: place a heatproof bowl over a pot of simmering water (make sure the bowl doesn’t touch the water). Melt the chocolate and butter gently, stirring nonstop. Remove from heat when mostly melted—it'll finish on its own. Just watch for steam, as water droplets can ruin melted chocolate!
- → How do I get marshmallows just right?
Handle softly! Press marshmallows onto warm cookies lightly—no need to overdo it. Want them toasted? Pop the cookies under a broiler for 30 seconds but stay close! Mini marshmallows are better than sliced-up big ones. Even if they melt too much, the flavor's still amazing. Add marshmallows after cooling if needed, using melted chocolate as glue.
- → Can I make a gluten-free version?
Yep! Use a gluten-free baking flour mix made for 1:1 swaps (check it has xanthan gum). Check cocoa powder and marshmallows for sneaky gluten too. Bake an extra minute since GF flour behaves differently—they might spread more, so leave space. To boost chewiness, mix a teaspoon of cornstarch into the dry ingredients. Double-check everything's fully GF for safety.
Conclusion
Enjoyed these? Next time, make chewy brownies with the same chocolaty vibe. Or go for sticky marshmallow chocolate bars. For an ultimate comfort treat, create a rich hot cocoa-inspired cake!