These Hot Chocolate Cookies are surprisingly easy to make, but they look so fancy! They do require 4 eggs, so we’re hoping you have some good winter layers to keep you supplied. Plan ahead if you’re making this recipe. The cookie dough does need to be chilled for at least an hour before baking.
Some versions of these cookies use packets of Hot Cocoa Mix in the dough, but a lot of those contain gluten and dairy. So, we used cocoa powder, and a lot of it, for an intensely chocolatey brownie-like cookie that is the perfect base for marshmallow and chocolate ganache topping. To hear us talk through making this recipe. listen to Episode 165 of our podcast.
If you enjoyed making our Hot Chocolate Cookies and you’re looking for more cookie recipes, try Holly’s Famous Peanut Butter Cookies, or our classic Pizelle Cookies.
Hot Chocolate Cookies
Ingredients
- 12 tablespoons (1 ½ sticks) unsalted butter or dairy free butter, at room temperature
- 1 ½ cups granulated sugar
- ½ cup light brown sugar firmly packed
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour or gluten free 1-1 flour
- 1 cup cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- 24 or so marshmallows cut in half
- Optional – sprinkles sanding sugar, or anything else you want to use as a topper.
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream, dairy free half and half, or thick dairy free milk (oat milk is best)
Instructions
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and sugars together until light and fluffy.
- Add eggs and vanilla extract and beat until completely combined.
- Add dry ingredients to wet in 3 additions, beating until completely combined.
- Cover the cookie dough with plastic wrap or foil and chill for at least 1 hour.
- Preheat oven to 350F.
- Like cookie sheets with silpats or parchment paper.
- Grab a generous tablespoon and a half of dough, roll into a ball and place on baking sheet.
- Bake 10-12 minutes. Remove cookes from the oven and immediately place half of a marshmallow on top of each cookie. Press down a bit so they start to melt and stick.
- Once cookies have cooled, remove to a rack and prepare ganache topping.
Chocolate Topping
- Combine chocolate and heavy cream in a small microwave-safe bowl. Place in the microwave on high for 30 seconds. Take the bowl out and stir the contents. Repeat this until the chocolate is melted and the cream is blended in completely.
- Pour or drizzle the ganache over each cookie, covering the marshmallow and allowing it flow out to the edges of the cookie. Add sprinkles if desired. Allow the ganache to cool and firm up before serving.