These hot chocolate cookies make a perfect wintertime treat on a chilly day!
Who doesn’t love a steaming cup of hot cocoa on a cold winter day? It’s a tasty treat to warm you up if you’ve been out playing in the snow, building a snowman, driving home in the slush, or just need to be a bit warmer. A nice dessert spin on the popular cold weather drink are these cookies loaded with chocolate!
Hot Chocolate Cookies
These hot chocolate cookies remind me a lot of the hot cocoa cupcakes we have made in the past. They were a hit in our home, so I knew these cookies would be too. And I certainly wasn’t wrong!
PSST…You can add candy cane crumbs to the top of these cookies for a more Christmasy dessert!
They are loaded with chocolatey flavor, and are sure to satisfy any sweet tooth. You can serve the cookies with a mug of warm milk for a snack that’s filling and great for a chilly day.
You could even make these for a cookie swap, since they aren’t your standard chocolate cookies. The marshmallows on top are the bonus my kids really love when I whip up a batch of these.
Speaking of batch, you’ll likely want to double the recipe so that you make sure you get some cookies to yourself after the family has dug into the plate!
Hot Chocolate Cookies Recipe
For the Cookies
- 1 Cup Butter (softened)
- 3/4 Cup Sugar
- 1 tsp Vanilla
- 2 Cups All Purpose Flour
- 1/2 Cup Cocoa Powder
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/4 tsp Salt
- 3 Tbsp Milk
For the Frosting
- 6 Tbsp Butter
- 3 Tbsp Cocoa Powder
- 2 Tbsp Milk
- 1 ¾ Cups Powdered Sugar
- pinch of salt
- Mini Marshmallow Bits
Preheat the oven to 350.
With an electric mixer cream together the butter, sugar, and vanilla.
In a separate bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
Gradually add in the dry ingredients and milk and mix until well incorporated. This is a fairly dry dough but if it is too crumbly add in more milk a teaspoon at a time.
Using a dough scoop or spoon scoop out dough and roll it into balls. Place the balls about 2 inches apart on a cookie sheet.
Flatten each ball of dough to about ¼ of an inch with the bottom of a glass (You can dip it in sugar if it sticks) Or for cookies with smoother edges you can flatten them by hand and then place them on the cookie sheet.
Bake for 11-13 minutes (until the tops appear dry) allow to cool for 3 minutes on the baking sheet and then transfer to a wire rack to cool completely.
After the cookies have cooled it is time to frost them.
Add the butter, cocoa powder, and milk to a saucepan and heat over medium heat. Stir and heat until the butter is melted, mix in the powdered sugar, and continue stirring until well incorporated and smooth.
One cookie at a time spoon frosting on and quickly top with marshmallow bits, the frosting sets quickly so working this way allows the marshmallows to stick. If the frosting thickens too much while frosting the cookies just re-heat it until it softens again.
Store the cookies in an airtight container.