Description
Indulge in these Gooey Hot Cocoa Cookies topped with marshmallows and sprinkles, perfect for cozy winter treats. Rich with semi-sweet chocolate and a decadent cocoa glaze, these cookies offer a soft, fudgy texture with a delightful gooey center, finished with a sweet marshmallow topping that melts to perfection.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 12 oz semi-sweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 3 large eggs
- 1 1/2 teaspoons baking powder
Glaze
- 2 cups powdered sugar
- 4 tablespoons cocoa powder
- 1/4 cup milk
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
Topping
- 25 mini marshmallows
- Assorted sprinkles (optional)
Instructions
- Prepare the Cookie Dough: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Melt the semi-sweet chocolate and let cool slightly, then blend it into the creamed mixture. Add the vanilla extract and eggs one at a time, mixing thoroughly after each addition. In a separate bowl, sift together the flour, baking powder, and salt, then gradually incorporate into the wet ingredients to form a smooth dough.
- Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them evenly spaced on the sheet. Bake for 12-15 minutes until the edges are set but the centers remain soft and gooey. Remove from oven and let cool slightly on the baking sheet.
- Prepare Cocoa Glaze: In a medium bowl, whisk together powdered sugar, cocoa powder, softened butter, milk, and vanilla extract until smooth and glossy. Adjust the consistency with additional milk if needed—it should be pourable but not runny.
- Glaze and Top Cookies: Spoon or drizzle the cocoa glaze generously over each warm cookie. Immediately top each cookie with mini marshmallows and sprinkle with assorted sprinkles if desired. The marshmallows will gently melt from the residual heat, creating a gooey, marshmallowy finish.
- Cool and Serve: Allow the cookies to cool fully on a wire rack so the glaze sets and marshmallows firm up slightly. Serve at room temperature to enjoy the perfect gooey and sweet hot cocoa flavor in every bite.
Notes
- Use room temperature butter for easier mixing and better texture.
- For a more intense chocolate flavor, use high-quality semi-sweet chocolate.
- Do not overbake the cookies to maintain their gooey center.
- Mini marshmallows melt faster; add them immediately after glazing.
- Store cookies in an airtight container at room temperature for up to 3 days.
