Hot Cocoa Cookies

HOT COCOA COOKIES

12/8/2020

Hot Cocoa Cookies

More wonderful than a cup of hot cocoa, these delicious Hot Cocoa Cookies are everything in a cookie that you least expect! Thick and chewy milk chocolate cookies, stuffed with milk chocolate chips and topped with melted mini-marshmallows, and finally drizzled with even more milk chocolate....these disappear so fast!

We interrupt this sub-arctic weather and wind to bring you some WINTER FUN! This is our FOURTH snow day of the year! Snowmobiles are flying thru the backyard, and the kids are anxious to go sledding on their new sleds. When the weather's this cold (and isn't it always in winter?), you might as well get out and enjoy it! And when everyone comes back in and peels off their snowy jackets, snowpants, boots and mittens, this Mama is going to have the fireplace roaring and some warm Hot Cocoa Cookies waiting!

Hot Cocoa Cookies with Marshmallows

Yup, they look almost as wonderful as they taste! And while they have the texture and chewiness of some of my dark chocolate brownie cookies, they have a completely different flavor. Because milk chocolate has a lighter flavor, you'll want to make sure and use a good quality instant cocoa mix - I use Ghirardelli Gourmet Cocoa Mix with Chocolate Chips, but there are other good cocoa mixes out there, and even some "dark chocolate cocoa" will work out well. And to keep these cookies thick and chewy, I make the cookie dough the night before and let it chill at least overnight, and keep the dough in the fridge between rolling into balls for baking.

My little ones (and the big ones too) love these as soon as I've finished drizzling the milk chocolate on top - they LOVE the marshmallows when they're still a little bit melty and warm.

You can keep these cookies soft and chewy by storing them in an airtight container with a special secret - place the cookies in single layers of parchment paper, topped with another piece of parchment paper and a piece of sandwich bread. YUP! The sugar in cookies is what causes them to dry out so quickly. The cookies will draw the moisture from the single piece of bread, keeping nice and soft, and the bread will get totally dried out. Replace the piece of bread every day, and you'll have soft cookies always! This little trick works well with sugar cookies, gingerbread cookies - anything that you love thick, soft and chewy!

But I digress. The first batch of these disappeared immediately, so I didn't even need to worry about that. A cold winter day is the perfect time to bake up and enjoy these Hot Cocoa Cookies - hope you get a chance to enjoy these soon, and stay warm!

Hot Cocoa & Marshmallow Cookies

HOT COCOA COOKIES

Chewy, milk chocolate Hot Cocoa Cookies made fresh from scratch. Stuffed with milk chocolate chips and topped with melty marshmallow and drizzled with milk chocolate…perfectly wonderful!

Hot Cocoa Cookies

INGREDIENTS:
HOT COCOA COOKIES:
2-3/4 cups plus 2 Tablespoons all-purpose flour (sift, spoon & level to measure)
2/3 cup instant cocoa mix (I used Ghirardelli Chocolate with Chocolate Chips)
2 Tablespoons cornstarch
1 Tablespoon Rodelle Gourmet Baking Cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter (softened)
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs (room temperature)
2 teaspoons Rodelle Pure Vanilla Extract
1-1/4 cups milk chocolate chips
1-1/2 cups miniature marshmallows

MILK CHOCOLATE GANACHE (Drizzle):
1 cup milk chocolate chips (I use Ghirardelli Milk Chocolate Chips)(or use good quality milk chocolate bar coarsely chopped)
½ tablespoon vegetable oil/shortening

HOW WE MAKE THESE:

Prepare Hot Cocoa Cookies: In a medium mixing bowl, whisk together the flour, cocoa mix, cocoa powder, cornstarch, baking soda and salt; set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar until well blended. Add in the eggs one at a time, then blend in vanilla extract. Add half of the flour mixture at a time, and mix on low speed just until combined; add remaining flour mixture and mix until just combined.
Stir in milk chocolate chips. Cover and refrigerate overnight.
The next day, preheat oven to 350 degrees and line 2 baking sheets with silicone liners or parchment paper.
Scoop dough out and shape into balls, about 1-1/2 tablespoons for each cookie). Space cookies 3 inches apart on prepared pans. Bake one sheet at a time for about 11-12 minutes - edges should be set (cookies will appear puffy and slightly under-baked).
Remove from oven and immediately place 4 to 5 miniature marshmallows on top of each cookie; return to oven and bake until marshmallows are slightly melted (about 1-1/2 minutes). Remove from oven and allow to cool on pans for 5 minutes. Cool cookies completely before proceeding to next step.
Prepare Milk Chocolate Drizzle: Place milk chocolate and vegetable oil/shortening in a small microwave-safe bowl and heat in 30 second increments, stirring after each 30 seconds, until chocolate is melted; stir well to combine. Carefully drizzle melted chocolate on top of each cookie.
Store the cookies in an airtight container at room temperature for up to 3 days.

YIELD: 36 cookies

INSPIRED BY: Sally’s Baking Addiction

Originally posted January 2018; revised and reposted December 2020.

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