Hot Chocolate Cookies
Hot chocolate cookies put the flavors of the cold weather drink into a delicious chocolate frosted cookie. These cocoa treats are easy to bake and totally delicious!
One of our favorite winter flavors is definitely hot chocolate.
It’s just so cozy and yummy.
So it’s no surprise that one of our favorite cookies to make for the holidays and really all winter long are hot chocolate cookies.
They have the same flavors as the drink but in cookie form, of course.
Ingredients
To make these chocolate cookies, you’ll need:
- Butter– Use unsalted butter and make sure you’ve let it come to room temperature.
- Sugar– Granulated sugar for the cookies themselves and powdered sugar for the frosting
- Vanilla extract
- Flour– All purpose flour works best.
- Cocoa powder– I use regular cocoa powder in these but you could use dark or extra dark if you want. It will make the cookies less sweet though.
- Leavening ingredients– Both baking powder and baking soda give the cookies some lift
- Salt– to balance the flavors
- Milk
How to Make
These cookies are pretty easy to make and don’t require any decorating skills.
To make them, start by preheating the oven to 350.
While the oven preheats, use an electric mixer to cream together the butter, sugar, and vanilla.
Then, in a separate bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.
Add in the dry ingredients and milk into the creamed butter mixture gradually, alternating between adding the dry ingredients and the milk.
Mix until just incorporated.
If the dough is too crumbly add in more milk a teaspoon at a time.
Then, 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 and flatten them to about ¼ of an inch with the bottom of a glass.
Bake the cookies for 11-13 minutes or until the tops appear dry.
Once the cookies are done, let them cool for 3 minutes on the baking sheet and then transfer to a wire rack to cool completely.
Frosting the cookies
Once all the cookies are baked and cooled completely, you can make the frosting.
To do this, add the butter, cocoa powder, and milk to a saucepan over medium heat.
Stir and heat until the butter is melted and then mix in the powdered sugar.
Keep stirring until the frosting is smooth.
Now frost the cookies, one at a time by spooning the frosting on the cookie quickly.
Then top the frosting with marshmallow bits before moving on to the next cookie.
The frosting sets quickly so working this way allows the marshmallows to stick.
Repeat until all the cookies are frosted.
Then enjoy.
Storing
Store these cookies in an airtight container on the counter for up to a week.
Tips and Tricks
- The cookie dough is a fairly dry dough and that’s ok. If the dough is too dry and crumbly, just add a tablespoon of milk at a time, until the dough sticks together.
- If you find the glass sticks to the cookies when you flatten them, dip the bottom of the glass in sugar prior to pressing the cookies down.
- For smoother edges on the cookies, flatten the cookies by hand.
- The frosting will set very quickly. Working one cookie at a time when frosting and sprinkling on the marshmallows allows the the marshmallows to stick to the cookies.
- If the frosting sets too much while you are icing the cookies, just warm the frosting over low heat until it softens again.
Other Hot Chocolate Desserts You Might Enjoy
These hot chocolate cookies are one of our favorite winter cookies.
them as part of your cookie baking this year and enjoy!
Looking for other hot chocolate desserts?
Try these:
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Hot Chocolate Cookies
Ingredients
For the Cookies
- 1 cup Butter softened
- 3/4 cup Sugar
- 1 tsp Vanilla
- 2 cups 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 3/4 cups Powdered Sugar
- pinch salt
For Decoration
- Mini Marshmallow Bits
Instructions
- 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 and flatten them 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.
Notes
- The cookie dough is a fairly dry dough and that's ok. If the dough is too dry and crumbly, just add a tablespoon of milk at a time, until the dough sticks together.
- If you find the glass sticks to the cookies when you flatten them, dip the bottom of the glass in sugar prior to pressing the cookies down.
- For smoother edges on the cookies, flatten the cookies by hand.
- The frosting will set very quickly. Working one cookie at a time when frosting and sprinkling on the marshmallows allows the the marshmallows to stick to the cookies.
- If the frosting sets too much while you are icing the cookies, just warm the frosting over low heat until it softens again.
Nutrition
