These Hot Cocoa Cookies with Cocoa Frosting are the perfect winter treat, combining rich chocolate flavors with the cozy vibes of a cup of hot cocoa. Soft and chewy with a creamy hot cocoa frosting, these cookies are topped with mini marshmallows for the ultimate festive touch.
Ingredients You Will Need
For the Cookies:
- To make the dough: Unsalted butter (softened), brown sugar, granulated sugar, 1 whole egg, 1 egg yolk, pure vanilla extract, heavy cream, all-purpose flour, unsweetened cocoa powder, baking soda, and milk chocolate chips.
For the Hot Cocoa Frosting:
- To make the frosting: Heavy cream, hot cocoa mix (about 2 packets), unsweetened cocoa powder, and mini dehydrated marshmallows for garnish.
How to Make
Prep And Make the Dough: Preheat oven to 350°F (175°C) and line a baking sheet with parchment. Cream butter and sugars until fluffy, then add egg, yolk, vanilla, and cream. Mix in flour, cocoa powder, and baking soda, then fold in chocolate chips.
Shape & Bake: Form dough into 9 discs, place on baking sheet, and bake for 10 minutes. Cool completely.
Frosting: Whip cream, hot cocoa mix, and cocoa powder until fluffy, then transfer to a piping bag.
Assemble: Pipe frosting on each cookie and garnish with mini marshmallows.
Explore more delicious cookie recipes like my 25 unique cookie recipes, Rocky Mountain Cookies, and Oreo Cookie Pops, Perfect for satisfying your sweet tooth during the holiday season.
Tips & Tricks
- Soft Butter is Key: Make sure the butter is softened, not melted, to achieve the best cookie texture.
- Chill the Dough (Optional): If you want thicker cookies, chill the dough for 30 minutes before baking.
- Frosting Consistency: If the frosting seems too thick, add a tablespoon of heavy cream until it reaches the desired consistency.
Storage
Store the frosted cookies in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. Let them sit at room temperature for a few minutes before serving to enjoy the full softness of the cookie and frosting.
Variations
- Peppermint Twist: Add ¼ teaspoon peppermint extract to the frosting for a minty holiday variation.
- Dark Chocolate Chips: Swap the milk chocolate chips for dark chocolate to create a richer, more intense flavor.
- S’mores Style: Add graham cracker crumbs to the dough for a s’mores-inspired twist.
Hot Cocoa Cookies with Cocoa Frosting
Ingredients
For the Cookies
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 whole egg
- 1 egg yolk
- 1 tsp pure vanilla extract
- 1 Tbsp heavy cream
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ⅔ cup milk chocolate chips
For the Hot Cocoa Frosting
- ½ cup heavy cream
- ½ cup hot cocoa mix (about 2 packets)
- 1 Tbsp unsweetened cocoa powder
- Mini dehydrated marshmallows, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, extra egg yolk, vanilla extract, and heavy cream, mixing until fully incorporated.
- Gradually mix in the flour, cocoa powder, and baking soda, scraping down the sides as needed. Fold in the milk chocolate chips.
- Divide the dough into nine equal portions. Shape each portion into a disc about ½ to ¾ inch thick, using the bottom of a flat cup to press them evenly.
- Place the shaped dough discs onto the prepared baking sheet and bake for 10 minutes. Once baked, let them cool completely on a wire rack before frosting.
- In the cleaned mixer, whip together the heavy cream, hot cocoa mix, and additional cocoa powder until it becomes a thick, fluffy frosting.
- Transfer the frosting into a piping bag fitted with a large star tip. Pipe the frosting in a spiral pattern on each cooled cookie, leaving a small border.
- Garnish each frosted cookie with mini dehydrated marshmallows for a playful hot cocoa look.
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