Hot Cocoa Cookies with Mocha Glaze
If you love your hot cocoa in the winter with marshmallows you'll be sure sure to love these brownie like hot cocoa cookies all season long!
Servings 10 cookies
Calories 478kcal
Ingredients
- 1 3/4 cup all-purpose flour, spooned and leveled
- 1/4 cup Dutch process cocoa
- 2 tsp. espresso powder
- 1 tsp. baking powder
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 8 Tbsp. butter, unsalted
- 1 cup chocolate chips (you can use milk, semi-sweet or dark)
- 2 tsp. vanilla extract
- 2 large eggs, room temperature
- 3/4 cup brown sugar (light or dark), tightly packed
- 1/4 cup white sugar
- 5 marshmallows, cut in half
For the mocha glaze
- 1 1/2 cups powdered sugar
- 2 1/2 Tbsp. butter, unsalted, melted
- 2 1/2 Tbsp. espresso or strong hot coffee
- 2 Tbsp. Dutch process cocoa
- 1/4 tsp. salt
Instructions
- Combine the dry ingredients in a medium sized bowl: flour, Dutch cocoa powder, espresso powder, cornstarch, baking powder, and salt. Whisk and set aside.1 3/4 cup all-purpose flour, spooned and leveled, 1/4 cup Dutch process cocoa, 2 tsp. espresso powder, 1 tsp. baking powder, 1 tsp. cornstarch, 1/2 tsp. salt
- In a small saucepan over medium-low heat, melt the chocolate chips and butter. Stir just until ingredients are melted and be careful to watch so chocolate doesn't burn. Remove from heat, stir in vanilla extract and set aside to cool.8 Tbsp. butter, unsalted, 1 cup chocolate chips (you can use milk, semi-sweet or dark), 2 tsp. vanilla extract
- Using a stand-mixer fitted with the whisk attachment or a hand mixer, beat the eggs and sugars for 3-4 minutes or until thick and pale in color.2 large eggs, room temperature, 3/4 cup brown sugar (light or dark), tightly packed, 1/4 cup white sugar
- Using a rubber spatula, stir in the cooled chocolate/butter mixture until well combined.
- Add in the flour mixture and fold until combined, avoid over-mixing. Dough will look shiny.
- Chill cookie dough in fridge for at least 10 minutes so batter can thicken and look more like cookie dough. (Chilling the dough will also help the cookies bake up thicker & help prevent spreading). Preheat oven to 350°F while dough chills.
- Scoop batter using a cookie scoop so cookies come out even in size and roll into a ball in the palms of your hands. Place on a baking sheet or cookie sheet lined with parchment paper or a silicone baking mat.
- Partially bake the cookies for 8 minutes.
- While the cookies bake, make the mocha glaze. Combine the powdered sugar with the melted butter, cocoa, espresso and salt. Stir until combined. Add a splash more coffee or water to get desired consistency.1 1/2 cups powdered sugar, 2 1/2 Tbsp. butter, unsalted, melted, 2 1/2 Tbsp. espresso or strong hot coffee, 2 Tbsp. Dutch process cocoa, 1/4 tsp. salt
- Remove the cookies from the oven and press half of a marshmallow, cut side down, into the center.5 marshmallows, cut in half
- Bake again for 2 additional minutes so the marshmallow can get soft. Remove from the oven and while the cookies are still warm, spoon some of the mocha glaze icing on top of each cookie spreading it around the cookie. Top with festive sprinkles. Allow the cookies to cool on cookie sheet for at least 5 minutes, then transfer to wire rack to cool completely. Enjoy!
Video
Notes
- These cookies are the same cookie base as these Buckeye cookies. So if you want to make some of the cookies chocolate+peanut butter, you already have the dough ready to go!
Nutrition
Serving: 1cookie (with glaze) | Calories: 478kcal | Carbohydrates: 75g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 319mg | Potassium: 229mg | Fiber: 2g | Sugar: 51g | Vitamin A: 442IU | Calcium: 77mg | Iron: 2mg