These hot cocoa cookies are rich and chewy and will warm your soul on a cold winter’s day. You can even enjoy them with a warm cup of hot cocoa. Watch the quick video below to see how easy they come together:

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1/2 cup (1 stick) unsalted butter
12 oz semi-sweet chocolate
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp table salt
1 1/4 cups packed brown sugar
3 eggs
1 1/2 tsp vanilla extract

18 (apx.) large marshmallows, cut in half

2 cups powdered sugar
4 Tbsp (1/2 stick) unsalted butter, melted
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1/2 tsp vanilla extract

Assorted sprinkles for the cookie tops


1. In the microwave on 50% power, melt the butter and chocolate together in a medium microwave-safe bowl, then set aside while you prepare the rest of the ingredients.
2. Whisk the dry ingredients together in a medium bowl: flour, cocoa powder, baking powder and salt, then set aside.
3. With a hand mixer or stand mixer, beat the brown sugar and eggs together in a large mixing bowl until well-combined.
4. Add in the vanilla and the melted chocolate-butter mixture and mix until incorporated.
5. Stir in the dry ingredients until just combined, then refrigerate the dough for an hour (or 20 minutes in the freezer did the job too) until firm- you want to be able to roll the dough into balls, so if it is still very sticky, refrigerate it a little longer.
6. While the dough is chilling, preheat the oven to 325F and line 2 half-sheet pans with parchment paper or silpat liners.
7. Once it is chilled, roll tablespoonfuls of the dough into balls and place two inches apart on the prepared baking sheets. Bake 12 minutes, or until the tops are crinkled and the edges are set. Remove from the oven and press one marshmallow half into the top of each cookie. Return the cookies to the oven and bake another 2-3 minutes.
8. Let the cookies cool to room temperature while you mix the icing: Whisk together the powdered sugar, melted butter, cocoa powder and vanilla with the hot water until smooth.
9. Spoon a small amount of the icing over top of the marshmallow on each cookie, then if you’d like, shake colored sprinkles on top of the icing before it sets.
10. Let the cookies sit at least 30 minutes until the icing has hardened before removing the cookies from the pan.
Makes 36 (3 dozen) medium-sized cookies

Inspired by Glorius Treats