Ingredients (~21 cookies)
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/3 cup hot cocoa mix
- 1 1/2 Tbsp cornstarch
- 1 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3 Tbsp whole milk
- 21 large marshmallows, cut in half
- 2 cups powdered sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup cocoa powder
- 3/4 tsp vanilla extract
- 4 Tbsp hot water
Making the Cookie Dough
Prepare the cookie dough by beating together the brown sugar and butter in a large mixing bowl (or using an electric mixer) on medium speed for about 2-3 minutes or until it becomes cream-like and smooth.
Next, add the egg and vanilla extract to the mixture, mixing until just blended (stir down any excess that collects on sides of bowl).
In another bowl, combine the flour, cocoa powder, hot cocoa mix, cornstarch, baking soda, and salt, stirring with a whisk until thoroughly blended.
Then, using low speed on the mixer, add the dry ingredients in two separate additions and mix until just combined; finally, add the milk and continue mixing briefly until the dough comes together.
At this point, your cookie dough will probably be extremely sticky; simply cover with plastic wrap and refrigerate for at least 1 hour (or overnight if preferred).
Shaping and Baking the Cookies
Preheat oven to 350F and prepare your baking sheets by covering them with parchment paper.
After your cookie dough has been chilled, remove it from the refrigerator and allow about 10-15 minutes at room temperature to soften slightly.
Using a 1 1/2 tablespoon measuring spoon, scoop out portions of dough and roll into smooth balls.
Once you have finished rolling the balls, place them on the prepared baking sheets with space between each cookie.
Once your cookies are baked for about 10 minutes, carefully remove the pan from the oven and gently press a marshmallow half (sticky side down) onto the center of each cookie.
Return to the oven for an additional 3 minutes until the marshmallows puff up.
Allow the cookies to rest on their baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Making the Chocolate Glaze
In a medium bowl, combine powdered sugar, melted butter, cocoa powder, and vanilla extract with a whisk until the mixture becomes smooth.
Then, begin to add the hot water to the chocolate glaze gradually, stirring well each time to combine until you achieve a thick yet pourable consistency — it should coat the back of a spoon but still drip easily.
Using a spoon, pour chocolate glaze over the completely cooled cookies, letting it drip over the marshmallows naturally.
If using sprinkles, add them now while the chocolate glaze remains wet; allow the chocolate glaze to dry completely before stacking or storing cookies.
Hot Cocoa Cookies with Marshmallows
Ingredients
~21 cookies
- 3/4 cup unsalted butter room temperature
- 1 1/2 cups light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/3 cup hot cocoa mix
- 1 1/2 Tbsp cornstarch
- 1 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3 Tbsp whole milk
- 21 large marshmallows cut in half
- 2 cups powdered sugar
- 1/4 cup unsalted butter melted
- 1/4 cup cocoa powder
- 3/4 tsp vanilla extract
- 4 Tbsp hot water
Instructions
- Cream butter and brown sugar for 2-3 minutes until smooth.
- Mix in egg and vanilla until combined.
- Whisk dry ingredients in separate bowl.
- Add dry ingredients to mixer on low, mixing until just combined. Add milk briefly.
- Refrigerate dough for 1 hour.
- Preheat oven to 350F with parchment-lined baking sheets.
- Let dough soften for 10-15 minutes.
- Roll dough into 1 1/2 Tbsp balls and place on sheets.
- Bake 10 minutes, then add marshmallow half to center of each cookie.
- Bake additional 3 minutes until marshmallows puff.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
- Whisk powdered sugar, melted butter, cocoa powder, and vanilla.
- Add hot water gradually to create smooth glaze.
- Drizzle glaze over completely cooled cookies.
- Add sprinkles if desired. Let glaze set before storing.
