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
Make the Cookie Dough
Beat the butter and brown sugar in a large bowl (or stand mixer) on medium speed for ~2-3 minutes until creamy.
Add the egg and vanilla; mix until smooth, scraping down the sides as needed.
In a separate bowl, whisk together flour, cocoa powder, hot cocoa mix, cornstarch, baking soda, and salt.
With the mixer on low, add the dry ingredients in two batches, mixing just until combined. Add the milk and mix briefly until the dough comes together.
The dough will be sticky at this point – cover with plastic wrap and refrigerate for at least 1 hour or overnight.
Shape and Bake the Cookies
Preheat your oven to 350F and line baking sheets with parchment.
Let the chilled dough sit at room temperature for ~10-15 minutes to soften slightly.
Scoop 1 1/2 Tbsp portions and roll into smooth balls. Place on the baking sheets with space between each cookie.
Bake for 10 minutes, then pull the tray out and gently press a marshmallow half (sticky side down) onto the center of each cookie.
Return to the oven for another 3 minutes until the marshmallows puff up.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Make the Chocolate Glaze
In a medium bowl, whisk together powdered sugar, melted butter, cocoa powder, and vanilla until smooth.
Gradually add the hot water until you get a thick but pourable consistency – it should coat the back of a spoon but still drip easily.
Spoon the glaze over the completely cooled cookies, letting it drip over the marshmallows naturally.
Add sprinkles while the glaze is still wet if using. Let the glaze set completely before stacking or storing.
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.
