If hot cocoa with marshmallows is your definition of happiness, then you’ll love hot chocolate cookies! Every layer comes together to taste just like your favorite hot drink. A soft and chewy chocolate cookie is topped with marshmallow and chocolate frosting with sprinkles.
In a medium, microwave safe mixing bowl, add the butter and chocolate. Heat in 30 second intervals, stirring between each, until melted and smooth. Set aside.
In another medium mixing bowl, add the flour, cocoa powder, baking powder, and salt. Whisk together.
In a large mixing bowl, add the sugar, eggs, and vanilla. Use a hand mixer on low speed to mix until fully combined. Pour in the cooled melted chocolate and continue mixing until just combined.
With the mixer on low, add the flour mixture in thirds, scraping down the sides of the bowl as needed.
Cover and chill the dough for at least 1 hour. The dough will be very thick but soft.
Preheat the oven to 325°F and line two baking sheets with parchment paper or silicone mats.
Use a medium cookie scoop (#50, approximately 1.2TB) to scoop the dough. Roll it between the palms of your hands to smooth the ball, then add it to the prepared baking sheet, 12 to a pan.
Pour approximately 2 Tablespoons of powdered sugar into a shallow dish. Dip the bottom of a flat cup into the powdered sugar and press each dough ball down to flatten.
Bake the cookies for 10 minutes, remove from the oven, press half of a marshmallow into the center of each cookie (sticky side down) and return the pan to the oven to finish baking another 3 minutes.
Remove the cookies from the oven. Gently and carefully, using the back of a spatula or your hand, press each marshmallow down to slightly flatten. Let cool on the pan for 5 minutes before transferring to a wire cooling rack.
To make the icing
To a medium microwave safe mixing bowl, add the butter and heat until melted.
Add the powdered sugar, cocoa powder, hot water, and vanilla. Whisk together until smooth.
Line a baking sheet with parchment paper and place the wire cooling rack of cookies on top (this setup will catch any dripping chocolate). Scoop a small amount of the icing onto the top of each marshmallow and use an offset spatula or butter knife to gently spread it. The heat will help the icing to spread. Immediately top with sprinkles and let set.
Notes
Pressing the cookies with powdered sugar is optional, but helps prevent the dough from sticking to the cup. Alternatively, you can flatten the dough balls with your hands.
If you prefer a thinner, drippier icing, use ¼ cup of hot water.
I use Hershey’s Special Dark cocoa powder. Regular unsweetened cocoa powder will also work.
Store leftovers in an airtight container at room temperature for up to 3 days.
The dough can chill, covered in the fridge, for up to 24 hours. When ready to scoop, let it sit on the counter for approximately 30 minutes before scooping so it’s easier to work with.