Hot Chocolate Cookies
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Cozy up with these Hot Chocolate Cookies this winter! These cozy cookies are inspired by the rich flavors of hot chocolate, blending cocoa powder and marshmallows toasted to perfection to create a delicious and indulgent winter treat.
If you're looking for more cozy recipes, be sure to check out my Slow Cooker Cozy Beef Chili, Easy Peppermint Hot Chocolate, or my Lavender Honey Chamomile Tea Steamer.
Table of Contents
Winter is officially here and that means that I am making hot chocolate part of my daily routine! And sometimes I make it from scratch, and sometimes I use a mix, one of my favorites being Lake Champlain Chocolates Organic Hot Chocolate. I love this organic hot cocoa mix because it just has two simple ingredients: organic cane sugar and organic cocoa which is just how I make mine anyways!
Since my friends at Lake Champlain Chocolates were kind enough to send me some of their organic hot chocolate, I have been thinking of other ways to use this amazing organic hot chocolate mix. And, the first thing that came to mind was Hot Chocolate Cookies. Nothing goes better with hot chocolate than cookies, so cue my Hot Chocolate Cookies and you have the ultimate hot chocolate snack.
I made a crispy chocolate shortbread cookie using Lake Champlain Chocolates Organic Hot Chocolate. I wanted to do a buttery and crisp shortbread so that they would be perfect for dipping in hot cocoa too! Then I filled these Hot Chocolate Cookies with milk chocolate in the center, and topped them with homemade marshmallow fluff. I even torched the marshmallow with a kitchen torch, and it adds a toasted marshmallow flavor that is so good!
Why You'll Love This Recipe
Cozy and Festive: This is a cozy winter cookie recipe and it's even festive for the holidays!
Fun to Make: These are a fun cookie to make, they take a little extra time, but are totally worth it!
Homemade Marshmallow: I take this to the next level with homemade marshmallow filling.
Ingredients
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Lake Champlain Chocolates Organic Hot Chocolate
Mama Ganache Organic Milk Chocolate
Wholesome Organic Light Corn Syrup
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Step 2
To make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then mix for an additional 5 minutes until the butter is light and fluffy. Add the egg, flour, and cocoa mix and mix on low until combined.
Using your hands, form the cookies into 30 balls and place on the prepared baking sheets. Using your thumb, make an indent into the middle of each cookie and place a piece of milk chocolate.
Step 3
Bake for 12 to 18 minutes, until the cookies look set. Allow to cool completely on the baking sheets.
To make the topping: In the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and 2 tablespoons cold water, and stir to combine. Allow to set for 5 minutes.
Step 4
In a small saucepan, add the cane sugar, corn syrup, 2 tablespoons water, and sea salt. Heat on high and stir to combine completely. Continue to stir and allow the mixture to boil and rise up, remove from the heat.
Step 5
Pour over the top of the gelatin, and mix on low, gradually increasing speed until the mixer begins to thicken and turn white. Continue to increase speed as mixture thickens, until you are on high speed. Whisk until white and fluffy.
Step 6
Spoon the marshmallow fluff on top of the milk chocolate center. Torch, using a kitchen torch, for a toasted marshmallow!
Baker's Tips
- Make sure your butter is soft, it should be at room temperature. I like to leave butter out on the counter overnight if I plan to bake with it. If you do need to soften it in the microwave, then make sure to only microwave for 10 seconds per half cup, otherwise you can melt portions of the butter and that is not good.
- Make sure to set a timer when whipping the butter, cane sugar and vanilla extract. You want to make sure it's completely combined first, then set your timer. It should look light in color and fluffy in texture. If it doesn't then, continue to mix, until you see the visual signs. It may take a little bit longer if your butter wasn't soft and at room temperature, which is why that step is important.
- I used organic milk chocolate pieces for the center, that are already in perfect circles. You can also use a broken piece of milk chocolate, Lake Champlain Organic Milk Chocolate Coins, or a little cluster of chocolate chips as well. This part does not have to look perfect, as you are going to cover it up with marshmallow anyways!
- When making the marshmallow topping, be sure to stir the gelatin and cold water together to prevent clumps.
- When mixing the marshmallow mixture, you can speed the mixer up as quickly as you can, as long as it's not splattering. You want to mix until it turns bright white and looks shiny and fluffy. It should be somewhat thick as well, as when you spoon it onto the cookies, it should stay put.
FAQ's
Yes, just add ½ teaspoon fine sea salt to the recipe.
Store in a cool dry place. I leave just out on the counter on a plate for a few days as we eat them.
Craving More?
Hot Chocolate Cookies
Ingredients
Cookies
- 226 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 318 grams all purpose flour
- 56 grams Lake Champlain Chocolates Organic Hot Chocolate Mix
- 30 milk chocolate circles
Topping
- 1 teaspoon grassfed gelatin
- 2 tablespoons cold water
- 113 grams cane sugar
- 78 grams light corn syrup
- 2 tablespoons water
- ⅛ teaspoon fine sea salt
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- To make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then mix for an additional 5 minutes until the butter is light and fluffy.
- Add the egg, flour, and cocoa mix and mix on low until combined.
- Using your hands, form the cookies into 30 balls and place on the prepared baking sheets. Using your thumb, make an indent into the middle of each cookie and place a piece of milk chocolate.
- Bake for 12 to 18 minutes, until the cookies look set. Allow to cool completely on the baking sheets.
- To make the topping: In the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and 2 tablespoons cold water, and stir to combine. Allow to set for 5 minutes.
- In a small saucepan, add the cane sugar, corn syrup, 2 tablespoons water, and sea salt. Heat on high and stir to combine completely. Continue to stir and allow the mixture to boil and rise up, remove from the heat.
- Pour over the top of the gelatin, and mix on low, gradually increasing speed until the mixer begins to thicken and turn white. Continue to increase speed as mixture thickens, until you are on high speed. Whisk until white and fluffy.
- Spoon the marshmallow fluff on top of the milk chocolate center.
- Torch, using a kitchen torch, for a toasted marshmallow!
- Store in a cool dry place for up to 5 days.
Notes
Nutrition
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