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Hot Cocoa Cookies Recipe


Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24 cookies
A woman's hand pulling a hot chocolate cookie apart.

Hot Chocolate Cookies are easy-to-make brownie mix cookies that are topped with a gooey marshmallow and 4-ingredient hot chocolate icing! The perfect snow day snack or holiday party dessert!

Ingredients  

Cookies

  • 1 (18 oz.) box Ghirardelli Brownie Mix see notes
  • ½ cup all-purpose flour
  • 2 large eggs
  • 5 tablespoons vegetable oil
  • 1 tablespoon water
  • 12 Marshmallows cut in half

Icing


Instructions

  • Preheat oven to 350°F and line a large baking sheet with parchment paper. 
  • In a large bowl or stand mixer fitted with a paddle attachment, beat together the brownie mix, flour, eggs, oil, and water. Mix until thoroughly combined, scraping down the sides as needed. The dough will be very sticky.
    1 (18 oz.) box Ghirardelli Brownie Mix, ½ cup all-purpose flour, 2 large eggs, 5 tablespoons vegetable oil, 1 tablespoon water
  • Use a medium cookie scoop to drop the dough onto the prepared baking sheet about 2 inches apart.
  • Bake for 7 to 9 minutes to start, cookies should have a thin film on top and the batter should no longer be glossy, should still be able to see small ripples of darker batter.
  • Remove from the oven and press a marshmallow half, cut side down, into the center of each cookie. Return to the oven and bake for an additional 2 minutes. You can broil on low if you want a toasted marshmallow look and flavor, just keep a close eye on it so they don't burn.
    12 Marshmallows
  • Remove from oven and allow to cool on pan for a couple of minutes before transferring to a cool rack to cool.
  • Prepare the icing by whisking together the ingredients in a small bowl until smooth.
    2 cups powdered sugar, 4 tablespoons unsalted butter, ¼ cup hot chocolate powder mix, ¼ cup hot water
  • Use a teaspoon to gently distribute the icing over the top of the marshmallow and cooled cookies, you may use more than 1 teaspoon of icing per cookie. Add sprinkles before the icing sets. Allow icing to set for at least 30 minutes before enjoying.
    holiday sprinkles

Notes

  • I have only tested and made this recipe with 18-ounce boxes of Ghirardelli brownie mix and Duncan Hines brownie mix. Other mixes and sizes could change the outcome of the recipe.
  • Betty Crocker's brownie mix doesn't contain baking soda and causes flat cookies. Some readers have had luck by adding 1 teaspoon of baking soda to the Betty Crocker mix but I have not tested it myself.
  • These cookies are a little temperamental when it comes to baking time. You see, they cook pretty quickly, and one extra minute could mean a not-so-fudgy center (wahhhh, nobody wants that). I have a gas oven and I found the 8-minute was the perfect amount of time.
  • You want these cookies to be slightly undercooked when you take them out of the oven because they will continue to cook a little on the baking sheet. I think if you have an electric oven, you're going to want either 8 or 9 minutes of cook time, but test a couple of cookies first so you get them right where you want 'em!
  • The batter is very thick and sticky, I do not recommend mixing it with a whisk or even with a whisk attachment for a stand mixer.

Nutrition

Calories: 101kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 46mg | Potassium: 5mg | Sugar: 8g | Vitamin A: 20IU | Calcium: 4mg | Iron: 0.6mg

Find it online: www.sugarandsoul.co/fudgy-hot-chocolate-cookies/