Decadent Hot Chocolate Cookie Delight
Indulge in the ultimate winter treat with these Decadent Hot Chocolate Cookie Delights! Perfectly soft and richly chocolatey, these cookies combine the comforting flavors of hot chocolate with the warmth of freshly baked cookies. Each bite is topped with a gooey marshmallow center and drizzled with a luscious chocolate glaze, making them an irresistible addition to your dessert table or a cozy night in. Ideal for sharing with friends and family, they bring the joy of hot chocolate into a delightful cookie form!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
All-purpose flour
1 3/4 cups (No preparation needed.)
Instant hot chocolate powdered cocoa mix
1 cup (No preparation needed.)
Baking soda
1 teaspoon (No preparation needed.)
Salt
1/2 teaspoon (No preparation needed.)
Unsalted butter
12 tablespoons (1 1/2 sticks), softened (Softened to room temperature.)
Granulated sugar
1/2 cup (No preparation needed.)
Large eggs
2 (No preparation needed.)
Low-fat milk
1/4 cup (No preparation needed.)
Vanilla extract
1 teaspoon (No preparation needed.)
Large marshmallows
24, cut in half crosswise (Cut in half horizontally.)
Confectioners' sugar
1 3/4 cups (No preparation needed.)
Unsalted butter (for glaze)
6 tablespoons (No preparation needed.)
Low-fat milk (for glaze)
1/4 cup (No preparation needed.)
Dutch-processed cocoa powder
2 tablespoons (No preparation needed.)
Instructions
1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2
In a medium bowl, whisk together the all-purpose flour, instant hot chocolate powder, baking soda, and salt until evenly combined.
3
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy.
4
Add the eggs to the butter mixture one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the low-fat milk and vanilla extract until combined.
5
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until no dry flour remains; do not overmix.
6
Using a teaspoon cookie scoop, drop rounded portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
7
Bake the cookies in the preheated oven for 8 minutes, or until they are just set.
8
Remove the cookies from the oven and carefully press a marshmallow half, cut side down, into the center of each cookie. Return the cookies to the oven and bake for an additional 1 to 2 minutes, or until the marshmallows are puffy but not browned.
9
Once done, allow the cookies to cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
10
To prepare the chocolate glaze, combine the confectioners' sugar in a medium bowl.
11
In a small saucepan, combine the butter, low-fat milk, and Dutch-processed cocoa powder. Heat over medium heat until the mixture comes to a gentle boil, then let it boil for 1 minute.
12
Remove the saucepan from the heat and allow it to cool for 5 minutes. Pour the chocolate mixture over the confectioners' sugar and whisk until smooth and creamy.
13
Spoon a generous amount of the glaze over each cooled cookie, allowing it to drizzle down the sides. Let the glaze set before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Hot Chocolate Cookie Delights?
They are soft, richly chocolatey cookies that combine hot chocolate flavors with a marshmallow center and a luscious chocolate glaze.
What oven temperature is needed for these cookies?
The oven should be preheated to 350°F (175°C).
How many ingredients are required for this recipe?
There are 14 total ingredients used in this recipe.
What dry ingredients are mixed first?
All-purpose flour, instant hot chocolate powder, baking soda, and salt should be whisked together in a medium bowl.
How should the butter be prepared?
The unsalted butter should be softened to room temperature before beating it with granulated sugar.
How are the eggs incorporated into the dough?
The eggs are added one at a time, ensuring each is fully incorporated before adding the next.
Does the dough contain milk?
Yes, 1/4 cup of low-fat milk is added to the wet ingredients along with vanilla extract.
How long should I mix the dry and wet ingredients?
Mix just until no dry flour remains; do not overmix the dough.
What size scoop should I use for portioning the dough?
A teaspoon cookie scoop is recommended for dropping rounded portions onto the baking sheets.
How much space should be between the cookies on the baking sheet?
The cookies should be spaced about 2 inches apart.
What is the initial baking time for the cookies?
The cookies should bake for 8 minutes or until they are just set.
How are the marshmallows prepared for the cookies?
24 large marshmallows are cut in half crosswise or horizontally.
How do you add the marshmallow to the cookie?
Press a marshmallow half, cut side down, into the center of each cookie after the initial 8 minutes of baking.
How long do the cookies bake once the marshmallows are added?
They bake for an additional 1 to 2 minutes.
How can I tell if the marshmallows are done?
The marshmallows should be puffy but not browned.
How long should the cookies cool on the baking sheet?
Allow them to cool on the baking sheet for 1 minute before transferring them to a wire rack.
What are the ingredients for the chocolate glaze?
The glaze consists of confectioners' sugar, unsalted butter, low-fat milk, and Dutch-processed cocoa powder.
How is the chocolate mixture for the glaze prepared?
Combine butter, milk, and cocoa powder in a saucepan and heat until it comes to a gentle boil.
How long should the glaze mixture boil?
The mixture should boil for 1 minute.
How long should the chocolate mixture cool before adding sugar?
It should cool for 5 minutes before being poured over the confectioners' sugar.
How do you finish the glaze?
Whisk the chocolate mixture into the confectioners' sugar until smooth and creamy.
How is the glaze applied to the cookies?
Spoon a generous amount of glaze over each cooled cookie, letting it drizzle down the sides.
What type of cocoa powder is used in the glaze?
Dutch-processed cocoa powder is used for the glaze.
What type of sugar is used in the cookie dough?
Granulated sugar is used in the cookie dough.
What type of sugar is used in the glaze?
Confectioners' sugar is used to create the glaze.
How many marshmallows are used in total?
The recipe calls for 24 large marshmallows, which are then halved.
What provides the primary hot chocolate flavor in the dough?
One cup of instant hot chocolate powdered cocoa mix provides the flavor.
Is vanilla extract included in this recipe?
Yes, 1 teaspoon of vanilla extract is used.
Should the baking sheets be lined?
Yes, the baking sheets should be lined with parchment paper.
What is the texture of the finished cookies?
The cookies are perfectly soft and richly chocolatey with a gooey marshmallow center.