Hot Cocoa Cookies with Whipped Cream Frosting
Hot chocolate mix enhances the chocolate flavor of these cookies that are stuffed with marshmallows, and topped with whipped cream and crushed peppermint candy canes. The perfect Christmas or winter cookie!
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Servings: 16 cookies
Ingredients
For the hot cocoa cookies
- 1 cup butter softened, salted
- 1/2 cup granulated sugar
- 1 cup brown sugar dark or light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/4 teaspoon salt 1/2 teaspoon if using unsalted butter
- 1 1/2 teaspoons baking soda
- 1/2 cup cocoa powder unsweetened
- 1/2 cup hot cocoa mix milk chocolate
- 2 1/4 cups all-purpose flour
- 1 1/2 cups semi-sweet chocolate chips
- 16 marshmallows regular sized
For the whipped cream frosting
- 1 1/2 cups heavy cream cold
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 2 crushed peppermint candy canes (optional) to sprinkle on top of the cookies
- 2 tablespoons hot cocoa mix (optional) to sprinkle on top of the cookies
Instructions
Make the cookie dough
- Line a baking sheet with parchment paper. With a hand mixer, cream the butter, granulated sugar, and brown sugar in a large mixing bowl.
- Add the vanilla extract and then add one egg at a time while continuously mixing. Add the baking soda, salt, cocoa powder, and hot cocoa mix into the bowl. Then, gradually add the flour, making sure to scrape the sides of the bowl to incorporate all the ingredients.
- Finally, fold in the chocolate chips. Using a cookie scoop or your hands, measure the dough into 3 tablespoon balls. Then flatten the dough balls with your hands and top each one with a marshmallow. Cover the entire marshmallow with cookie dough and roll it back into a ball. Once all the dough balls have been rolled, place them on the baking sheet and in the fridge for 20-30 minutes to chill.
- Preheat the oven to 350℉ while the dough is chilling. Once the cookie dough is chilled, place the cookies on the parchment paper-lined baking sheet, 6 at a time, making sure to space them about 2 to 3 inches apart.
- Bake for 10-13 minutes. They're ready when the outside of the cookies are set but the inside is still soft. It's normal for marshmallows to be showing through the cookies. While the cookies are baking, put the mixing bowl you'll use for the frosting in the freezer or fridge so it's nice and cold when you're ready to make the frosting.
- Allow the cookies to cool for about 5-10 minutes then transfer to a wire rack to let them cool longer. While the cookies are cooling, make the whipped cream frosting.
Make the whipped cream frosting
- Grab the chilled mixing bowl and add the heavy cream, vanilla extract, and powdered sugar to it. Use a hand or stand mixer on high and whip the ingredients until the frosting resembles stiff peaks (about 5 minutes).
- Frost the cookies and sprinkle crushed candy canes and hot cocoa mix on top. Serve immediately or refrigerate cookies.
Notes
Storage:
Unfrosted cookies can be stored at room temperature in an airtight container for up to 4 days.
Frosted cookies should be stored in the fridge in an airtight container for up to 5 days.
You can also freeze these cookies for up to 2 months in an airtight container.
To freeze the cookie dough, first chill the cookie dough balls. Then transfer the cookie dough to a Ziploc bag. To bake from frozen, simply bake them as directed, but add an additional couple minutes to bake time. Freeze for up to 2 months.
Nutrition
Calories: 507kcal | Carbohydrates: 62g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 305mg | Potassium: 209mg | Fiber: 3g | Sugar: 41g | Vitamin A: 725IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 3mg
Calories: 507kcal
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