Holiday Baking: what a wonderful holiday family tradition! When my boys were little, it was one of our favorite activities – baking and decorating holiday cookies together. I just loved having a huge display of colors, shapes and varieties on trays for friends and family who came to visit. In those days, I didn’t know about “exchanges” where you could make a lot of one kind and come home with trays filled with a huge variety! I used to make recipe after recipe myself, to ensure that we had a beautiful display, gifting the extras to employees and friends.
Well most of you probably have one or several favorite holiday cookies that you make every year. Maybe all of your friends are counting on you to make one of those special favorites and bring it to the cookie exchange party. I, however, like to find a new cookie to make each year so that I don’t get bored and I can surprise everyone with my donation. This year, I found an amazing recipe for the cutest darn cookie ever! A Hot Cocoa Cookie and they taste as good as they look!
There are a few steps in creating these adorable confections, but none of them are difficult. Also, the recipe makes about 50 cookies so you don’t even have to double it unless you are tasked with bringing a ton of cookies to your exchange. The only drawback of these cookies is that the frosting does dull in color after a few days. It does not affect the taste at all and if you didn’t see them when they were first made, you might not even know it. Also, not being a baker myself, I am guessing there are ways to keep the frosting bright and shiny such as adding some meringue powder. I will work on it and will update you.
What amazes me most about these cookies is their marshmallow tops. You cut large marshmallows in half crosswise and top the baked cookies with them while hot. Then bake them for another couple minutes just to toast & soften the marshmallows a bit. They remain soft and delicate like that for days, not hard or sticky at all. Just a perfect bite into a soft and creamy marshmallow coated with icing on top of a perfect slightly crunchy and slightly chewy chocolate cookie! Delish!!
Hot Cocoa Cookies
Makes 50 cookies
- 1/2 cup (1 stick) unsalted butter
- 12 oz. semi-sweet chocolate
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups brown sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 25 (apx.) large marshmallows
- 2 cups powdered sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/4 cup unsweetened cocoa powder
- 1/4 cup hot water
- 1/2 teaspoon vanilla extract
- Assorted sprinkles
- In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
- Add the cooled chocolate mixture and blend until just combined.
- While mixing, add the flour mixture slowly and blend until just combined.
- Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
- Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.
- Bake cookies about 12 minutes.
- While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
- Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.
- Allow icing to set up about 30 minutes before serving.
- Cookies can be stored in an airtight container up to 2 days. They will last longer for eating, however the frosting will start to dull in color.
- Change the sprinkles to coordinate with various holidays.
2 opinions on “The Annual Dilemna – Which Cookie to bring to the Cookie Exchange?”
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Tried the chocolate marshmallow cookies for Christmas. So much chocolate! Wonderful. The only thing I changed was the size and used a miniature marshmallow on top.
Thank you for this great recipe in time for the holidays.
Lillian, that’s a great idea. I’ll have to try that next time. Then I won’t feel so guilty eating more than one!