These hot cocoa cookies pack in all the flavors of a cup of hot cocoa in one ooey-gooey bite! This easy to make cookie recipe is sure to be a hit at your next party or event!
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These hot chocolate cookies are so good, I almost ate them all in one sitting! They are a crunchy, chocolaty, gooey cookie that is just full of rich chocolate flavor. These would be a great addition to any party, or table.
These cookies also make great gifts for neighbors, family, teachers, you name it! They're easy to make and will be sure to be a hit with all your loved ones. Make sure you put this easy cookie recipe in your favorites for later!
How to Make Hot Cocoa Cookies
Full directions and ingredient list are also included in a printable card below.
In your stand mixer mixing bowl, using the whisk attachment, cream the butter and brown sugar until smooth. Add in the eggs and vanilla and mix well. In a separate bowl, add the flour, cocoa, salt, and baking powder, and stir well to blend. Add the flour mixture slowly to the mixing bowl, and blend between additions. When all the flour is added, stop the mixer and scrape down the sides of the mixing bowl, and mix again to blend all the ingredients.
Line a cookie sheet with parchment paper, and roll the cookie dough in about Tablespoon size balls, and place on the parchment paper. Bake the cookies at 350 degrees for 18 - 20 minutes, or until they're light golden brown on the edges.
While the cookies are baking, unwrap the Hershey's hot cocoa candy kisses, and set aside. When cookies are baked, remove the cookies from oven, and immediately place a Hershey's Hot Cocoa KISS in the middle of each cookie, while they're still hot, and press the candy kiss down into the cookie. When all the cookies have a candy kiss in the middle, place about three of the mini marshmallows on top of the melted candy kiss. Set cookies on a wire rack to completely cool.
When cookies are cool, place the chocolate sprinkles in a shallow dish, and set aside. Melt the White chocolate almond bark in a microwave-safe dish, at about 10 - 15 second intervals in the microwave, stirring in between. When the white chocolate is melted, dip the cookie bottoms in white chocolate, and then immediately in the chocolate sprinkles, and place on parchment paper for the chocolate to harden, or set, about 1 to 2 hours.
Serve immediately, or, place cookies in an airtight container. Enjoy!
Recipe Notes
This recipe makes approximately 24 cookies
Cookies may be kept up to 5 days in an airtight container for later enjoyment.
Tips for working with chocolate or white chocolate almond bark:
- You can find Chocolate almond bark with the melting chocolates in the baking aisle. Despite it's name, it has nothing to do with Almonds!
- Almond bark is great meting chocolate, with a really good flavor, and it is actually super easy to work with.
- If you leave it a little too long and it starts to harden just add about a Tablespoon of cream to the chocolate - white, or milk chocolate - and stir well.
- You may also need to place it back in the microwave for 10 - 20 seconds, and stir again to thin the chocolate.
Ooey Gooey Hot Cocoa Cookies
Ingredients
Hot Cocoa Cookies
- ½ cup salted butter 1 stick
- 3 eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups brown sugar
- 1 ½ cups all purpose flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- 24 Hershey's Hot Cocoa Kisses
- 2 cups mini marshmallows
- ½ cup white almond chocolate bark (melting chocolate)
- 1 cup chocolate sprinkles
Instructions
- Preheat the oven to 350F
- In the mixing bowl of a stand mixer, using the whisk attachment, cream the butter and brown sugar until smooth and creamy.
- Add the eggs and vanilla and mix well.
- In a separate bowl, add the flour, cocoa, salt, and baking powder, and stir well to blend.
- Add the flour mixture a little at a time to the mixing bowl, and blend between additions.
- When all the flour is added, stop the mixer and scrape down the sides of the mixing bowl, and mix again to blend all the ingredients.
- Line a cookie sheet with parchment paper, and roll the cookie dough in about Tablespoon size balls, and place on the parchment paper.
- Bake the cookies at 350 degrees for 18 - 20 minutes, or until they're light golden brown on the edges.
- While the cookies are baking, unwrap the Hershey's hot cocoa candy kisses, and set aside.
- When cookies are baked, remove the cookies from the oven, and immediately place a Hershey's Hot Cocoa KISS in the middle of each cookie, while they're still hot, and press the candy kiss down into the cookie.
- When all the cookies have a candy kiss in the middle, place about three of the mini marshmallows on top of the melted candy kiss. Set cookies on a wire rack to completely cool.
- When cookies are cool, place the chocolate sprinkles in a shallow dish, and set aside.
- Melt the White chocolate almond bark in a microwave-safe dish, at about 10 - 15 second intervals in the microwave, stirring in between.
- When the white chocolate is melted, dip the cookie bottoms in white chocolate, and then immediately in the chocolate sprinkles, and place on parchment paper for the chocolate to harden, or set, about 1 to 2 hours.
- Serve immediately, or, place cookies in an airtight container. Enjoy!
Lenisha
Mmmmmmm delicious! Can’t wait to try this recipe