Pregistry’s Friday Recipe: Hot Chocolate Cookies

These easy cookies taste exactly like a cup of hot chocolate – marshmallow included!

Soft chocolate cookies are topped with a marshmallow, and enrobed in a rich fudgy buttercream. This recipe doubles beautifully if you’re serving a crowd too!

Hot Chocolate Cookies:

  • 6 tablespoons unsalted butter, at room temperature, divided
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 6 – 7 tablespoons whole milk, divided
  • 1 teaspoon vanilla extract, divided
  • 1 cup flour
  • 8 tablespoons unsweetened cocoa powder, divided
  • 1/2 teaspoon baking soda
  • 2 tablespoons malted milk powder, divided
  • 1/4 teaspoon kosher salt
  • 12 – 15 regular size marshmallows
  • 1 cup confectioner’s sugar
  • Raw or sanding sugar (optional)

Pre-heat the oven to 375 degrees; line 2 baking sheets with parchment paper.

In the bowl of a mixer beat 4 tablespoons of the butter with the granulated sugar till light and fluffy. Scrape down the sides and add the egg, 4 tablespoons of the milk and 1/2 teaspoon of the vanilla. Beat again. Add the flour, 6 tablespoons of the cocoa powder, the baking soda, 1 tablespoon of the malted milk powder and the salt and beat till combined.

Scoop the batter in tablespoon-sized mounds spaced 2” apart onto your baking sheets. Bake for 8 minutes. While the cookies are baking cut the marshmallows in half.

After 8 minutes slide the racks out of the oven and carefully place the marshmallow halves – cut sides down – onto the cookies. Return the cookies to the oven and bake for 2 more minutes.

Remove the pans from the oven and transfer the cookies to a wire rack to cool. Clean and dry your mixing bowl and attachment.

Beat the confectioner’s sugar with the remaining 2 tablespoons of butter, 2 tablespoons of cocoa powder and 1 tablespoon of malted milk powder till well combined. Add the remining 1/2 teaspoon of vanilla and 2 tablespoons of milk and beat till a smooth consistency is achieved, add more milk if necessary.

Use a small angled spatula or knife to spread the frosting over the tops and sides of the marshmallows, covering completely. Sprinkle with the sanding sugar if using and let set.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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