Hot Cocoa Cookies
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Hot Cocoa Cookies are so chewy, fudgy and festive. Perfect for any Holiday party or baking together as a family for a fun Christmas activity. Made with gluten-free flours, coconut sugar, cacao powder, dark chocolate chips, and fun mini marshmallows. These cookies are fun to make, so deliciously gooey, and rich with mini roasted marshmallows. Best cookie to get into the Holiday spirit.
Hot Cocoa Cookies
The Holidays are officially here and it’s time to get festive all around. These Hot Cocoa Cookies will get you right into the Holiday spirit. So chewy, fudgy, gooey and rich with mini roasted marshmallows. Perfect for any Holiday party or baking together as a family for a fun Christmas activity. These cookies are gluten-free, no refined sugars, and come with options to make them dairy-free.
Want to take the fun and festivities to another level? Add some peppermint extract, and/or sprinkle some crushed peppermint candy over the cookies before baking. This will make them extra special and that much more festive.
What you need to make Hot Cocoa Cookies:
Ingredients:
- Unsalted Butter
- Dark Chocolate Chips
- Coconut Sugar
- Eggs
- Vanilla Extract
- Blanched Almond Flour
- Cacao Powder
- Baking Powder
- Pink Sea Salt
- Mini Marshmallows
Equipments:
- 2 Baking Sheet Pans
- Parchment Paper
- Small bowl
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk
- Spatula
- Spoon
- Cooling Rack
How to make Hot Cocoa Cookies:
- Step 1– In a small bowl, add butter and chocolate chips to melt. Melt in the microwave for 1.5 minutes in increments of 30 seconds, stirring in between. You can also use a double boiler if you have one instead. Set to the side so it can cool down a bit.
- Step 2– Meanwhile in a large mixing bowl, whisk together eggs and coconut sugar. Once eggs and sugar are well combined, add melted butter and chocolate chips. Add vanilla extract and whisk together until well combined.
- Step 3– Add almond flour, cacao powder, baking powder, and salt. Continue to whisk until creamy, thick batter is formed and there aren’t any streaks of flour.
- Step 4– Fold in just under half of the mini marshmallows using a spatula, reserving the rest for garnish. Cover bowl with saran wrap and chill batter for at least 2 hours in refrigerator.
- Step 5– Before taking dough out of the fridge, Preheat oven at 350 degrees F. Line 2 baking sheet pans with parchment paper.
- Step 6– Take batter out of the fridge. Use a spoon to scoop batter out of the bowl. Roll batter into 1.5-2 inch balls. Don’t make balls larger than that as it can cause cookies to not bake through and crumble as they cool down. Place each ball on prepped sheet pans leaving enough space between each so that cookies have enough room to expand as they bake. About 4-6 inches of space.
- Step 7– Stick the remaining mini marshmallows into each ball. I like to do 2-3 mini marshmallows per cookie.
- Step 8– Bake for 10 minutes.
- Step 9– Remove cookies from the oven. Using a spatula, gently tranfer each cookie to a cooling rack. Allow cookies to cool off and finish setting.
- Step 10– Place any leftover cookies in any container and keep refrigerated for up to 7 days.
Tips and Substitutions:
- Substitute Cacao powder for unsweetened cocoa powder– if that’s what you have. Sweetened cocoa powder is fine too but the cookies may be a bit sweeter.
- Use coconut oil instead of butter– to keep these dairy-free friendly.
- Don’t roll batter into more than 1.5-2 inch balls– this will result in larger cookies and can cause them to not bake through and become too crumbly.
- Transfer cookies to cooling rack as soon as they come out of the oven– they will begin to cool down and prevent cookies from burning on the bottom.
- You can use any kind of dark chocolate if you don’t have chocolate chips– coarsely chop your chocolate and measure out 1 cup.
- Make them even more festive- by sprinkling some crushed peppermint candy over cookies before baking.
- Add a splash of peppermint extract and make them peppermint hot cocoa cookies for the Holidays. Splash the extract after the vanilla extract.
- Leave enough space between each ball once placed on sheet pan- so that cookies have enough room to expand as they bake. About 4-6 inches of space.
Can Hot Cocoa Cookies be frozen?
These cookies can be frozen. However, I would freeze the batter before baking the cookies. Roll them into balls and place them on a sheet pan lined with parchment paper. Let the balls freeze for a couple of hours. Then transfer to a freezer friendly bag or container. Keep frozen up to three months.
When ready to bake, simple place balls on a sheet pan lined with parchment paper again. Add extra mini marshmallows as per directions. Preheat oven at 350 degrees F and bake cookies. Add an extra minute or two to baking time as they are frozen.
Did you like this recipe for Hot Cocoa Cookies? You may also like these other festive cookie recipes:
Hot Cocoa Cookies
Hot Cocoa Cookies are so chewy, fudgy and festive. Perfect for any Holiday party or baking together as a family for a fun Christmas activity. Made with gluten-free flours, coconut sugar, cacao powder, dark chocolate chips, and fun mini marshmallows. These cookies are fun to make, so deliciously gooey, and rich with mini roasted marshmallows. Best cookie to get into the Holiday spirit.
Ingredients
- 1/2 cup unsalted butter
- 1 cup dark chocolate chips
- 1 cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cup blanched almond flour
- 2 tbsp cacao powder
- 1 tsp baking powder
- 1/2 tsp pink sea salt
- 1 cup mini marshmallows
Instructions
In a small bowl, add butter and chocolate chips to melt. Melt in the microwave for 1.5 minutes in increments of 30 seconds, stirring in between. You can also use a double boiler if you have one instead. Set to the side so it can cool down a bit.
Meanwhile in a large mixing bowl, whisk together eggs and coconut sugar. Once eggs and sugar are well combined, add melted butter and chocolate chips. Add vanilla extract and whisk together until well combined.
Add almond flour, cacao powder, baking powder, and salt. Continue to whisk until creamy, thick batter is formed and there aren't any streaks of flour.
Fold in just under half of the mini marshmallows using a spatula, reserving the rest for garnish. Cover bowl with saran wrap and chill batter for at least 2 hours in refrigerator.
Before taking dough out of the fridge, Preheat oven at 350 degrees F. Line 2 baking sheet pans with parchment paper.
Take batter out of the fridge. Use a spoon to scoop batter out of the bowl. Roll batter into 1.5-2 inch balls. Don't make balls larger than that as it can cause cookies to not bake through and crumble as they cool down. Place each ball on prepped sheet pans leaving enough space between each so that cookies have enough room to expand as they bake. About 4-6 inches of space.
Stick the remaining mini marshmallows into each ball. I like to do 2-3 mini marshmallows per cookie.
Bake for 10 minutes.
Remove cookies from the oven. Using a spatula, gently tranfer each cookie to a cooling rack. Allow cookies to cool off and finish setting.
Place any leftover cookies in any container and keep refrigerated for up to 7 days.
Recipe Notes
Tips and Substitutions:
- Substitute Cacao powder for unsweetened cocoa powder– if that’s what you have. Sweetened cocoa powder is fine too but the cookies may be a bit sweeter.
- Use coconut oil instead of butter– to keep these dairy-free friendly.
- Don’t roll batter into more than 1.5-2 inch balls– this will result in larger cookies and can cause them to not bake through and become too crumbly.
- Transfer cookies to cooling rack as soon as they come out of the oven– they will begin to cool down and prevent cookies from burning on the bottom.
- You can use any kind of dark chocolate if you don’t have chocolate chips– coarsely chop your chocolate and measure out 1 cup.
- Make them even more festive- by sprinkling some crushed peppermint candy over cookies before baking.
- Add a splash of peppermint extract and make them peppermint hot cocoa cookies for the Holidays. Splash the extract after the vanilla extract.
- Leave enough space between each ball once placed on sheet pan- so that cookies have enough room to expand as they bake. About 4-6 inches of space.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
