Description
Delightful Snowman Hot Cocoa Cookies combine rich chocolate dough with fluffy marshmallow snowmen, decorated with white and dark chocolate to create festive, playful treats perfect for winter or holiday celebrations.
Ingredients
Scale
Cookie Dough Ingredients
- 1 cup (227 g) unsalted butter
- ½ cup (50 g) unsweetened cocoa powder
- 1 cup (200 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 1 tsp baking soda
- 2 cups + 3 tbsp (260 g) all-purpose flour
- 2 tsp cornstarch
- 1-2 drops black gel food coloring (optional, deepens the chocolate color)
Decoration Ingredients
- About 20 large marshmallows (cut in half, keep extras)
- 2-3 tablespoons white melting wafers (tinted orange with gel food coloring)
- ¼ cup melted dark chocolate wafers
- Toothpicks or fine piping tools
- Optional alternatives: orange candy melts or cookie icing
Instructions
- Make the chocolate base: Melt the unsalted butter and whisk in the unsweetened cocoa powder until the mixture is smooth. Then whisk in the packed brown sugar and granulated sugar until combined. Add the eggs and vanilla extract, whisking until the batter is shiny and smooth. If desired, add 1–2 drops of black gel food coloring to deepen the chocolate color and mix thoroughly.
- Form the dough: Stir in the kosher salt and baking soda. Incorporate the all-purpose flour and cornstarch using a spatula until a soft dough forms. Cover the dough and refrigerate it for 30 to 45 minutes, or up to overnight for better texture.
- Prepare to bake: When ready, preheat your oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Shape and bake cookies: Scoop the chilled dough into 2-tablespoon portions and place them 2–3 inches apart on the prepared baking sheets. Bake the cookies for 9 minutes. Remove the baking sheets from the oven and gently press one marshmallow half (cut side down) into the center of each cookie.
- Finish baking with marshmallows: Return the baking sheets to the oven for an additional 60 to 90 seconds. This short time lets the marshmallows puff slightly without browning or over-expanding. Remove and cool on the sheets for 10 minutes before transferring to a wire rack to cool completely.
- Decorate the cookies: Melt the white chocolate wafers gently in the microwave in 10–15 second intervals, stirring between until smooth. Tint a small portion orange with gel food coloring. Use a toothpick to draw tiny carrot noses on each marshmallow half. Separately melt the dark chocolate wafers the same way and use a toothpick or fine piping tool to create eyes and smiles on the marshmallow faces. Allow the chocolate decoration to set completely before serving or packaging.
Notes
- Chilling the dough is essential for easier handling and better cookie texture.
- Keep extra marshmallow halves on hand as some may not hold their shape perfectly when pressed into the cookies.
- Use gel food coloring instead of liquid to avoid thinning the melted chocolate wafers.
- For a variation, you can substitute orange candy melts or store-bought cookie icing for decorating the carrot noses.
- Do not bake after adding marshmallows for more than 90 seconds to prevent browning or marshmallow over-expansion.
- Store cookies in an airtight container at room temperature for up to 5 days; marshmallow toppings are best enjoyed fresh.
