If you are craving something wonderfully indulgent and seasonally heartwarming, look no further than Hot Cocoa Brownie Cookies: The Ultimate 5-Star Winter Treat Recipe. These cookies combine the fudgy richness of a brownie with the cozy nostalgia of hot cocoa, all wrapped up in a soft, chewy cookie with melty mini marshmallows on top. Whether for a snowy afternoon snack or a holiday gathering, this treat instantly brings joy with every bite, making it a must-have recipe in your winter baking repertoire.
Ingredients You’ll Need
The magic behind Hot Cocoa Brownie Cookies lies in a handful of simple, carefully chosen ingredients. Each plays a crucial role in crafting that perfect balance of chocolatey depth, moist texture, and just the right hint of sweetness to satisfy your winter dessert cravings.
- 1/2 cup unsalted butter, melted: Provides a rich, creamy base that keeps the cookies soft and decadent.
- 1 cup granulated sugar: Adds sweetness and helps with the cookie’s crisp edges.
- 1/2 cup brown sugar: Brings a subtle molasses flavor that deepens the overall taste.
- 2 large eggs: Bind the ingredients together while adding moisture.
- 1 teaspoon vanilla extract: Enhances all the flavors with its warm, aromatic note.
- 1/2 cup unsweetened cocoa powder: Infuses the dough with intense chocolate flavor and rich color.
- 1 cup all-purpose flour: Provides structure without weighing down the cookie.
- 1 teaspoon baking powder: Gives a slight lift for a tender texture.
- 1/4 teaspoon salt: Balances sweetness and intensifies chocolate flavors.
- 1 cup chocolate chips: Burst of gooey chocolate pockets throughout the cookie.
- 1/2 cup mini marshmallows: Melts into a soft, toasty topping that mimics hot cocoa’s classic finish.
How to Make Hot Cocoa Brownie Cookies: The Ultimate 5-Star Winter Treat Recipe
Step 1: Prepare Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C), which is the perfect temperature to achieve that lovely soft yet slightly crisp cookie texture. Line a baking sheet with parchment paper to ensure your cookies don’t stick and come off easily once baked.
Step 2: Mix the Butter and Sugars
In a large bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. This step develops the essential base flavor and texture for your cookies, combining buttery richness with caramel-like sweetness from the brown sugar.
Step 3: Add Eggs and Vanilla
Next, crack in two large eggs and pour in the vanilla extract. Mix everything thoroughly until fully combined to create a smooth, cohesive batter that will hold your cookie dough together beautifully.
Step 4: Incorporate Dry Ingredients
Sift in the unsweetened cocoa powder, all-purpose flour, baking powder, and salt. Stir gently but thoroughly until the dough becomes thick and brownie-like. This process ensures your cookies have the perfect richness and structure without being dense or cakey.
Step 5: Fold in Chocolate Chips
Gently fold the chocolate chips into the dough, distributing them evenly. These pockets of melted chocolate will give your cookies delightful bursts of creamy sweetness in every bite.
Step 6: Scoop and Space the Dough
Use a cookie scoop or spoon to place mounds of dough onto your prepared baking sheet, spacing each cookie about 2 inches apart. This spacing allows the cookies room to spread slightly and bake evenly without merging into one another.
Step 7: Initial Bake
Bake the cookies for 8 to 10 minutes. At this stage, they should be almost set but still soft in the middle. This careful timing ensures you end up with that perfect fudgy texture instead of a dry cookie.
Step 8: Add Mini Marshmallows and Finish Baking
Remove the cookies from the oven and gently press the mini marshmallows into the tops of each cookie. Return them to the oven for another 2 to 3 minutes, just until the marshmallows have softened and slightly melted into a golden, toasty topping reminiscent of your favorite cup of hot cocoa.
Step 9: Cool and Transfer
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This resting time helps them firm up just enough so they won’t break apart when you move them, while still being delectably soft and chewy.
How to Serve Hot Cocoa Brownie Cookies: The Ultimate 5-Star Winter Treat Recipe
Garnishes
Elevate these cookies by dusting them lightly with powdered sugar or sprinkling a pinch of edible glitter for a festive sparkle. A drizzle of melted white chocolate can also add a stunning visual contrast and creamy sweetness that complements the cocoa depth perfectly.
Side Dishes
These cookies are heavenly on their own, but pairing them with a warm mug of milk, a rich hot chocolate, or even a scoop of vanilla ice cream turns the experience into a full-on winter indulgence. The coolness of ice cream against the warm, fudgy cookie is purely magical.
Creative Ways to Present
For a charming presentation at holiday parties, arrange the cookies on a platter decorated with fresh mint sprigs or cinnamon sticks, invoking the spirit of the season. You can also stack them to create a cookie “tower” or serve them in individual jars layered with marshmallows and cocoa powder for a festive gift idea.
Make Ahead and Storage
Storing Leftovers
Store leftover Hot Cocoa Brownie Cookies in an airtight container at room temperature for up to 4 days to maintain their soft and chewy texture. Avoid stacking the cookies when warm to prevent them from sticking together.
Freezing
If you want to keep these treats fresh for longer, freeze the cookies in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They keep well for up to 3 months and thaw beautifully at room temperature.
Reheating
To enjoy your Hot Cocoa Brownie Cookies as if freshly baked, warm them in the microwave for 10 to 15 seconds or in a preheated oven at 300°F for about 5 minutes. This revives the gooey melted chocolate and marshmallow softness perfectly.
FAQs
Can I use regular marshmallows instead of mini marshmallows?
You can, but mini marshmallows are ideal because they melt evenly and create that classic toasted topping without overpowering the cookie’s texture. If you use large marshmallows, consider chopping them into smaller pieces.
Are these cookies gluten-free?
The recipe as written uses all-purpose flour, which contains gluten. However, you can substitute a gluten-free flour blend cup-for-cup to make gluten-free Hot Cocoa Brownie Cookies without sacrificing taste or texture.
How fudgy are these cookies?
These cookies strike a delicate balance between fudgy and chewy. The melted butter, brown sugar, and cocoa powder combine to create a moist center similar to a brownie while still holding a structured, cookie form.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or even a handful of peppermint chips blend beautifully with the chocolate and marshmallow flavors, adding a delightful crunch and festive twist.
What is the best way to scoop the cookie dough?
Using a small ice cream scoop or a tablespoon to portion the dough ensures uniform cookie sizes, which helps them bake evenly and look perfectly round on the baking sheet.
Final Thoughts
If you are ready to warm up your winter days with a treat that feels like a cozy hug, these Hot Cocoa Brownie Cookies: The Ultimate 5-Star Winter Treat Recipe is just what you need. The blend of deep chocolate, soft marshmallow, and melt-in-your-mouth texture is hard to beat. Trust me, once you try baking and savoring these cookies, they will become your go-to for every snowy day and holiday gathering. Happy baking and stay cozy!
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Hot Cocoa Brownie Cookies: The Ultimate 5-Star Winter Treat Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Hot Cocoa Brownie Cookies combine the rich, fudgy texture of brownies with the cozy, nostalgic flavors of hot cocoa and mini marshmallows. Perfectly soft and chewy with pockets of melted chocolate and gooey marshmallows, these cookies make a delightful winter treat that’s easy to prepare and sure to impress.
Ingredients
Main Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup mini marshmallows
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix the Wet Ingredients: In a large bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the sugar-butter mixture, mixing thoroughly until fully blended.
- Combine Dry Ingredients: Sift the unsweetened cocoa powder, all-purpose flour, baking powder, and salt into the wet mixture. Stir carefully until a thick, brownie-like dough forms.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough ensuring they are evenly distributed throughout.
- Scoop Dough onto Baking Sheet: Using a spoon or cookie scoop, place dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Initial Bake: Bake the cookies for 8 to 10 minutes until they are set but still soft in the center.
- Add Marshmallows: Remove the baking sheet from the oven and carefully press mini marshmallows into the tops of each cookie.
- Final Bake: Return the cookies to the oven and bake for an additional 2 to 3 minutes, or until the marshmallows are soft and slightly melted.
- Cool Before Serving: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to maintain their chewy texture.
Notes
- For best results, use fresh mini marshmallows for topping so they melt nicely.
- Do not overbake; cookies should be soft and fudgy when you take them out to prevent dryness.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For extra flavor, sprinkle a pinch of sea salt on top of marshmallows before the final bake.
