Transform Cold Nights into Cozy Delights with Frosted Hot Cocoa Cookies!

Why Frosted Hot Cocoa Cookies Are the Ultimate Winter Treat

When the weather outside turns cold and frosty, there’s nothing quite as comforting as indulging in a dessert that’s warm, chocolatey, and full of holiday cheer. Frosted Hot Cocoa Cookies are the perfect treat for cozy winter nights. These rich, thick cookies feature a chocolate ganache and buttercream frosting, topped with marshmallows, festive sprinkles, and Hershey’s chocolate nuggets. They’re a delightful twist on the classic hot cocoa experience, combining all the flavors you love in cookie form.

What Makes Frosted Hot Cocoa Cookies Special?

These cookies stand out because they don’t just taste like hot cocoa – they look like it too! Each bite is a combination of soft, chewy chocolate cookies, creamy ganache, fluffy buttercream, and fun toppings. Perfect for holiday gatherings or a cozy night in, these cookies are destined to become a family favorite.

Key Ingredients for Frosted Hot Cocoa Cookies

To recreate these delectable cookies, you’ll need the following ingredients:

For the Chocolate Cookie Base

• Butter (unsalted, cold, cut into cubes): 2 cups
• Brown sugar: 2 cups
• Granulated sugar: 1 cup
• Eggs: 4 large
• Chocolate extract: 2 teaspoons
• Hershey cocoa powder: 1 cup
• Cake flour: 2 cups
• All-purpose flour: 3 cups
• Cornstarch: 2 teaspoons
• Baking soda: 1 ½ teaspoons
• Kosher salt: 1 teaspoon
• Semi-sweet chocolate chips: 4 cups

For the Topping

• Mini marshmallows: 3 cups
• Mallow bits: 2 cups
• Christmas sprinkles
• Hershey Chocolate Nuggets

For the Chocolate Ganache

• Semi-sweet chocolate chips: ½ cup
• Heavy whipping cream: ¼ cup

For the Chocolate Buttercream Frosting

• Powdered sugar: 4 ½ cups
• Unsalted butter (softened): 1 cup
• Chocolate extract: 1 tablespoon
• Heavy whipping cream: 4 tablespoons
• Hershey cocoa powder: ½ cup

Step-by-Step Instructions for Making Frosted Hot Cocoa Cookies

Step 1: Prepare the Cookie Dough

1. Preheat your oven to 410°F and line two baking sheets with silicone baking mats.
2. In a stand mixer, cream together the butter, brown sugar, and granulated sugar for 2 minutes until light and fluffy.
3. Add the eggs and chocolate extract, mixing until fully combined.
4. In a separate bowl, whisk together the cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Fold in the chocolate chips.

Step 2: Portion and Bake

1. Use a large cookie scoop to portion the dough into mounds, ensuring each weighs about 3-3.5 oz for consistency.
2. Place the dough mounds onto the prepared baking sheets, spacing them 3-5 inches apart. Gently press down on each mound.
3. Bake for 9-12 minutes or until the edges are set. Remove from the oven and allow the cookies to cool on the baking sheets for 10 minutes.

Step 3: Prepare the Chocolate Buttercream

1. In a stand mixer fitted with a flat beater, cream the softened butter and chocolate extract.
2. Add 2 cups of powdered sugar and mix on low until the mixture resembles small pebbles.
3. Gradually add the remaining powdered sugar, cocoa powder, and heavy whipping cream. Mix on medium speed until smooth and fluffy. Transfer the frosting to a piping bag.

Step 4: Make the Ganache

1. Heat the heavy whipping cream in a small pot until it begins to simmer.
2. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 1 minute, then whisk until smooth.
3. Allow the ganache to cool for 10 minutes before transferring it to a piping bag.

Step 5: Assemble the Cookies

1. Pipe a swirl of buttercream frosting onto the center of each cooled cookie.
2. Drizzle the ganache over the frosting.
3. Decorate each cookie with mini marshmallows, mallow bits, Christmas sprinkles, and a Hershey’s chocolate nugget.

How to Store Frosted Hot Cocoa Cookies

For optimal freshness:

• Unfrosted cookies: Store in an airtight container or Ziploc bag at room temperature for up to 5 days.
• Frosted cookies: Store in a single layer in an airtight container. Avoid stacking to preserve the toppings. Keep at room temperature or refrigerate for up to a week.

Why You’ll Love This Recipe

• Festive Appeal: The combination of marshmallows, sprinkles, and chocolate makes these cookies a showstopper.
• Rich Flavor: The layers of chocolate in the cookie, ganache, and frosting create a deep, indulgent flavor profile.
• Perfect Texture: The cookies are thick and soft, with a slightly crisp edge.

Tips for Success

• Use cold butter: This helps the cookies maintain their thick, bakery-style texture.
• Weigh the dough: For even baking, ensure all cookies are the same size.
• Don’t overbake: The cookies should be firm around the edges but soft in the center.

Frosted Hot Cocoa Cookies are more than just a dessert – they’re a celebration of winter’s most comforting flavors. Whether you’re making them for a holiday party or enjoying them by the fire, these cookies are sure to become a seasonal favorite. Try them today and savor the magic of hot cocoa in every bite!