Hot Cocoa Cookie Blossoms Recipe

If you’re a fan of cozy, chocolatey treats with a fun twist, you’ll absolutely love this Hot Cocoa Cookie Blossoms Recipe. These cookies bring all the nostalgia of sipping a warm cup of hot cocoa by the fire, complete with marshmallow and chocolate kisses on top. It’s like a tiny celebration in every bite that’s perfect for chilly evenings or any time you need a little comfort food cheer.

What makes this Hot Cocoa Cookie Blossoms Recipe stand out for me is how it combines the rich cocoa cookie base with the gooey marshmallows and the iconic Hershey’s Kisses chocolates. They bake up soft and fudgy, and the melting marshmallow adds just the right gooey texture. I’ve shared these at holiday parties, casual family gatherings, and even just weekday dessert cravings—everyone always asks for the recipe!

Ingredients You’ll Need

Every ingredient in this Hot Cocoa Cookie Blossoms Recipe is carefully chosen to build that comforting hot chocolate vibe. From rich cocoa powder to buttery dough and the marshmallow surprise, they come together effortlessly. When shopping, I recommend getting good-quality cocoa and fresh marshmallows to avoid any stale flavors.

• All-purpose flour: The foundation for perfect soft cookies that hold their shape but stay tender.
• Baking soda: Helps with cookie spread and a touch of lift—don’t skip it for texture.
• Baking powder: Adds lightness so your cookies aren’t too dense.
• Unsweetened cocoa powder: Gives those deep chocolate notes—use Dutch-processed if you prefer richer flavor.
• Salt: Balances the sweetness and enhances all the chocolatey goodness.
• Unsalted butter (melted and cooled): Melted butter makes for an ultra-soft cookie, and cooling it is key to avoid scrambling the eggs.
• Brown sugar (light or dark): Adds moisture and a hint of caramel flavor that really rounds out the cookie.
• White granulated sugar: For that classic cookie sweetness and slight crunch on the surface.
• Pure vanilla extract: Brings warmth and depth—homemade or quality store-bought is best.
• Large egg: Adds structure and richness; make sure it’s at room temperature to blend well.
• Egg yolk: Extra richness and chewiness—this little addition made a big difference in my texture game.
• White granulated sugar (for rolling): Creates a slightly crunchy outer coating that contrasts beautifully with the soft cookie.
• Marshmallows (regular sized): The melty, gooey center piece—you might want to stock extra because they disappear fast!
• Hershey’s Kisses Hot Cocoa Chocolates: The signature finishing touch that melts gently and adds that favorite hot cocoa flavor punch.

Variations

I love that this Hot Cocoa Cookie Blossoms Recipe is so approachable to tweak based on what you have or your dietary preferences. Sometimes I swap out the Hershey’s Kisses for peppermint-flavored chocolates around the holidays, which gives it a little festive kick! Feel free to experiment—it’s all about making this recipe your own.

• Gluten-free version: I’ve swapped in a 1:1 gluten-free flour blend a few times, and the cookies still come out wonderfully soft and fudgy.
• Vegan tweak: Try vegan butter and a flax egg; just keep an eye on the texture, and add a tiny bit more cocoa powder if needed.
• Spiced-up: Adding a pinch of cinnamon and a dash of cayenne gives it a cozy spicy warmth that surprised everyone in my family!
• Mini marshmallows: If you want smaller gooey pockets, mini marshmallows work beautifully instead of the regular-sized ones.
• Double chocolate chip: Toss in some chocolate chips to the dough for extra bursts of melty chocolate in every bite.

How to Make Hot Cocoa Cookie Blossoms Recipe

Step 1: Mix dry ingredients

Start by whisking together your flour, baking soda, baking powder, cocoa powder, and salt in a medium bowl. I like to sift these together to avoid any lumps, especially in the cocoa powder. This gives you a lovely uniform chocolate color and texture in the dough.

Step 2: Combine wet ingredients

In a separate large bowl, stir the melted and cooled butter with the brown sugar and granulated sugar until everything is smooth and glossy. Then add the vanilla extract, egg, and extra egg yolk. I usually mix these by hand to avoid overbeating—just enough to combine it all evenly.

Step 3: Bring it all together

Slowly add your dry ingredient mixture to the wet ingredients. Using a spatula or wooden spoon, fold the flour blend into the wet mix until just combined—don’t overmix or you’ll get tough cookies. The dough should be thick, fudgy, and chocolatey.

Step 4: Roll and chill

Then, scoop out tablespoon-sized portions and roll each ball in the white granulated sugar for that sweet outer crunch. Placing the rolled dough balls on a baking sheet lined with parchment paper or a silicone mat helps them bake evenly. If you have time, a quick chill in the fridge for 15-20 minutes can prevent excessive spreading in the oven.

Step 5: Bake and top with goodies

Bake the cookies at 350°F (175°C) for about 9-11 minutes. They should look set but still soft in the middle. Right after removing them from the oven, gently press a marshmallow in the center of each cookie. Then place a Hershey’s Kiss Hot Cocoa chocolate on top of the marshmallow. Let them cool on the sheet—it’s normal for the chocolates and marshmallows to soften and meld beautifully.

How to Serve Hot Cocoa Cookie Blossoms Recipe

Garnishes

I usually keep it simple with these cookies. If I’m feeling fancy, a light dusting of cocoa powder or a drizzle of melted white chocolate adds a nice visual touch. But honestly, the marshmallow and kiss on top are such a beautiful garnish by themselves—they look festive and inviting without fuss.

Side Dishes

This Hot Cocoa Cookie Blossoms Recipe pairs perfectly with a steaming mug of hot chocolate (of course!), or even a glass of cold milk. I’ve served them alongside holiday board games or after a hearty soup dinner for a sweet finish that everyone loves.

Creative Ways to Present

For holiday parties, I sometimes arrange these cookie blossoms in a circle on a festive platter with mini marshmallows scattered around. Kids especially enjoy picking their own treat, and it makes for a charming snack table centerpiece. Wrapping individually in clear bags tied with ribbon also works great as little edible gifts.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover Hot Cocoa Cookie Blossoms in an airtight container at room temperature. They stay soft and fresh for about 3-4 days—although they rarely last that long in my house! To keep the marshmallow soft, avoid refrigerating as it can become sticky and tough.

Freezing

You can definitely freeze these cookies before baking. Just roll the dough balls in sugar, arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When you’re ready, bake from frozen—just add a minute or two to the baking time. I’ve done this for busy holiday baking, and it works like a charm!

Reheating

To warm up leftover Hot Cocoa Cookie Blossoms, I zap one in the microwave for about 10-15 seconds. This softens the marshmallow and chocolate just like when fresh. Avoid overheating, or they’ll get too melty and lose their shape.

FAQs

Final Thoughts

Honestly, this Hot Cocoa Cookie Blossoms Recipe has become a staple in my kitchen for good reason. It brings together the familiar comfort of hot cocoa with the joy of a freshly baked cookie, perfect for sharing or savoring solo with a warm drink. I encourage you to give it a try—you might find it becomes your go-to cozy dessert just like it did for me.

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