Description
Delight in these Hot Cocoa Cookie Blossoms, a cozy twist on classic chocolate cookies enhanced with warm cocoa flavor and topped with a gooey marshmallow and a Hershey’s Kisses Hot Cocoa Chocolate. Perfect for winter or any time you crave a sweet, comforting treat.
Ingredients
Scale
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup packed brown sugar (light or dark)
- 1/4 cup white granulated sugar
- 2 tsp pure vanilla extract
- 1 large egg, room temperature
- 1 egg yolk, room temperature
For Rolling and Topping
- 1/3 cup white granulated sugar for rolling
- 10 regular-sized marshmallows
- 20 Hershey’s Kisses Hot Cocoa Chocolates
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, unsweetened cocoa powder, and salt until well combined.
- Combine wet ingredients: In a larger bowl, mix the melted and cooled unsalted butter with brown sugar and white granulated sugar until smooth. Add the vanilla extract, egg, and egg yolk, and beat until fully incorporated and slightly fluffy.
- Form the cookie dough: Gradually add the dry ingredients into the wet ingredients, mixing gently until a consistent dough forms. Avoid overmixing to keep the cookies tender.
- Shape and roll cookies: Scoop tablespoon-sized portions of dough and roll each piece into a ball. Roll each ball in the 1/3 cup granulated sugar to coat evenly and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies: Bake the cookies for 8 to 10 minutes until set but still soft in the center. Remove them from the oven.
- Add marshmallows and chocolates: Immediately press a marshmallow onto each cookie, then top with a Hershey’s Kisses Hot Cocoa Chocolate, pressing gently to slightly melt the marshmallow and chocolate together.
- Cool and serve: Allow the cookies to cool on the baking sheet for about 5 minutes to let the toppings set before transferring them to a cooling rack. Serve warm for the best indulgent experience.
Notes
- Room temperature eggs help the dough come together smoothly.
- For a stronger cocoa flavor, you can use Dutch-processed cocoa powder.
- Swap the marshmallows for mini marshmallows for a different texture and distribution.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well; freeze unbaked dough balls for up to 3 months and bake from frozen, adding a minute or two to baking time.
Keywords: Hot cocoa cookies, chocolate cookie blossoms, Hershey’s Kisses cookies, marshmallow cookies, winter dessert, cozy treats, chocolate cookies