Hot Cocoa Cookie Blossoms
These hot cocoa cookie blossoms taste just like hot chocolate in a cookie! They are fudgy chocolate cookies topped with a melty marshmallow. They are also topped with a Hershey’s Hot Cocoa Chocolates! These are perfect to make this holiday season.
I loved recipe testing these Hot cocoa cookie blossoms. I wanted a chocolate cookie that was more fudgy and soft then normal cookie blossoms. There is an extra egg yolk in the cookie dough that gives you just that! This hot chocolate cookies recipe is a no mixer and no chill recipe so it is super easy to make! The best part about these cookies are the Hershey’s kisses Chocolates. They make the whole cookie!
Tips for making the cookies
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it can compact it, resulting in a more dry cookie.
- Tip 2: Make sure you place the Hershey’s kisses unwrapped in the freezer. A cold chocolate will help reduce how much it melts. It made them soft but not melty.
- Tip 3: When you place the cut marshmallow on top, I will first use my fingers to press the marshmallow back into a circle. Then you can lightly press on top. After the bake time, I will press the marshmallows down with my fingers.
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For more holiday cookies, try my grinch cookies and chocolate reindeer cookies.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Hot Cocoa Cookie Blossoms
Ingredients
- 1 1/3 cup All-purpose flour
- 1/4 tsp Baking soda
- 1/4 tsp Baking powder
- 1/4 cup Unsweetened cocoa powder
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, melted and cooled
- 3/4 cup Brown sugar, packed light or dark
- 1/4 cup White granulated sugar
- 2 tsp Pure vanilla extract
- 1 Large egg, room temperature
- 1 Egg yolk , room temperature
- 1/3 cup White granulated sugar, for rolling
- 10 Marshmallows, regular sized
- 20 Hershey's Kisses Hot Cocoa Chocolates
Instructions
- In a medium bowl, sift the flour and cocoa powder. Add baking soda, baking powder, and salt. Set aside.1 1/3 cup All-purpose flour, 1/4 tsp Baking soda, 1/4 tsp Baking powder, 1/4 cup Unsweetened cocoa powder, 1/2 tsp Salt
- In a large bowl, add the melted butter (it needs to be cooled to room temperature), brown sugar, white sugar, vanilla, egg and egg yolk.1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1/4 cup White granulated sugar, 2 tsp Pure vanilla extract, 1 Large egg, 1 Egg yolk
- Add the dry ingredients and use a rubber spatula to mix until just combined.
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the dough sit for 10 minutes while the oven preheats. This allows the gluten to absorb into the wet ingredients. Unwrap the Hershey kisses, place them in the bowl in the freezer.20 Hershey's Kisses Hot Cocoa Chocolates
- Use a small cookie scoop and scoop the cookie dough. Pour the sugar into a bowl and roll the cookie dough balls in the sugar. Place 12 cookie dough balls per cookie sheet. Take the 20 marshmallows and cut them horizontally, I used kitchen scissors. Set aside.10 Marshmallows, 1/3 cup White granulated sugar
- Bake one cookie sheet at a time. Bake for 6 minutes. Top each cookie in the middle with a marshmallow bake for another 2-3 minutes.
- Let the cookies sit on the hot pan for 2 minutes before transferring to a cooling rack. Once they are on the cooling rack top them with Hershey's Kisses. Once cool it can be served.
Loved these!!! I doubled the recipe and ended up with 50-60 cookies. My only recommendation is to not skip putting the kisses in the freezer – it makes a world of difference!!! Looking forward to enjoying these for a holiday party tomorrow!
These are absolutely delicious! We will be adding these to our holiday baking for years to come!
This is an awesome recipe! The fudgy chocolate base was a big hit (people commented that they would eat those cookies without the topping even). I had mini marshmallows on hand so used 2 per cookie, rather than cutting a big one in half. I added the kisses before transferring to the cooling racks to make sure they would soften. I did not find it necessary to roll the cookies in sugar before baking. Sprinkling with chocolate shots while the kisses & marshmallows are still warm gives a nice, decorative touch, too! Thanks for sharing; it’s a keeper!
These cookies are so easy and fun! They really do taste like hot chocolate.
Hello!
Do you know how many grams is 1/2 cup of melted butter? And if you want to freeze them, how can you do it?
Thanks
Use the butter and measure it before melting. In this case it is 113 grams. To freeze the cookies. you can freeze the cookie dough balls to bake later or the full cookies. I have freezer instructions in my blog post.