Hot cocoa cookies are undeniably rich chocolate cookies topped with marshmallows and shaved chocolate. This is easily one of the best cookie exchange recipes for the holidays!
I baked up a batch of these decadent Marshmallow Topped Hot Chocolate Cookies for our annual neighborhood cookie exchange!
After years and years of cookie exchanges, I’ve shared all my tried and true cookies and more! But then I ran across a Rachael Ray recipe that sounded perfect for our annual holiday event.
Marshmallow Topped Hot Cocoa Cookies
These incredibly rich, marshmallow topped hot cocoa cookies quickly became a family favorite and I had to make a second batch to have enough for my friends! These got rave reviews across the boards (I had to give out the recipe before I got a chance to blog about these gems!).
Tips for Hosting a Cookie Exchange
‘Tis the season for holiday parties and cookie exchanges. I’m down to one cookie exchange per year and we have it down to a science. Here are some tips for hosting a holiday cookie exchange:
- Decide on the date and time for your party. Whether you meet mid-morning, over lunch or in the evening will determine the menu for the event. We meet for coffee, exchange cookies, then go out to lunch as a group.
- Well in advance, send out festive invitations.
- Determine the number of cookies each guest must bring. For our small neighborhood party, we each bring 3 dozen, enough for us all to take 3 of each cookie variety since there are 12 in attendance. For larger groups, I’ve had to bake 5 dozen cookies. Some guides recommend baking one dozen cookies for each guest, but that sounds daunting!
- Decide whether the cookies must be homemade or if store bought is OK. Also determine whether fudge, candies or other holiday treats are allowed. Make all these details clear on the invitation.
- Ask your guests to bring an empty container to use to collect the cookies. Or provide boxes and tissue purchased from your local bakery.
- Make sure to instruct your guests on how many of each cookie to take.
- Have plenty of space and extra platters to display all the cookies.
- Put on some holiday tunes, have beverages and snacks available, and most of all, have fun!
Used to Make This Hot Chocolate Cookies Recipe:
- Half Sheet Pan
- Parchment Sheets
- Cookie Scoop (A 1 1/2 tablespoon capacity, I don’t use a full scoop to make these cookies)
- OXO peeler (I used this to grate chocolate and make a few small curls from a slightly warmed bar of chocolate).
Sunday Supper’s Best Cookie Exchange Recipes
Traditional and Tasty Cookies to Share
- Candied Cranberry Walnut Oatmeal Cookies by Soulfully Made
- Cherry Chocolate Pistachio Cookies by Cindy’s Recipes and Writings
- Chewy Pumpkin Sugar Cookies by Pies and Plots
- Coconut-Key Lime Thumbprint Cookies by Gourmet Everyday
- Cranberry Pistachio Shortbread Cookies by Jersey Girl Cooks
- Flourless Peanut Butter Chocolate Chip Cookies by Our Good Life
- German Ginger Cookies (Ingwerplätchen) by Caroline’s Cooking
- Marshmallow Topped Hot Cocoa Cookies (Hot Chocolate Cookies) by That Skinny Chick Can Bake
- Italian Rainbow Cookies by April Golightly
- Orange Cardamom Cookies by Sunday Supper Movement
- Peppermint Pinwheel Cookies by Food Lust People Love
- Pumpkin Molasses Cookies by Fantastical Sharing of Recipes
- Spiced Persimmon Cookies with Figs by The Wimpy Vegetarian
- Toffee Cookies by Hezzi-D’s Books and Cooks
Fun and Festive Cookie Alternatives
- Best Ever No Bake Eggnog Truffles by Bites of Wellness
- Cappuccino Crinkles by A Little Fish in the Kitchen
- Chocolate Coated Krispy Peanut Butter Balls by Positively Stacey
- Cranberry Date Bars by Palatable Pastime
- Healthy Magic Cookie Bars by Simple and Savory
- Peppermint Pizzelle by Eat, Drink & Be Tracy
- Rainbow Biscotti Cubes by What Smells So Good?
Marshmallow Topped Hot Cocoa Cookies or Hot Chocolate Cookies
Flavored with chocolate and topped with a fluffy marshmallow, these hot cocoa cookies are irresistible!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 36 or more 1x
- Category: Desssert, Cookies
- Method: Baking
- Cuisine: American
- 1/2 cup butter
- 20 ounces semisweet chocolate, divided (12 ounces chopped and 8 ounces cut into squares the size of the marshmallows, plus more for garnish if desired)
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspon salt
- 1 1/4 cups light brown sugar
- 3 eggs, at room temperature
- 1 1/2 teaspoons vanilla
- 18 marshmallows
Place the butter and chopped chocolate in a heat safe bowl, and microwave at 30 second intervals, stirring frequently until chocolate is melted and mixture is smooth. Let cool for 15 minutes.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
Beat the sugar, eggs and vanilla on low speed until smooth. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing until just combined.
Cover and refrigerate the dough for at least 1 hour. If you chill overnight, you will need to let the dough warm up a bit at room temperature before shaping.
Preheat the oven to 325 degrees. Line 2 baking sheets with parchment. Scoop tablespoons of dough and roll into balls. Place 2-3 inches apart.
Bake until the tops of the cookies crack, about 10 to 12 minutes. While cookies are baking, cut the marshmallows in half and place a square of chocolate on the cut side of each marshmallow. Set aside.
Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows start to soften, about 4 minutes.
Remove from oven and let cool for about 5 minutes. Garnish tops with grated chocolate or sprinkles, then transfer to cooling racks.
Repeat, using fresh parchment with each batch to prevent sticking.
Recipe adapted from Rachael Ray.
- Serving Size: 1 cookie
- Calories: 81kcal
- Sugar: 7g
- Sodium: 41mg
- Fat: 3g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg