These melt-in-your-mouth Hot Cocoa Cookies are a simple yet fun recipe to enjoy throughout the holiday season. Topped with a sprinkle of crushed peppermint candy canes and a drizzle of silky chocolate icing, you will find these treats pair perfectly with a cup of hot chocolate, a good book and a cozy seat by the fireplace.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes (+ 3 hours standing time)
Makes: 16 cookies
Ingredients
Cookies
- 1/2 cup (125 mL) finely chopped semisweet chocolate
- 1/4 cup (60 mL) Mirage Margarine
- 1 cup (250 mL) all-purpose flour
- 1/2 cup (125 mL) unsweetened cocoa powder
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) salt
- 2 eggs
- 1/2 cup (125 mL) packed brown sugar
- 1/2 cup (125 mL) granulated sugar
- 1 tsp (5 mL) vanilla extract
- 8 marshmallows (approx.), halved crosswise
Icing
- 1 1/4 cups (310 mL) confectioners’ (icing) sugar
- 1/4 cup (60 mL) unsweetened cocoa powder
- 2 tbsp (30 mL) Mirage Margarine, melted
- 1 tsp (5 mL) vanilla extract
- 2 tbsp (30 mL) crushed candy canes
Directions
Hot Cocoa Cookies
1. In medium heatproof bowl set over medium saucepan of barely simmering water, melt chocolate and margarine, stirring until smooth. Let cool to room temperature.
2. In another medium bowl, whisk together flour, cocoa powder, baking powder and salt.
3. In large bowl, using handheld electric mixer, beat together eggs, brown sugar, granulated sugar and vanilla until well combined. Beat in melted chocolate mixture until blended. Beat in flour mixture just until combined. Cover and refrigerate for 2 to 3 hours or until well chilled and firm.
4. Preheat oven to 350ºF (180ºC).
5. Scoop dough into 2-tablespoon (30 mL) portions and roll into balls. After that, arrange on parchment paper–lined baking sheet, spacing about 2 inches (5 cm) apart. Press lightly to flatten.
6. In batches, bake for 8 to 10 minutes or until cookies are set around edges. Press a marshmallow, cut-side down, on each cookie. Bake for 2 to 3 minutes or until tops of cookies are set and marshmallows are soft. Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.
Icing
7. In medium bowl, whisk together confectioners’ sugar and cocoa powder. Whisk in margarine, 2 tbsp (30 mL) hot water and vanilla until smooth.
8. Arrange hot cocoa cookies on parchment paper–lined baking sheet. Drizzle about 2 tsp (10 cm) icing over each cookie, and garnish with candy canes. Let stand for 10 to 15 minutes or until icing is set.
Chef’s Tip
- With a few ingredient substitutions, these hot cocoa cookies can be modified. Add 1 tsp (5 mL) instant espresso granules in Step 2 for mocha flavoured cookies. Similarly, substitute vanilla extract with peppermint extract and crushed candy canes instead of sprinkles for peppermint flavoured cookies.