High Altitude Hot Cocoa Cookies: behold my new holiday favorite. Chewy and chocolate-y, with MARSHMALLOWS. Whee!
I love the idea of coming in from the cold and curling up by the fire with a mug of hot cocoa. It’s the epitome of hygge, right? Except in reality, all that milk usually gives me a tummy-ache, which obviously isn’t comforting or cozy.
These cookies are my alternative: they harness that creamy, deep chocolate flavor and channel the fun of hot cocoa with a cute marshmallow topper. They look like tiny snow-capped mountains, complete with little marshmallow-y cornices.
High Altitude Hot Cocoa Cookies are incredibly easy to make and come together quickly. The base ingredients – flour, cocoa, sugar, eggs, vanilla, oil – may already be in your pantry.
When I was a kid my mom used to make these crinkly chocolate brownie cookies that I loved. These remind me of them. And this version bakes up beautifully at high altitude! If you’re at sea level, just add a 1/4 teaspoon of baking powder and decrease the flour by two tablespoons.
When I was testing this recipe, I tried rolling the dough in hot cocoa mix. It was good, but almost too chocolatey. The fresh, light flavor of powdered sugar was the winner – and it looks prettier, too.
I like to sprinkle a little cocoa on top for contrast. You could also try cinnamon, or crushed candy canes. Or try for a sophisticated twist with espresso powder. It’ll make you feel fancy as you wipe the sticky marshmallow from your lips.
Happy hygge!
Print
High Altitude Hot Cocoa Cookies
- Prep Time: 5 minutes + chilling
- Cook Time: 12 mins
- Total Time: 17 mins + chilling
- Yield: 24–30 cookies 1x
Description
A fun holiday twist on a classic chocolate crinkle cookie, these High Altitude Hot Cocoa Cookies are a hit with kids and adults alike.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (preferably dark – I use Valrhona or Droste)
- 3/4 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup neutral-flavored oil (I use grapeseed)
- 2 large eggs, at room temperature
- 1 tsp vanilla extract (not imitation)
- 1/2 cup powdered sugar, for rolling
8 large marshmallows, sliced crosswise into thirds
Instructions
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer or using a hand mixer, beat sugars and oil for 2-3 minutes, until fluffy. Add eggs one at a time, beating to incorporate. Stir in vanilla, then fold in flour mixture, combining until all the flour is incorporated and the batter is thick and sticky.
- Cover the bowl tightly with plastic wrap and refrigerate at least two hours, up to 24 (I usually let it chill overnight).
- When you’re ready to bake, preheat oven to 350 degrees and line two baking sheets with parchment paper. Place powdered sugar in a medium bowl.
- Remove the batter from the fridge and using a small cookie scoop or spoon, scoop up one-inch balls of dough, rolling them to shape with your hands. Roll in powdered sugar and place on parchment-lined baking sheets, two inches apart. Bake for 10 minutes, then carefully remove from oven and place a marshmallow slice atop each cookie. Return to oven and bake 2 minutes more, until marshmallows begin to puff up.
- Cool for a few minutes on the baking sheet to let the cookies set, then transfer to a baking rack to finish cooling. If desired, dust the tops with a little cocoa powder, cinnamon, or crushed candy canes. You can eat them warm but I think they’re at their chewy, chocolate-y best at room temperature.
Store leftovers in an airtight container, separating layers of cookies with wax paper or nonstick foil (or the marshmallows will stick).
Notes
… use the best quality cocoa powder you can find. It makes a big difference.
Leave a Reply