Cocoa cookie recipe with cocoa powder in 2023

cocoa cookie

These soft cocoa cookie are almost like mini cakes. I like to make them very small, but you can make them bigger if you like.

“Enjoy the rich cocoa goodness of Cocoa Cookies a delicious treat for chocolate lovers at every meal.”

The perfect way to get into the holiday spirit, these Hot Cocoa Cookies combine super chocolatey cookies with mini marshmallows into soft, chewy ones. If you make these cookies in your home try these ingredients.

INGREDIENTS

You’ll need:

1 2/3 cup (207g) all-purpose flour (*see notes below)
1 tsp baking soda
½ tsp salt
¼ tsp espresso/instant coffee powder (optional but recommended)
1/3 cup + ¼ cup (53g) cocoa powder (preferably Dutch processed)
¾ cup (168g) unsalted butter (room temperature)
1 ¼ cup (175g) light brown sugar
1 medium whole egg + 1 egg yolk (room temperature)
1 tsp vanilla extract
white sugar for coating (about 1/3 cup or 70g)

INSTRUCTION HOW WE USE INGREDIENTS?

Butter:

I use unsalted butter, but you can use salted and reduce the amount of salt. You’ll also want to make sure it’s soft.

Sugar:

I use all granulated sugar for this recipe. I think the sugar also helps give it that hot cocoa feel.

Eggs:

You will need large eggs.

Vanilla:

I’m always a fan of real vanilla extract, not imitation.

Flour:

You will need all-purpose flour. I have not tried these cookies with any other flour.

Cocoa Powder:

I use regular unsweetened cocoa powder, not Dutch processed. I love the Hershey’s brand.

Baking Soda:

To help give the cookies some lift.

Salt:

To balance flavors.

Marshmallow Bits:

These aren’t mini marshmallows they’re mini freeze-dried marshmallows like you’d find in hot cocoa. I can usually find them at my grocery store (craft brand), but I’ve been having a hard time finding them lately. This last time I ordered them online and they were reasonably priced.

Mini Chocolate Chips:

Mini chocolate chips work best so that there is a little burst of chocolate with each bite.

DIRECTION

Preheat the oven to 350ºF.
In the bowl of a mixer, cream together the butter and sugar until light and fluffy, 1-2 minutes. Add the eggs one at a time, scraping down the sides of the mixer as needed. Beat in vanilla.
In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until combined. Add in 3/4 cup marshmallows and chocolate chips and mix until combined.
Scoop 1 tablespoon-sized ball of dough and roll into a ball. The dough will be hard and sticky. Place on a parchment-lined baking sheet, about 2 inches apart. With the remaining 1/4 cup of mini marshmallows, press some around the outside of each dough ball.
Bake the cookies, one baking sheet at a time. Bake until the edges are set, but the center still looks a little moist, about 7 minutes. Remove from the oven and let the cookies sit on the baking sheets for a few more minutes before transferring them to a baking rack or sheet of waxed paper.

How to Make Hot Cocoa Cookies?

COMBINE THE ALL MIXTURE:

To make the cookie dough, beat the butter and sugar, then add the eggs. Combine the dry ingredients, then add them to the butter and sugar mixture. Add in 3/4 cup of marshmallows and chocolate chips.

SCOOP:

The dough is pretty sticky, so I find it easiest to use a cookie scoop to make balls of cookie dough. Place them on a baking sheet lined with parchment paper or a slip liner.

PRESS:

Take the remaining marshmallow bits and press them to the outside of the dough balls. You could technically just mix them all together, but it definitely gives them more of a hot cocoa feel.

BAKING:

You’ll want to bake them until they’re set. You want them to be very soft, so take them out as soon as possible so they don’t get crispy around the edges.

More Cookie Recipes Perfect for a Cookie Exchange

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Method of storage

Storing Leftovers: Allow the cookies to cool completely and then any cookies can be stored in an airtight container at room temperature for up to 3 days. Keep them in a single layer or they will stick to each other.

To make the dough ahead of time: You can also make the dough and keep it tightly covered in the refrigerator for up to 3 days and then bake. (If chilling longer than 3 hours, let sit at room temperature for about 30 minutes before making cookie balls.) You can also freeze the dough for up to 2 months.

Cocoa Cookie Toppings Builds

Depending on how you choose to use your Cocoa Cookie in Cookie Run Kingdom, different toppings will work best. To begin with, he is located in the front row. Additionally, you’ll want him to act as a tank because of his class defense. Last but not least, she can create a giant bowl of cocoa, climb into it, and attack opponents without being affected by the stun effect. This process also heals allied cookies.

Cocoa Cookie/Costumes

“It’s the end of the year, and there’s a grand ball at the castle to celebrate! Cocoa Cookie has decked herself out in fresh whipped cream and sprinkles for the special occasion. Many cookies dance with her. Ley says, but it seems that cocoa cookie was also mesmerized by the beautiful violin tunes that echoed through the halls.” Cocoa Cookie’s mug will change to a red and gold teacup during her skill, Cocoa is Love, and more marshmallows than usual will fall out of it.