Chocolaty, creamy and chewy, these hot cocoa cookies with fresh ground flour are the next best thing to a warm cup of hot chocolate and marshmallows. They’re sure to become your favorite!
Classic. I love a classic holiday dish. For instance homemade stuffing or grandma’s layer salad. I love the classic shows. Little House on the Prairie and Anne of Green Gables. I love classic attire. Floral patterns. Long dresses. Warm, woven sweaters. I guess my love for classical things goes along with the simple, traditional lifestyle that homesteading is.
But every now and then a gal can deviate from the norm and want something different.
This year, in search for a Christmas cookie recipe with fresh milled flour, I wanted a dessert that blended the classic with the new. Something unique, beyond the traditional gingerbread or iced holiday cookie. The cookie needed to be easy to make but include real ingredients. Nothing prepackaged or artificial.
Introducing the Hot Cocoa Cookie
This little fella is reminiscent of the traditional cookie cups with a peanut butter cup stuck in the center. It’s nearly bite size and includes 3 delicious layers of flavor – chocolate, marshmallow and ganache. The cookie may look like a lot of work to make but that couldn’t be further from the truth. The base is made of a simple cookie dough but instead of baking it on a cookie sheet, press the dough into a mini muffin pan. The filling is a healthy, homemade marshmallow fluff — created with only a few ingredients. Easily toss the ingredients into a stand mixer and within 10 minutes, you will have delicious fluff to fill your cookies with. The final layer is a traditional ganache made from a handful of chocolate chips and some whipping cream.
The cookies look splendid served on a Christmas platter or boxed up to give as a thoughtful gift.
What are Hot Chocolate Cookies?
These little cup cookies are like hot chocolate in the form of a cookie. They’re so cute, you could practically drink it! The bottom layer is a rich, brownie-like chocolate cookie filled with a homemade marshmallow fluff. To finish it off, the cookie is topped with a creamy ganache. Delectable!
Why You’ll Love This Recipe
- Cookie recipe with fresh milled flour. Baking a batch of cookies with fresh ground flour, such as soft white wheat, ensures you get the most nutrients, vitamins and fiber.
- Unique Christmas cookie recipe. This dessert have three levels of flavor — decadent chocolate cookie dough, homemade marshmallow, topped with a drizzle of chocolate ganache.
- No unnatural ingredients. Each item in this simple hot cocoa cookie recipe is wholesome, without any artificial flavoring, coloring or preservatives.
- Perfect for sharing. This recipe makes 24 cookies which makes it great for taking to holiday parties, Christmas dinner or packaging in box to give as a holiday gift.
What is the Best Flour for Homemade Cookies?
These easy hot cocoa cookies are best when made with a soft white wheat flour. Soft wheat has a low protein content which helps to create a terrific baked good.
What is the Best Way to Store Hot Chocolate Cookies?
Store these cookies in an airtight container to keep them fresh and moist. They can be stored at room temperature for a couple of days. If you have any remaining cookies after 2 or 3 days, store them in the refrigerator.
Best Hot Cocoa Cookie Recipe
These chocolate cookies are not only soft, chewy and full of hot cocoa flavor, they also make the perfect Christmas cookie! Share at cookie exchanges, as a holiday gift or save them all for yourself — I won’t judge. Serve alongside a glass of cold milk for a delightful experience!
Makes: 24 cookies
Ingredients
Cookie
8 tablespoons butter, softened
3/4 cup sugar
1 3/4 cup fresh milled soft wheat flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 teaspoon espresso powder, optional; for depth of chocolate flavor
Filling
1/2 cup water, divided
1 tablespoon gelatin
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
2 1/2 – 3 tablespoons heavy cream
Directions
For cookie: Preheat oven to 375° F. Grease a 24-cup mini muffin pan. Beat together the butter and sugar until it is light and fluffy. Add in the egg and vanilla extract, mixing until smooth.
In a separate bowl, combine the soft wheat flour, cocoa powder, baking powder, baking soda, salt and espresso powder, if using. Gradually stir into the butter mixture, mixing well.
Working with one rounded tablespoon of cookie dough at a time, press into bottom and sides and muffin pan, leaving a space in the middle for the filling. Bake for 8-10 minutes. Let cool in pan for about 8 minutes before removing. Cool cookies completely prior to adding filling.
For the filling: Pour 1/4 cup water into a small bowl. Add gelatin and allow to bloom for 5 minutes. While the gelatin is blooming, begin working on the sweetener for the marshmallow filling. Add 1/4 cup water and sugar in a saucepan. Bring to a boil. Remove from heat once sugar has dissolved.
Add gelatin mixture to the bowl of a stand mixer. Pour hot sugar mixture over gelatin. Using the whisk attachment, beat on medium for 1 minute then switch to high and beat for 8 minutes or until thick, white and fluffy. Add vanilla extract. Continue to mix for an additional minute.
Microwave chocolate and cream in a small bowl, stirring occasionally, until melted, about 60 seconds.
To assemble: Fill a piping bag or plastic sandwich bag with the corner cut off with the marshmallow fluff. Add a swirl of marshmallow mixture to each cookie cup. Drizzle chocolate over filling. Serve and enjoy!
More Baking Recipes With Fresh Milled Flour
Cranberry White Chocolate Oatmeal Cookie
Pin Recipe for Later
Hot Cocoa Cookie Recipe
Chocolaty, creamy and chewy, these hot cocoa cookies with fresh ground flour are the next best thing to a warm cup of hot chocolate and marshmallows. They’re sure to become your favorite!
Ingredients
- Cookie
- 8 tablespoons butter, softened
- 3/4 cup sugar
- 1 3/4 cup fresh milled soft wheat flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder, optional; for depth of chocolate flavor
- Filling
- 1/2 cup water, divided
- 1 tablespoon gelatin
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 2 1/2 - 3 tablespoons heavy cream
Instructions
- For cookie: Preheat oven to 375° F. Grease a 24-cup mini muffin pan. Beat together the butter and sugar until it is light and fluffy. Add in the egg and vanilla extract, mixing until smooth.
- In a separate bowl, combine the soft wheat flour, cocoa powder, baking powder, baking soda, salt and espresso powder, if using. Gradually stir into the butter mixture, mixing well.
- Working with one rounded tablespoon of cookie dough at a time, press into bottom and sides and muffin pan, leaving a space in the middle for the filling. Bake for 8-10 minutes. Let cool in pan for about 8 minutes before removing. Cool cookies completely prior to adding filling.
- For the filling: Pour 1/4 cup water into a small bowl. Add gelatin and allow to bloom for 5 minutes. While the gelatin is blooming, begin working on the sweetener for the marshmallow filling. Add 1/4 cup water and sugar in a saucepan. Bring to a boil. Remove from heat once sugar has dissolved.
Add gelatin mixture to the bowl of a stand mixer. Pour hot sugar mixture over gelatin. Using the whisk attachment, beat on medium for 1 minute then switch to high and beat for 8 minutes or until thick, white and fluffy. Add vanilla extract. Continue to mix for an additional minute. - Microwave chocolate and cream in a small bowl, stirring occasionally, until melted, about 60 seconds.
- To assemble: Fill a piping bag or plastic sandwich bag with the corner cut off with the marshmallow fluff. Add a swirl of marshmallow mixture to each cookie cup. Drizzle chocolate over filling. Serve and enjoy!
