Cookies That Taste Like A Cup Of Cocoa

Cooking method

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. In a large mixing bowl, cream together the softened butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy.
3. Beat in the eggs, one at a time, ensuring they’re well incorporated. Stir in the vanilla extract.
4. In a separate bowl, sift together the cocoa powder, flour, pinch of salt, and baking powder.
5. Gradually add the dry mixture to the wet ingredients, mixing until just combined—be careful not to overmix!
6. Gently fold in the chocolate chunks and marshmallow fluff. Make sure the fluff is evenly distributed but not fully absorbed into the dough.
7. Drop spoonfuls of dough onto the prepared baking sheet, ensuring they have about 2 inches of space between them.
8. Bake the cookies for 10-12 minutes, until the edges are set, while the centers remain delightfully soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Best ways to enjoy it

These cookies are best served warm, of course! Consider pairing them with a cold glass of milk or a steaming cup of your favorite hot chocolate—because why not double down on the cocoa experience? They also make a wonderful addition to a dessert platter for parties or family gatherings, and you can even package them up as delightful gifts for friends and neighbors.

How to store & freeze

To keep your cookies fresh, store any leftovers in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them! Place individual cookies in a freezer-safe bag or container, separating layers with parchment paper. They’ll stay fresh for up to three months—just thaw them at room temperature for a delightful treat anytime.

Helpful cooking tips

1. Make sure your butter is really softened; it helps create that fluffy texture when creamed with the sugars.
2. Don’t skip the sifting step for the cocoa powder and flour; it ensures the dry ingredients blend evenly.
3. For an extra treat, sprinkle a pinch of sea salt on top of the cookies before baking for a sweet-salty flavor boost.

Creative twists

Feel free to mix things up! You can add a pinch of cinnamon for a subtle warmth or use white chocolate chunks instead of dark for a different taste. Vegan or gluten-free? Substitute the butter with a vegan alternative and opt for a gluten-free flour mix—delicious adaptations await!

Common questions

What if I don’t have Scharffen Berger cocoa powder?

You can use any high-quality unsweetened cocoa powder, but Scharffen Berger does offer a deeper flavor that enhances the cookie’s richness.

How long do the cookies take to make?

This recipe generally takes about 30-40 minutes from start to finish, including prep time and baking. You’ll have warm cookies in no time!

Can I make the dough ahead of time?

Absolutely! You can prepare the cookie dough, shape it into balls, and then refrigerate or freeze them for baking later. Just add a couple of extra minutes to the baking time if baking from frozen.

Are there gluten-free options for this recipe?

Yes! Substitute the all-purpose flour with a gluten-free all-purpose blend. Just make sure it has a binding agent like xanthan gum for the best texture.

With these cookies, you’ll experience the warmth and nostalgia of a cup of cocoa in each delightful bite. So preheat that oven and get ready to whip up a batch of joy!

Hot Cocoa Cookies

Soft and chewy cookies bursting with rich chocolate flavor and marshmallow fluff, reminiscent of a warm cup of cocoa.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Cookie Dough

• 1/2 cup unsalted butter (softened) Make sure butter is really softened for fluffy texture.
• 3/4 cup dark brown sugar Can replace with light brown sugar.
• 1/4 cup granulated sugar
• 2 pieces eggs Beat them in one at a time.
• 1/2 cup unsweetened Scharffen Berger cocoa powder Any high-quality cocoa powder can be used.
• 1/2 cup all-purpose flour Can substitute with gluten-free flour.
• 1 pinch salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chunks Any preferred chocolate chips can be used.
• 3/4 cup marshmallow fluff

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder.
5. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
6. Gently fold in the chocolate chunks and marshmallow fluff.
7. Drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each.

Baking

1. Bake the cookies for 10-12 minutes until the edges are set and centers remain soft.
2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

Store leftovers in an airtight container at room temperature for up to a week, or freeze in layers separated by parchment paper for up to three months.