Tag: christmas cookies

Terry’s Chocolate Orange Cookies

Terry’s Chocolate Orange Cookies

Terry’s Chocolate Orange Cookies consist of a orange chocolate cookie base full of chocolate chips and chopped chocolate orange. Each cookie is topped with a chocolate orange slice. The recipe is easy to do and makes the perfect cookie for the holiday season. I don’t 

Chocolate Candy Cane Crunch Cookies

Chocolate Candy Cane Crunch Cookies

These chocolate candy cane crunch cookies consist of a chewy double chocolate cookie base with peppermint extract and crushed candy canes. The cookie is also topped with some more candy cane bits. They’re the perfect combination of chewy and crunchy. The recipe is easy to 

Hot Chocolate Cookies

Hot Chocolate Cookies

These hot chocolate cookies are made up of a double chocolate cookie base, a gooey marshmallow in the middle, and topped with a chocolate ganache. A perfect treat during the winter season.

What’s better than a hot chocolate on a cold winter day? That would be hot chocolate cookies! Okay, maybe it can’t replace a warm hot chocolate but it certainly comes close!

Why You’ll Love Them

Perfect for chocolate lovers. The chewy double chocolate cookie and the rich chocolate ganache is makes it perfect for chocoholics.

Easy to make. There are a few steps, but I promise they are much easier to make than they look! An impressive cookie that is easy to make are my favourite!

Great for holiday parties and cookie exchanges. These cookies are nice change to the regular Christmas cookies.

Amazing texture. Having a gooey marshmallow on top of a chewy cookie is a match made in heaven.

hot chocolate cookies

How to Make Hot Chocolate Cookies

Start by preheating your oven to 350 F and line two baking pans with parchment paper.

Cookie Dough

In a medium sized bowl whisk flour, cocoa powder, salt, and baking soda together. Set aside.

In a large bowl or stand mixer with the paddle attachment cream together butter and sugars until light and fluffy. This usually takes 2-3 minutes. Add in egg, egg yolk, and vanilla extract and mix till combined.

Add the flour mixture in and mix till combined. Fold in the chocolate chips.

Scoop 3 tbsp worth of the cookie dough and shape into a ball, I like to use a large cookie/ice cream scoop. Place cookie dough balls 2 inches apart from each other on the baking sheet.

double chocolate cookie dough for the hot chocolate cookies

Bake for 9 minutes. While cookie are baking cut your marshmallows in half. After 9 minutes remove cookies from the oven and add a marshmallow half on top of each cookie, pressing it in slightly.

add the marshmallows on top of the hot cookies

Place cookies back in the oven for 2 more minutes. After baking allow cookies to fully cool on the pan.

Chocolate Ganache

In a microwave safe bowl heat cream to just before boiling (about 40 seconds). Place chocolate chips in a bowl and pour the hot cream on top. Let sit for 30 seconds before whisking together.

decorating the hot chocolate cookies

The ganache should be smooth. Spoon the chocolate ganache on top of the marshmallows and top with sprinkles.

hot chocolate cookies

STORING THE COOKIES

These cookies should be stored in an airtight container at room temperature. The cookies keep well up to three days.

HOW TO GET PERFECTLY ROUND COOKIES

As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.

Can I Freeze the Cookies?

No, these cookies do not freeze well.

hot chocolate cookies

If you make these hot chocolate cookies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

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Hot Chocolate Cookies

Jessie M
These hot chocolate cookies consist of a double chocolate cookies base, a gooey marshmallow, and topped with a chocolate ganache. The recipe is easy to do and makes the perfect cookie for the winter time!
5 from 1 vote
Prep Time 20 mins
Cook Time 11 mins
Course dessert
Cuisine American
Servings 13 large cookies

Ingredients
  

Cookie Dough

  • 1 & 1/4 C all purpose flour spooned and levelled
  • 1/4 C unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 C salted butter at room temperature
  • 1/2 C brown sugar
  • 1/2 C white sugar
  • 1 large egg + 1 egg yolk
  • 1 tsp vanilla extract
  • 1 C semi sweet chocolate chips

Topping

  • 7 regular sized marshmallows cut in half
  • 1/2 C semi sweet chocolate chips
  • 3 tbsp heavy cream
  • sprinkles optional

Instructions
 

  • Preheat oven to 350 F and line baking sheet with parchment paper.

Cookie Dough

  • In a medium sized bowl whisk flour, cocoa powder, salt, and baking soda together. Set aside.
    1 & 1/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/4 tsp salt, 1/2 tsp baking soda
  • In a large bowl or stand mixer with the paddle attachment cream together butter and sugars until light and fluffy. This usually takes 3-4minutes.
    1/2 C salted butter, 1/2 C white sugar, 1/2 C brown sugar
  • Add in egg, egg yolk, and vanilla extract and mix till combined.
    1 large egg + 1 egg yolk, 1 tsp vanilla extract
  • Add the flour mixture in and mix till combined.
  • Add and fold in the chocolate chips.
    1 C semi sweet chocolate chips
  • Scoop 3 tbsp worth of the cookie dough and shape into a ball, I like to use a medium sized cookie/ice cream scoop.
  • Place cookie dough balls 2 inches apart from each other on the baking sheet.
  • Bake for 9 minutes.
  • After 9 minutes remove cookies from the oven and add a marshmallow half on top of each cookie, pressing it in slightly.
    7 regular sized marshmallows
  • Place cookies back in the oven for 2 more minutes.
  • After baking allow cookies to cool to room temperature on the pan. The marshmallows will continue to soften while the cookies sit on the pan. Let cool to room temperature before adding the ganache.

Chocolate Ganache

  • In a microwave safe bowl heat cream to just before boiling (about 40 seconds).
    3 tbsp heavy cream
  • Place chocolate chips in a bowl and pour the hot cream on top. Let sit for 30 seconds before whisking together. The ganache should be smooth.
    1/2 C semi sweet chocolate chips
  • Spoon the chocolate ganache on top of the marshmallows and top with sprinkles.
    sprinkles

Notes

Store in an airtight container at room temperature up to 3 days.
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Christmas Sprinkle Vanilla Biscotti

Christmas Sprinkle Vanilla Biscotti

These crunchy Christmas sprinkle biscotti cookies are huge, have an amazing sweet vanilla flavour, loaded with sprinkles, and topped with a white chocolate drizzle. Surprisingly easy to make and oh so delicious. With so many different Christmas cookie recipes out there I wanted to do 

Easy Christmas Sprinkle Sugar Cookies

Easy Christmas Sprinkle Sugar Cookies

These incredibly delicious Christmas sprinkle sugar cookies require no chill time, use simple ingredients, and come together so easily. Sometimes you don’t have time to make elaborate Christmas Cookies, these are just as beautiful and delicious without all the time and work! The Christmas season 

Soft and Chewy Ginger Cookies

Soft and Chewy Ginger Cookies

These soft and chewy ginger cookies are my speciality. I’ve been baking them for years and have perfected the recipe. They are my most requested and craved cookies amongst my family and friends.

What makes them so special? They have that perfect cookie texture, slight crunch on the outside and soft and chewy on the inside. They also have the perfect amount of spice and have an amazing flavour! What makes them the most special is I only bake them from September (Fall) to Christmas. After that they go into the recipe vault for another year. Do you have a recipe you only make at certain times in the year?

This year was the first time my two toddlers helped me bake these. They are big cookie dough tasters and were first surprised by the molasses and ginger taste. However, after a few more nibbles they decided it was delicious. I made these cookies by hand, mainly because the glass bowl for my stand mixer had an unfortunate accident and is out of commission. My little ones did an amazing job of pouring in the ingredients and taking turns stirring.

How to Make Soft and Chewy Ginger Cookies

These cookies are also easy to prepare. To make these cookies whisk together dry ingredients in a medium sized bowl. In a separate bowl cream together butter and sugar until light and fluffy, this usually takes 2-3 minutes. Add in the egg, water, and molasses. Mix until well combined. Gradually add in the dry ingredients and mix until well combined. Cover dough with plastic wrap and chill in the fridge for 2 hours. You can leave it in over night as well, just remove dough from the fridge and warm up for 20 minutes before forming the cookies.

Once dough is chilled use a small cookie/ice cream scoop and scoop out the dough. For regular sized cookies use 1 and 1/2 tbsp worth of dough. For large cookies use 3 tbsp worth of dough. Roll dough between your hands to create a smooth ball.

Roll the ball in white sugar and cover entire surface with sugar. Place cookie dough on a parchment lined baking sheet 2 inches apart. For smaller cookies bake for 9-10 minutes. For larger cookies bake for 12-14 minutes. Or until cookies are brown golden brown on the bottom and tops are set.

Once baked the cookies will have a slight dome shape do them. To flatten them, as soon as you remove the cookies from the oven lift pan up and give it a few taps on the stove top or a counter. Then leave cookies on pan for 2 minutes before transfer to a wire rack to cool completely.

I hope these cookies will become a household tradition with your family and friends as well!

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Soft and Chewy Ginger Cookies!

If you make these cookies you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Soft and Chewy Ginger Cookies

Jessie M
These soft and chewy ginger cookies have the perfect amount of spice and molasses flavour. A perfect cookie for the Fall and Christmas season.
5 from 4 votes
Prep Time 20 mins
Cook Time 10 mins
Chilling Time 2 hrs
Servings 30 regular sized or 18 large cookies

Ingredients
  

  • 2 & 1/2 C all purpose flour
  • 3 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 C butter softened
  • 1 C white sugar
  • 1 large egg
  • 1 tbsp water
  • 1/4 C molasses
  • 1/4 C white sugar for rolling

Instructions
 

  • In a medium sized bowl whisk together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl cream together butter and 1 cup white sugar until light and fluffy, about 2-3 minutes.
  • Beat in the egg. Add the water and molasses and mix until well combined.
  • Gradually add the flour mixture into the wet ingredients. Mix until everything is combined.
  • Cover with plastic wrap and chill in the fridge for 2 hours.
  • Preheat oven to 350 F and line baking sheets with parchment paper.
  • Add 1/4 cup white sugar into a shallow bowl.
  • For regular sized cookies shape dough into 1 & 1/2 tbsp balls. For large cookies shape dough into 3 tbsp sized balls
    Roll dough balls in the white sugar and place on baking sheet 2 inches apart.
  • For smaller cookies bake for 9-10 minutes. For larger cookies bake for 12-14 minutes. Or until cookies are brown golden brown on the bottom and tops are set.
  • Once baked the cookies will have a slight dome shape do them. To flatten them, as soon as you remove the cookies from the oven lift pan up and give it a few taps on the stove top or a counter.
  • Allow to cool 2 minutes on the baking sheet before moving them to a rack to cool completely.
  • Enjoy!
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