Frozen Hot Chocolate Cookies
This post may contain affiliate links, please read the privacy policy for details.
Prep Time: 15 minutes | Bake Time: 10 minutes | Total Time: 25 minutes
It doesn’t get any better than this
What Are Frozen Hot Chocolate Cookies?
Frozen hot chocolate cookies are a rich cocoa cookie topped with a whipped hot chocolate mousse and a pile of soft mini marshmallows. They take everything people love about classic hot chocolate and turn it into a chilled, creamy frosted cookie. The base is soft, fudgy, and slightly underbaked for that brownie like center, while the topping tastes like a cold version of the cozy drink. They look dramatic, taste indulgent, and somehow still feel playful and nostalgic.
Ingredients you will need
unsalted butter
granulated sugar
egg
egg yolk
pure vanilla extract
whole milk
all purpose flour
baking soda
salt
heavy cream
powdered sugar
Our Tips for Frozen Hot Chocolate Cookies
Do not overbake the cookies. Pull them when the centers look slightly soft. This keeps the texture fudgy once cooled.
Make sure the butter is softened but not melty. Too warm and the cookies will spread flat.
Whip the mousse long enough for real structure. It should look thick and hold peaks so it sits tall on the cookies.
Cool the cookies fully before frosting or the mousse will melt into the tops.
Our Latest Video!
How to Store Frozen Hot Chocolate Cookies
In the fridge: Store frosted cookies in a single layer in an airtight container. If stacking, use parchment between layers so the mousse stays neat. They stay fresh for about three days.
In the freezer: Freeze the cookies unfrosted in a sealed container for up to two months. When ready to serve, thaw at room temperature, then whip a fresh batch of mousse and frost.
Frozen Hot Chocolate Cookies
Rich cocoa cookie topped with a whipped hot chocolate mousse and a pile of soft mini marshmallows.
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon whole milk
- 1½ cups all purpose flour
- ½ cup Dutch processed cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tablespoon Dutch processed cocoa powder
- 1 packet hot cocoa mix
- 2 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- mini marshmallows
Instructions
- Make the Dough: Cream the softened butter with the granulated sugar until light and fluffy (about 2 minutes).
- Add Eggs and Wet Ingredients: Mix in the egg then the egg yolk followed by the vanilla extract and milk until fully combined (about 2 minutes).
- Add Dry Ingredients: Sift in the flour, cocoa powder, baking soda and salt. Mix until just combined.
- Shape the Cookies: Scoop the dough into 2 tablespoon balls and place on line baking sheet.
- Bake: Bake at 350 degrees for eight to nine minutes. The centers should look slightly underbaked. Cool on the tray ten minutes then move to a rack.
- Make the Frosting: Beat the butter until creamy (about 2 minutes) then add powdered sugar, cocoa powder, hot cocoa mix, heavy cream and vanilla. Beat until light and mousse like.
- Assemble: Spread frosting on each cooled cookie and top generously with mini marshmallows.
Notes
- Dough Consistency Matters: If the dough feels sticky, chill it for ten minutes. Slightly firm dough creates thicker cookies and cleaner edges.
- Dutch Cocoa Makes a Difference: Dutch processed cocoa gives deeper chocolate flavor and a smoother texture than natural cocoa. It is worth using here.
- Gracious words are a honeycomb, sweet to the soul and healing to the bones." Proverbs 16:24
