Hot Cocoa & Marshmallow Molasses Spice Cookies
These are chewy molasses cookies filled with a rich, hot cocoa icing and topped with crunchy marshmallow bits. They are perfect for dipping in actual hot chocolate. The key is to press a well into the cookies immediately after they come out of the oven while they are still soft.
Ingredients
For the Cookie Dough
- 3/4 cup unsalted butter softened
- 1 + 2 tbsp cups granulated sugar
- 1 large egg + 1 large egg yolk or 2 small eggs
- 1 1/2 tsp vanilla extract
- 6 Tbsp molasses 1/4 cup + 2 Tbsp
- 3 cups all-purpose flour
- 3 tsp baking soda
- 2 1/4 tsp ground ginger
- 3/4 tsp kosher salt
- 3/4 tsp ground cinnamon
- 1/8 tsp ground cloves a large pinch
- 1/8 tsp freshly grated nutmeg a large pinch
For the Hot Cocoa Icing & Topping
- 1 1/2 cups powdered sugar
- 4 1/2 Tbsp unsweetened cocoa powder
- 7 1/2 Tbsp heavy whipping cream ~1/2 cup
- 2 1/4 tsp vanilla extract
- Cold water as needed
- Vanilla marshmallow bits like Jet-Puffed Bits
Instructions
- Preheat oven to 350°F and line baking sheets with parchment.
- Cream butter and sugar for 2 minutes until fluffy.
- Add egg, egg yolk, vanilla, and molasses. Mix for 1 minute.
- Whisk dry ingredients in separate bowl.
- Add dry ingredients to wet mixture in three batches, mixing on low speed.
- Scoop dough onto baking sheets.
- Bake 10 minutes.
- Immediately press a well into center of each hot cookie.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire rack.
- Sift powdered sugar and cocoa powder together.
- Whisk in cream and vanilla until smooth.
- Add cold water if icing is too thick.
- Spoon icing into cookie wells and swirl.
- Sprinkle marshmallow bits on top.
- Let cookies sit at room temperature until icing firms up.
Notes
Icing should have mousse-like consistency. Allow several hours for icing to set before storing.