Salted Caramel Hot Cocoa Cookies Recipe
The holidays aren’t complete without Salted Caramel Hot Cocoa Cookies! These chocolatey, caramel-drizzled treats capture the season’s flavors, perfect for Christmas baking, cookie swaps, and gatherings.
Servings: 12 cookies
Calories: 316kcal
Ingredients
Cookies
- 1/2 cup brown sugar
- 8 Tbsp (1 stick) salted butter room temperature
- 3/4 teaspoons vanilla extract
- 1 Tbsp milk
- 1 large egg
- 1 1/4 cup all-purpose flour
- 2 Tbsp unsweetened cocoa powder
- 1/4 cup hot cocoa mix*
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- 1/2 cup miniature marshmallows
- 1/2 cup miniature semi-sweet chocolate chips
- 1/4 cup salted caramel sauce
Salted Caramel Sauce
- 1/2 cup granulated sugar
- 3 Tbsp salted butter room temperature
- 1/4 cup heavy whipping cream room temperature
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, using a hand mixer, cream the brown sugar and butter until fluffy (2-3 minutes). Add the vanilla extract, milk, and egg, mixing until combined.
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking powder, baking soda, and salt. Gradually add the dry ingredients, mixing on low to combine.
- Place balls of cookie dough (approximately 1½ tablespoons in size) onto the prepared baking sheet. Bake for 10-12 minutes or until the cookies are set on the edges and barely firm in the centers. Remove the cookies from the oven and immediately top with marshmallows and chocolate chips. Let the cookies cool for 3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Meanwhile, to make the caramel sauce, heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and eventually melt and turn brown. Once the sugar has melted completely, add the butter. The mixture will bubble—continue stirring for 2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute, remove from the heat, and add the salt. Allow the caramel to cool for 8-10 minutes before using. Drizzle over the cooled cookies and garnish with a sprinkle of finishing salt.
Notes
-Store-bought caramel can be substituted for the homemade salted caramel sauce.
STORE the Hot Cocoa Cookies in an airtight container at room temperature for up to 3 days to keep them soft. If you want to extend their shelf life, refrigerate them for up to a week—just let them come to room temperature before serving.
To FREEZE, place the cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. When ready to enjoy, thaw at room temperature or REHEAT in the microwave for 10-15 seconds for that fresh-out-of-the-oven feel.
Nutrition
Calories: 316kcal | Carbohydrates: 39g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 333mg | Potassium: 114mg | Fiber: 2g | Sugar: 27g | Vitamin A: 428IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 2mg
