Frozen Hot Chocolate Cookies
This recipe is for Frozen Hot Chocolate Cookies, inspired by Crumbl! The cookies are so rich and chewy and chocolatey. The frosting is smooth and creamy and made with both cocoa powder and hot chocolate mix! The recipe makes 8 Crumbl-size cookies.
Servings: 8 large cookies
Calories: 548kcal
Ingredients
Hot Chocolate Cookies
- 8 tablespoons unsalted butter, room temperature
- ¾ cup brown sugar 5.25 ounces
- ¼ cup granulated sugar 1.75 ounces
- 1 egg
- 1 teaspoon vanilla
- 1 ¼ cups all-purpose flour 6.25 ounces
- ⅓ cup natural unsweetened cocoa powder 1 ounce
- ¼ cup instant hot chocolate mix (such as Swiss Miss; this is about 1 envelope, 1.38 ounces; no marshmallows)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Hot Chocolate Frosting
- 2 tablespoons whole milk
- ¼ cup instant hot chocolate mix (such as Swiss Miss; this is about 1 envelope, 1.38 ounces; no marshmallows)
- ¼ cup natural unsweetened cocoa
- 8 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups powdered sugar 9 ounces
Instructions
Hot Chocolate Cookies
- Preheat oven to 350℉ and line two baking sheets with parchment paper.
- In a large bowl, use a hand mixer to cream butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes). Add egg and vanilla and beat to combine.
- In a medium bowl, whisk together flour, cocoa powder, hot cocoa mix, baking soda, and salt.
- Add the flour mixture to the butter mixture and fold together with a spatula until combined.
- Divide dough into 8 cookies (this is about 1/4 cup of dough per cookies or 2.6 ounces per cookie). Form into round balls, flatten slightly and place on baking sheets, leaving 3 inches between cookies.
- Bake one tray at a time for 14–16 minutes, until cookies are puffed, crackled, and edges are set. Tip: Bake a test cookie first if you don't make chocolate cookies often. Let cool on baking sheets for 5 minutes before transferring to wire rack to finish cooling.
Hot Chocolate Frosting
- Warm milk gently in microwave (about 10 seconds) until warm or hot. Add the hot cocoa mix and the cocoa powder and stir until combined and smooth. Allow to cool to room temperature (pop in the fridge for it to cool faster).
- In a large bowl, beat butter with a hand mixer until creamy (about 1-2 minutes).
- Add the cooled hot chocolate mixture and vanilla extract and beat in until combined.
- Gradually add the powdered sugar, ½ cup at a time, mixing on low. If the mixture is too thick, add milk 1 teaspoon at a time until it is the desired thickness. If the frosting is too thin, you can add a little more powdered sugar. Mix on a medium speed until light and fluffy.
- Once cookies are cooled, use about 3 tablespoons of frosting to frost each cookie. Top each cookie with six mini marshmallows or a sprinkle of marshmallow bits.
Notes
Yield: The frosting recipe yields 1.5 cups. This is divided between 8 large bakery-size cookies (about 4" in diameter).
How to Store, Make Ahead and Freeze: Store the frosted cookies in an airtight container in the fridge up to 5 days. Serve chilled for a treat just like Crumbl! Freeze leftovers for up to 1-2 months.
Nutrition
Calories: 548kcal | Carbohydrates: 82g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 371mg | Potassium: 166mg | Fiber: 3g | Sugar: 62g | Vitamin A: 736IU | Calcium: 47mg | Iron: 2mg