This is your favorite cozy winter drink in cookie form! These hot chocolate-infused cookies are topped with marshmallows and a chocolate drizzle for an easy treat you’ll enjoy all winter long. Makes 36 cookies.

1 cup powdered sugar
3/4 cup butter, softened
1 large egg
1 tsp. vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 envelopes (1.38 oz. each) hot chocolate mix
3/4 tsp. salt
1/4 cup granulated sugar 
18 large marshmallows, cut in half
1/4 cup semisweet chocolate chips

1.    Heat oven to 350°F. Line cookie sheets with cooking parchment paper.

2.    In large bowl, beat 1 cup powdered sugar and butter with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla extract until blended. On low speed, beat in flour, cocoa powder, hot chocolate mix and salt. 

3.    Shape dough into 1 ¼-inch balls; roll dough balls into granulated sugar. Place 2 inches apart on cookie sheets. Using your thumb or the end of the handle of a wooden spoon, press a deep well into the center of each cookie.

4.    Bake 8 to 10 minutes or until set. Reshape wells with end of handle of a wooden spoon and place a marshmallow half in the well of each cookie. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

5.    In small microwavable bowl, microwave chocolate chips 45 to 60 seconds, stirring every 15 seconds, until melted and stirred smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle lightly over marshmallow-topped cookies; cool about 1 hour or until chocolate is set. Store in sealed container at room temperature.

Want to mix up the toppings? Here's some ideas!

  • Use marshmallow fluff instead of marshmallows and sprinkle crushed candy canes on top
  • Fill with dark chocolate ganache and top with mini baking marshmallows
  • For even more hot chocolate flavor, roll your dough balls in a packet of hot chocolate mix instead of the granulated sugar before baking