02/10/2026
Capture the essence of this cozy time of year with these hot chocolate cookies. They are available in our shop and available to order through our website.
Ingredients:
For the dough:
170g Irish salted butter, room temperature
150g light brown sugar
3 large egg yolks
1 tsp vanilla extract
280g plain flour
45g cocoa powder
¾ tsp baking powder
Separately:
100g granulated sugar
For the filling:
75g dark chocolate chips
80g double cream
30g Irish salted butter
⅛ tsp vanilla extract
Topping:
24-36 mini marshmallows
Directions:
Preheat your oven to 180 degrees.
In a large bowl, beat together the butter and light brown sugar until
light and fluffy.
In a separate bowl, stir together the egg yolks and vanilla together with a fork, just until combined. Gently add this mixture to the butter / sugar and continue to beat.
In a separate bowl, sieve together the flour, cocoa powder and baking powder. Add this to the other bowl of ingredients and combine until the mixture forms an evenly mixed dough.
Divide the dough into 12 and roll into balls.
Put the granulated sugar in a small bowl. One at a time, toss each cookie dough ball in the sugar so that it’s entirely coated.
Place the sugared cookie dough on 2 baking sheets lined with parchment paper, evenly spaced.
Using the back of a spoon, make an indentation in each cookie.
Bake the cookies for 10 minutes.
While the cookies are baking, melt the filling ingredients together:
o Place a pot with about 2 inches of water on the hob. Place a
larger, heat-proof bowl with the filling ingredients atop that pot. As the water beneath boils, the steam trapped below the larger bowl will gently melt the chocolate (this is a good method for preventing burning the chocolate.)
After the cookies are baked, let them cool for 5 minutes, then fill the divots with the melted chocolate mixture.
Finish by adding some mini marshmallows on top.
Enjoy! These cookies keep well for up to 4 days.
