Sugar Free Hot Cocoa Cookies

These Sugar Free Hot Cocoa Cookies are a delicious treat that is comforting and good.

Made with unsweetened cocoa powder and chocolate, these tasty cookies are soft and chewy with an intense chocolate flavor, making them perfect for dipping in milk or for sharing with some friends!

What makes hot cocoa cookies so good?

 
Hot cocoa cookies have everything comforting about a cup of hot cocoa packed into into a soft, chewy, decadent chocolaty treat.

I like that these cookies can be topped with marshmallows for added flavor!

Have you tried my recipe for Sugar Free Mexican Hot Chocolate Cookies?

Those hot chocolate cookies feature a peppery twist. That twist works surprisingly well with the cocoa that is added to the batter.

To make this recipe you will need sugar free marshmallows. You can find a selection of sugar free marshmallows here.

What you need to make Hot Cocoa Cookies.

• Flour. My cookies were made with all purpose flour.
• Unsweetened cocoa powder. This adds the 'cocoa' element to these cookies.
• Baking Soda. A very small amount is used as these cookies are meant to be on the 'flat' side.
• Sugar Alternative. Use a sugar alternative that measures like sugar and that can be baked with for best results.
• Butter. Your butter should be softened to room temperature.
• Egg. Added to hold the ingredients together while also holding on to moisture.
• Vanilla Extract. Helps to balance out the flavor of these cookies.
• Sugar Free Chocolate. You can chop up bars for better chocolate pooling or simply use chips.
• Sugar Free Marshmallows. I would first freeze the marshmallows. The marshmallows used inside of the cookies should be sliced in half while the ones used to top the cookies can be chopped into smaller bites.

How to Make Hot Cocoa Cookies

 
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 24

1. Start by preheating your oven to 325 and prepping two baking sheets for nonstick. I like to use parchment paper for a recipe like this one.
2. In a medium bowl, mix together the flour, unsweetened cocoa powder and baking soda.
3. Next, in a mixer fitted with the paddle attachment, beat together the sugar alternative and butter until light and fluffy– at least two minutes.
4. Add the egg and vanilla extract to the mixing bowl and mix until combined. Then add the dry ingredients from the first bowl and mix until just combined.
5. Use a rubber spatula to fold in the chocolate chunks and sliced (not chopped) frozen marshmallows.
6. Next, use a cookie scoop (or two spoons) to portion out one tablespoon sized balls of cookie dough and then place them at least two inches apart on the baking sheet.
7. Bake the cookies for 14-16 minutes, or until the edges are set (the center will not be as set).
8. Allow the cookies to cool completely on the tray before removing them. You can press the remaining marshmallows into the tops of the cookies while the cookies are still warm.

Tips for making the best hot cocoa cookies.

This recipe calls for cocoa powder. Make sure that you are using unsweetened cocoa powder and not a hot cocoa.

More helpful tips for you.

1. Sugar free marshmallows tend to melt faster than the regular kind of marshmallows. Try freezing your marshmallows instead of using room temperature ones in this recipe.
2. These cookies will spread while baking. It is a good idea to place the cookies at least two inches apart on the baking sheet for baking for that reason.
3. Instead of adding chopped marshmallows to the tops of these cookies, try something else such as chopped holiday candy.
4. Because these cookies are so soft in the center, they can easily break when transferring them. I suggest that you allow the cookies to cool on the baking sheet(s) before transferring them.