Hot cocoa Cookies

Permission to enjoy the rich, decadent taste of hot chocolate in the form of a gluten-free cookie! Once drizzled with our vegan chocolate chips, you’ll never go back to hot chocolate from a mug.

Hot cocoa Cookies

Makes 6 cookie sandwiches

Prep Time

  1. Line a baking sheet with aluminum foil. Line a second baking sheet with additional foil, parchment paper, or waxed paper. Turn on the broiler.

  2. Use a bottom of a cup, rolling pin, or any flat object to flatten each Double Chocolate Brownie Soft Baked Cookie to about 1/2-inch thick. Put half of the cookies on the aluminum foil-lined baking sheet, bottom-side-up.

  3. Put one marshmallow onto each cookie on the baking sheet.

  4. Put the cocoa powder, confectioners’ sugar, and salt in a small bowl. Mix to combine.

  5. Transfer the pan to the top rack closest to the broiler. Let broil for 30 seconds to 1 minute, until the marshmallows begin to brown and caramelize. Remove the pan from the oven and sprinkle each one with the sugar mixture.

  6. Immediately top each of the cookies on the pan with the remaining cookies. Sandwich each one together, pressing down slightly. Let stand for about 5 minutes, until cool enough to handle.

  7. Once slightly cooled, roll the sides of the cookie sandwich in the remaining cocoa/sugar mixture. Put the sandwiches onto the second baking sheet.

  8. Make the chocolate coating by putting the Mini Chips and oil in a microwave safe bowl. Microwave on high for 15 seconds and stir. Repeat in 10 second intervals until melted and smooth.

  9. Drizzle the chocolate mixture over each sandwich. They will firm at room temperature, but you can refrigerate or freeze them to speed the process.

  10. Serve at room temperature, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.

  11. Note: Instead of waiting for them to set, forgo the drizzle process and either dip in homemade hot cocoa or dip in the melted chocolate and enjoy fondue-style!