November 15, 2014

Flourless Hot Cocoa Cookies

Double Chocolate Hot Cocoa Cookies | Fork Knife Swoon @forkknifeswoon

The timer beeped. I could see through the oven window that the pie was perfect, the gingersnap crust a deep, golden amber, and the pumpkin filling beautifully caramelized and slightly puffed in the center.

As I transferred the sheet pan from the oven to a waiting baking rack, I must have lost focus for a moment, because an instant later I was watching – in seemingly slow motion – the pie pan skittering off the baking sheet to imminent death below, the crust shattering on impact and the whole gingery, beautiful mess landing ingloriously in a slump on the kitchen floor.

So I made cookies. Double chocolate hot-cocoa cookies. With a big marshmallow melted on top for good measure.

Double Chocolate Hot Cocoa Cookies | Fork Knife Swoon @forkknifeswoon

They’re part brownie, part cookie, part hot cocoa (or even s’more), and definitely hard to resist.

I almost didn’t post these, since they were so last-minute and all, but decided you might enjoy some chewy, gooey, fudgy, crackly-topped, marshmallow-topped, chocolate goodness on a Saturday afternoon. I’ll be over here making you another pumpkin pie… Happy weekend!!

5.0 from 2 reviews
Flourless Hot Cocoa Cookies
 
Prep time
Cook time
Total time
 
Recipe by:
Yield: 18 Cookies
Ingredients
  • 3 cups powdered sugar, sifted
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1 Tbsp cornstarch
  • 1/2 tsp espresso powder
  • 1 tsp fine sea salt
  • 1/4 tsp ground cinnamon
  • 2 large egg whites
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup semisweet chocolate chips
  • 18 large marshmallows
  • 1 oz semisweet or bittersweet chocolate, finely chopped (optional)
Instructions
  1. Preheat oven to 350 degrees F. In a large mixing bowl, sift together the powdered sugar and cocoa. Stir in the cornstarch, espresso powder, salt and cinnamon until well combined.
  2. In a separate bowl, whisk together the egg whites and egg until light in color and completely scrambled. Stir into the dry ingredients until combined. At first it will seem like there isn't enough liquid - keep stirring and folding together until a thick batter forms. Stir in the vanilla and fold in the chocolate chips.
  3. Spoon the batter in heaping tablespoons - it will be gloppy - onto a silpat or parchment paper-lined baking sheet, about 2-inches apart. Bake for 10 minutes, until the cookies begin to puff and crackle, then top each cookie with a marshmallow, and continue baking for another 4-6 minutes, until the marshmallows have puffed/melted and the cookies are set around the edges.
  4. Remove from the oven and let cool and firm up on the baking sheet for 5 minutes. Sprinkle with chopped chocolate, if using. Transfer to baking racks to cool completely. Serve warm (and gooey)! These cookies are best eaten the day of, and will dry out quickly - Keep in an air-tight container.

 

32 Comments

  • Reply
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    […] Below I’ve rounded up 10 holiday cookie recipes to try this season. I plan on making these flourless hot cocoa cookies this weekend […]

  • Reply
    Leona
    March 21, 2015 at 7:42 pm

    Is there any way I could make this sans coffee powder? I don’t eat/ drink coffee for religious reasons, but I’d love to make these for my gluten free sister, they look excellent!

    • Reply
      Laura
      March 21, 2015 at 9:29 pm

      Hi Leona! Absolutely – the espresso powder just enhances the flavor of the chocolate, but you can omit no problem. Hope you enjoy!!

  • Reply
    Marissa
    January 20, 2015 at 9:39 am

    These look perfect for my little guy’s wintry 1st birthday party 🙂 So excited to try this recipe! How on earth did you come up with such an awesome idea??? I am marveling at your creativity!

    • Reply
      Laura
      January 22, 2015 at 9:45 am

      Thanks, Marissa! Hope you and your little guy enjoy!

  • Reply
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  • Reply
    Mary @ Fit and Fed
    December 12, 2014 at 8:39 pm

    Flourless chocolate brownie cookies? With a marshmallow on top? Sign me up!

  • Reply
    Sara
    December 12, 2014 at 2:22 am

    Hello , i tried to bake this recipe yesterday and when i put the cookies inside the oven right after 5 min’s they melted on each other i dont know why tho i followed your instructions ?
    But i didnt add the marshmallows .

  • Reply
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    […] These flourless hot cocoa cookies look delicious. […]

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  • Reply
    rose
    November 30, 2014 at 3:49 pm

    Can I use instant coffee instead of espresso powder?

    • Reply
      Laura
      November 30, 2014 at 4:35 pm

      Yes, instant coffee or instant espresso will work. Hope you enjoy!

  • Reply
    Samira
    November 30, 2014 at 3:09 am

    Hi! I’m assuming if we don’t add the marshmallow on top that I would bake the cookies for a total of 12-14 minutes?

    • Reply
      Laura
      November 30, 2014 at 10:29 am

      Hi Samira! In my oven they take closer to 14 minutes in the oven sans the marshmallow. Then another 5-10 minutes on the baking sheet to rest and set up once you take them out. Hope you enjoy!

  • Reply
    Rollande de Champlain
    November 29, 2014 at 2:05 pm

    Hi, Thanks for the quality of your offering recipes I appreciate. I am very very old grand=grand-ma of a great family and still able to have them around. I discover your site to-day and like greatly your vision of cooking, nice to look at et surely delicious to eat. Every member of my tribu will have great pleasure because of you. Be blessed and we wish you a Happy New Next Year coming. Billie

    • Reply
      Laura
      November 30, 2014 at 10:24 am

      Thank you, Billie! Happy New Year to you as well!

  • Reply
    Kelly
    November 17, 2014 at 4:45 pm

    That stinks about your pie but these cookies look delicious! I love the marshmallow on top!

    • Reply
      Laura
      November 22, 2014 at 10:18 am

      Thanks, Kelly!!

  • Reply
    Laura @ Food Baby
    November 17, 2014 at 3:03 pm

    Well, I for one am ecstatic that you dropped that pie. These cookies look so warm and approachable, I just want to cuddle with them by the fire.

    And by cuddle, I mean eat ravenously.

    Very photogenic, too!

    • Reply
      Laura
      November 22, 2014 at 10:25 am

      Thanks, Laura!!

  • Reply
    Lydia Plunk
    November 17, 2014 at 9:10 am

    Thank you. I can look for gluten-free chocolate and treat my mother-in-law to home-baked cookies!

    • Reply
      Laura
      November 17, 2014 at 9:11 am

      Thanks, Lydia! Make sure that the powdered sugar is GF too 🙂

  • Reply
    Katrina @ Warm Vanilla Sugar
    November 16, 2014 at 1:20 am

    Gah! Those marshmallows on top make these so pretty! I just love the looks of these!

    • Reply
      Laura
      November 17, 2014 at 9:11 am

      Thank you, Katrina!!

  • Reply
    jenna @ just j.faye
    November 15, 2014 at 6:15 pm

    Oh, so sad about your pie!! However, these cookies do look pretty amazing.

    • Reply
      Laura
      November 17, 2014 at 9:11 am

      Thanks, Jenna!!

  • Reply
    Maureen
    November 15, 2014 at 1:34 pm

    I haven’t done exactly that but I did take out a very hot cast iron roaster that I’d used to bake bread and it was hot and started to burn my hands through the towel so I dropped it on the stove and shattered the cooktop. I went out for dinner. for days.

    I might have done better making these cookies instead. I love that shot of the marshmallow pulling apart.

    • Reply
      Laura
      November 17, 2014 at 8:50 am

      OH! That is so much worse!! At least my drop didn’t result in permanent damage – just dashed pie dreams 🙂 I’ve come pretty close with cast iron… It gets so crazy hot sometimes! Thanks, Maureen!!

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