Our Kahlua Hot Chocolate Cookies are rich & full of chocolate, cinnamon & coffee flavor. Topped with marshmallows & a sweet caramel drizzle, they become a decadent treat. Thanks to Imperial Sugar and Rodelle for supplying the delicious products to make this recipe possible.
One of my favorite hot drinks on a cold winter's day is a Kahlua Hot Chocolate. It satisfies both my coffee and chocolate craving and warms up my insides.
Of course, this coincided with the holidays where everything is coming up chocolate. You know, like Chocolate Cheesecake Cookie Cups and Cherry Chocolate Tart.
But, I digress, this recipe had to be cookies and chocolate and with the receipt of plenty of sweet sugar from Imperial sugar and a can of cocoa from Rodelle's Gourmet Baking Cocoa, it seemed like a match made in heaven.
And let me tell you, the Rodelle cocoa, with its gourmet dutch-processed cocoa full of rich flavor, made these Kahlua Hot Chocolate Cookies over-the-top delish! They are so chocolaty that you won't be able to stop a big mmmm from coming out when you take a bite. Yup, they are that good!
Of course, I didn't stop with just the drink because the hot chocolate toppings make all the difference. Things like melted marshmallows, 'cause what would hot chocolate be without marshmallows, and drizzles of caramel not only look pretty but taste sensational!
So exactly what is in a Kahlua Hot Chocolate? Well, it starts with milk and cocoa, to which you add a little pinch of cinnamon and nutmeg. It gets its coffee flavor from a good dose of Kahlua and, then the crowning touch, marshmallows.
These melt from the heat and give you the sweetness you crave on a dreary winter day. Of course, if you're really decadent, you've got to add that drizzle of caramel. OMG! Now I want one!
So that's exactly what you are getting with these cookies. The chocolate cookies have all that wonderful cinnamon & nutmeg flavor and their own shot of Kahlua.
I baked them in a mini muffin pan to kinda look like a little mug of hot chocolate. OK, that may be reaching but you get my drift. Then I crowned them with mini marshmallows and into the oven they went.
The marshmallows browned up and kept their shape which was pretty neat and the cookies were chocolaty, moist, and super yummy. Of course, a drizzle of caramel never hurt anyone so, yep you guessed it, I had to add that too! Just look at those cute little bites of deliciousness.
Believe me, you'll be gobbling up every last one of them but maybe you should save some for the rest of the family. lol
Try my Turtle Pecan Cookies made with cream cheese for another delightful treat.
Find lots more easy Christmas cookie recipes right here on 2CM!
KAHLUA HOT CHOCOLATE COOKIES
- 1 cup butter
- 1-½ cups Imperial sugar
- 2 eggs
- 2 teaspoons kahlua
- 2 cups flour
- ⅔ cup Rodelle Gourmet Baking Cocoa
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- pinch of nutmeg
- ¼ teaspoon salt
- Bag of mini marshmallows
- Garnish: Caramel syrup
- Preheat oven to 350 degrees.
- In a large bowl, cream butter and sugar together until smooth & creamy.
- Continue to beat while adding eggs and kahlua.
- In a medium bowl, combine flour, cocoa, baking soda, cinnamon, nutmeg and salt.
- Gradually add to creamed mixture, beating at low speed until well combined.
- Using a small cookie scoop, scoop one scoop into each cavity of an ungreased non-stick mini-muffin pan.
- Press 3 mini marshmallows lightly into the top of each cookie.
- Bake for 10 minutes.
- Remove from oven and let cool on wire rack.
- When cool, gently lift out and place on wire rack to complete cooling.
- Drizzle with caramel syrup.
- Store in a tightly sealed container.
This post has been updated and was first published on October 17, 2017.