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These Hot Chocolate Sandwich Cookies are inspired by a mug of hot chocolate - soft and chewy chocolate sugar cookies are sandwiched with a homemade marshmallow filling. These are the perfect cozy holiday treat!
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Hot Chocolate Sandwich Cookies
Hi hi! Just popping in here to share this recipe for Hot Chocolate Cookies with you! A super fun project to do with the Holiday Season approaching, these Hot Chocolate Sandwich Cookies are super easy to make. The cookies don't need any chilling time before baking, so you can throw together the mixture in just a few minutes.
These are often my go-to if I need to make something in a hurry that I know everyone will love! I stepped it up a wee bit and added a layer of homemade marshmallow between the cookies, for a Hot Chocolate inspired sandwich cookie. If you haven't made marshmallow before, it can look intimidating, but I promise it is super easy and fun to make, and once you have it nailed, the flavour options are endless!
I got all the things that I needed to make these Hot Chocolate Sandwich Cookies from my local ALDI, which is my one-stop shop for all my baking essentials! I don't have a car here in the city, so I rely a lot on online ordering for groceries. As a baker, my staples are generally pretty heavy, so I am super grateful for how easy it is to order from ALDI and get everything dropped off safely in the lobby of my apartment.
Steps for making Hot Chocolate Sandwich Cookies
These cookies are super easy to make! Here's the steps involved:
- Mix up the Sugar Cookie Dough - This dough comes together super quickly. Butter and sugar are creamed together, an egg and a yolk are added, and then dry ingredients go in. So, so easy. The whole process takes about 5 minutes.
- Scoop out the dough - I use a cookie scoop for this which makes the process quick and helps make sure the cookies are all the same size. The cookie dough is scooped, then rolled into a ball and rolled in some granulated sugar.
- Bake the Cookies - The cookies are baked until they have flattened out and puffed up slightly. They will come out of the oven looking puffy but don't worry - they deflate as they cool. You can use a cookie cutter a little larger than the cookie to scoot any sneaky ones back into a perfect circle if needed.
- Make the Marshmallow - Marshmallow has a few steps but is easy to make. Gelatin is bloomed with some cold water, then a hot sugar syrup is whipped into it. Your mixer does most of the work!
- Fill the Cookies - The marshmallow gets put into a piping bag, and piped onto one of the cookies. It is then topped with a second cookie to make the perfect sandwich! If you don’t have a piping bag you can use a big resealable bag with the end snipped off, but make sure that you add a rubber band around the top so the seal doesn’t pop open while you’re piping!
Ingredients in Hot Chocolate Sandwich Cookies
I got all the ingredients that I needed from ALDI - they are making it super easy for you this holiday season, with curbside pickup or ordering on Instacart.
I love getting my holiday baking staples from ALDI. They have high-quality and affordable products, and they always have everything that I need to stock my pantry. Here's what I used for these Hot Chocolate Sandwich Cookies:
- Baker's Corner All-Purpose Flour - I have this on hand at all times. It's super affordable so I always have at least 3 bags as backup!
- Baker's Corner Baking Cocoa - Cocoa is always on the list of things to stock up for before you do your holiday baking. I used cocoa in the sugar cookies for that super nostalgic hot chocolate taste.
- Countryside Creamery Unsalted Butter - Like the flour, you can never have enough butter on hand. I am sure my Instacart shopper wonders what on earth I am up to when I order butter, but I always get at least 8 boxes every time I make an order.
- Sugar - I used both Simply Nature Organic Light Brown Sugar and Baker's Corner Granulated Sugar in the sugar cookies. Brown sugar makes the cookies soft and chewy, and the granulated sugar helps them to spread out to perfectly thin cookies, which are great for sandwiching.
- Eggs - I used a whole egg and a yolk in the cookies. I wanted them to be nice and chewy, and the extra yolk helps with this.
A few wee tips for Hot Chocolate Sandwich Cookies
- If you can, make these by weight. I have included cup measurements in the recipe, but the spread of these cookies relies on having the ratio of butter to flour to sugar correct, so grab your kitchen scale if you have one! A scale is particularly helpful for when you are making marshmallow, as you can just squeeze the corn syrup right into the pot without having to get everything sticky by putting it into a measuring cup.
- If you do use a measuring cup for corn syrup, spray the cup with a little baking spray first. This will help it slide right out instead of sticking to everything.
- I have used a little instant coffee in these (you can also use espresso powder). It is only a little amount but coffee really helps bring out the chocolate flavour. You can leave it out if you like or if you don't have any instant coffee on hand! Make sure it's the fine instant coffee and not the freeze dried version.
- Get everything ready for the marshmallows - have everything set up because once you make it, you will want to work fairly quickly before it sets.
- I like to use a disposable piping bag for the marshmallow as it gets super sticky! You can also use a resealable bag with the end snipped off - it will need to be a large one to hold the marshmallow.
- Put a clip at the end of your bag to make sure that the marshmallow doesn't fall out the end. You could use a rubber band too - just use something because I've been there and it is very, very sticky.
- I use a cookie scoop to portion my dough. It is especially helpful if you are making cookie sandwiches and need the cookies to all be the same size. I have a 2 tbsp cookie scoop that I use all the time - they are a great investment!
- Unless your oven is super fancy and can take having two trays of cookies in it at once, I prefer to do these one tray at a time. I do 8 per tray, and just scoop and roll the next batch once the ones in the oven are getting close to being done.
FAQ for Hot Chocolate Sandwich Cookies
You sure can! If you wanted to make a spiced version, you could add ½ to 1 tsp of cinnamon to the cookie itself, and a little into the rolling sugar too for a cinnamon hot chocolate. You could also add flavour to the marshmallow if you liked - a little peppermint extract would be so good!
The sugar cookies are soft and chewy, so don't last as long as other more crunchy cookies do, so you are best to assemble these on the day that you serve them. You can make the actual cookie part a day ahead and store in an airtight container. You will need to use the marshmallow as soon as it is made.
You don't have to if you don't want to! The cookies alone are a really delicious soft, chewy, chocolate sugar cookie. An alternative would be to get a giant marshmallow, and place it on one half of the cookie, then either blow torch it or quickly place under the broiler. Then sandwich with a second cookie. This will give a different effect as the marshmallow won't be as solid, and it may be a little messy, but it will be so good! You could also fill these with Marshmallow Creme - ALDI sells a great one!
You may have a wee bit left over once you have finished assembling the cookies. You can pipe the leftover into a lightly greased baking pan, and then dust with equal parts powdered sugar and corn starch. Leave it to set, then turn out onto a board and cut up with a sharp knife - you've got your very own home-made marshmallows! They keep in an airtight container super well for your hot chocolates this holiday season.
For more recipes made with ALDI staples, check out:
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Hot Chocolate Sandwich Cookies
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 sandwich cookies 1x
- Category: Baking
- Cuisine: American
Description
These Hot Chocolate Sandwich Cookies are inspired by a mug of hot chocolate - soft and chewy chocolate sugar cookies are sandwiched with a homemade marshmallow filling. These are the perfect cozy holiday treat!
Ingredients
Chocolate Sugar Cookies
- 2 sticks plus 1 Tbsp (250g) Countryside Creamery Unsalted Butter, at room temperature
- 1 cup (200g) Baker's Corner Granulated Sugar
- ¾ cup (150g) Simply Nature Organic Light Brown Sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 ½ cups (220g) Baker's Corner All-Purpose Flour
- ⅔ cup (65g) Baker's Corner Baking Cocoa
- 1 tsp kosher salt
- ½ tsp baking soda
- ½ tsp fine instant coffee or espresso powder
- 1 cup (200g) Baker's Corner Granulated Sugar, for rolling
Marshmallow
- ¼ cup plus 1 Tbsp plus 1 tsp (80g) cold water
- 2 packets (14g) powdered gelatine
- ¼ cup plus 1 Tbsp plus 1 tsp (80g) cold water
- ⅓ cup plus 1 Tbsp (100g) Baker's Corner Light Corn Syrup
- 1 ⅓ cup (265g) Baker's Corner Granulated Sugar
- Pinch of Salt
Instructions
CHOCOLATE SUGAR COOKIES
- Preheat the oven to 350°f / 180°c. Line three baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar, until light and fluffy, 2-3 minutes. Add the egg and the egg yolk and mix well to combine. Scrape down the edges of the bowl to ensure it is fully incorporated.
- In a medium bowl, whisk together the flour, cocoa, salt, baking soda, and coffee or espresso powder. Add to the mixer and mix on low speed until incorporated. Scrape down the bowl and mix again briefly to ensure the mixture is even.
- Using a cookie scoop or a spoon, scoop 2 Tbsp (30g) balls of cookie dough, about 8 at a time (see tips). Roll each into a ball using your hands, then roll generously in the sugar and place on the baking sheet, pressing down lightly to form a disc shape. Spread about 8 dough balls evenly on your baking sheet.
- Bake the cookies for 12 to 13 minutes, until set around the edges and puffy. Remove from the oven and tap the baking sheet sharply onto the counter, to help the cookies deflate. Use a cookie cutter slightly larger than the cookie to scoot any mis-shaped cookies back into a circle. Allow to cool on the pan for 15 minutes then remove and allow to cool completely on a wire rack.
- Repeat the scooping, rolling, and baking process with the remainder of the cookies.
- Store cookies in an airtight container until ready to use.
MARSHMALLOW
- In the bowl of a stand mixer fitted with the whisk attachment, combine the first measure of cold water and gelatin. Mix well with a fork, and leave to bloom while you prepare the sugar syrup.
- Fit a large piping bag with a round piping tip, such as an ateco #407.
- In a medium pot, combine the water, corn syrup, sugar, and salt. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f / 120˚c, then remove from the heat and leave to cool to 210˚f / 100˚c.
- Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 5-7 minutes, until the marshmallow has doubled in volume, has turned white, and holds somewhat of a peak when you stop the mixer and lift out the whisk.
- Transfer the marshmallow to the piping bag. Use immediately.
ASSEMBLY
- Pair up the sugar cookies into pairs of equal size.
- Pipe a mound of marshmallow onto one of the cookies, and leave to sit for 2-3 minutes to allow it to firm up slightly, then top with the second cookie, pressing down lightly to adhere. I like to do one test one first to make sure that the quantity of marshmallow piped onto the cookie is correct and it won't squish out the sides when the second cookie is added.
- Repeat with the remaining cookies.
- Store in an airtight container at room temperature.
Keywords: Marshmallow, Sandwich Cookie, Chocolate Cookie, Sugar Cookie, Chocolate Sugar Cookie, Hot Chocolate Cookie
I wasn’t able to find corn syrup. Is there an alternative? Thank you.
Hi! Yep you can either use liquid glucose, or honey works great too 🙂
Hello!
This looks amazing! I was also looking at your chocolate tahini marshmallow sandwich cookies and am very tempted to make some. Do you think this technique (piping the marshmallow right away versus letting it set and cutting out circles) would work with that recipe? Thanks for all the delicious inspiration!
Hi! Yep it should work just fine! Just be careful when pressing them together as the cookie is a little fragile
I just tried these and they are delish!!!
Thanks so much for always writing such perfect recipes!!
★★★★★
Instead of powered gelatin can I use Agar-Agar?
I haven't tried it sorry!
I only made the cookies because I was giving them away as a gift but the cookies are amazing! My husband and I are not American chocolate lovers, I think it tends to be too sweet and doesn't have any actual chocolate taste, but we both think these cookies are fantastic. I made the cookie dough and put it in the fridge overnight before shaping and baking the next day. Will shape the rest and keep in the freezer to bake at a later time. I would love to try these with the marshmallow next time too!
★★★★★
These cookies are addicting. In my opinion, the marshmallow adds a visual factor but doesn't bring too much flavor to the cookie. Don't get me wrong, it is delicious! Will definitely make these again.
Another pro is that they come together in a couple of hours maximum.
★★★★★
*****CORRECTION!!!
I spoke too soon. The marshmallow is amazing with the cookie once it sets. The pillowy texture of the marshmallow with the softness and richness of the cookie is just perfect. Cookies are delicious without the marshmallow BUT SO MUCH BETTER with it. All the mess is worth it 🙂
Yayyyy love to hear it!
Hey....
Tries this recipe and just love it...they are Delish...love love love.....it's and amazing recipe and love all ur desserts they are just heaven ✨
Thank you ☺️
Hi! Ah yay so glad you enjoyed!