Frozen Hot Cocoa Cookies are served chilled and are made up of a hot cocoa cookie, hot cocoa mousse and mini marshmallows to top it off.
Frozen Hot Cocoa Cookie Recipe
Hear me out. I have been waiting for this Crumbl recipe to come into rotation for the last YEAR. Everyone and their dog has been asking for a copycat recipe and I FINALLY got my hands on the real deal. Aaaaand promptly made a copycat recipe. The next day.
Let me tell you, this cookie will knock your socks off! The cookie is so fudgey and chewy, the mousse is ta-die-for. Really this is a match made in heaven. You don’t even feel like your eating a cookie, it’s more like a delicious icebox cake in cookie form.
Follow along below and I’ll teach you how to make these cookies in your own kitchen so we don’t have to wait another year for them to come back into rotation!
Ingredients needed to make Crumbl’s Frozen Hot Chocolate Cookies
Hot Chocolate Cookies
- butter– Salted butter, as always. If you only have unsalted butter, just add an extra pinch of salt to the cookie dough.
- brown sugar
- granulated sugar
- corn syrup– this helps give the final cookie an ultra fudgey texture.
- all purpose flour
- unsweetened cocoa powder– trust me, use dark or dutch processed cocoa. It will make your cookies so rich with chocolate flavor and it’s the kind the Crumbl uses in store.
- hot chocolate mix– use your favorite brand, but shoot for straight chocolate. No marshmallows, peppermint or anything like that. I used Nestle Milk Chocolate.
- baking soda
- milk chocolate chips– Okay, I guess these are kind of optional. I don’t love a cold hard chocolate chip in my chewy cookie so I tend to leave them out but Crumbl technically does have chocolate chips in their cookie.
Hot Chocolate Mousse + Toppings
- heavy whipping cream– you can find this in the refrigerated section of your grocery store by the milk.
- powdered sugar
- hot chocolate mix– Just user the same as you used in the cookies
- unsweetened cocoa powder– I use dutch processed here again.
- mini marshmallows
How to Make Copycat Hot Cocoa Cookies
This recipe really isn’t too hard, even a beginner baker can do this! Promise. Just follow the steps listed below and you’ll be golden.
To start, let’s cream together the butter and sugars until light and fluffy. Next, add in the eggs, vanilla and corn syrup. Then finally, the dry ingredients are incorporated. Mix until a soft dough is formed. The ingredients should be completely mixed together and smooth at this point.
Portion out the dough into approx 1/2 cup portions. Roll with your hands and then flatten each cookie slightly so it looks similar to a hockey puck before arranging onto your cookie sheet. Place 6 cookies on each tray, this recipe should make 12 cookies. The cookies will spread a bit while baking.
Bake the cookies at 350° for 11-13 minutes. The cookies will spread and start to crackle. Watch for those indicators to know when to take them out of the oven! Allow the cookies to cool on the pan completely.
Once the cookies are completely cool, make the hot chocolate mousse.
To make the mousse, start by whipping the heavy whipping cream until it starts to thicken. You’ll do this by using either a stand mixer or an electric hand mixer. Mix on the highest speed until it starts to thicken. When it starts to thicken, slow the speed down and then add in the powdered sugar, hot chocolate mix and cocoa powder. Raise the speed again until it is at the highest speed and whip until thick and stiff peaks form.
Divide the mousse among the cooled cookies by spooning the mousse on top and then spreading with a knife. Top with 5 mini marshmallows and chill until ready to serve.
How to store leftover cookies:
This cookie needs to be kept in the fridge because of the mousse on top. Store in an air tight container in the fridge.
How long will these cookies stay fresh?
They will stay fresh in the fridge for up to 1 week. Feel free to freeze for up to 3 months!
More Crumbl Recipes
Crumbl Frozen Hot Chocolate Cookie
Hot Cocoa Cookies
- 1 1/2 cups salted butter softened
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 2 tbsp corn syrup
- 1 tbsp vanilla extract
- 3 3/4 cups all purpose flour
- 1 cup dutch processed cocoa
- 1/2 cup hot cocoa mix powder only
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 1 cup milk chocolate chips* if desired
Hot Cocoa Mousse + Toppings
- 1 1/2 cups heavy whipping cream
- 3/4 cup powdered sugar
- 3/4 cup hot cocoa mix powder only
- 1 1/2 tbsp dutch processed cocoa
- 60 mini marshmallows
- Preheat the oven to 350°.
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup and 1 tbsp of vanilla. Mix until thoroughly combined.
- Next, add the flour, cocoa, hot cocoa mix, cornstarch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
- Fold in the chocolate chips, if desired.
- Divide the dough out into 12 equal portions, I like to use my 1/2 cup measuring cup to help divide the dough. You'll want to use a little less than 1/2 cup of dough to have 12 cookies.
- Roll each portion onto a ball then flatten slightly so it looks like a hockey puck before arranging on a parchment paper or silicone mat covered pan. Place 6 cookies per tray.
- Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle, it will spread slightly and the centers of the cookie should no longer look wet before taking them out of the oven.
- Allow the cookies to cool completely on the pan.
- Once the cookies are cool, make the hot cocoa mousse.
- Make the mousse by adding the heavy whipping cream to either the bowl of your stand mixer or a large bowl that you can use an electric hand mixer with.
- Whip the cream on medium high speed until it starts to thicken.
- Once it starts to thicken, slow the speed down and gradually add in the powdered sugar, hot cocoa mix and cocoa powder.
- Once all of the powdered sugar has been added bump the speed up to as high as it can go and whip it until stiff peaks form. Once stiff peaks form, the frosting is done!
- Divide the mousse among the cookies and then spread the topping until smooth.
- Top with 5 mini marshmallows on each cookie.
- Chill until ready to serve. Store in the fridge.