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Frozen Hot Chocolate Cookies

Frozen hot chocolate cookies sandwich a creamy filling of vanilla ice cream, hot cocoa mix, chocolate syrup, and mini marshmallows between soft chocolate cookies. Chill the dough before baking, then freeze the assembled sandwiches until firm for a frosty, hot-cocoa-inspired treat.
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Prep Time 20 minutes
Cook Time 11 minutes
Chilling and freezing 3 hours 30 minutes
Total Time 4 hours 1 minute
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
For the filling
  • 2 tbsp hot cocoa mix
  • 2 tbsp chocolate syrup
  • 1 cup vanilla ice cream softened until stirrable
  • 0.25 cup mini marshmallows

Equipment

  • 2 baking sheets

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
  4. Beat the butter, granulated sugar, and brown sugar in a large bowl until creamy, about 2 minutes.
  5. Beat in the egg and vanilla.
  6. Mix in the flour mixture on low speed just until combined.
  7. Cover and chill the dough for 30 minutes.
  8. Scoop the dough into 24 portions, about 1 1/2 tablespoons each, and arrange 12 on each baking sheet, leaving 2 inches between them.
  9. Bake for 9–11 minutes, rotating the sheets and swapping their oven positions halfway through, until the edges are set and the centers look just soft.
  10. Cool the cookies on the baking sheets for 5 minutes.
  11. Transfer the cookies to a rack to cool completely.
Mix the filling
  1. Stir the hot cocoa mix and chocolate syrup together in a small bowl until smooth.
  2. Quickly fold the cocoa mixture and mini marshmallows into the softened ice cream.
Assemble and freeze
  1. Place 12 cookies flat-side up on a parchment-lined baking sheet.
  2. Divide the filling among the cookies.
  3. Top with the remaining cookies, gently pressing to spread the filling to the edges.
  4. Freeze the sandwiches for at least 3 hours, until firm.
  5. Transfer them to an airtight container and keep frozen.

Notes

Work quickly when folding the cocoa mixture into the softened ice cream so the filling stays thick. Store airtight in the freezer for up to 2 weeks; refrigeration is not recommended, but if needed, keep them refrigerated for up to 1 day. Freezer: yes. For a dairy-free version, use dairy-free butter and vanilla ice cream.