Kahlua Hot Chocolate Cookies

These Kahlua Hot Chocolate Cookies are a rich, decadent bite for your holiday dessert table. A soft pillow of chocolate, with a touch of Kahlua, topped with marshmallows and a caramel drizzle, what’s not to love? 

Disclaimer: This post is sponsored on behalf of #ChristmasCookies. Our generous sponsors have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

These Kahlua Hot Chocolate Cookies are a rich, decadent bite for your holiday dessert table. A soft pillow of chocolate, with a touch of Kahlua, topped with marshmallows and a caramel drizzle, what's not to love? 


It’s the last day of #ChristmasCookies Week and despite this, I still have cookies on the brain. I’m already menu-planning for our annual holiday party / open house (you can find previous menus in the index, under Menus) and like always, I’m struggling with the list of old favorites and new recipes that I’ve bookmarked and longed to try. Do I make our family favorite, cranberry white chocolate oatmeal cookies or a classic from my childhood, like spritz

I got soooo many other great ideas this week. I mean, just look at this Pinterest board. There are dozens that I want to try. Which are some of your favorites? 

These Kahlua Hot Chocolate Cookies are a rich, decadent bite for your holiday dessert table. A soft pillow of chocolate, with a touch of Kahlua, topped with marshmallows and a caramel drizzle, what's not to love? 

Today’s recipe is on the short list of ones that I’ll probably remake for the holiday party. It was well received the day I showed up with a platter at the bus stop. Rich dark chocolate, sweet marshmallows and an indulgent caramel drizzle – SO GOOD! These cookies bake up very soft, and stayed soft for the couple days that they lasted in my house. I know that if they end up on my holiday dessert table, they’ll be gone before the night is over. 

These Kahlua Hot Chocolate Cookies are a rich, decadent bite for your holiday dessert table. A soft pillow of chocolate, with a touch of Kahlua, topped with marshmallows and a caramel drizzle, what's not to love? 

Once again, thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week. Now be sure to check out the recipe from my blogging friends below, then my recipe, and FINALLY, at the bottom of this post, enter to win the giveaway.

These Kahlua Hot Chocolate Cookies are a rich, decadent bite for your holiday dessert table. A soft pillow of chocolate, with a touch of Kahlua, topped with marshmallows and a caramel drizzle, what's not to love? 

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These Kahlua Hot Chocolate Cookies are a rich, decadent bite for your holiday dessert table. A soft pillow of chocolate, with a touch of Kahlua, topped with marshmallows and a caramel drizzle, what's not to love? 

Kahlua Hot Chocolate Cookies

These Kahlua Hot Chocolate Cookies are a rich, decadent bite for your holiday dessert table. A soft pillow of chocolate, with a touch of Kahlua, topped with marshmallows and a caramel drizzle, what's not to love? 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 36 Cookies
Author Liz

Ingredients

  • 1 c. unsalted butter at room temperature
  • 1 1/2 c. granulated sugar
  • 2 large eggs at room temperature
  • 1 Tbs. Kahlua
  • 2 c. all-purpose flour
  • 2/3 c. cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. table salt
  • 1 c. mini marshmallows
  • caramel for drizzling (optional)

Instructions

  1. Preheat oven to 350F. Set 2 24-count silicon mini-muffin pans on baking sheets and set aside.

  2. In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add eggs and Kahlua until just incorporated. Scrape down sides of the bowl with a rubber spatula and mix again, if needed.

  3. With the mixer on low speed, slowly add flour, cocoa, baking soda and salt, mixing until just combined.

  4. Use an ice cream scoop to portion cookie dough into prepared muffin pans (you should get about 36 cookies). Top each with 3-4 mini marshmallows, gently pressing them into the top of the dough.

  5. Cook in preheated oven for 12-15 minutes, rotating baking sheets halfway through. Remove from oven and allow cookies to cool for about 10 minutes before transferring to a wire rack to cool completely.

  6. Cookies should be stored in an airtight container until serving.

Caramel Drizzle:

  1. Drizzle caramel over cookies just prior to serving.

This recipe was adapted from 2 Cookin’ Mamas

These Kahlua Hot Chocolate Cookies are a rich, decadent bite for your holiday dessert table. A soft pillow of chocolate, with a touch of Kahlua, topped with marshmallows and a caramel drizzle, what's not to love? 

Finally, a huge THANK YOU to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week. Check out their great prizes, and then scroll down to enter to win.

 

Flavors of Fall Millican Prize Package

Prize 1 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

 

Adams Extract

Prize 2 – Adams Extract Prize Pack

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.

a Rafflecopter giveaway

 

Disclaimer: Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan, Adams Extracts and Flavorings and for providing prizes.

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