Imagine a magical moment where decadent white chocolate meets the nostalgic flavor of sugar cookies, all wrapped up in a spectacular hot cocoa bomb that transforms your ordinary mug into a winter wonderland of deliciousness! These Sugar Cookie Hot Cocoa Bombs are not just a drink – they're an experience that will make you the dessert hero of any gathering, bringing together the rich warmth of cocoa and the sweet memories of homemade cookies in one stunning, Instagram-worthy treat.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup white chocolate chips
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/4 cup mini marshmallows
- 1/4 cup crushed sugar cookies
- 1/2 tsp vanilla extract
- Silicone mold for cocoa bombs
Instructions
- Prepare your workspace by gathering all ingredients and equipment, including a clean silicone half-sphere mold, double boiler or microwave-safe bowl, and parchment paper.
- Melt white chocolate chips using a double boiler or microwave, stirring frequently until smooth and completely liquid. Heat carefully to prevent burning, maintaining temperature around 110°F.
- Using a pastry brush, carefully coat the inside of each silicone half-sphere mold with melted white chocolate, ensuring an even, thin layer covers the entire interior surface. Refrigerate for 5-7 minutes to set.
- Apply a second thin layer of white chocolate to reinforce the shell's structure. Return to refrigerator for another 5 minutes until completely hardened.
- Gently remove chocolate shells from silicone mold, handling carefully to prevent cracking.
- Mix cocoa powder, sugar, vanilla extract, and crushed sugar cookies in a small bowl to create the interior filling.
- Warm the edges of half the chocolate shells using a heated plate or skillet to create a smooth sealing surface.
- Fill half the shells with cocoa mixture, adding mini marshmallows on top of the filling.
- Carefully seal the filled shells by pressing the empty shells' warmed edges against the filled shells, creating complete spheres.
- Optional: Decorate exterior with additional melted white chocolate drizzles or sprinkle of crushed sugar cookies.
- Refrigerate completed cocoa bombs for 10 minutes to ensure complete setting.
- To serve, place a cocoa bomb in a mug and pour hot milk over it, watching the bomb melt and release its delicious contents.
Tips
- Temperature is Key: When melting white chocolate, use low and slow heat to prevent burning. Aim for around 110°F for the smoothest consistency.
- Silicone Mold Magic: Invest in a high-quality silicone half-sphere mold for perfectly shaped shells that release easily.
- Double Coating Technique: Apply two thin layers of white chocolate for a more sturdy and professional-looking cocoa bomb shell.
- Handling Delicate Shells: Use clean, cool hands and work on a chilled surface to prevent melting or cracking during assembly.
- Sealing Secrets: Use a warm plate or skillet to gently heat shell edges for a smooth, seamless seal.
- Storage Tip: Store completed cocoa bombs in an airtight container in a cool, dry place for up to two weeks.
- Serving Suggestion: Use hot milk (around 180-190°F) for the most dramatic and delicious cocoa bomb reveal!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 10mg
