Snickerdoodle Hot Cocoa Bombs are cinnamon-spiced white chocolate spheres filled with hot cocoa mix, mini marshmallows, and more cinnamon. Once you add the hot milk, it’s like enjoying a Snickerdoodle cookie in liquid form. For more traditional hot cocoa, try my Hot Chocolate Bombs.
Snickerdoodle Hot Chocolate Bombs
I love the idea of hot chocolate bombs; they are such a fun way to serve or enjoy a cup of hot chocolate or even coffee. And, the more varieties, the better! (Check out my Peppermint Hot Cocoa Bombs and Mocha Bombs, too.) If you love snickerdoodles, then you will certainly enjoy the flavor of these snickerdoodle hot cocoa bombs. The cinnamon and sugar flavors will ‘explode’ when hot milk or water is poured over the bomb! They would also be delicious filled with my Big Batch Hot Cocoa Mix and/or my White Chocolate Mix.
Ingredients
Hot Cocoa Mix: My homemade hot cocoa mix is made with only three ingredients that you probably already have on hand. And, you will have some left over after making the hot cocoa bombs, which is a good thing; it makes the BEST hot chocolate and chocolate milk! You could also use a store-bought mix if preferred.
Chocolate Coating: Look for white chocolate chips to melt with the added cinnamon. I like the quality and convenience of Ghirardelli white chocolate chips.
Cinnamon: With cinnamon being a key ingredient in snickerdoodles, I used it in both the melted white chocolate and inside the bombs.
Marshmallows: I added 5-6 mini marshmallows to each hot cocoa bomb. You could leave them out if you choose, or make your own!
Where Can I Find the Silicone Molds?
The molds I used for the Snickerdoodle Hot Cocoa Bombs, I found on Amazon. Baker Depot Silicone Moulds. This is an affiliate link, so thank you in advance should you purchase them! <3
How to Store
When making hot cocoa bombs, keep in mind that they are best used within 1-3 days. They should stay fresh in the refrigerator for 3-5 days.
Can I Freeze Hot Cocoa Bombs?
Yes, you can, but be warned that the tempered chocolate may not look as shiny or impressive after being thawed. However, they will still taste great! They will last 2-3 months in the freezer; let them thaw in the refrigerator before adding one to hot milk or water.
Snickerdoodle Hot Cocoa Bombs
Ingredients
Hot Cocoa Mix*
- â…” cup (133 g) granulated sugar
- â…“ cup (39 g) cocoa powder
- 1 pinch kosher salt
Chocolate Coating
- 1 cup (168 g) white chocolate chips
- ½ teaspoon cinnamon
Assembly
- 6 tablespoons hot cocoa mix, divided
- 2 teaspoons cinnamon, divided
- 15-18 mini marshmallows, divided
- 1 silicone chocolate bomb mold
Instructions
Hot Cocoa Mix*
- In a mixing bowl, whisk together the sugar, cocoa powder, and salt until combined. Set aside.
Melting Chocolate: Double Boiler Method
- Fill a medium pot almost halfway with water. Bring the water to a simmer over low heat.
- Place a heat-safe bowl (glass or stainless steel) that can just fit on top of the pot of simmering water, but leaves a gap between the water and bottom of the bowl.
- Add the white chocolate chips to the bowl. Keep the heat on low and use a rubber spatula to stir the melting chocolate chips until smooth. Once smooth, add cinnamon and stir to combine. Remove the bowl of chocolate, but leave the water in the pot to be used later.
Chocolate Molds
- Add a heaping spoonful of the melted chocolate to each of the six chocolate molds. Use the spoon to spread the chocolate up the sides of each mold. Make sure the entire inside of each mold is evenly coated with chocolate. (Save extra chocolate to use later.)
- Freeze the chocolate for 10 minutes, or until completely set.
- Line a baking sheet with parchment paper.
- Once set, carefully remove the chocolate cups from the mold, placing them on the lined baking sheet.
Assembling Snickerdoodles Hot Cocoa Bombs
- Flip over three of the molds to be filled. Fill each of the three halves with 2 tablespoons of the hot cocoa mix, ½ teaspoon cinnamon, and 5-6 mini marshmallows.
- Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to slightly melt the rims of the molds.
- With gloves on (so you don’t leave fingerprints) cover each filled chocolate half with an empty half, sealing it.
- Decorate with any extra melted chocolate, remaining cinnamon, sprinkles, and other cookies and candies. Use immediately, or within 24 hours, for best results. Store at room temperature.
- To make hot chocolate, add a snickerdoodle bomb into a mug. Slowly pour about 1½ cups of hot milk over the bombs and stir. Sip and enjoy!
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
