Cookies and Cream Hot Cocoa Bombs are easy to make and result in a creamy and flavorful cup of hot cocoa. If you are looking for a warm pick me up on a cool day this recipe is for you!
If you love a warm cup of hot cocoa on a cold day then this is the recipe for you. Creamy, sweet, and oh so comforting, this hot cocoa will warm you up from the inside out.
Jump to:
The first Cocoa Bomb was developed by Eric Torres Garcia and it quickly went viral when a homemade video was created. Now, you can find hot cocoa bombs all over the internet thanks to the viral Tik Tok video.
Why I Love This Recipe
Cookies and Cream Hot Cocoa Bombs give you a hot cup of creamy and rich chocolatey cocoa.
- Easy to make
- Fun to make
- Always a hit at parties
Package these together with some Cookies and Cream Cookies for a thoughtful, tasty gift!
If you love Hot Cocoa Bomb recipes you are going to love this Peppermint Hot Cocoa bombs recipe.
Ingredients
You only need four ingredients to help you make this easy hot cocoa bomb recipe. One quick trip to the grocery store and you will have everything that you need.
- brown candy melts
- hot cocoa powder w/ miniature marshmallows
- Almond Bark
- Oreo cookies
Substitutions
White Chocolate: You can use white chocolate in place of the almond bark, but you will need to temper the chocolate first.
Chocolate Chips: Melted chocolate chips will work in place of the brown candy melts, but be sure to temper the chocolate for a smooth result.
Hot Cocoa Mix: You can use your favorite brand or use homemade hot cocoa mix.
Equipment Needed / Helpful Tools
These hot cocoa bombs do take a few kitchen tools but you will be so glad that you made this fun and festive recipe.
- Instant Pot
- Medium Sized Glass Bowl
- Silicone Egg Mold
- Food Processor
- Mixing bowl
How to Make Cookies and Cream Hot Cocoa Bombs
To make this Cookies and Cream Hot Cocoa Bombs recipe you only need to follow these eight easy and simple steps!
Step 1: Prep the Instant Pot
Turn your instant pot onto sauté mode. Place one and a half cups of water inside your instant pot. Place a glass bowl that will fit in your instant pot as it will act as a double broiler.
Step 2: Melt the candy melts
Add in your candy melts to the bowl. Continue to mix until the chocolate has completely melted.
Step 3: Shape the Cocoa Bombs
Lightly grease the inside of your silicone molds. Add chocolate to your molds making sure that the chocolate is completely coating the mold on the inside. Place in the freezer for about five minutes.
Step 4: Fill the hot cocoa bombs
Remove your molds from the freezer. Add half a tablespoon of cocoa powder and mini marshmallows per mold.
Step 5: Finish the cocoa bomb
Add more of your melted chocolate on top of the marshmallows to close the mold and lock the cocoa and marshmallows from coming out. Return to the freezer for about 5 to 10 minutes. Remove your cocoa bombs by pushing on the silicone side of the mold until the bomb pops out.
Step 6: Melt the almond bark
In another medium-sized bowl, melt your almond bark chocolate in the Instant Pot as a double broiler.
Step 7: Crush the cookies and decorate the cocoa bombs
In a food processer, blend your cookies. With a spoon, drizzle your melted almond bark over the bombs. Immediately add your cookie crumbles before the chocolate hardens.
Step 8: Enjoy a cup of hot cocoa
Place one or two bombs in your favorite mug and pour hot milk over them to melt the chocolate releasing the hot cocoa and marshmallows. Stir with a spoon and enjoy!
Variations / Options / Add-Ins
Peppermint: Add a small amount of crushed peppermint to the inside of your hot cocoa for a cup of peppermint hot cocoa.
Marshmallows: Do you love extra Marshmallows? Add some mini marshmallows to the inside of your cocoa bombs for extra marshmallows.
Cookies and Cream Chocolate: Want to really make cookies and cream flavor? Use Hershey’s cookies and cream bars as the chocolate for your cocoa bomb. Just be sure to temper the chocolate.
Serving Suggestions
Are you wondering how to serve your Hot Cocoa Bomb? Here is how to make a warm cup of hot cocoa with your Cookies and Cream Hot Chocolate Bomb.
Warm eight ounces of milk, and pour over one hot cocoa bomb in a mug. Stir gently until the chocolate is completely melted. Want to make a large cup of hot cocoa? Use two cocoa bombs instead of one.
FAQs
Do you have questions about Cookies and Cream Hot Cocoa Bombs? Here are the answers to the most commonly asked questions.
Cocoa Bombs can be stored at room temperature for up to two weeks, or in the fridge for up to one month.
Yes! Cocoa Bombs can be stored in the freezer for up to six months. Just be sure to keep them on the top in the freezer so they don’t get crushed.
Absolutely, hot cocoa bombs make great gifts. Place them in a pretty bag with the instructions on how to make a warm cup of hot cocoa.
More Hot Cocoa Bomb Recipes
If you like Hot Cocoa Bomb Recipes, give these recipes a try:
- Twix Hot Cocoa Bombs
- Mounds Hot Cocoa Bombs
- Christmas Hot Cocoa Bombs
- Pumpkin Spice Hot Cocoa Bomb Recipe
Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.
📋 Recipe
Cookies and Cream Hot Cocoa Bombs
Equipment
- Instant Pot
- Medium Sized Glass Bowl
- Silicone Egg Mold
- Food processor
- Mixing bowl
Ingredients
- 24 oz brown candy melts
- 7 tablespoons hot cocoa powder w/ miniature marshmallows
- 4 ounces almond bark
- 5 Oreo cookies
Instructions
- Turn your instant pot onto sauté mode. Place one and a half cups of water inside your instant pot. Place a glass bowl that will fit in your instant pot as it will act as a double broiler.
- Add in your candy melts to the bowl. Continue to mix until the chocolate has completely melted.
- Lightly grease the inside of your silicone molds. Add chocolate to your molds making sure that chocolate is completely coating the mold on the inside. Place in the freezer for about five minutes.
- Remove your molds from the freezer. Add a half a tablespoon of cocoa powder and mini marshmallows per mold.
- Add more of your melted chocolate on top of the marshmallows to close the mold and lock the cocoa and marshmallows from coming out. Return to the freezer for about 5 to 10 minutes.
- Remove your cocoa bombs by pushing on the silicone side of the mold until the bomb pops out.
- In another medium sized bowl, melt your almond bark chocolate in the Instant Pot as a double broiler.
- In a food processer, blend your cookies.
- With a spoon, drizzle your melted almond bark over the bombs. Immediately add your cookie crumbles before the chocolate hardens.
- Place one or two bombs in your favorite mug and pour hot milk over them to melt the chocolate releasing the hot cocoa and marshmallows.
- Stir with a spoon and enjoy!
Nutrition
More Hot Cocoa Bomb Recipes
Keep your family and friends delighted all winter with an assortment of hot cocoa bombs! I’ve put together an entire collection of recipes into a digital cookbook, complete with gift tags and bonus pages for planning your shopping trip and recording extra recipes.
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!
