These Hot Cocoa Sugar Cookie Moose Paws are the ultimate cozy and indulgent treat. They are rich, chocolatey, and irresistible. Inspired by my classic Moose Paw recipe, hot cocoa flavors, and sugar cookies!
These frozen chocolate dipped treats combine creamy Greek yogurt, nutty cashew butter, and warm vanilla bean with hints of cocoa, cinnamon, and butter extract for that unmistakable sugar cookie hot chocolate vibe.
Each disc is dipped in silky dark chocolate, then finished with optional freeze dried marshmallows and flaky sea salt for the perfect balance of sweet, rich, and cozy.
Perfect for winter entertaining, or make ahead freezer treats, these moose paws are easy to prep and made with simple, wholesome ingredients—no oven required.
Serve them slightly softened for a creamy center and crisp chocolate shell that tastes just like sipping hot cocoa alongside your favorite sugar cookies.
Why you’ll love this recipe!
What ingredients do I need?
- Greek Yogurt: Creates a creamy, tangy base that keeps the center soft and fudgy
- Cashew Butter: Adds richness and structure with a mild, buttery flavor
- Honey: Naturally sweetens and balances the cocoa
- Vanilla Bean Paste: Adds warm, bakery-style vanilla flavor
- Cocoa Powder: Brings classic hot cocoa flavor
- Butter Extract: Enhances the sugar cookie flavor without extra fat
- Cinnamon: Adds subtle warmth and depth
- Dark Chocolate: Forms a rich shell that balances the sweet center
- Freeze-Dried Marshmallows: Classic hot cocoa topping with crunch
- Flaky Sea Salt: Optional, but recommended to balance the sweetness
Recipe Variations
- Try some of my other variations:
- Use almond butter, peanut butter, sunflower butter, etc.- adapt this recipe based on dietary preferences and allergies
- Feel free to use regular yogurt too, however this will change the amount of protein each piece has as well as the texture (would be a little thinner)
- Diary allergy or sensitivity? Try dairy alternative like coconut, soy, or almond based yogurts!
- Use other chocolate variations. I like dark best, but try milk, semi sweet, white!
- Don’t have honey? Use maple syrup instead.
- Can’t find butter extract? Get it here or just leave it out! It just won’t have as much of a sugar cookie flavor.
- Skip the marshmallows and drizzle on white chocolate instead.
Pro Tips
- Use full-fat yogurt: It gives the mixture a creamier texture and richer flavor.
- Work in batches: Keep half the “paws” in the freezer while dipping to prevent melting.
- Move quickly! The chocolate will harden fast once the frozen disc is submerged.
- Place onto silicone mat or parchment paper to help with sticking.
- Immediately sprinkle with the topping before the chocolate hardens.
- Customize the sweetness: Adjust honey to taste or swap for maple syrup if preferred.
- Not sure how to melt chocolate? Use my How To Melt Chocolate guide.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Cashew Butter: Swap with any other nut butter or sunflower butter (for a nut free option).
- Greek Yogurt: Coconut, soy, or almond yogurts would work for a dairy free option. Just avoid runny yogurts, which would change the texture.
- Nut Free: Replace cashew butter with sunflower seed butter
- Honey: Maple Syrup
- Butter extract: Just leave it out.
- Gluten Free: Naturally gluten-free as written
Leftovers and Storage
- Store in an airtight container in the freezer for up to 2 months.
- Let them sit at room temperature for about 5-10 minutes before eating for the perfect creamy bite.
But, I Still Have A Few Questions…
Are these healthy?
I would say yes. They are better for you than traditional ice cream bars and by making them at home you can choose the exact ingredients you want to use. These are made with protein-rich Greek yogurt, healthy fats from cashew butter, natural sweeteners, and dark chocolate. They’re a lighter alternative to many traditional sweet treats.
Do I need to bake these?
No baking required. Everything is mixed, shaped, dipped, and frozen.
What’s the best yogurt to use for the creamiest center?
Whole milk Greek yogurt works best because it freezes creamy instead of icy. Low-fat or nonfat yogurt will create a firmer, icier texture.
Can I make them dairy-free?
You can use coconut or almond yogurt and dairy-free chocolate for a fully dairy-free version.
Can I use a different nut butter?
Absolutely—almond butter, peanut butter, or even sunflower seed butter all work well.
How long do they last in the freezer?
These keep well for up to two months when stored in an airtight container.
How long should the centers freeze before dipping?
At least 1 hour, or until fully hardened. If they’re even slightly soft, the chocolate won’t coat smoothly.
How do I keep the chocolate shell smooth?
If the chocolate is too thick, add a teaspoon of coconut oil to help it melt smoothly and create a glossy finish. You can check out my guide for melting chocolate here.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Hot Cocoa Sugar Cookie Moose Paws
Ingredients
- 1 cup whole milk Greek yogurt plain
- ½ cup creamy cashew butter
- 2 tbsp honey
- 2 tsp vanilla bean paste
- ½ tbsp cocoa powder
- ½ tsp butter extract
- Pinch cinnamon
- 12 oz dark chocolate melted
- Freeze-dried marshmallow pieces
- Flaky sea salt
Instructions
- In a medium bowl, mix together Greek yogurt, cashew butter, honey, vanilla bean paste, cocoa powder, cinnamon, and butter extract until fully combined.
- Spoon 1 1/2 tablespoon portions onto a parchment-lined baking sheet. Flatten each into a disc shape (makes 12-14).
- Freeze for about 1 hour, until fully hardened.
- Remove from freezer and dip each disc completely in melted chocolate. Place back on parchment paper.
- Sprinkle with freeze-dried marshmallows and/or flaky sea salt while chocolate is still wet. Return to freezer until hardened.
- Store in a freezer-safe container. Remove 5–10 minutes before serving to soften slightly.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.