Hot Chocolate Cookies

Marshmallows and chocolate go hand-in-hand, and these cookies are a match made in Heaven! They’re fun to make, DELICIOUS straight out of the oven and hard to stop eating. Who doesn’t like gooey marshmallow with melted chocolate all on a decadent cookie?!

Here’s What You’ll Need to Get Started!

Gather up the following: All purpose flour, cocoa powder, light brown sugar, baking powder, vanilla extract, room temperature butter and eggs, semi sweet chocolate, salt, and marshmallows! Use the best chocolate you can find, especially for the melted chocolate piece under the marshmallow, it’s the main flavor people will taste when they bite into your cookies.

How to Make Hot Chocolate Cookies

1. In a medium saucepan, over low heat, melt the butter and the 12 ounces of semisweet chocolate chips. Stir constantly until just melted. Remove from heat and let stand for 5 minutes to slightly cool.
2. Preheat oven to 325 degrees F. Beat the sugar, eggs, and vanilla, then add in the cooled chocolate mixture and mix until combined.
3. Add the cocoa powder, flour, baking powder, and salt. Mix on low speed just until combined.
4. Cover bowl with saran wrap and refrigerate for 2 hours.
5. Line two cookie sheets with parchment paper. Scoop and drop the cookie dough by the tablespoon, onto the prepared cookie sheets. You should fit 12 cookies per sheet, and make sure to space them at least 2 inches apart.
6. Bake cookies for 12 minutes.
7. Remove cookies from oven and place one piece of chocolate on the center of each cookie.
8. Cut marshmallows in half, then top each chocolate with one-half marshmallow. Place cookies back in oven and bake another 4 minutes so the marshmallows melt.
9. Sprinkle with grated semisweet chocolate and allow to cool.

These cookies are best warm, right out of the oven. Are they ok cold? Sure but when they’re all melty inside with that gooey baked marshmallow on top something magical happens and boy are they delicious.

Pro Tips to Make Hot Chocolate Cookies

• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• I love using a high-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods. You’ll usually get less rise out of it though. My go to company is Valrhona but there are lots of great brands out there, including Callebaut, Ghirardelli and lots of organic and fair trade options too!
• These cookies are BEST right out of the oven. They keep for about a week when stored in an airtight container but will taste much better if you warm them up in the microwave for a few seconds before eating.
• To add a Mexican twist to these cookies try adding 1/2 tsp cinnamon to the dough along with the dry ingredients and sprinkle marshmallow with more cinnamon and cocoa after baking.

IF YOU LOVE THESE COOKIES TRY SOME OF THESE RECIPES OUT!

Peanut Butter Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies

No Spread Sugar Cookies

Edible Cookie Dough

Cake Mix Cookies

If you’ve tried this hot chocolate cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

Print

5 from 4 votes

Hot Chocolate Cookies

The most indulgent and pillowy soft hot chocolate cookies topped with a dollop of melted chocolate under a gooey baked marshmallow.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 16 Cookies

Calories 177kcal

Author John Kanell

Ingredients

INGREDIENTS:

• 1/2 cup butter 113g1/2 cup butter 113g
• 12 oz semisweet chocolate chips12 oz semisweet chocolate chips
• 1 1/4 cups light brown sugar1 1/4 cups light brown sugar
• 3 large eggs3 large eggs
• 2 tsp vanilla extract2 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder1/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour 180g1 1/2 cups all-purpose flour 180g
• 1 1/2 tsp baking powder1 1/2 tsp baking powder
• 1/4 tsp salt plus an extra pinch if desired1/4 tsp salt plus an extra pinch if desired
• 8 oz semisweet baking chocolate cut into 1-inch pieces8 oz semisweet baking chocolate cut into 1-inch pieces
• 8 large marshmallows cut in half8 large marshmallows cut in half

Instructions

INSTRUCTIONS:

• In a medium saucepan, over low heat, melt the butter and the 12 ounces of semisweet chocolate chips. Stir constantly until just melted. Remove from heat and let stand for 5 minutes to slightly cool.
• Beat  sugar, eggs, and vanilla then add chocolate mixture and mix until combined.
• Add the cocoa powder, flour, baking powder, and salt. Mix on low speed just until combined. Cover bowl with plastic wrap and refrigerate for 2 hours.
• Preheat oven to 325F. Line two cookie sheets with parchment paper. Scoop and drop the cookie dough by the tablespoon, onto the prepared cookie sheets. You should fit 12 cookies per sheet, and make sure to space them at least 2 inches apart.
• Bake cookies for 12 minutes.
• Remove cookies from oven and place one piece of chocolate on the center top of each cookie.
• Cut marshmallows in half, then top each chocolate with one-half marshmallow. Place cookies back in oven and bake another 4 minutes so the marshmallows melt.
• Place cookies back in oven and bake another 4 minutes so the marshmallows melt. Sprinkle with grated semisweet chocolate or lightly dust with cocoa powder and allow to cool or enjoy warm!

Notes

• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• I love using a high-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods. You'll usually get less rise out of it though. My go to company is Valrhona but there are lots of great brands out there, including Callebaut, Ghirardelli and lots of organic and fair trade options too!
• These cookies are BEST right out of the oven. They keep for about a week when stored in an airtight container but will taste much better if you warm them up in the microwave for a few seconds before eating.
• To add a Mexican twist to these cookies try adding 1/2 tsp cinnamon to the dough along with the dry ingredients and sprinkle marshmallow with more cinnamon and cocoa after baking.

Nutrition

Serving: 1cookie | Calories: 177kcal | Carbohydrates: 23g | Protein: 1.4g | Fat: 4g | Saturated Fat: 3g | Monounsaturated Fat: 0.4g | Cholesterol: 8mg | Sodium: 70mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 200IU | Calcium: 40mg | Iron: 0.2mg

*Nutrition Disclaimer

Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!