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Gooey Hot Chocolate Cookies with Marshmallows

Two rich, dark chocolate hot chocolate cookies topped with melted chocolate chips and toasted mini marshmallows on a light plate.
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Make these soft, chewy cookies that taste exactly like a warm mug of hot cocoa. This easy recipe combines rich chocolate dough with mini marshmallows and chocolate chips for the ultimate cozy winter treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup hot cocoa mix (standard packet variety)
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and hot cocoa mix.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the chocolate chips and mini marshmallows gently with a spatula.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 9 to 11 minutes. The edges should look set, but the centers will still look slightly soft. This ensures a chewy texture.
  9. Remove the cookies from the oven. Immediately press a few extra mini marshmallows onto the tops of the warm cookies. The residual heat will soften them.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra rich flavor, substitute 1/4 cup of the all-purpose flour with cake flour.
  • If you want a fudgier cookie, chill the dough for 30 minutes before scooping and baking.
  • You can use chocolate chunks instead of chocolate chips for a more decadent bite.
  • These cookies are perfect for holiday cookie exchanges and taste best when eaten warm.

Nutrition

Find it online: https://cookingzenith.com/hot-chocolate-cookies-recipe/