Hot Chocolate Cookies (Gooey Marshmallow Cookies)
Soft and chewy Hot Chocolate Cookies loaded with rich cocoa, melty chocolate, and gooey marshmallows for an easy, cozy holiday cookie that tastes just like a cup of hot cocoa.
Equipment
- Measuring cups and spoons
- Mixing Bowls
- Baking Sheet
- Cooling rack
- Hand Mixer
Ingredients
- ½ cup unsalted butter softened
- ½ cups light brown sugar packed
- 2 tablespoons granulated sugar
- 1 large egg room temperature
- 1 teaspoons vanilla extract
- 1 cups all-purpose flour
- ½ cups unsweetened Dutch processed cocoa powder
- ½ teaspoons baking soda
- ½ teaspoons fine salt
- 6 large marshmallows cut in half crosswise
- ⅓ cups semi-sweet chocolate chips melted
Instructions
- Cream the butter and sugars: In a large mixing bowl, beat ½ cup softened unsalted butter, ½ cup packed light brown sugar, and 2 tablespoons granulated sugar for about 2 minutes, until light and fluffy. Add 1 large room-temperature egg and 1 teaspoon vanilla extract, then beat until smooth and combined.
- Add the dry ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix on low speed just until a soft chocolate cookie dough forms. Avoid overmixing.
- Chill the cookie dough: Cover the bowl and refrigerate the dough for 30 minutes. Chilling helps these hot chocolate cookies stay thick, soft, and fudgy instead of spreading too much in the oven.
- Shape the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough per cookie, roll into balls, and arrange them about 3 inches apart. Gently flatten each ball to about ½-inch thick.
- Bake and add the chocolate: Bake for 10 minutes, or until the edges are just set while the centers remain soft. Remove the baking sheet from the oven and spoon about 1 tablespoon of melted chocolate over each cookie. Gently spread the chocolate, then press one marshmallow half, cut-side down, into the center.
- Finish baking: Return the cookies to the oven and bake for another 2 minutes, until the marshmallows are puffed and slightly melted. For toasted marshmallow tops, broil for 1–2 minutes, watching closely to prevent burning.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. The cookies will be very soft when hot but will firm up as they cool while staying soft and chewy in the center
Notes
- Chill the dough: Refrigerating for at least 30 minutes helps prevent spreading and keeps the cookies thick and fudgy.
- Measure flour carefully: Spoon and level the flour to avoid dry, dense cookies.
- Don’t overmix: Mix only until the dry ingredients are incorporated so the cookies stay soft and tender.
- Use room-temperature ingredients: Softened butter and a room-temperature egg mix more evenly into the dough.
- Watch the bake time: The centers should still look slightly soft when the cookies come out; they’ll continue setting as they cool.
- Add marshmallows near the end: This keeps them gooey without completely melting into the cookies.
- Broil carefully: If you want toasted marshmallows, broil for just 1–2 minutes and watch constantly.
- Cool before moving: Let the cookies rest on the baking sheet for about 10 minutes because they’re very soft when hot.
- Storage: Store in an airtight container at room temperature for 3–4 days.
