You’ll love these fun and delicious Hot Chocolate Cookies! Soft and fudgy chocolate cookies topped with a gooey marshmallow.
December is in full swing, and that means it is time to sink our teeth into HOT CHOCOLATE COOKIES! I took the most decadent and delicious winter drink, Hot Chocolate, and turned it into cookies. Soft and fudgy chocolate cookies with topped with a gooey marshmallow. My family went crazy for these cookies, immediately declaring them a favorite.
Jump to:
Why you’ll love these Hot Chocolate Cookies
- Easy – This is a basic cookie dough, no special equipment or techniques needed for assembling the dough. It comes together in minutes. I use the cookie dough from my Chocolate Cookies as the base of this recipe.
- No chill time – You can bake these cookies right away, no need to chill the dough.
- Texture – Slightly crisp around the edges and under baked just slightly so that the are soft and fudgy throughout.
- Chocolate, chocolate, chocolate – These cookies are flavored with cocoa powder and chocolate chips, topped with more chocolate chips, and finished with a sprinkling of finely chopped chocolate. They are perfect for chocolate lovers!
Recipe tips
- Butter should be softened but still cool to the touch. If you over soften your butter (it is warm or even starting to melt) you’ll need to chill the dough for one hour before baking.
- Add chocolate chips to the outside of the cookie dough balls to make them extra fudgy.
- Remove these cookies from the oven before they are completely baked. Under baking creates a softer cookie.
- Add the marshmallows during the last minute or two of bake time. This allows the marshmallows to soften and stick to the top of the cookies without melting.
Serving and storage
Serving: I like to serve these cookies slightly warm when the chocolate chips are a bit melty and the marshmallows are gooey. Ideally serve within 2 days of baking.
Storage: Store cookies tightly covered at room temperature for up to 2 days. Freeze baked cookies or unbaked cookie dough balls for up to 2 months.
More cookie recipes
Recipe
Hot Chocolate Cookies
You'll love these fun and delicious Hot Chocolate Cookies! Soft and fudgy chocolate cookies topped with a gooey marshmallow.
from votes
Print Pin SaveSaved!Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Servings: 20
Calories: 168kcal
Ingredients
Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter and sugars for several minutes, until light and fluffy. Add the the egg and vanilla extract and beat to combine, scraping the sides of the bowl as necessary.
In a separate bowl, combine the cocoa, flour, baking soda, salt and cornstarch. With the mixer on low speed, slowly add the flour mixture to the butter mixture, mixing until just combined. Reserve ¼ cup chocolate chips for topping the dough balls, stir in the remaining ¾ cup chocolate chips.
Scoop the dough into 1-½ tablespoon portions (I use a cookie scoop) and place onto prepared cookie sheets. Make sure the dough balls are mounded fairly high (not flattened). Press some of the reserved chocolate chips onto the tops of each dough ball.
Bake for 7-8 minutes**, the cookies will just be beginning to spread and still have a mound in the center. Remove from the oven and carefully press one half of a marshmallow onto the top of each cookie, pressing it slightly to flatten out the cookies just a bit. Return to oven for another 1-2 minutes. The edges should appear almost done, but still a bit under baked – that's ok. Do not bake them until they look completely done, they should appear under baked when you pull them from the oven. Place the baking sheets on wire racks to cool completely (the cookies will firm up as they cool). If desired, sprinkle a little chopped chocolate on top of each cookie while they are still warm. Repeat with remaining dough once the baking sheets have cooled***.
Notes
*To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion and level it off with the back of a knife. **Adjust cook time up or down based on the size of your dough balls. Be careful not to overbake. ***If your kitchen is really warm you might want to place the dough in the fridge between batches. Serving: I like to serve these cookies slightly warm when the chocolate chips are a bit melty and the marshmallows are gooey. Ideally serve within 2 days of baking. Storage: Store cookies tightly covered at room temperature for up to 2 days. Freeze baked cookies or unbaked cookie dough balls for up to 2 months.Nutrition
Calories: 168kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 72mg | Potassium: 41mg | Fiber: 1g | Sugar: 18g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
ncG1vNJzZmiblaGyo77AraCnn6OssqbA0meaqKVfnby1ecKhppynnJbBpnnCqKakoZWofA%3D%3D