Description
These Hot Chocolate Cookies are a delightful treat featuring a rich cocoa base, semi-sweet chocolate chips, and gooey mini marshmallows for a warm, comforting dessert perfect for winter or any chocolate lover’s craving.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows (frozen)
- Optional: extra chocolate chips or mini marshmallows for topping
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a soft cookie texture.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time to fully integrate them, then add the vanilla extract for enhanced flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution of the leavening agents and cocoa.
- Mix Dry Ingredients into Wet Ingredients: Gradually add the dry mixture into the wet ingredients, stirring until a dough forms without overmixing to keep the cookies tender.
- Add Chocolate Chips: Stir in the semi-sweet chocolate chips evenly throughout the dough for bursts of chocolate in every bite.
- Fold in Frozen Mini Marshmallows: Remove the mini marshmallows from the freezer and gently fold them into the dough to help them hold their shape during baking and stay gooey inside the cookies.
- Scoop Dough onto Baking Sheets: Using rounded tablespoons, drop dough onto the prepared baking sheets spaced about 2 inches apart. Optionally, press additional chocolate chips or marshmallows on top for a decorative, bakery-style appearance.
- Bake: Bake the cookies for 9 to 11 minutes or until the edges are set but the center remains soft to keep a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- Freezing the marshmallows helps them keep their shape while baking for gooey centers.
- Store cookies in an airtight container for up to 4 days to maintain freshness.
- For a warm, gooey hot chocolate feeling, reheat cookies for a few seconds in the microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
