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Hot Chocolate Cookies

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Soft, fudgy chocolate cookies loaded with chocolate pieces and topped with gooey marshmallows. A drizzle of melted chocolate turns them into a cozy hot chocolate-inspired treat.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips or chopped chocolate
  • 12 large marshmallows, cut in half
  • 1/2 cup extra melted chocolate, for drizzling

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
  4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture and mix just until a soft chocolate cookie dough forms. Do not overmix.
  6. Fold the semi-sweet chocolate chips or chopped chocolate into the dough.
  7. Scoop portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for about 8 minutes. Remove the baking sheet from the oven and gently press half of a large marshmallow, cut side down, into the center of each cookie.
  9. Return the cookies to the oven and bake for another 2–3 minutes, until the marshmallows are soft and slightly puffed.
  10. Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack.
  11. Drizzle melted chocolate over the marshmallows and cookies. Allow the chocolate to set before storing or serving.

Notes

  • For peppermint hot chocolate cookies, add a small amount of peppermint extract to the dough and garnish with crushed candy canes.
  • Dark chocolate chunks can replace semi-sweet chocolate chips for a richer chocolate flavor.
  • White chocolate chips can be added for extra sweetness and contrast.
  • For a s’mores variation, add crushed graham crackers to the dough or sprinkle them over the marshmallows.
  • Mini marshmallows can be used for smaller pockets of marshmallow throughout the cookies.
  • Store in an airtight container at room temperature for 3–4 days with parchment or wax paper between layers.
  • Freeze baked cookies for up to 2 months and thaw at room temperature before serving.
  • To make ahead, refrigerate the covered cookie dough for up to 2 days.
  • For a warm, gooey cookie, microwave for 5–10 seconds before serving.

Nutrition

Find it online: https://thefamilycooking.com/hot-chocolate-cookies-2/