Description
Delicious hot chocolate cookies featuring a soft, chewy texture with melty chocolate chips and gooey marshmallow topping—perfect for a cozy treat any time of year.
Ingredients
Scale
Dough
- ½ cup unsalted butter, softened, but still cool
- ⅔ cup packed light brown sugar, fresh and soft
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅓ cup unsweetened cocoa powder
- 1 cup plus 2 tablespoons all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- 1 cup chocolate chips, divided
Topping
- 10 full size marshmallows, cut in half across the middle
- 2 tablespoons finely chopped chocolate (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Mix butter and sugars: Using a hand or stand mixer with paddle attachment, beat the softened butter and both sugars for several minutes until light and fluffy. Add the egg and vanilla extract, then beat to combine, scraping the bowl as needed.
- Combine dry ingredients: In a separate bowl, whisk together cocoa powder, flour, baking soda, salt, and cornstarch.
- Mix dough: With mixer on low speed, gradually add the dry ingredients to the butter mixture until just combined. Stir in ¾ cup of the chocolate chips, reserving ¼ cup for topping.
- Form cookie dough balls: Scoop 1½ tablespoon portions of dough onto prepared baking sheets, mounding each dough ball high. Press reserved chocolate chips onto the tops of each dough ball.
- Bake initial cookies: Bake for 8 minutes. Cookies should begin to spread but still have a mound in the center.
- Add marshmallows: Remove cookies from oven and carefully press one marshmallow half onto each cookie, slightly flattening them. Return to oven for 2 more minutes until edges are set but cookies appear slightly underbaked.
- Cool and add chocolate topping: Transfer baking sheets to wire racks to cool completely. If desired, sprinkle chopped chocolate on top while cookies are still warm.
- Repeat: Bake remaining dough in batches, allowing baking sheets to cool between batches.
Notes
- To properly measure flour, fluff it, scoop a heaping portion, then level off with a knife.
- Adjust baking time slightly depending on dough ball size to avoid overbaking.
- If kitchen is warm, chill dough between batches for better results.
- Serve cookies slightly warm for melty chocolate and gooey marshmallows, ideally within 2 days.
- Store cookies covered at room temperature up to 2 days or freeze baked cookies and dough balls up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
