Description
Delight in these soft and chewy Hot Chocolate Cookies, bursting with rich cocoa, melty chocolate chips, and topped with warm, toasted marshmallows for the ultimate cozy treat. Perfect for sharing or enjoying with a cup of cocoa on a chilly day.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- ⅓ cup unsweetened cocoa powder
- 1 cup plus 2 tablespoons all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cornstarch
Add-ins and Toppings
- 1 cup chocolate chips (divided)
- 10 full size marshmallows (cut in half across the middle)
- 2 tablespoons finely chopped chocolate (optional, for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter with the light brown sugar and granulated sugar for several minutes until the mixture is light and fluffy. Add the egg and pure vanilla extract, then beat until all ingredients are well combined, scraping the bowl sides as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the unsweetened cocoa powder, all-purpose flour, baking soda, salt, and cornstarch to ensure even distribution of leavening agents and cocoa.
- Incorporate Dry into Wet: With the mixer on low speed, gradually add the dry mixture into the wet mixture. Mix just until combined to avoid overmixing. Reserve ¼ cup of chocolate chips for topping, then fold the remaining ¾ cup chocolate chips into the dough.
- Scoop Dough: Using a 1½ tablespoon cookie scoop, portion the dough onto the prepared baking sheets, placing dough balls about 2 inches apart. Maintain a rounded, high mound shape rather than flattening the dough. Press some of the reserved chocolate chips gently onto the top of each dough ball for a decorative touch.
- Bake Initial: Bake the cookies in the preheated oven for 7-8 minutes. They should just begin to spread and still have a raised center mound.
- Add Marshmallows and Finish Baking: Carefully remove the baking sheets from the oven and press one half of a marshmallow onto the top of each cookie, slightly flattening the dough just a bit. Return the cookies to the oven and bake for an additional 1-2 minutes. The edges will look nearly done while the centers remain slightly underbaked.
- Cool and Optional Topping: Remove the cookies from the oven and place the baking sheets on wire racks to cool completely, allowing the cookies to firm up as they cool. While still warm, optionally sprinkle finely chopped chocolate over the tops for extra decadence.
- Repeat: Repeat the scooping, baking, and marshmallow steps with the remaining dough once the baking sheets have cooled down to avoid melting the marshmallows prematurely.
Notes
- Do not overbake the cookies; they should appear slightly underbaked when removed from the oven to ensure a soft, chewy texture.
- Cut marshmallows in half to cover the cookie tops effectively and melt evenly.
- Using parchment paper simplifies cleanup and prevents cookies from sticking.
- Optional chopped chocolate topping adds extra chocolate flavor and a pretty finish.
- Cookies firm up as they cool, so handle gently when warm.
