Description
These fudgy hot chocolate cookies are made with cocoa powder and marshmallows (and topped with an extra sprinkle of chocolate!) for that classic hot cocoa flavor in every bite. Perfect for Christmas baking, cookie exchanges, or any cozy winter dessert craving!
Ingredients
- 2 sticks butter, softened
- 2 cups brown sugar
- 2 tsp pure vanilla extract
- 2 eggs
- 1/2 cup unsweetened cocoa powder
- 1 tsp espresso powder ((optional, but recommended))
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 2 cups all purpose flour
- 12 marshmallows, sliced in half lengthwise
- 1 oz semi-sweet chocolate (for grating on top of the baked cookies)
Instructions
- Make the cookie dough: In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, cream together the butter and sugar on medium high speed until light, about 1 minute.
- Turn the mixer down to a lower speed, and then beat in the eggs and vanilla extract until combined.
- Begin adding in the dry ingredients, mixing until thoroughly combined.
- Chill the Dough: Optional but highly recommended! Place the dough in the fridge to chill for a minimum of 1 hour and for up to 2 days.
- Preheat oven to 350 degrees F. Pull the chilled dough from the fridge and allow it to sit out on the counter for a few minutes while the oven preheats. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat and set aside.
- Prepare the marshmallows by slicing each one in half lengthwise and set aside.
- Using a medium sized cookie scoop, begin scooping out balls of cookie dough. Place each ball of dough onto the prepared cookie sheet.
- Bake in preheated oven for 8 minutes. Pull the cookies out of the oven and gently place a sliced marshmallow in the center of each cookie, pressing down slightly. Place the cookies back in the oven and continue baking for another 3-4 minutes, being careful not to overbake. The cookies will continue to bake slightly once they are pulled from the oven.
- Allow the cookies to cool slightly for 1-2 minutes before topping each with a small amount of grated chocolate. Enjoy!
Notes
- Chill the Dough: Chilling the dough creates a thick and chewy cookie. I HIGHLY recommend chilling the dough for at least an hour for best results. If chilling overnight, I like to set out the bowl of cookie dough to thaw on the counter before trying to scoop, shape, and roll the cookies. Letting the dough come to room temperature makes this process much easier.
- Baking: I always like to slightly underbake my cookies to obtain a chewier texture.
- Variations: Add in 1/4 tsp peppermint extract into the dough and top with crushed candy canes for peppermint hot chocolate cookies, or spice things up with a pinch of cinnamon and cayenne added into the batter for Mexican hot chocolate cookies. You can also make them extra fudgy by folding in chocolate chunks, or go campfire-style with s’mores toppings like mini marshmallows and graham cracker pieces.
- Storage: Store leftover cookies in an airtight container on the counter for up to 5 days.
- Freezing Instructions: This cookie dough freezes beautifully! To freeze cookie dough, follow these instructions:
1. Make cookie dough per recipe instructions.
2. Using a cookie scoop or large spoon, scoop out balls of cookie dough and add them to a gallon sized freezer safe bag, making sure to store the bag laying flat in the freezer.
3. Once you are ready to bake, you can pop the cookies straight from the freezer into the oven, or set out on the counter to thaw beforehand. If you are putting them straight in the oven from the freezer, you may need to adjust your baking time to allow the frozen dough extra time to bake.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert Recipes
