Description
These Hot Chocolate Cookies are a deliciously rich and gooey treat featuring a soft, chocolatey cookie base with melty chocolate chips and gooey marshmallow topping. Perfect for a cozy dessert or snack, these cookies combine classic flavors of cocoa, vanilla, and marshmallows for a comforting indulgence.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened, but still cool
- ⅔ cup packed light brown sugar
- 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 and prepare baking sheets: Preheat the oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and to make cleanup easier.
- Cream butter and sugars: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter with light brown sugar and granulated sugar for several minutes until the mixture is light and fluffy, which ensures a tender cookie texture.
- Add egg and vanilla: Add the egg and pure vanilla extract to the butter-sugar mixture. Beat until combined, scraping down the sides of the bowl as necessary to mix evenly.
- Combine dry ingredients: In a separate bowl, whisk together the unsweetened cocoa powder, all purpose flour, baking soda, salt, and cornstarch to evenly distribute the leavening and cocoa.
- Mix dry ingredients into wet: With the mixer on low speed, gradually add the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to keep cookies tender.
- Add chocolate chips: Set aside ¼ cup of chocolate chips for topping and stir the remaining ¾ cup into the dough evenly.
- Portion dough and shape: Scoop the dough into 1½ tablespoon portions using a cookie scoop or spoon. Place the dough balls on the prepared baking sheets, mounding them fairly high without flattening.
- Top cookies with reserved chocolate chips: Press some of the reserved chocolate chips onto the top of each dough ball for extra chocolate flavor and decorative appearance.
- Bake initial cookies: Bake the cookies for 8 minutes until they have started to spread and still have a mound in the center. This initial baking step sets the shape but keeps them soft.
- Add marshmallow topping and finish baking: Remove the baking sheets and press one half of a marshmallow onto the top of each cookie, slightly flattening the cookies. Return to the oven and bake for an additional 2 minutes until edges look almost done but centers remain slightly underbaked for gooey texture.
- Cool the cookies: Remove from oven and transfer baking sheets to wire racks to cool completely. Cookies will firm up as they cool for perfect texture.
- Optional chopped chocolate topping: While cookies are still warm, sprinkle with finely chopped chocolate if desired for additional decadence and a glossy finish.
- Repeat baking with remaining dough: Allow baking sheets to cool before repeating the process with any remaining cookie dough.
Notes
- To measure flour properly, fluff it up with a spoon before scooping a heaping portion into your measuring cup, then level off with a knife to avoid packing and prevent dry, dense cookies.
- Adjust baking time slightly based on size of dough balls; larger cookies may require additional minutes but avoid overbaking to keep centers soft and gooey.
- If your kitchen is warm and dough becomes too soft to handle, chill it in the refrigerator between batches to firm up the dough and maintain cookie shape.
- Cookies are best served slightly warm when chocolate chips are melty and marshmallows are soft and gooey.
- Store cookies tightly covered at room temperature for up to 2 days. To preserve longer, freeze either baked cookies or unbaked dough balls for up to 2 months for fresh baking later.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
