Hot Chocolate Cookies

There’s nothing better than curling up on the couch on a chilly day with a mug of hot chocolate that’s filled with soft marshmallows.

Unless it’s a chocolate cookie that tastes like hot chocolate complete with a big gooey marshmallow and a chunk of melted dark chocolate underneath the marshmallow.

Hot Chocolate Cookies - Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows!! Best 'hot chocolate' you'll ever have!!

The cookies are chewy around the edges, soft in the middle, and taste like the perfect mug of hot chocolate. But better.

The marshmallows and the chunks of dark chocolate melt slightly creating a smores effect, minus the graham crackers. I’d rather have chocolate cookies than graham crackers any day.

MY OTHER RECIPES

Hot Chocolate Cookies - Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows!! Best 'hot chocolate' you'll ever have!!

The dough is very soft and must be chilled for two hours before forming into mounds and baking. It’s more like brownie batter than cookie dough but firms up in the fridge.

If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.

Hot Chocolate Cookies - Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows!! Best 'hot chocolate' you'll ever have!!

We couldn’t get enough of this version of hot chocolate.

Rich, decadent, and a perfect holiday cookie.

Hot Chocolate Cookies - Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows!! Best 'hot chocolate' you'll ever have!!

Hot Chocolate Cookies

The chocolate cookies tastes like hot chocolate complete with a big gooey marshmallows and chunks of melted dark chocolate underneath the marshmallows. The cookies are chewy around the edges, soft in the middle, and taste like the perfect mug of hot chocolate. The marshmallows and the chunks of dark chocolate melt slightly creating a smores effect, minus the graham crackers. The dough is very soft and must be chilled for two hours before forming into mounds and baking. We couldn’t get enough of this version of hot chocolate. Rich, decadent, and a perfect holiday cookie.

Ingredients:

  • 1/2 cup unsalted butter
  • one 12-ounce bag semi-sweet chocolate chips
  • 1 1/4 cups light brown sugar, packed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened natural cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • about 8 ounces dark chocolate, diced into 1/2-inch pieces (I used a Trader Joe’s Pound Plus Dark Chocolate Bar)
  • about 12 large marshmallows, cut in half

Directions:

  1. To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth (You’ll likely only need 1 or 2 bursts). Alternatively, melt the chocolate chips and butter in a medium saucepan over low heat, stirring constantly until just melted. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
  2. To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute.
  3. Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
  4. Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl. Cover bowl with  plasticwrap and refrigerate for 2 hours, or until dough has firmed up significantly. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.
  5. Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
  6. Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
  7. Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.
  8. Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don’t let them brown and don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  9. Cookies will keep airtight at room temperature for up to 1 week. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Stepable

Only Eats

Related Recipes

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies – Cream cheese keeps them super soft! Say hello to your new favorite chocolate cookie!

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies - Cream cheese keeps them super soft! Say hello to your new favorite chocolate cookie!!

Soft and Chewy Nutella White Chocolate Chip Cookies – Thick, rich, chocolaty cookies that are so soft you won’t be able to resist them!

Soft & Chewy Nutella White Chocolate Chip Cookies - Thick, rich, chocolaty cookies that are so soft you won't be able to resist them!

Quadruple Chocolate Soft Fudgy Pudding Cookies – For true chocolate lovers, these super soft cookies are loaded with chocolate

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

Thick and Soft Chocolate Peanut Butter Cookies – Richly and intensely chocolate-flavored cookies with NO Flour, NO Butter, and NO White sugar used. They’re thick, dense, soft, chewy and like peanut butter brownies!

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used averiecooks.com

Nutella Peanut Butter Chocolate Chunk Cookies – Nutella and peanut butter are used in the dough based, along with big chocolate chunks!

Nutella Peanut Butter Chocolate Chunk Cookies averiecooks.com

Caramel-Stuffed Quadruple Chocolate Cookies – Soft and chewy cookies with four kinds of chocolate and so much gooey caramel! 

Caramel-Stuffed Quadruple Chocolate Cookies - Soft & chewy cookies with four kinds of chocolate and so much gooey caramel! Insanely good!

Andes Mint Chip Soft Fudgy Chocolate Cookies – Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

Andes Mint Chip Soft Fudgy Chocolate Cookies - Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies – Rich, soft chocolate cookies with chocolate chunks and peanut butter chips!

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies - Soft and chewy cookies packed with peanut butter and oozing with dark chocolate!

Soft and Chewy Brownie Cookies – A soft, scrumptious, and nearly flourless brownie-like batter is baked into cookies that are rich, decadent, and lined with hidden chunks of dark chocolate!

Soft and Chewy Brownie Cookies (from scratch, no mix) averiecooks.com

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar – The best of both worlds in one cookie!

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar - Easy Combination Cookie Recipe at averiecooks.com

45 comments on “Hot Chocolate Cookies”

  1. I just made these and they are pretty rich. If I make them again I would use half milk chocolate chips and half semi sweet in the batter as they were a little too much for me, though I lean towards milk chocolate anyway. Some variations that I used were putting a peppermint pattie under the marshmallow and that was really good. I also used milk chocolate Dove squares on some and that was nice and reduced the chocolate intensity. The caramel Dove squares might also be a good variation. Thanks for the great recipe Averie! Paula

    • Thanks for trying the recipe and I’m glad you enjoyed them overall. Yes they are a rich cookie and on the darker side and if you have a personal preference for milk chocolate, that’s an easy swap next time.

  2. couple questions. 
    1. Can I make the batter say a day ahead and just chill it til I’m ready to bake? 
    2. Can I make smaller cookies then use those mini marshmallows? 
    I’m trying to make bite size desserts for an office party dessert contest so make ahead would be helpful…and I’m super competitive so I need a slam dunk dessert to compete with. 

  3. Do you think the cookies would still be good if I froze them? I wanna make these for Christmas but don’t have time to bake right before Christmas. 

  4. Thank you for these… by far some of the best cookies I have ever eaten!

  5. Hi I just want to say my wife and I made the Hot chocolate cookies for our work place and they were a HIT! They were very decadent (in a totally good way!), and delicious. Thanks for it, and the recipe has been asked for and we send them here. Happy Holidays!

  6. Could egg be substituted in this receipe?

Leave a Reply

Your email address will not be published. Required fields are marked *