Description
These Hot Chocolate Cookies combine rich cocoa, melty chocolate chunks, and gooey mini marshmallows for a comforting treat that tastes just like a cup of hot cocoa in cookie form. Perfectly soft with slightly crisp edges, they are dusted with powdered sugar to add a touch of sweetness and festive appeal. A delightful dessert for cozy winter days or any time you crave a chocolatey indulgence.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2/3 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins & Garnish
- 1 1/4 cups chocolate chunks or chips
- 1 1/2 cups mini marshmallows
- Powdered sugar, for dusting
Instructions
- Cream Butter and Sugars: In a large bowl, beat together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This helps incorporate air, contributing to the cookies’ tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure even incorporation. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt. This ensures the leavening and cocoa are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overworking the dough which could make the cookies tough.
- Fold in Chocolate and Marshmallows: Gently fold in the chocolate chunks, followed by the mini marshmallows, ensuring they are evenly distributed without breaking the marshmallows too much.
- Chill Dough: Scoop the dough into cookie-sized balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes to firm up the dough for better shape retention during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Bake the Cookies: Bake the dough balls for 10 to 12 minutes, or until the edges are set and the centers remain soft, ensuring a chewy texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes so they firm up before transferring them to a wire rack to cool completely.
- Finish and Serve: While still warm, dust the cookies with powdered sugar for a festive touch. Serve and enjoy these delicious hot chocolate-inspired cookies!
Notes
- Chilling the dough is important for preventing excessive spreading during baking and helps the cookies maintain a soft, chewy center.
- Use Dutch-process cocoa powder for a smoother, more mellow chocolate flavor compared to natural cocoa powder.
- For extra gooey marshmallows, add half at the beginning of the fold and reserve the other half to press on top of dough balls before baking.
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Substitute chocolate chips with your favorite chocolate type such as semi-sweet, dark, or milk chocolate.
