Description
These hot chocolate cookies are soft, gooey, and packed with melty chocolate and marshmallow bits—just like your favorite mug of hot cocoa, but in cookie form. Ready in under 30 minutes, they’re the perfect cozy winter treat for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-process preferred, but natural works)
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar (light or dark)
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips or chunks
- 1 cup mini marshmallows (or regular marshmallows chopped small)
- Optional: 1/2 cup white chocolate chips
- Optional: 1/2 teaspoon peppermint extract
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or grease lightly. Melt the butter if not already done.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined.
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth and glossy. Add egg and vanilla extract, mixing until just combined.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix. If the dough is crumbly, add 1 tablespoon of milk or water.
- Fold in chocolate chips/chunks and mini marshmallows. Optionally, add white chocolate chips, peppermint extract, or nuts at this stage.
- Scoop dough onto prepared baking sheets, spacing about 2 inches apart. Top each dough ball with a few extra marshmallows if desired.
- Bake for 10-12 minutes, until edges are set but centers are still soft. Cookies will puff and crackle, and marshmallows will melt through the tops.
- Let cookies cool on the tray for 2-3 minutes, then transfer to a wire rack to cool completely. Enjoy warm for maximum gooeyness.
Notes
For best results, freeze marshmallows for 10 minutes before adding to dough to help them hold their shape. Don’t overmix the dough after adding flour—just 10-15 stirs. Bake one test cookie first to check spread and timing. For a crackly top, roll dough balls in granulated sugar before baking. Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12
- Sodium: 80
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: hot chocolate cookies, winter cookies, marshmallow cookies, chocolate cookies, easy cookie recipe, holiday cookies, cozy desserts, homemade cookies