Hot Chocolate Cookies
The rich chocolate cookies with a gooey marshmallow center, topped with a chocolate shell are a unique addition to your holiday cookie tray or cookie exchange.
Hot Chocolate Cookies capture the nostalgic flavors of your favorite mug of hot cocoa into every bite. The rich chocolate cookies with a gooey marshmallow center, topped with a chocolate shell are a unique addition to your holiday cookie tray or cookie exchange.
These cookies also make the perfect baking project for kids. Little helpers will love shaping the dough, placing the marshmallows and drizzling the melted chocolate on top. Whether you are snowed in or simply looking for a fun activity, baking these together creates sweet memories – especially when you finish by dunking in a mug of Slow Cooker Hot Chocolate or a glass of cold milk!
What makes a hot chocolate cookie?
- Cookie base: a rich chocolate dough made with a blend of cocoa powder, hot chocolate mix and chocolate chips.
- Marshmallow center: soft, tacky marshmallows melted just enough in the oven and then left to cool, creating a gooey center.
- Chocolate coating: a dollop of melted chocolate over the top of the cookie created a crisp shell for a finishing touch.
Looking for more holiday cookie recipes? Try easy-to-make Grinch Cookies, cheerful Buddy the Elf Cookies, or classic Vanilla Ricotta Cookies.
Hot Chocolate Cookies
Ingredients
- ½ cup unsalted butter melted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- ¾ cup all-purpose flour
- ¼ cup + 2 tablespoons Hershey’s Special Dark Cocoa powder
- 2 tablespoons hot chocolate powdered mix
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup semi-sweet chocolate chips
- Marshmallows
- 8 ounces 60% cocoa dark chocolate bar Ghirardelli or similar
Instructions
- Preheat the oven to 350° F. Line a large cookie sheet with parchment paper or a silicone baking mat.
- Melt and cool the butter for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined. Next, add the egg and vanilla extract and continue beating until well incorporated.
- Combine the dry ingredients in a separate bowl, stir to combine and add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Before the dough thickens, add the chocolate chips and finish mixing with a spatula.
- Scoop the dough using a medium-sized cookie scoop and place on a baking sheet, 2 inches apart. Bake for 7-8 minutes. Quickly remove from the oven and place a large marshmallow into the center of each cookie. Return to the oven and bake for another 3 minutes (total bake time 10-12 minutes).
- Remove from the oven and gently push down the marshmallow in the center. Allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool.
- Finely chop the chocolate bar into small pieces, place in a microwave-safe bowl and microwave for 30 seconds, stir. Microwave for 20 seconds, but at 50% power and stir until the remaining chocolate is melted. If needed, add an additional 10-15 seconds in the microwave at 50% power until the chocolate is melted and smooth.
- Using a spoon, place a dollop of chocolate over the marshmallow and use the back of
Notes
- Once completely cooled, baked cookies can be stored in an airtight container at room temperature for up to one week.
- You can freeze finished cookies in an airtight freezer bag for up to one month. Thaw cookies at room temperature and enjoy!
- Freeze the dough by flash freezing scoops on a baking sheet and then transferring to an airtight container. Freeze for up to two months. Place frozen dough balls on a prepared cookie sheet, let sit for 30 minutes while the oven is preheating. Add 1-3 minutes to the bake time.
