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–+ servings
Hot Chocolate Cookies

Irresistible Hot Chocolate Cookies with Gooey Marshmallow Delight

Enjoy the cozy essence of Hot Chocolate Cookies with gooey marshmallow centers in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 36 minutes
Total Time 1 hour 1 minute
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter Softened; substitute with margarine for dairy-free.
  • 1 cup Granulated Sugar Adds sweetness; can reduce for less sweetness.
  • 1/2 cup Brown Sugar Deepens flavor; can be substituted with white sugar.
  • 1 large Egg Binds ingredients.
  • 1/4 cup Milk Enhances moisture; alternatives like almond milk can be used.
  • 2 teaspoons Vanilla Extract Flavor enhancer; can substitute with almond extract.
  • 2 cups Flour All-purpose; gluten-free option available.
  • 1 cup Powdered Hot Cocoa Mix Adds chocolate flavor.
  • 1/2 cup Cocoa Powder Intensifies chocolate flavor; regular or dark.
  • 1 teaspoon Baking Soda Leavens cookies.
  • 1/4 teaspoon Salt Essential for flavor balance.
For the Gooey Centers
  • 1 cup Marshmallow Bits Provides gooeyness; do not substitute.
  • 1 cup Semi-Sweet Chocolate Chips Adds flavor; can use dark or milk chocolate.

Equipment

  • Mixing Bowl
  • electric mixer
  • Baking sheet
  • Parchment Paper
  • Spatula

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare baking sheets lined with parchment paper.
  2. In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 2-3 minutes.
  3. Add the egg, milk, and vanilla extract to the creamed mixture. Mix on low speed until fully incorporated.
  4. In a separate bowl, whisk together the flour, cocoa powder, powdered hot cocoa mix, baking soda, and salt. Gradually add this to the wet mixture on low speed until just combined.
  5. Gently fold in the marshmallow bits and semi-sweet chocolate chips using a spatula.
  6. Cover the cookie dough and chill in the refrigerator for up to 36 hours if time allows.
  7. Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes or until the edges are set.
  8. Press additional chocolate chips and marshmallow bits onto the tops of the cookies while they are still warm.
  9. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 120mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

These cookies can be stored at room temperature for up to 5 days in an airtight container. Dough can be chilled for enhanced flavor before baking.

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