Description
These Hot Chocolate Cookies are rich, fudgy, and filled with gooey marshmallows for a delightful treat reminiscent of a classic cup of hot cocoa. Featuring a blend of Dutch-processed cocoa, chocolate chips, and a marshmallow center, they offer a soft, chewy texture with a chocolate drizzle optional for an extra indulgence. Perfect for cozy dessert cravings or festive occasions.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 pinch salt
Wet Ingredients
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 tablespoons whole milk (or 2% or almond milk)
Add-ins and Toppings
- 1/2 cup unsweetened chocolate chips (plus more for topping)
- Marshmallows (for stuffing)
- Chocolate syrup or melted chocolate for drizzling (optional)
Instructions
- Prepare the Dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, cornstarch, and salt until well combined.
- Mix Wet Ingredients: In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Add the vanilla extract, egg, and milk to the creamed mixture, mixing until smooth.
- Combine Dry and Wet Mixtures: Gradually incorporate the dry ingredients into the wet mixture, stirring until a thick dough forms.
- Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for 1 hour or freeze for 20 minutes to firm up.
- Preheat Oven and Prepare Baking Sheet: While the dough chills, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Shape the Cookies: After chilling, roll the dough into balls and flatten them slightly.
- Stuff with Marshmallows: Place a piece of chopped marshmallow in the center of each dough ball and wrap the dough around it, ensuring the marshmallow is fully enclosed.
- Arrange on Baking Sheet: Place the stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Add Toppings: Top each cookie with additional chocolate chips for extra chocolatey goodness.
- Freeze Before Baking: Freeze the assembled dough balls for an additional 20 minutes to maintain their shape during baking.
- Bake the Cookies: Bake in the preheated oven for 10 minutes, or until the edges are set but the center remains soft.
- Cooling: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Decoration: Once cooled, drizzle the cookies with chocolate syrup or melted chocolate if desired.
- Set the Drizzle: Allow the chocolate drizzle to set before serving.
Notes
- For best texture, chilling the dough is essential to prevent spreading during baking.
- You can use either whole milk, 2%, or almond milk depending on preference or dietary needs.
- Use mini marshmallows or chopped larger marshmallows for easier stuffing.
- Storing cookies in an airtight container will maintain freshness for up to 4 days.
- Optional drizzle adds extra sweetness but can be omitted to reduce sugar content.
