Description
Delight in these warm and chewy Hot Chocolate Cookies, packed with rich cocoa, gooey mini marshmallows, and melty chocolate chips, perfect for cozy winter days and holiday celebrations.
Ingredients
Scale
Dough Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows or freeze-dried marshmallows
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or by hand until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully incorporated, ensuring an even texture for the cookie dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures an even distribution of leavening and cocoa throughout the dough.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until a soft dough forms with no visible flour streaks.
- Fold in Chocolate Chips and Marshmallows: Carefully fold in the semi-sweet chocolate chips and mini marshmallows or freeze-dried marshmallows to distribute evenly without crushing them.
- Scoop Dough and Bake: Using a tablespoon or cookie scoop, portion out balls of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 9–11 minutes, or until the edges are set and the centers still look slightly soft to achieve a chewy texture.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without becoming hard.
Notes
- For extra gooey marshmallow centers, press a few mini marshmallows into the tops of the cookie dough balls before baking.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- You can freeze dough balls for easy baking later; simply thaw slightly before baking as directed.
