Hot Chocolate Cookies

Indulgent and pillowy soft with a fluffy marshmallow on top, these Hot Chocolate Cookies are absolutely addictive. You'll want to make extra!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 11

Total Time 26

Servings cookies

Calories 150kcal

Author John Kanell

Equipment

2 baking sheets
Stand or electric mixer
Spring-loaded ice cream scoop

Ingredients

1½ cups all-purpose flour (180g)
½ cup hot cocoa mix (3 to 4 packets)
¼ teaspoon salt
¾ teaspoon baking powder
½ teaspoon baking soda
½ cup unsalted butter softened
½ cup light brown sugar (110g)
½ cup granulated sugar (100g)
1 large egg
2 teaspoons vanilla extract
⅔ cup semi-sweet chocolate chips
12 large marshmallows cut in half or 36 mini marshmallows

Instructions

Preheat the oven to 375F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa mix, salt, baking powder, and baking soda.
In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until well combined, stopping to scrape down the bowl. Add the flour mixture and mix on low speed just until combined. Mix in the chocolate chips.
Scoop the dough into balls using a 1 1/2 tablespoon spring-loaded scoop, and place on the baking sheets 2 inches apart.
Bake 1 sheet at a time for 9 minutes. Remove the cookies from the oven, and place a marshmallow half, cut side down, or 3 mini marshmallows in the center of each cookie. Return to the oven and continue baking for 2 minutes. Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.

Video

Notes

I highly recommend using a cookie scoop. Using a cooking scoop ensures that all the hot cocoa cookies are the same size so that they bake evenly. If you plan on baking cookies regularly, it’s worth purchasing!
Make sure your light brown sugar is soft and moist for the best cookies. If your brown sugar has hardened, don’t worry, it’s an easy fix! I wrote a detailed post on how to soften brown sugar.
You can use your favorite chocolate chips in these cookies, including milk, white, or ruby chocolate.
Room temperature butter and egg will mix more evenly into each other. Place your egg into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge beforehand.
Don’t add the marshmallow at the beginning of the baking period. The marshmallow will melt into the batter, and you won’t get the distinctive look.
Make sure your baking soda and powder haven’t expired, as they’re essential ingredients for the shape and texture of the cookies. Without the baking soda, your cookies won’t be as soft and fluffy. The baking powder helps the hot chocolate flavored cookies spread up and out.
Measure your flour correctly! Adding too much flour will lead to the hot chocolate cookies being dense. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

Nutrition

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