Hot Chocolate Cookies
Delightful cookies that blend rich chocolate flavor with fluffy, melted marshmallows, reminiscent of cozy winter nights.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Let your butter sit at room temperature until soft.
- 1 cup granulated sugar Adds sweetness and a slight crunch.
- 1 cup brown sugar, packed Deepens flavor and moisture, adds chewiness.
- 2 large eggs Ensure they are at room temperature.
- 2 teaspoons vanilla extract For warm aroma and flavor.
- 2 cups all-purpose flour Spoon and level for accuracy.
- 1 cup unsweetened cocoa powder Use brands like Ghirardelli or Hershey’s for rich flavor.
- 1 teaspoon baking soda Helps cookies rise nicely.
- 1/2 teaspoon salt Enhances all flavors beautifully.
Mix-ins
- 1 cup chocolate chips Use semi-sweet or dark chocolate.
- 2 cups mini marshmallows Will melt slightly on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare baking sheets by lining with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in eggs, one at a time, followed by vanilla extract until well-combined.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in chocolate chips gently, ensuring even distribution.
Baking
- Using a cookie scoop, drop spoonfuls of dough onto prepared baking sheet, leaving space for spreading.
- Bake for 10-12 minutes until edges are set and centers look slightly underbaked.
- Remove from oven and top each cookie with mini marshmallows.
- Return to oven for an additional 2-3 minutes until marshmallows are just starting to toast.
- Let cool on baking sheet for a few minutes before transferring to a wire rack.
Notes
Keep cookies in an airtight container for up to 5 days at room temperature or refrigerate for 2 weeks. Freeze the dough beforehand if desired. Reheat in microwave for about 10 seconds before serving.