Hot Chocolate Cookies
These hot chocolate cookies are soft, fudgy, and gooey, packed with chocolate chips and mini marshmallows for the ultimate cozy treat. They taste just like your favorite mug of hot cocoa in cookie form—perfect for holidays, bake sales, or any time you need a little chocolate comfort.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 2/3 cup (60g) unsweetened cocoa powder (Dutch-process preferred)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1 cup (170g) semi-sweet chocolate chips or chopped chocolate
- 1/2 cup (90g) milk chocolate chips
- 1 1/2 cups (75g) mini marshmallows
- Extra chocolate chips and mini marshmallows for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes with a mixer).
- Beat in eggs, one at a time, then add vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and cornstarch. Sift if needed to remove cocoa lumps.
- Gradually add dry ingredients to the butter mixture, mixing on low until just combined. Scrape down the sides as needed.
- Gently fold in semi-sweet chocolate chips, milk chocolate chips, and mini marshmallows. If dough is sticky, chill for 10-15 minutes.
- Scoop about 2 tablespoons (40g) of dough per cookie onto prepared baking sheets, spacing 2 inches apart. Press extra chocolate chips and marshmallows on top if desired.
- Bake for 9-11 minutes, until edges are set but centers look slightly underbaked. Marshmallows should puff and just start to turn golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- If cookies spread too much, chill dough longer next time. For gooey marshmallows, tuck them inside the dough balls or freeze marshmallows before adding.
Notes
For best results, use room temperature butter and eggs. Chill the dough if your kitchen is warm to prevent spreading. Tuck marshmallows inside dough balls or freeze them before adding to keep them gooey. Cookies are best slightly warm; reheat in the microwave for 8-10 seconds for a gooey center. Adapt for gluten-free or dairy-free diets with simple swaps.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 90
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 2
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