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Hot Chocolate Cookies

Irresistible Hot Chocolate Cookies with Gooey Marshmallow Center

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These Hot Chocolate Cookies blend the delightful flavors of cocoa with gooey marshmallows for a perfect winter treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter For richness and moisture; substitute with margarine for a dairy-free option.
  • 1 cup Sugar Sweetens the cookies; white or brown sugar can be used.
  • 1 cup Brown Sugar Adds depth and moisture; light or dark works equally well.
  • 1 large Egg Binds ingredients together; replace with a flax egg for a vegan variation.
  • ¼ cup Milk Any plant-based milk works for a dairy-free treat.
  • 1 teaspoon Vanilla Extract Enhances the flavor; substitute with almond extract for a nutty twist.
  • 2 cups Flour Provides structure; use gluten-free flour for a gluten-free version.
  • ½ cup Powdered Hot Cocoa Mix Infuses cookies with rich chocolate flavor; homemade mix can be used.
  • ¼ cup Unsweetened Cocoa Powder For additional chocolate richness; dark cocoa enhances flavor.
  • 1 teaspoon Baking Soda A leavening agent; baking powder can be used as an alternative.
  • ½ teaspoon Salt Balances sweetness; consider reducing for lower sodium.
For the Filling
  • 1 cup Marshmallow Bits Creates gooey centers; mini marshmallows can be substituted but may ooze.
  • 1 cup Semi-Sweet Chocolate Chips Adds chocolate chunks; feel free to swap for milk or dark chocolate chips.

Equipment

  • Baking Sheets
  • Mixing bowls
  • Handheld mixer
  • Spatula
  • Cookie Scoop
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream softened butter with both sugars until light and fluffy, about 2-3 minutes.
  3. Mix in the egg, milk, and vanilla extract until well combined.
  4. Gradually add flour, cocoa mix, cocoa powder, baking soda, and salt, mixing on low until just combined.
  5. Fold in marshmallow bits and chocolate chips until evenly distributed.
  6. Scoop cookie dough onto prepared baking sheets, leaving 2 inches between each scoop.
  7. Bake for 8-10 minutes until edges are firm but centers remain soft.
  8. Press extra chocolate chips and marshmallow bits onto each cookie as they come out of the oven.
  9. Cool cookies on the sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 95mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

Chill dough for optimal flavor and texture. Store in an airtight container for up to 5 days or freeze for 2 months.

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