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Hot Chocolate Cookies

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These gooey hot chocolate cookies feature rich cocoa, melty chocolate chips, and pockets of marshmallow for a nostalgic treat with fudgy centers. Quick to make and endlessly customizable, they’re perfect for cozy nights or festive gatherings.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder (Dutch process recommended)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder (optional)
  • 3/4 cup (130g) semi-sweet chocolate chips
  • 1 1/4 cups (60g) mini marshmallows (or regular marshmallows, chopped)
  • Optional: chopped nuts (walnuts, pecans), flaky sea salt, milk chocolate chunks

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together butter, granulated sugar, and brown sugar with a mixer on medium speed for 2-3 minutes until light and fluffy.
  3. Add eggs and vanilla extract; mix until fully incorporated and creamy.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder (if using).
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Gently fold in chocolate chips and mini marshmallows.
  7. Use a medium cookie scoop (about 2 tablespoons) to portion dough onto prepared baking sheets, spacing cookies about 2 inches apart. Tuck in any exposed marshmallows.
  8. Bake one sheet at a time for 10-12 minutes, until edges are set but centers are still soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve warm for maximum gooeyness. Optionally, sprinkle with flaky sea salt while hot.

Notes

For extra gooey centers, press a few marshmallows into the center of each dough ball before baking. If cookies spread too much, chill dough for 10 minutes before baking. Use parchment or silicone mats to prevent sticking. Cookies are best served warm but can be stored in an airtight container for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: hot chocolate cookies, gooey cookies, marshmallow cookies, fudgy cookies, chocolate dessert, easy cookie recipe, winter baking, holiday cookies

Find it online: https://lucydishes.com/hot-chocolate-cookies-recipe-easy-gooey-treat-with-marshmallows-and-fudgy-centers/