0 from 18 votes
Get the Recipe Hot Chocolate Fudge Cookies with Marshmallows
Thick, rich, double chocolate cookies that are reminiscent of a decadent mug of warm hot chocolate topped with a big, melty roasted marshmallow. They're fun and easy to make, and delicious to eat!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 24 cookies
Calories: 137 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1/3 1/3 cup unsweetened cocoa powder
- 1 1 cup all-purpose flour
- ½ ½ teaspoon baking powder
- ½ ½ teaspoon fine sea salt
- ½ ½ cup unsalted butter
- 1 1 cup chocolate chips semi-sweet, divided
- ¾ ¾ cup granulated sugar
- 1 1 egg room temperature
- 1 1 teaspoon vanilla extract
- 12 12 marshmallows cut in half
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a small bowl, mix together the cocoa powder, all-purpose flour, baking powder, and salt. Set aside.
- Melt together the butter and 1/2 cup (90g) chocolate chips either in a double boiler or in the microwave in 30-second increments. Let cool.
- Using a stand mixer or electric hand mixer (or some good muscle strength!) whisk together the sugar, egg, and vanilla extract. For 1-2 minutes until pale yellow. Slowly pour in the butter and chocolate mixture and mix until combined.
- Fold in the dry ingredients and remaining chocolate chips (1/2 cup - 90g). Scoop approximately 1 3/4 TBSP of dough onto the baking sheet, spacing approximately 2 inches apart. Optional: for a smoother cookie, you can roll each dough ball in your hands.
- Gently press a thumb or teaspoon into the center of the cookie and press in the halved marshmallow, cut side down, into the cookie. The divit doesn't have to be too deep, you just want to be sure there is dough around the cookie so the marshmallow doesn't melt out. If omitting the marshmallow, I recommend topping with several chocolate chips, pressing the dough down slightly.
- Bake for 8-10 minutes until edges are set and marshmallow begins to turn golden brown. I like to take them out right at 8 minutes so they remain fudgy. Let cool on the pan for about 2 minutes then transfer to a wire cooling rack.
- For added effect, use a creme brulee torch to roast the marshmallows after baking.
Cup of Yum
Notes
- Store in an air-tight container at room temperature.
- Vegetarian: use specifically vegan/vegetarian marshmallows if needed.
Nutrition Information
Serving
1cookie
Calories
137kcal
(7%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
17mg
(6%)
Sodium
64mg
(3%)
Potassium
71mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
132IU
(3%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 137
% Daily Value*
| Serving | 1cookie | |
| Calories | 137kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 64mg | 3% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 132IU | 3% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.