Hot Chocolate Cookies
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4.4
513 reviews
Good
Hot Chocolate Cookies
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These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate. This is the perfect holiday and winter time cookie recipe! ☕️🍪😋
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Ingredients
- ½ cup unsalted butter
- one 12-ounce bag semi-sweet chocolate chips
- 1 ¼ cups light brown sugar packed
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ cup unsweetened natural cocoa powder
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- about 8 ounces dark chocolate diced into 1/2-inch pieces (I used a Trader Joe’s Pound Plus Dark Chocolate Bar)
- about 12 large marshmallows cut in half
Instructions
- To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth (You’ll likely only need 1 or 2 bursts). Alternatively, melt the chocolate chips and butter in a medium saucepan over low heat, stirring constantly until just melted. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
- To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute.
- Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
- Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
- Cover bowl with plastic wrap and refrigerate for 2 hours, or until dough has firmed up significantly. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.
- Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
- Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
- Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.
- Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don’t let them brown and don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Cookies will keep airtight at room temperature for up to 1 week.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition Information
Show Details
Serving
1
Calories
243kcal
(12%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Cholesterol
34mg
(11%)
Sodium
71mg
(3%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 243kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 34mg | 11% |
| Sodium | 71mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
513 reviews
Good
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