Hot Chocolate Fudge Cookies with Marshmallows
User Reviews
5
Hot Chocolate Fudge Cookies with Marshmallows
Description
The recipe for Hot Chocolate Fudge Cookies with Marshmallows starts with a blend of cocoa powder, flour, baking powder, and salt to form the dry base. The butter is melted with half the chocolate chips to deliver a smooth, creamy chocolate flavor. After creaming sugar, egg, and vanilla, this chocolate mixture is combined with the dry ingredients and remaining chocolate chips, yielding a dense, fudgy dough. Baking creates cookies with a firm but tender crumb. A halved marshmallow pressed gently into each cookie before baking gives a soft, sweet, and slightly toasted topping. The balance of cocoa, chocolate, and marshmallow results in a comforting sweet that's satisfying without being overly sweet.
These cookies are best enjoyed fresh, allowing the marshmallow to remain soft. They pair nicely with milk or can be offered as a warming treat during colder months or festive occasions.
Store cookies in an airtight container at room temperature to keep them soft and fresh. For vegetarian diets, use appropriate vegan or vegetarian marshmallows as needed.
Ingredients
- 1/3 /3 cup cocoa powder unsweetened
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt fine sea salt
- ½ cup butter unsalted
- 1 cup semi-sweet chocolate chips divided
- ¾ cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 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.
Notes
- Store the cookies in an airtight container at room temperature to maintain freshness and softness.
- Substitute with vegan or vegetarian marshmallows to accommodate dietary restrictions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 137 kcal
% 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.
User Reviews
Overall Rating
5
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