Hot Chocolate Cookies - Marshmallow Topped Recipe

If you’re searching for the ultimate cold-weather treat that perfectly captures the comforting essence of a classic hot chocolate in cookie form, then these Hot Chocolate Cookies are exactly what you need. These indulgent cookies are soft, intensely chocolaty, and crowned with gooey, toasted marshmallows, making them a delightful dessert that’s perfect for any occasion, especially when you need a warm hug in cookie-form. This recipe is straightforward, designed to deliver impressive results with minimal fuss, and is guaranteed to become a household favorite.

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Key Ingredients for Hot Chocolate Cookies

All-Purpose Flour: 1 ½ cups, sifted, to ensure a light and tender crumb.
Unsweetened Cocoa Powder: ¾ cup, high-quality, Dutch-processed for a deep, rich chocolate flavor.
Baking Soda: 1 teaspoon, to help the cookies rise and achieve their soft texture.
Salt: ½ teaspoon, fine sea salt, to balance the sweetness and enhance the chocolate.
Unsalted Butter: 1 cup (2 sticks), softened, for richness and tender chew.
Granulated Sugar: ¾ cup, for sweetness and proper cookie structure.
Light Brown Sugar: ¾ cup, packed, for moisture and a subtle caramel note.
Large Eggs: 2, at room temperature, to bind the ingredients and add richness.
Vanilla Extract: 1 ½ teaspoons, pure vanilla extract, for enhancing all the flavors.
Milk Chocolate Chips: 1 ½ cups, or a mix of milk and semi-sweet, for melty chocolate pockets.
Chocolate Chunks: ½ cup, roughly chopped, for extra texture and intense chocolate bursts.
Mini Marshmallows: 2 cups, for topping the cookies.

How to Make Hot Chocolate Cookies

These Hot Chocolate Cookies are a delightful and surprisingly easy treat, combining the warmth of your favorite winter drink with the comfort of a homemade cookie. With rich, fudgy centers, plenty of melty chocolate chips, and a sweet, toasted marshmallow topping, they are incredibly satisfying. The preparation takes only about 20 minutes, followed by 10-12 minutes of baking, making them a perfect last-minute indulgence.

● Step-by-Step Instructions:

Prepare Your Workspace: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Make sure there are no lumps, and set aside.
Cream Wet Ingredients: In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy. This usually takes 2-3 minutes on medium speed.
Add Eggs and Vanilla: Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the pure vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
Fold in Chocolate: Gently fold in the milk chocolate chips and chopped chocolate chunks using a spatula. Distribute them evenly throughout the dough.
Scoop and Chill (Optional but Recommended): Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For best results and thicker cookies, chill the dough for at least 30 minutes, or up to 24 hours. If chilling, allow the dough to sit at room temperature for 10-15 minutes before baking.
Initial Bake: Bake a batch of cookies for 8-9 minutes. At this point, the edges should be set, but the centers will still look soft and slightly underdone.
Add Marshmallows: Remove the baking sheets from the oven. Quickly top each cookie with a small handful of mini marshmallows.
Final Bake: Return the cookies to the oven and continue baking for another 2-3 minutes, or until the marshmallows are golden brown and toasted. Keep a close eye on them, as marshmallows can burn quickly.
Cool and Serve: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The marshmallows will be very sticky when hot.

Why You’ll Love This Hot Chocolate Cookies

You’ll absolutely fall in love with these Hot Chocolate Cookies because they perfectly encapsulate the essence of a warm, comforting mug of hot chocolate, but in a chewy, irresistible cookie form. The star of the show is undeniably the rich, gooey, and slightly toasted marshmallow topping, which melts perfectly into the warm chocolate cookie, creating a delightful texture contrast that’s simply heavenly. It’s like getting a double dose of comfort in every bite!

Beyond their incredible taste, making these Hot Chocolate Cookies at home is a fantastic way to save money compared to buying gourmet cookies from a bakery. With simple pantry staples, you can whip up a batch that not only tastes superior but also allows you to control the quality of ingredients. The combination of Dutch-processed cocoa, melty chocolate chips, and those golden, crispy marshmallows offers a flavor profile that’s far richer and more satisfying than a standard chocolate chip cookie. If you enjoy the luxurious indulgence of our Fudgy Brownie Recipe, you’ll adore these cookies, which offer a similar level of decadent chocolate goodness. Don’t wait – gather your ingredients and treat yourself to these sensational Hot Chocolate Cookies today!

What to Serve Hot Chocolate Cookies With

These delightful Hot Chocolate Cookies are a treat on their own, but pairing them with the right accompaniments can elevate the experience even further.

A Tall Glass of Milk: Nothing beats the classic combination of cookies and cold milk. The creaminess of the milk perfectly complements the rich chocolate and gooey marshmallow.
Homemade Whipped Cream: For an extra touch of indulgence, a dollop of freshly whipped cream can add a light, airy contrast to the dense cookie. You can even sprinkle a little cocoa powder on top.
Coffee or Espresso: The robust flavor of coffee or a shot of espresso can balance the sweetness of the cookies, making for a sophisticated pairing, especially for an afternoon treat.
Seasonal Fruit: A side of fresh berries, like raspberries or strawberries, can add a refreshing tartness that cuts through the richness of the cookies, offering a pleasant palate cleanser.
Ice Cream: A scoop of vanilla bean or even mint chocolate chip ice cream alongside a warm Hot Chocolate Cookie creates an irresistible dessert à la mode experience.

Top Tips for Perfecting Hot Chocolate Cookies

Use High-Quality Cocoa: For the best flavor, opt for Dutch-processed cocoa powder. It provides a darker color and a richer, less acidic chocolate flavor that really shines in these cookies.
Don’t Overbake: These cookies are meant to be soft and fudgy in the center. Bake until the edges are just set, and the centers still look slightly underdone. They will continue to cook as they cool on the baking sheet.
Room Temperature Ingredients are Key: Ensure your butter and eggs are at room temperature. This allows them to incorporate more evenly with the other ingredients, creating a smoother dough and a better texture in the final cookie.
Chill the Dough (Optional but Recommended): Chilling the cookie dough for at least 30 minutes, or even overnight, helps prevent the cookies from spreading too much, resulting in thicker, chewier cookies with a more concentrated flavor.
Position Marshmallows Carefully: When adding marshmallows, try to place them in the center of the cookie to prevent them from melting off the sides. A few small marshmallows are better than one large clump.
Watch the Marshmallows Closely: Once you add the marshmallows back to the oven, keep a very close eye on them. They can go from perfectly golden to burnt in a matter of seconds. Use your oven light and don’t walk away!
For Extra Gooeyness: If you want extra gooey marshmallows, you can use a kitchen torch to toast them after the cookies have cooled slightly. This gives you more control over the browning.
Don’t Skip the Salt: Salt is crucial in chocolate recipes as it enhances the chocolate flavor and balances the sweetness. Don’t reduce or omit it.

Storing and Reheating Tips

Storing Baked Hot Chocolate Cookies (Without Marshmallows):

If you plan to make a batch of Hot Chocolate Cookies without the marshmallow topping, they can be stored in an airtight container at room temperature for up to 3-4 days. For optimal freshness, place a slice of bread in the container with the cookies; the bread will absorb moisture and help keep the cookies soft.

Storing Baked Hot Chocolate Cookies (With Marshmallows):

Cookies with toasted marshmallows are best enjoyed the day they are made. The marshmallows can become sticky and hard over time. If you do have leftovers, store them in an airtight container at room temperature for a maximum of 1-2 days. Layering them with parchment paper can help minimize sticking. Avoid refrigerating these particular cookies, as it can dry them out and alter the marshmallow texture.

Freezing Cookie Dough:

Leftover cookie dough can be frozen for future use. Scoop the dough into individual balls and place them on a parchment-lined baking sheet. Freeze until solid, about 1-2 hours. Once firm, transfer the frozen dough balls to a freezer-safe zip-top bag or airtight container. The dough can be stored in the freezer for up to 3 months. When ready to bake, place frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time, without thawing.

Reheating Hot Chocolate Cookies (With Marshmallows):

To revive slightly hardened marshmallow-topped cookies, you can gently reheat them. Place cookies on a microwave-safe plate and microwave for 5-10 seconds, just until the marshmallows soften and become slightly gooey again. Alternatively, you can place them on a baking sheet and warm them in a preheated oven at 275°F (135°C) for 3-5 minutes, until marshmallows are soft.

Freezing Baked Cookies (Without Marshmallows):

Baked cookies without marshmallows can be frozen. Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, separating layers with parchment paper. They will keep for up to 1 month. Thaw at room temperature for a few hours before serving.

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Final Thoughts

These Hot Chocolate Cookies are more than just a dessert; they’re an experience, delivering all the cozy, comforting flavors of a beloved winter beverage in an irresistible bite. From the deep, rich chocolate cookie base to the perfectly toasted, gooey marshmallow topping, every element works in harmony to create a truly magical treat. Whether you’re whipping up a batch for a special occasion, a cozy night in, or simply to satisfy a sweet craving, these cookies are sure to bring smiles and warmth to everyone who tries them. So, go ahead, embrace the joy of baking, and let your kitchen fill with the delightful aroma of pure chocolatey bliss!

Hot Chocolate Cookies FAQs

Q1: Can I use different types of chocolate chips?
A1: Absolutely! While the recipe calls for milk chocolate chips, feel free to use semi-sweet, dark chocolate chips, or even white chocolate chips to customize the flavor to your liking. A mix of different chocolates can also add depth.

Q2: What if I don’t have mini marshmallows?
A2: If you only have large marshmallows, you can cut them into smaller pieces using kitchen shears. Just make sure they are small enough to fit nicely on top of your cookies without overflowing.

Q3: Can I make these cookies gluten-free?
A3: Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum, or add ¼ teaspoon yourself if it doesn’t.

Q4: My marshmallows burned quickly. How can I prevent this?
A4: Marshmallows brown very fast. The key is to keep a close eye on them during the final baking stage. As soon as they turn golden, remove the cookies from the oven. You can also toast them under the broiler for a shorter time, or even use a kitchen torch for more control after baking.

Q5: How do I get my cookies to be perfectly round?
A5: For perfectly round cookies, use a standard cookie scoop. After baking, if they look a little misshapen, you can gently reshape them using a round cookie cutter (larger than the cookie) or the back of a spoon immediately after they come out of the oven while they are still warm and pliable.

Q6: Can I add other mix-ins to the cookie dough?
A6: Yes, get creative! Crushed peppermints, a sprinkle of cinnamon, or even a dash of cayenne pepper for a Mexican hot chocolate twist would be delicious additions to the dough.

Q7: Why are my cookies spreading too much?
A7: This could be due to several reasons: your butter might have been too soft, your oven temperature might be off, or you might not have chilled your dough. Ensure your butter is softened, not melted, and consider chilling the dough for at least 30 minutes.

Hot Chocolate Cookies – Marshmallow Topped Recipe