Hot Chocolate Cookies
Hot Chocolate Cookies are everything you love about a mug of hot cocoa, baked into cookie form. With rich chocolate flavor, gooey marshmallows, and a drizzle of melted chocolate on top, they’re the kind of treat that both kids and adults will love!
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Makes: 24 cookies
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Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 tablespoon dry milk powder (can be replaced with with 1 tablespoon malted milk powder, coffee creamer powder, or all-purpose flour)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup unsalted butter melted and slightly cooled
- 1 large egg + 1 large egg yolk
- 2 teaspoon vanilla extract
- ½ cup chocolate chips
- 12 large marshmallows cut in half
- ¼ cup melted chocolate for drizzling
- Sprinkles if desired
Instructions
- In a medium bowl, whisk together flour, cocoa powder, dry milk powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together granulated sugar, brown sugar, and melted butter until smooth. Add egg, egg yolk, and vanilla extract and whisk until thick.
- Add dry ingredients to bowl with wet ingredients and mix gently just until combined. Fold in chocolate chips.
- Cover bowl and refrigerate dough for 20-30 minutes. While dough is chilling, preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Scoop about 2 tablespoon of cookie dough (I use a #40 cookie scoop) onto the prepared baking sheet about 1 ½ inches apart.
- Bake for about 8 minutes, until edges are set and centers look soft and slightly underdone. Remove baking sheet from oven. Gently press a marshmallow half onto the center of each cookie.
- Put baking sheet back in oven and bake for another 2 minutes, until the marshmallows are softened and puffing slightly.
- Let cookies cool in the pan for about 5 minutes before moving to a wire rack to cool completely.
- Once cooled, drizzle cookies with melted chocolate and add sprinkles.
Notes
- To store cookies: keep them in an airtight container at room temperature for up to 3-4 days. Layer with parchment paper to prevent marshmallows from sticking.
- If you chill the dough longer than 30 minutes, let the bowl sit at room temperature for a few minutes to soften slightly.
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