Hot Chocolate Cookies
Delicious and chocolatey hot chocolate cookies topped with a gooey marshmallow and a hidden melted chocolate inside!
DAY 6 OF THE 12 DAYS OF CHRISTMAS COOKIES: HOT CHOCOLATE COOKIES
The cold winter weather is finally settling in here and I can not get warm! That means I am drinking a lot of hot beverages and the kids kids have been begging for hot chocolate.
I decided to take our favorite winter hot drink and turn them into cookies. The best of both worlds!
These Hot Chocolate Cookies are more cake-like than cookie are so soft and chewy! Plus there’s a little surprise inside.
The secret is a hidden piece of chocolate under the marshmallows. When you take a bite, you get a nice bit of melted chocolate!
TO MAKE THESE Hot Chocolate Cookies, YOU’LL NEED:
- saucepan
- stand mixer
- parchment paper
- baking sheet
- 1 stick (1/2 cup) unsalted butter
- 12 oz semisweet chocolate bars or semisweet chocolate chips
- 1½ cups flour
- ¼ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1¼ cups (packed) light brown sugar
- 3 eggs, at room temperature
- 1½ teaspoons pure vanilla extract
- large marshmallows, cut in half
- 7.5 ounce semisweet chocolate bars cut into ½ inch squares for garnish
HOW TO MAKE Hot Chocolate Cookies
In a medium saucepan melt the butter and chopped chocolate on medium low heat stirring frequently. Once melted remove from burner and allow to cool for 15 minutes.
In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Set aside.
In a mixer, mix together the eggs, brown sugar, and vanilla until smooth. Add the cooled melted chocolate. Lastly, add the dry flour ingredients in two batches into the dough. The dough will be almost like a thick cake batter consistency. Allow to chill in the fridge for an hour so that the dough is easily shaped.
Once the dough is chilled, line baking sheets with parchment paper. Roll the dough into 1 inch balls and place 2 inches apart on the parchment paper. Flatten the tops slightly.
Bake at 350 F for about 5 minutes or until the cookie edges start to crack. While they are baking, cut marshmallows in half and stick one square of chocolate onto each of the cut sides. Top each cookie with a half marshmallow and chocolate square. Bake for another 5-7 minutes or until marshmallows are soft.
Remove from the oven and transfer to cooling racks to cool. Grate additional chocolate over the top for additional garnish.
Tips for Making Hot Chocolate Cookies
- Chill the dough in the fridge for an hour so that it is easily shaped.
- Flatten your scooped dough with the bottom of a glass for a flat and even cookie.
- Cut your marshmallows in half if using large marshmallows. If you only have mini-marshmallows on hand, place a few on top of the cookies.
12 Days of Christmas Cookies:
If you love these Hot Chocolate Cookies, check out some more of our favorite cookie recipes and the rest of the 12 Days of Christmas Cookies HERE!
Hot Chocolate Cookies
Hot Chocolate Cookies
Delicious and chocolatey hot chocolate cookies topped with a gooey marshmallow and a hidden melted chocolate inside!
Ingredients
- 1 stick (1/2 cup) unsalted butter
- 12 oz semisweet chocolate bars or semisweet chocolate chips
- 1½ cups flour
- ¼ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1¼ cups (packed) light brown sugar
- 3 eggs, at room temperature
- 1½ teaspoons pure vanilla extract
- large marshmallows, cut in half
- 7.5 ounce semisweet chocolate bars cut into ½ inch squares for garnish
Instructions
- In a medium saucepan melt the butter and chopped chocolate on medium low heat stirring frequently. Once melted remove from burner and allow to cool for 15 minutes.
- In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Set aside.
- In a stand mixer, mix together the eggs, brown sugar, and vanilla until smooth. Add the cooled melted chocolate. Lastly, add the dry flour ingredients in two batches into the dough. The dough will be almost like a thick cake batter consistency. Allow to chill in the fridge for an hour so that the dough is easily shaped.
- Once the dough is chilled, line baking sheets with parchment paper. Roll the dough into 1 inch balls and place 2 inches apart on the parchment paper. Flatten the tops slightly.
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