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Three thick chocolate cookies are stacked on top of each other; the top cookie has a bite taken out and is topped with white and dark chocolate chunks.
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Hot Chocolate Cookies

Hot chocolate cookies offer the richness of a brownie and the fun of a marshmallow-topped cocoa. The dough mixes quickly and bakes into soft, fudgy cookies with melty chocolate and a gooey center. These cookies work well for winter gatherings, holiday plates, or any time you want a warm dessert without extra fuss. They taste great warm, but hold their shape once cooled.
Course Dessert, Dessert Recipes
Cuisine American
Keyword 3 ingredient cookies, chocolate cookies, hot chocolate cookies
Prep Time 30 minutes
Cook Time 12 minutes
Servings 24 cookies
Calories 249kcal
Author Robin Donovan

Ingredients

  • 1 cup unsalted butter at room temperature
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons hot cocoa mix
  • 2 tablespoons milk
  • 1½ cups semisweet chocolate chunks
  • 12 large marshmallows cut in half, or 1½ cups mini marshmallows

Instructions

  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, 2 to 3 minutes.
  • Add the eggs one at a time, then mix in the vanilla.
  • In another bowl, whisk flour, cocoa powder, hot cocoa mix, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture. Mix until just combined.
  • Stir in the milk to slightly loosen the dough.
  • Fold in chocolate chips. The dough will be thick.
  • Scoop 2 to 3 tablespoon portions (big cookies are best here!) onto the prepared sheets, leaving space between for spreading.
  • Bake for 8 minutes, then quickly pull out the tray.
  • Gently press half a marshmallow (or a few minis) into the center of each cookie.
  • Return to oven and bake for another 3 to 4 minutes, until the marshmallow is puffed and edges are set but centers are still soft.
  • Cool for 5 minutes on the tray, then transfer to a rack.

Notes

The key to fudgy centers is pulling the cookies out of the oven while they’re still slightly underdone. They’ll firm as they cool.

Nutrition

Calories: 249kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 127mg | Potassium: 124mg | Fiber: 2g | Sugar: 20g | Vitamin A: 264IU | Calcium: 31mg | Iron: 2mg