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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

  • Cream the butter and sugars
  • Mix the softened butter with the brown and granulated sugars until the mixture looks light.
  • Add the eggs and vanilla
  • Crack in the eggs one at a time and mix well, then add the vanilla.
  • Combine the dry ingredients
  • Whisk the flour, cocoa powder, hot cocoa mix, baking soda, baking powder, and salt in a separate bowl.
  • Mix everything together
  • Add the dry ingredients to the wet ingredients and stir until the dough forms.
  • Add the milk
  • Pour in the milk to loosen the dough slightly.
  • Fold in the chocolate
  • Stir in the chocolate chunks until they are evenly distributed.
  • Scoop the dough
  • Scoop portions of dough onto parchment-lined baking sheets, leaving space between each cookie.
  • Bake the first round
  • Bake until the cookies begin to set around the edges.
  • Add the marshmallows
  • Press a marshmallow half or several minis into each warm cookie.
  • Finish baking
  • Return the tray to the oven and bake until the marshmallows puff and the centers stay soft.
  • Cool the cookies
  • Let the cookies cool on the tray for a few minutes, then move them to a wire rack.

Notes

1. Use dark chocolate chunks if you prefer a stronger chocolate flavor.
2. Pull the cookies out slightly underdone for the best fudgy texture.
3. Add a sprinkle of extra chocolate or a drizzle of melted chocolate right after baking if you want more richness.

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