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Hot Chocolate Cookies

Rich, chewy chocolate cookies topped with toasted, gooey marshmallows for a decadent treat.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
Mix-ins and Topping
  • 1 cup chocolate chips
  • 2 cups mini marshmallows
  • 1/2 cup chopped nuts optional

Equipment

  • Baking sheets
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Electric mixer
  • Spatula
  • Wire cooling rack

Method
 

Mixing the Dough
  1. Preheat oven to 350°F and line two baking sheets with parchment paper.
  2. Whisk flour, cocoa powder, baking soda, and salt in a medium bowl.
  3. Cream butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add dry ingredients to wet, mixing until just combined.
  6. Fold in chocolate chips and nuts.
Baking
  1. Drop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart.
  2. Bake for 8-10 minutes until edges are set.
  3. Remove from oven and immediately press mini marshmallows onto the top of each cookie.
  4. Return to oven for 1-2 minutes until marshmallows are puffed and golden.
  5. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to 5 days. Freeze unbaked dough balls for up to 3 months.