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A plate of rich Hot Chocolate Cookies with chocolate chips and white chocolate chunks on a red tablecloth.
Linda

Hot Chocolate Cookies

Chewy chocolate cookies studded with melty marshmallows and finished with a crackly sugar crust that tastes like your favorite winter drink in cookie form.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups all-purpose flour spooned and leveled
  • 0.5 cup unsweetened cocoa powder Dutch-process preferred
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 1 cup unsalted butter 2 sticks, softened
  • 1 cup granulated sugar plus extra for rolling
  • 0.5 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
Mix-Ins
  • 1 cup semisweet chocolate chips
  • 1.5 cups mini marshmallows divided

Equipment

  • Large Mixing Bowl
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop or Tablespoon

Method
 

Prep
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl until no lumps remain.
  3. Beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl.
  4. Beat in eggs one at a time, then vanilla, until fully incorporated. The mixture should look smooth and glossy.
  5. Reduce mixer to low and gradually add flour mixture. Mix just until no streaks of flour remain. Do not overmix.
  6. Stir in chocolate chips and 1 cup marshmallows by hand. Reserve remaining 1/2 cup marshmallows for topping.
  7. Scoop 2-tablespoon portions of dough and roll into balls. Roll each in granulated sugar for a crackly crust. Place 2 inches apart on prepared sheets.
  8. Bake 8 minutes, then remove from oven and gently press 2-3 reserved marshmallows into the top of each cookie. Return to oven for 3-4 minutes until marshmallows are puffed and slightly toasted. Let cool on sheets 5 minutes before transferring to a wire rack.

Notes

For extra fudgy centers, slightly underbake and let cookies finish setting on the hot pan. Freeze scooped dough balls for up to 3 months; bake straight from frozen, adding 2-3 minutes. These are best eaten within 2 days; store in an airtight container with a slice of bread to keep marshmallows soft.