Description
Indulge in these rich, fudgy hot chocolate cookies, perfectly topped with a gooey, toasted marshmallow center. These treats capture the nostalgic essence of a warm cup of cocoa in every bite. Easy to whip up, they are the ideal dessert for cozy winter evenings or festive holiday gatherings, sure to satisfy even the biggest sweet tooth with their melt-in-your-mouth texture and decadent flavor profile.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
18 large marshmallows, halved
Instructions
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
Mix in the eggs one at a time, then stir in the vanilla extract until smooth.
Gradually add the flour, cocoa powder, baking soda, and salt. Mix on low speed until just combined.
Fold in the chocolate chips with a spatula.
Scoop rounded tablespoons of dough onto your prepared baking sheets and bake for 8 minutes.
Remove from the oven, press a marshmallow half onto the center of each cookie, and return to the oven for 2 minutes until the marshmallow is soft and slightly toasted.
Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. For best results, reheat slightly in the microwave to make the marshmallows gooey again. If the dough is too sticky, chill it in the refrigerator for 30 minutes before scooping.
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 145mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg