Hot Chocolate Cookies: Delicious and Rich

These cookies made with hot chocolate are both delicious and rich. The ideal cookie for the holidays!

These ooey-gooey hot chocolate biscuits have large pieces of melted dark chocolate as well as gooey marshmallows of various sizes.

This cookie recipe is ideal for the holidays and the colder months of the year.

On a winter day, there is nothing more enjoyable than wrapping oneself in a blanket and settling down on the sofa with a mug of hot chocolate that is topped with fluffy marshmallows.

Unless it’s a chocolate cookie that tastes just like hot chocolate and has a large marshmallow that’s oozing with goo below it, along with a chunk of melted dark chocolate.

These quick and simple hot chocolate marshmallow cookies have a chewy outside, a soft inside, and a flavor that is almost identical to that of the ideal mug of hot chocolate.

But, better.

The marshmallows and the pieces of dark chocolate melt somewhat, producing an effect similar to that of smores, however graham crackers are omitted from the recipe.

Any time of the year, you may find me munching on chocolate cookies rather than graham crackers.

The Christmas hot chocolate cookies require only a few basic ingredients, most of which you probably already have on hand throughout the year.

This Hot Chocolate Cookies Recipe is creafted from Averie Cooks.

This hot chocolate cookie recipe requires the following ingredients:

[The measurments are for 24 cookies]

• ½ cup unsalted butter
• one 12-ounce bag semi-sweet chocolate chips
• 1¼ cups light brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• ¼ cup unsweetened natural cocoa powder
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• about 8 ounces dark chocolate
• about 12 large marshmallows

This is such an easy hot cocoa cookie recipe recipe! Full instructions are provided in the recipe card below, but here’s an overview:

1. Butter and chocolate chips melt in the microwave.
2. Mix with sugar, vanilla, and eggs.
3. Mix in the dry ingredients.
4. Wrap the mixing bowl in plastic and refrigerate for 2 hours.
5. Make cookie dough balls and bake for 10 minutes.
6. After 10 minutes, gently place a dark chocolate chunk in the center of each biscuit and top with half a marshmallow.
7. Return hot chocolate cookies to oven and bake until marshmallows puff and chocolate chunk melts.

Let the melted chocolate cool:

Make careful to let the melting chocolate and butter mixture to cool somewhat before incorporating it with the eggs while preparing the hot cocoa cookie dough.

You’ll scramble the eggs if you pour the melted chocolate directly to the uncooked eggs.

Chill the dough:

The very soft chocolate cookie dough has to cool for two hours before being shaped into mounds and baked.

Although it resembles cookie dough more than brownie batter, it stiffens in the refrigerator.

Before you can scoop it, let the bowl sit on the counter if you unintentionally over-chilled it and it became too stiff.

Recipe variations:

I think you could top each biscuit with something other than dark chocolate bits if you wanted to.

Among the toppings proposed by readers are Rolos, caramel-filled chocolate bars, and peppermint patties.

Although I haven’t personally tasted any of these versions, they all seem delicious!

1
Add the butter and chocolate chips to a medium, microwave-safe bowl and melt for 1 minute on high speed. To check and stir, pause.

You’ll probably only need to heat the chocolate for one or two bursts. Heat in 15-second bursts, pausing to stir after each burst.

Alternately, melt the butter and chocolate chips in a medium saucepan over low heat while continually swirling until the mixture is barely melted. 5 minutes should be given for the melting chocolate mixture to cool somewhat.

2
The brown sugar, eggs, and vanilla should all be added to a different big bowl. With a hand-held electric mixer, combine ingredients for approximately a minute at medium speed.

3
Add the cooled chocolate mixture and beat for approximately a minute on medium speed, just to incorporate. Pause and scrape the bowl’s sides clean.

4
Salt, baking soda, flour, and cocoa powder should all be added. For approximately a minute, beat at low speed only till blended. Pause and scrape the bowl’s sides clean.

5
For two hours, or when dough has noticeably firmed up, cover bowl with plastic wrap and place in the refrigerator. Before you can scoop it, let the bowl sit on the counter if you unintentionally over-chilled it and it became too stiff.

6
Set the oven to 325°F. Cooking spray or a Silpat can be used to line a baking pan. Form dough mounds with a 2-tablespoon cookie scoop, and then lay them on the baking sheet at least two inches away from one another (I bake 8 cookies per sheet).

Even if the center is little undercooked and shiny, bake for 10 minutes, or until the edges and tops have barely set.

7
After removing the baking sheet from the oven, press one piece of dark chocolate into the middle of each cookie just enough to break the surface and cause it to sink.

Each cookie should have a half of a marshmallow placed on top of the chocolate. Gently press down so the marshmallow sticks.

8
Return the baking sheet to the oven and bake for approximately 5 minutes, or just long enough for the marshmallows to puff; be careful not to overbake or let them turn brown. When they cool, cookies solidify.

9
Before serving, let cookies cool for about 10 minutes on the baking sheet. I don’t use a cooling rack; I just let them cool on the baking sheet.