Hot Chocolate Cookies
Warm, gooey cookies topped with mini marshmallows, perfect for winter evenings and cozy gatherings.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Makes the cookies tender.
- 1 cup brown sugar, packed Adds chewiness and caramel flavor.
- 1/2 cup granulated sugar Balances brown sugar.
- 2 large eggs Binders for the dough.
- 1 teaspoon vanilla extract Use a high-quality extract.
- 2 cups all-purpose flour Measure by spoon-and-level for accuracy.
- 1/2 cup unsweetened cocoa powder Dutch-processed gives a smoother flavor.
- 1 teaspoon baking soda Helps cookies rise.
- 1/4 teaspoon salt Enhances flavor.
Mix-ins
- 1 cup chocolate chips Semi-sweet or dark chocolate can also be used.
- 1 cup mini marshmallows Some will melt down and some will puff.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy.
- Beat in the eggs, one at a time, and then add the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until combined.
- Fold in the chocolate chips and mini marshmallows gently.
- Using a cookie scoop, drop spoonfuls of dough onto ungreased baking sheets, spacing them at least 2 inches apart.
Baking
- Bake for 10-12 minutes until edges are set and centers are soft.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Use leftover cookie dough to add to french toast or reserve some marshmallows for pressing on top before baking.
Nutrition
Serving: 1gCalories: 160kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 10g
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