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Ultimate Chewy Hot Chocolate Cookies with Marshmallow Swirl

Close-up of rich, dark hot chocolate cookies topped with toasted marshmallow and chocolate chunks.
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Capture the cozy flavor of your favorite winter drink in a soft, chewy cookie. This recipe uses cocoa mix and chocolate chips, topped with gooey marshmallows for the best hot chocolate cookies.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup hot water
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • ½ cup marshmallow fluff or marshmallow creme (for topping)
  • 2 tablespoons powdered sugar (for marshmallow topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Carefully stir in the hot water until the dough comes together. The dough will be soft.
  7. Fold in the chocolate chips.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 9 to 11 minutes. The edges should be set but the centers should look slightly underdone for a chewy texture.
  10. Remove from the oven. Immediately press a few extra mini marshmallows onto the top of each warm cookie. Let them sit on the hot cookie sheet for 2 minutes to allow the marshmallows to soften slightly.
  11. While the cookies cool slightly, prepare the swirl topping: In a small bowl, mix the marshmallow fluff and powdered sugar until smooth.
  12. Once cookies are mostly cool, dollop a small amount of the marshmallow mixture onto the center of each cookie and gently swirl it with the back of a spoon.
  13. Let the cookies cool completely on the baking sheet before moving them to a wire rack.

Notes

  • For an extra fudgy cookie, use dark cocoa powder instead of standard unsweetened cocoa powder.
  • If you prefer a stronger chocolate flavor, add 1 teaspoon of instant espresso powder to the dry ingredients.
  • These are best stored in an airtight container at room temperature for up to 3 days to maintain chewiness.

Nutrition

Find it online: https://yumdrizzle.com/hot-chocolate-cookies/