These hot chocolate cookies are like your favorite cold-weather drink in cookie form. And on cold winter afternoons, is there any better pick me up than a really great cookie? I have two little ones who try to demand hot chocolate every time we go play outside in the snow. Since we’ve had nothing but snow for the past week or so, if I gave in every time, their bodies would be made up of 75% cocoa powder. But since I can’t always be a grinch to their sweet and pleading faces, I decided to make these perfect little cookies for them (and for me) as a special treat. With marshmallows on top, my kids would have devoured these cookies no matter what they actually tasted like, but these are truly delicious. The edges are crispy, the centers are gooey and chocolatey, and the marshmallows on top give them just the right amount of sweet. It’s hard to eat just one (I speak from experience).
I went through a few recipe variations before I got these just right. The first batch tasted just fine, but I wasn’t happy with how cake-y they were. The second batch was exactly what I wanted. They spread out beautifully thin on the cookie sheet and had crisp edges and an ooey gooey chocolatey center. I was worried that they would be too ooey gooey, but after a few minutes on a cooling rack they firmed up perfectly.
I went for a minimal number of marshmallows on top and put them on with about 2 minutes left in the baking time. They ended up just barely toasting on top, so that they were soft and sweet without running all over the cookie. You could go crazier with more marshmallows, or leave them off if you aren’t a marshmallow fan. Or if you live for super crispy cookies, you could try adding the marshmallows at the very end of the baking time and then turning on the broiler for a minute to really toast the marshmallows and tops of the cookies. But if you do, make sure you watch them carefully so they don’t burn. This recipe makes enough cookie dough for a dozen cookies, but you could easily double it to feed a crowd (or keep yourself in hot chocolate cookies for days).
- ½ cup (1 stick) butter, at room temperature
- ¾ cup brown sugar
- 1 egg, room temperature
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup mini marshmallows
- Preheat the oven to 350°F and cover a cookie sheet with parchment paper.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Place the butter in a large mixing bowl and use a handheld mixer on medium-high speed to beat it until light and creamy, about 2 minutes. Add the brown sugar and beat 2 minutes more. The mixture should be light and creamy, not grainy. Add the egg and vanilla extract and beat to combine.
- Add the dry ingredients and mix together on low speed (or by hand with a rubber spatula) until combined. Don’t overmix.
- Using a spoon or tablespoon measure, gather about a heaping spoonful of the cookie dough and gently roll it into a ball. Place it on the prepared cookie sheet and press it down slightly with your palm. Repeat with the remaining dough. You should get roughly 12 cookies.
- Bake at 350 for 8-10 minutes, until the cookies are just starting to set at the edges, then gently press three mini-marshmallows into each cookie and bake for 2 minutes more.