Description
Sweet hot cocoa cookies merge classic chocolate chip comfort with winter’s warm embrace. Chocolatey morsels and marshmallow swirls create delightful holiday magic you’ll savor with each festive bite.
Ingredients
Scale
- 1 cup (225 g/8 oz) unsalted butter, softened
- 2 large eggs
- 1 cup (200 g/7 oz) granulated sugar
- ½ cup (100 g/3.5 oz) brown sugar, packed
- 2 ¼ cups (280 g/10 oz) all-purpose flour
- 1 cup (180 g/6.3 oz) chocolate chips
- ½ cup (40 g/1.4 oz) unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 12 large marshmallows, cut in half (or 1 cup mini marshmallows)
- ½ cup (90 g/3.2 oz) milk chocolate chips, melted
Instructions
- Creaming: Whip softened butter with granulated and brown sugars until light and fluffy, creating a smooth base for the cookies.
- Wet Ingredient Integration: Blend eggs individually, then incorporate vanilla extract to develop a rich flavor foundation.
- Dry Ingredient Preparation: Sift flour, cocoa powder, baking soda, and salt together, ensuring even distribution of dry components.
- Dough Formation: Gently fold dry ingredients into wet mixture, carefully mixing in chocolate chips to create a uniform dough. Refrigerate for one hour to enhance flavor and texture.
- Oven Preparation: Heat oven to 350F (175C). Line baking sheets with parchment paper or silicone mats for optimal cookie release.
- Shaping and Initial Baking: Scoop uniform dough balls onto prepared sheets, spacing them appropriately. Bake for 8-9 minutes until edges set but centers remain soft.
- Marshmallow Topping: Immediately press marshmallow halves into warm cookie centers, then return to oven for an additional 2 minutes to achieve a golden, puffy finish.
- Chocolate Drizzle and Cooling: Elegantly drizzle melted milk chocolate over warm cookies. Transfer to wire rack after 5 minutes of cooling on baking sheets to complete the final texture and set the toppings.
Notes
- Chill Dough Thoroughly: Refrigerate for at least 1 hour to prevent spreading and enhance flavor development, ensuring dense and chewy cookie texture.
- Marshmallow Placement Technique: Press marshmallow gently into warm cookie center immediately after first bake, allowing it to melt slightly without burning.
- Chocolate Drizzling Pro Tip: Let cookies cool slightly before adding chocolate drizzle to prevent immediate melting and maintain decorative pattern.
- Texture Control Hack: Remove cookies when edges are set but center remains soft, creating a perfectly moist and tender cookie that mimics hot cocoa’s richness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 210
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg