Hot Chocolate Cookies

Marshmallow-stuffed Hot Chocolate Cookies are a delightful treat that combines the comforting flavors of hot cocoa with the decadence of a soft, chewy cookie. Each bite offers a perfect balance of rich cocoa flavor, gooey marshmallow sweetness, and a hint of nostalgia. The marshmallow center adds a delightful surprise, providing a gooey, melty texture that pairs perfectly with the cookie's rich chocolatey goodness. Whether enjoyed with a glass of milk or a cup of hot cocoa, these cookies are sure to bring warmth and joy to any moment.

Baking Tips:

• Chilled cookie dough: I always highly recommend chilling your dough for about 45 minutes before baking them as chilling the dough helps prevent the cookies from overspreading.

• Make sure your marshmallows are covered: Make sure the marshmallows are fully covered with the cookie dough with no holes or they can melt and run out making the cookies look ugly on the sides. If they’re fully covered in the cookie dough, the tops of the cookies will naturally crack as it bakes, and the marshmallow will poke perfectly out the top.

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Hot Chocolate Cookies

Yield: 12 Cookies

Author: Chloe Sims

Prep time: 20 MinCook time: 12 MinInactive time: 45 MinTotal time: 1 H & 17 M

Delightful treat that combines the comforting flavors of hot cocoa with the decadence of a soft, chewy cookie.

Ingredients

Hot Chocolate Cookies

• 12 White Marshmallows (Frozen)
• 125g Unsalted Butter (Softened)
• 100g Brown Sugar
• 75g White Granulated Sugar
• 1 Egg
• 1 Tsp Vanilla Extract
• 250g Plain Flour (Sifted)
• 35g Cocoa Powder (Sifted)
• 1 1/2 Tsp Baking Powder (Sifted)
• 1/2 Tsp Baking Soda (Sifted)
• 1/4 Tsp Salt
• 100g Milk Chocolate Chips
• 100g Dark Chocolate Chips

Instructions

Hot Chocolate Cookies

1. Place the marshmallows in a small bowl and freeze for about an hour.
2. In a large bowl, beat together the butter and both sugars until creamy.
3. Add the egg and vanilla then beat again until combined.
4. Sift the flour, cocoa powder, baking powder, baking soda and salt in then fold together using a spatula until a dough forms.
5. Add the chocolate chips and fold again until evenly combined.
6. Cover the dough with plastic wrap and refrigerate for 45 minutes.
7. Preheat the oven to 180°C and line 2 baking trays with parchment paper.
8. Scoop medium sized balls of cookie dough in your hand then flatten slightly and place a marshmallow in the center. Mould the cookie dough around the marshmallow sealing it in.
9. Place the cookie balls on the lined baking trays, evenly spaced in case of spreading.
10. Bake for 12 minutes, the tops may slightly crack revealing a little marshmallow which is completely normal.
11. Allow to cool slightly but not too long so the marshmallows are still gooey.
12. Enjoy!

Notes

Chilled cookie dough: I always highly recommend chilling your dough for about 45 minutes before baking them as chilling the dough helps prevent the cookies from overspreading.

Make sure your marshmallows are covered: Make sure the marshmallows are fully covered with the cookie dough with no holes or they can melt and run out making the cookies look ugly on the sides. If they’re fully covered in the cookie dough, the tops of the cookies will naturally crack as it bakes, and the marshmallow will poke perfectly out the top.

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