These hot chocolate chip cookies taste just like the cozy drink, with a rich chocolate flavor and a gooey marshmallow center. You are divine!
Here’s a holiday cookie we can’t say no to. This Cookies with hot chocolate taste like the holiday drink! The cookie dough channels just the right taste of liquid chocolate: it’s textured with sugar crystals and sprinkled with chocolate chips. The best part? A marshmallow center ties everything together, forming a melting lake of gooey bliss. These are Divine. We’re not huge cookie lovers (I know, gasp!), but these blew our minds.
Ingredients for hot chocolate cookies
These hot chocolate cookies are basically a chocolate sugar cookie with a marshmallow center. The base cookie is inspired by a book by our favorite baker, 100 Cookies by Sarah Kieffer. Instead of mini marshmallows, the center has half a large marshmallow that melts into a gooey pile. Here’s what you need:
- all purpose flour
- Dutch Cocoa Powder (dark chocolate): see notes below
- baking powder and kosher salt
- granulated sugar
- butter
- Vanilla
- eggs
- Dark chocolate
- Big marshmallows
Notes on Dutch cocoa powder
The cocoa powder in these hot chocolate chip cookies is something special: it is Dutch cocoa powder. It has been treated with an alkali to make it pH neutral, giving it a darker color and milder flavor. It makes the flavor ultra chocolaty, like in chocolate banana muffins and healthy chocolate pudding.
You should be able to find dutch cocoa powder alongside regular cocoa powder at your local grocery store. If you can’t find it You can buy it online: try Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.
Tips for making hot chocolate cookies
These hot chocolate cookies are easy to make, but there are two things you need to know before you get started. Here’s what you need to know:
- Baking 1 sheet at a time provides the most even baking. Our oven is a little uneven on both racks, so the cookies may come out a little different depending on how different they are from the heating element. To bake perfect cookies, bake one sheet at a time. (We know it takes longer! But it’s worth it.)
- Important: Refrigerate the balls of dough formed during cooking. The dough will get hot as it rests, so consider popping these shaped dough balls in the fridge while they bake. If the batter is too hot, the marshmallow will simply melt (instead of looking white, it will turn transparent). Trust us: We know that from experience!
Otherwise, hot chocolate cookies are pretty easy to make. Flatten the dough into a disc, add half a large marshmallow, form a ball and roll in a plate with powdered sugar. It’s that easy and they’re just beautiful. In our opinion, the perfect Christmas cake!
More Christmas cookies and treats
Looking for more Christmas cookies? Here are our favorite easy Christmas cookies this time of year:
This hot chocolate cookie recipe is…
Vegetarian.
The description
These hot chocolate chip cookies taste just like the cozy drink, with a rich chocolate flavor and a gooey marshmallow center. You are divine!
- 2 cups all purpose flour
- ½ cup Dutch Cocoa Powder (dark chocolate)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups Granulated sugar, plus more for rolling
- 1 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 eggs
- 4 oz dark chocolate bar, cut into pieces
- 15 large marshmallows, halved
- Preheat: Preheat 350 degrees Fahrenheit.
- Mix the dry ingredients: Mix flour, cocoa powder, baking soda and kosher salt.
- Mix dough: In a food processor or with a hand mixer, cream the sugar and butter at room temperature on medium for 4-5 minutes. Reduce speed to low and stir in vanilla and eggs. Once the flour mixture is incorporated, add it and mix until just combined. Stir in the chocolate chips.
- Form cookies: Prepare a plate with a layer of powdered sugar. Take out 2 tablespoons of dough. Flatten it into a disc, then place half a marshmallow on top and wrap the dough around the marshmallow. Roll the ball in the sugar plate. Repeat until you have made 8 cookies.
- Preparation for baking: Line a baking sheet with parchment paper. Put 8 biscuits in a pan and spread them out so they have as much space around them as possible. You can cook the first batch right away (skip to step 6). While the first mold is baking, form the other 22 balls and place on a baking sheet in the fridge. It’s important to refrigerate unbaked cookies as the texture will change if they are too hot (you can also chill the dough and form the balls just before baking).
- Bake: Bake one dish at a time on the middle rack for 12-14 minutes until marshmallows are melted*. Store at room temperature for 3 days, in the fridge for 1 week, or in the freezer for several months.
- Category: Dessert
- Method: Cooked
- Kitchen: Cookies
- Diet: vegetarian
Keywords: Cookies with hot chocolate
