Description
These Hot Chocolate Cookies feature a rich cocoa-flavored dough stuffed with gooey marshmallows and studded with chocolate chips, creating a delightful, melty center that mimics a cup of hot chocolate in cookie form. Perfectly soft and chewy with a hint of vanilla, these cookies are an irresistible treat for chocolate lovers.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 pinch salt
Wet Ingredients
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 tablespoons whole milk (or 2% or almond milk)
Add-ins and Toppings
- 1/2 cup unsweetened chocolate chips (plus more for topping)
- Marshmallows (for stuffing)
- Chocolate syrup or melted chocolate for drizzling (optional)
Instructions
- Prepare the Dough: In a medium bowl, whisk together the flour, Dutch-processed cocoa powder, baking soda, cornstarch, and salt until evenly combined to ensure a smooth dry mix.
- Mix Wet Ingredients: In a separate bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, indicating proper aeration for a tender cookie.
- Add Vanilla, Egg, and Milk: Mix in the pure vanilla extract, large egg, and whole milk until the mixture is thoroughly smooth, creating the wet component of the dough.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, stirring continuously until a thick and workable dough forms.
- Fold in Chocolate Chips: Gently fold the unsweetened chocolate chips into the dough to disperse them evenly without overmixing.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 1 hour or freeze for 20 minutes to firm it up for easier shaping.
- Preheat the Oven: While the dough chills, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape the Cookies: Roll the chilled dough into balls and flatten each slightly, preparing them for stuffing.
- Stuff with Marshmallows: Place a piece of chopped marshmallow in the center of each dough ball, then carefully wrap the dough around it, ensuring the marshmallow is fully enclosed.
- Arrange on Baking Sheet: Place the stuffed dough balls on the prepared sheet with about 2 inches of space between each to allow for spreading during baking.
- Add Toppings: Press additional chocolate chips onto the tops of each cookie ball for extra texture and chocolate flavor.
- Freeze Before Baking: Freeze the assembled cookie dough balls for 20 minutes to help maintain their shape throughout baking.
- Bake the Cookies: Bake in the preheated oven for 10 minutes or until the edges are set but the centers remain soft, ensuring a chewy texture with melty marshmallow centers.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up slightly while staying soft inside.
- Optional Decoration: Once fully cooled, drizzle the cookies with chocolate syrup or melted chocolate for an elegant finishing touch.
- Set the Drizzle: Allow the chocolate drizzle to set before serving to avoid messy handling and ensure a beautiful presentation.
Notes
- To prevent marshmallow leakage, ensure each marshmallow is fully enclosed in the dough.
- Freezing the dough balls before baking helps the cookies maintain their shape and prevents excessive spreading.
- You can use any type of milk (dairy or plant-based) depending on preference or dietary restrictions.
- Store baked cookies in an airtight container at room temperature for up to 3 days for best freshness.
- For a stronger chocolate flavor, increase the cocoa powder by 1-2 tablespoons or add semi-sweet chocolate chips instead of unsweetened.
