Recipe Background
There's nothing like coming in from the cold and finding a welcoming mug of hot chocolate piled high with mini marshmallows. If only you could enjoy this same feeling in a dessert... oh wait! You can! Hot Chocolate Cookies are rich, chocolatey, melty delights loaded with fluffy-on-the-inside and caramelized-on-the-outside marshmallows, so each bite is like a sip from its namesake wintertime wonder! Hot Chocolate Cookies are simple to put together and such a welcome sight that they will warm you up just by seeing them!
There's nothing like coming in from the cold and finding a welcoming mug of hot chocolate piled high with mini marshmallows. If only you could enjoy this same feeling in a dessert... oh wait! You can! Hot Chocolate Cookies are rich, chocolatey, melty delights loaded with fluffy-on-the-inside and caramelized-on-the-outside marshmallows, so each bite is like a sip from its namesake wintertime wonder! Hot Chocolate Cookies are simple to put together and such a welcome sight that they will warm you up just by seeing them!
Ingredients
- 1 cup butter
- 1 1/4 cups brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour spooned and leveled
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 4- ounce semi-sweet baking chocolate bars roughly chopped
- 1 cup marshmallow bits
Directions
- Preheat the oven to 375 degrees F.
- Line two baking sheets with parchment paper or silicone baking mats.
- Melt the butter in a heavy saucepan.
- Add the brown sugar and the granulated sugar to a large bowl.
- Pour the melted butter over the sugar, stirring to combine, then let stand for 5 minutes.
- Add the egg and the egg yolk to the sugar mixture, stirring to combine.
- Stir the vanilla into the sugar mixture.
- Add the flour, the cocoa powder, the baking soda, and the salt to the sugar mixture, stirring until just combined.
- Stir the chopped chocolate and the marshmallow bits into the dough mixture.
- Chill the dough in the fridge for at least 30 minutes and up to 2 days. This allows the flavors to meld and the butter to chill, improving the flavors.
- Drop 1 1/2-tablespoon-sized scoops onto the prepared cookie sheet, keeping them about 2 inches apart.
- Bake until the cookies are set and slightly underdone in the center, about 8-12 minutes.
- Let the cookies cool on the cookie sheet for 5 minutes, then allow them to cool completely on a wire rack.
- Serve.
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