Hot Cocoa Cookies
Soft Hot Cocoa Cookies with gooey marshmallow centers, crisp edges, and deep chocolatey flavor. An easy, cozy cookie recipe!
Equipment
- Baking Sheets
- cookie scoop, (optional)
Ingredients
- 2 3/4 cups (344 g) All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 3/4 tsp Kosher Salt
- 1 cup (226 ml) Salted Butter, (room temperature)
- 1/2 cup (43 g) Dutch Cocoa Powder
- 1 tsp Espresso Powder
- 1 cup (220 g) Brown Sugar
- 1/2 cup (100 g) Sugar
- 2 large Eggs
- 1 tbsp Vanilla Extract
- 1 tbsp Heavy Cream
- 1 1/2 cups (255 g) Semi-Sweet Chocolate Chips
- 16 Jumbo Marshmallows
Instructions
- In a large bowl, whisk together the dry ingredients - all purpose flour, baking powder, baking soda, and kosher salt. 2 3/4 cups All Purpose Flour 1 tsp Baking Powder 1 tsp Baking Soda 3/4 tsp Kosher Salt
- Add room temperature butter, cocoa powder, espresso powder, brown sugar, and sugar together in the bowl of a stand mixer fitted with the paddle attachment for 3 minutes, until light and fluff. Scrape down the sides of the bowl, then add eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. 1 cup Salted Butter 1/2 cup Dutch Cocoa Powder 1 tsp Espresso Powder 1 cup Brown Sugar 1/2 cup Sugar 2 large Eggs
- Scrape down the sides of the bowl again and add the vanilla extract and heavy cream. Mix until combined, add flour mixture to the wet ingredients and mix until just combined, about 30 seconds. Use a rubber spatula to fold in the semi-sweet chocolate chips. 1 tbsp Vanilla Extract 1 tbsp Heavy Cream 1 1/2 cups Semi-Sweet Chocolate Chips
- Use a large cookie scoop (3 tablespoon cookie scoop) to scoop out a cookie ball. Flatten into a disc, then add the marshmallow into the center. Wrap the dough around the marshmallow so that only the top of the marshmallow is peaking out on top. Place onto the prepared baking sheet. Pro tip (optional): Press chocolate chips into the top of the cookies for more chocolate action! Refrigerate for 1 hour, covered with plastic wrap. 16 Jumbo Marshmallows
- Preheat oven to 375 degrees F.
- Line a cookie sheet with parchment paper. Bake 6 cookies at a time, spacing about 3 inches apart, for 10-12 minutes, until edges of the cookies are set and the marshmallows are melty and golden brown on top.
- Use the opening of a large cup to swivel around the cookie fresh out of the oven and allow the cookies to cool on the baking sheet for 10 minutes. Remove onto a wire rack to cool completely. Sprinkle with a little bit of flaky sea salt for garnish.
Notes
- Use room-temperature butter. Cold butter won’t cream properly and melted butter ruins structure.
- Don’t rush the creaming step! Three full minutes matters. You’re building air into the dough so your cookies bake soft instead of dense.
- Weigh your flour with a kitchen scale! Too much flour = dry cookies. Lightly spooned and leveled is key.
- Chill the dough fully. An hour minimum. This prevents the cookies from spreading into pools of melted chocolate. You can refrigerate them for up to 24 hours (this is the perfect cookie that you can make ahead when prepping for Christmas eve or holiday cookie exchanges).
Nutrition
Calories: 458kcal, Carbohydrates: 68g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 56mg, Sodium: 332mg, Potassium: 196mg, Fiber: 3g, Sugar: 41g, Vitamin A: 411IU, Vitamin C: 0.01mg, Calcium: 52mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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