Description
Indulge in these rich and fudgy Hot Chocolate Cookies with Marshmallows, perfect for cozying up on a chilly day. Soft, chocolatey cookie dough is loaded with semisweet chocolate chips and topped with gooey marshmallows, then finished with a smooth vanilla icing and optional sprinkles for extra fun. These cookies combine the best flavors of hot cocoa in a handheld treat that’s deliciously irresistible.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, room temperature
- 12 ounces semisweet chocolate chips
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cup light brown sugar, packed
- 3 large eggs, room temperature preferred
- 1 ½ teaspoon vanilla extract
- 20 marshmallows, halved
Icing
- 2 cups confectioners sugar
- 4 Tablespoons unsalted butter, melted
- ¼ cup hot water
- ½ teaspoon vanilla extract
- Sprinkles, optional
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¼ cup cocoa powder, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat ½ cup unsalted butter (room temperature) and 1 ¼ cups packed light brown sugar until creamy and smooth.
- Add Eggs and Vanilla: Beat in 3 large eggs one at a time, then stir in 1 ½ teaspoons vanilla extract until fully combined.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just incorporated.
- Fold in Chocolate Chips: Gently fold 12 ounces semisweet chocolate chips into the dough, distributing them evenly.
- Shape and Add Marshmallows: Drop cookie dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart. Press halved marshmallows (20 total) onto the top of each cookie.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. Marshmallows should be slightly melted and golden.
- Prepare Icing: While cookies bake, whisk together 2 cups confectioners sugar, 4 tablespoons melted unsalted butter, ¼ cup hot water, and ½ teaspoon vanilla extract until smooth and pourable. Add more water if needed to reach desired consistency.
- Cool and Decorate: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Drizzle or spread the prepared icing over the cooled cookies.
- Add Sprinkles (Optional): Decorate the iced cookies with sprinkles immediately so they stick before the icing sets.
- Serve and Enjoy: Allow the icing to set slightly before serving these indulgent hot chocolate-inspired cookies.
Notes
- Room temperature eggs and butter help achieve a smooth dough and even texture.
- Do not overbake; cookies should remain soft in the center for the best fudgy texture.
- The marshmallow halves on top create a lovely melty topping that resembles hot chocolate foam.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a festive touch, vary sprinkles according to the season.
Keywords: hot chocolate cookies, marshmallow cookies, chocolate chip cookies, chocolate cookies with marshmallow, holiday cookies, dessert cookies