With a rich double chocolate base, a gooey marshmallow center, and a crisp chocolate shell, these Hot Chocolate Cookies are the perfect excuse to stay in on a cold winter day.
This post is sponsored by the American Dairy Association Mideast.
It’s time to cozy up by the fireplace with a steaming mug of cocoa in one hand and a cookie in the other. We are talking about a rich double chocolate cookie base infused with actual hot chocolate mix, topped with a gooey marshmallow, and sealed under a crisp chocolate shell. It’s a little bit messy, incredibly decadent, and pure nostalgia on a plate.
What Is A Hot Chocolate Cookie
- Rich chocolate cookies with a combination of cocoa powder and hot chocolate powder mixed right into the dough.
- The Marshmallow: Half melted in the oven and left to cool, the heat is enough to make them soft and tacky without melting them into a puddle.
- The Coating: Grab your favorite chocolate bar, melt in the microwave and drop a spoonful on top. You’re left with that beautiful, glossy, crisp chocolate coating.
I am pleased to share this recipe with you in partnership with the American Dairy Association Mideast. Through my nearly 10 years of working together, I’ve learned a thing or two about dairy nutrition and cow care. When winter rolls around, farmers have to change the way they care for their cows, which could include things like curtains in the barns and heaters or jackets for the calves. Yes, cows wear jackets too!
With a busy baking season ahead, you can guarantee that farmers are working overtime to meet the demands of dairy products needed to fill up your fridges and tables, especially when the temperatures drop, and it’s time to bust out some hot chocolate (always make it with milk for a creamier taste!). Farms are among some of the vital businesses that operate 365 days a year, including holidays.
Grab a mug of hot chocolate and let’s get baking.
Ingredient Notes
Here are notes on the important ingredients in this recipe. For the full, printable recipe details, scroll down to the recipe card after the post.
- Cocoa Powder- I prefer using Hershey’s Special Dark Cocoa powder for its rich flavor and dark color, you can also use a natural cocoa powder
- Hot chocolate powdered mix- I recommend a high-quality hot chocolate mix
- Chocolate chips- Use your favorite kind
- Marshmallows- Regular-sized marshmallows, Jet-Puffed or similar works great
- Dark chocolate bar- My go-to is Ghirardelli 60% cocoa dark chocolate. Similar offerings from Bakers Chocolate, Lindt or even Hershey’s will work. I also love the 1lb bars from Trader Joe’s.
Chocolate Bars vs Chocolate Chips & Melting Tips
When using melted chocolate for coating, I prefer using chocolate bars instead of chocolate chips. Chocolate chips have additives to help prevent them from fully melting smoothly and when melted, the chocolate tends to be thicker. Whereas chocolate bars easily melt nice and smoothly.
How to Make Hot Chocolate Cookies
Here’s a quick rundown for the recipe. You can find the printable version at the end of this post.
- Prep the oven and dough: Preheat your oven to 350°F
- Prepare the Dough. Beat the melted (but cooled) butter with the sugars until combined, then add eggs and vanilla until well combined.
- Mix the dry ingredients: Combine the dry ingredients together and add to the wet mixture, stirring on low speed until the dough just starts to form, then fold in the chocolate chips.
- Bake: Scoop the dough with a medium-sized cookie scoop (1.5 tbsp) onto a lined baking sheet and bake for 7-8 minutes.
- Add the marshmallow: Quickly remove the pan from the oven, press a large marshmallow into the center of each cookie, and return them to the oven for exactly 3 more minutes. Remove the cookies, gently push the puffed marshmallows down to flatten them slightly, and—most importantly—let them cool on the baking sheet for 15 minutes so they set properly.
- Create the shell: Microwave finely chopped chocolate for 30 seconds, then continue in 15-20-second intervals at 50% power, stirring in between until smooth. Spoon a dollop of the melted chocolate over the marshmallow, nudge it down the sides to cover the top completely, and let the chocolate shell harden before serving.
Julianne’s Tip for Melting Chocolate
- Avoid high fluctuations in temperature. Overheating can lead to burned or seized chocolate as well as streaking. This is one reason I recommend melting chocolate at 50% power on the microwave.
- Stir to complete melting process. Rather than returning the chocolate to the microwave, stir the chocolate to finish melting any leftover pieces.
For a full rundown and more way to melt chocolate, I shared the details in this tutorial.
How to Store and Freeze
- Store airtight. Once they’re completely cooled, these cookies can be stored airtight at room temperature for up to 1 week.
- Freeze the baked cookies. You can freeze finished cookies in an airtight freezer bag or container for 1 month Thaw the cookies at room temperature and enjoy!
- Freeze the dough. Keep them on hand to bake in pinch. Scoop the dough, flash freeze on a baking sheet then transfer to an airtight container. Freeze for up to 2 months. Place frozen dough balls on a prepared cookie sheet, let sit for 30 minutes while the oven is preheating and add 1-3 minutes to the bake time.
For more information about dairy nutrition, to find delicious new recipes and to meet Ohio and West Virginia dairy farmers, visit www.Drink-MIlk.com, and follow the American Dairy Association Mideast on Facebook, X, Pinterest, Instagram and TikTok.
More Cookies To Pair With Hot Chocolate
Print
Hot Chocolate Cookies
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 16 cookies
- Category: Cookies
- Method: Method
- Cuisine: American
Description
Hot Chocolate Cookie are a rich double chocolate base, a gooey marshmallow center, and a crisp chocolate shell.
Ingredients
Ingredients
- ½ cup (113g) Unsalted butter, melted
- ½ cup (110g) Light brown sugar, packed
- ¼ cup (48g) Granulated sugar
- 1 Large egg
- 2 teaspoons (10ml) Pure vanilla extract
- ¾ cup (105g) All-purpose flour
- ¼ cup + 2 tablespoons (30g) Hershey’s Special Dark Cocoa powder
- 2 tablespoons (20g) hot chocolate powdered mix
- ½ teaspoon Salt
- ½ teaspoon Baking soda
- ¾ cup (135g) Semi-sweet chocolate chips
- Marshmallows
- 8 ounces 60% cocoa dark chocolate bar (Ghirardelli or similar)
Instructions
- Preheat the oven to 350° F. Line a large cookie sheet with parchment paper or a silicone baking mat.
- Melt and cool the butter for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined. Next, add the egg and vanilla extract and continue beating until well incorporated.
- Combine the dry ingredients in a separate bowl, stir to combine and add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Before the dough thickens, add the chocolate chips and finish mixing with a spatula.
- Scoop the dough using a medium-sized cookie scoop and place on a baking sheet, 2 inches apart. Bake for 7-8 minutes. Quickly remove from the oven and place a large marshmallow into the center of each cookie. Return to the oven and bake for another 3 minutes (total bake time 10-12 minutes).
- Remove from the oven and gently push down the marshmallow in the center. Allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool.
- Finely chop the chocolate bar into small pieces, place in a microwave-safe bowl and microwave for 30 seconds, stir. Microwave for 20 seconds, but at 50% power and stir until the remaining chocolate is melted. If needed, an additional 10-15 seconds in the microwave at 50% power until the chocolate is melted and smooth.
- Using a spoon, place a dollop of chocolate over the marshmallow and use the back of the spoon to push it to the sides or gently shake the cookie. Then allow the chocolate to set completely.
Notes
Ingredients notes
- Cocoa Powder- I prefer using Hershey’s Special Dark Cocoa powder for its rich flavor and dark color, you can also use a natural cocoa powder
- Hot chocolate powdered mix- I recommend a high-quality hot chocolate mix
- Chocolate chips- Use your favorite kind
- Marshmallows- Regular-sized marshmallows, Jet-Puffed or similar works great
- Dark chocolate bar- My go-to is Ghirardelli 60% cocoa dark chocolate. Similar offerings from Bakers Chocolate, Lindt or even Hershey’s will work.
Storage
- Baked cookies: Once they’re completely cooled, these cookies can be stored airtight at room temperature for up to 1 week.
- Freezing baked cookies. You can freeze finished cookies in an airtight freezer bag or container for 1 month Thaw the cookies at room temperature and enjoy!
- Freeze the dough. Scoop the dough, flash freeze on a baking sheet then transfer to an airtight container. Freeze for up to 2 months. Place frozen dough balls on a prepared cookie sheet, let sit for 30 minutes while the oven is preheating and add 1-3 minutes to the bake time.
Nutrition
- Serving Size: 1 Cookie
- Calories: 224
- Sugar: 20 g
- Sodium: 149.2 mg
- Fat: 11 g
- Carbohydrates: 36.3 g
- Fiber: 5.7 g
- Protein: 4.8 g
- Cholesterol: 26.9 mg
