These hot chocolate cookies are made up of a double chocolate cookie base, a gooey marshmallow in the middle, and topped with a chocolate ganache. A perfect treat during the winter season.
What's better than a hot chocolate on a cold winter day? That would be hot chocolate cookies! Okay, maybe it can't replace a warm hot chocolate but it certainly comes close!
Why You'll Love Them
Perfect for chocolate lovers. The chewy double chocolate cookie and the rich chocolate ganache is makes it perfect for chocoholics.
Easy to make. There are a few steps, but I promise they are much easier to make than they look! An impressive cookie that is easy to make are my favourite!
Great for holiday parties and cookie exchanges. These cookies are nice change to the regular Christmas cookies.
Amazing texture. Having a gooey marshmallow on top of a chewy cookie is a match made in heaven.
How to Make Hot Chocolate Cookies
Start by preheating your oven to 350 F and line two baking pans with parchment paper.
Cookie Dough
In a medium sized bowl whisk flour, cocoa powder, salt, and baking soda together. Set aside.
In a large bowl or stand mixer with the paddle attachment cream together butter and sugars until light and fluffy. This usually takes 2-3 minutes. Add in egg, egg yolk, and vanilla extract and mix till combined.
Add the flour mixture in and mix till combined. Fold in the chocolate chips.
Scoop 3 tbsp worth of the cookie dough and shape into a ball, I like to use a large cookie/ice cream scoop. Place cookie dough balls 2 inches apart from each other on the baking sheet.
Bake for 9 minutes. While cookie are baking cut your marshmallows in half. After 9 minutes remove cookies from the oven and add a marshmallow half on top of each cookie, pressing it in slightly.
Place cookies back in the oven for 2 more minutes. After baking allow cookies to fully cool on the pan.
Chocolate Ganache
In a microwave safe bowl heat cream to just before boiling (about 40 seconds). Place chocolate chips in a bowl and pour the hot cream on top. Let sit for 30 seconds before whisking together.
The ganache should be smooth. Spoon the chocolate ganache on top of the marshmallows and top with sprinkles.
STORING THE COOKIES
These cookies should be stored in an airtight container at room temperature. The cookies keep well up to three days.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
Can I Freeze the Cookies?
No, these cookies do not freeze well.
If you make these hot chocolate cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
You Might Also Love
- White Chocolate Candy Cane Cookies
- Chocolate Candy Cane Crunch Cookies
- Red Velvet Crinkle Cookies
- Soft and Chewy Ginger Cookies
- Easy Christmas Sprinkle Sugar Cookies
Hot Chocolate Cookies
Ingredients
Cookie Dough
- 1 & 1/4 C all purpose flour spooned and levelled
- 1/4 C unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 C salted butter at room temperature
- 1/2 C brown sugar
- 1/2 C white sugar
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 1 C semi sweet chocolate chips
Topping
- 7 regular sized marshmallows cut in half
- 1/2 C semi sweet chocolate chips
- 3 tbsp heavy cream
- sprinkles optional
Instructions
- Preheat oven to 350 F and line baking sheet with parchment paper.
Cookie Dough
- In a medium sized bowl whisk flour, cocoa powder, salt, and baking soda together. Set aside.1 & 1/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/4 tsp salt, 1/2 tsp baking soda
- In a large bowl or stand mixer with the paddle attachment cream together butter and sugars until light and fluffy. This usually takes 3-4minutes.1/2 C salted butter, 1/2 C white sugar, 1/2 C brown sugar
- Add in egg, egg yolk, and vanilla extract and mix till combined.1 large egg + 1 egg yolk, 1 tsp vanilla extract
- Add the flour mixture in and mix till combined.
- Add and fold in the chocolate chips.1 C semi sweet chocolate chips
- Scoop 3 tbsp worth of the cookie dough and shape into a ball, I like to use a medium sized cookie/ice cream scoop.
- Place cookie dough balls 2 inches apart from each other on the baking sheet.
- Bake for 9 minutes.
- After 9 minutes remove cookies from the oven and add a marshmallow half on top of each cookie, pressing it in slightly.7 regular sized marshmallows
- Place cookies back in the oven for 2 more minutes.
- After baking allow cookies to cool to room temperature on the pan. The marshmallows will continue to soften while the cookies sit on the pan. Let cool to room temperature before adding the ganache.
Chocolate Ganache
- In a microwave safe bowl heat cream to just before boiling (about 40 seconds).3 tbsp heavy cream
- Place chocolate chips in a bowl and pour the hot cream on top. Let sit for 30 seconds before whisking together. The ganache should be smooth.1/2 C semi sweet chocolate chips
- Spoon the chocolate ganache on top of the marshmallows and top with sprinkles.sprinkles
Jasmine
This recipe was so easy, and good! I was very skeptical about not chilling the dough but it was no problem at all! I left the ganache off because I didn’t have cream and I toasted the marshmallows instead.
The only thing I would do differently is maybe use a 2tbl cookie scoop because these were huge (which is fun, but then you can only eat one!). Would recommend 🙂
Jessie M
Thank you so much for the review! Love that you toasted the marshmallow!