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Ultimate Chewy Hot Chocolate Cookies with Gooey Marshmallow Centers

Close-up of a broken hot chocolate cookie revealing a gooey, melted chocolate and marshmallow center.
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Make these soft, chewy hot chocolate cookies that capture the flavor of your favorite warm drink, complete with melted marshmallows for a gooey center. This easy recipe proves you can create comforting holiday treats without complex techniques.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup hot brewed coffee or espresso powder dissolved in 1/2 cup hot water (to deepen chocolate flavor)
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows, plus extra for topping
  • 1/2 cup powdered sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  4. Stir in the hot coffee mixture and the chocolate chips until the dough comes together. The dough will be soft.
  5. Place the extra mini marshmallows on a small plate. Scoop rounded tablespoons of dough and gently roll them into balls. Roll each dough ball in the powdered sugar until coated.
  6. Press a few extra mini marshmallows gently into the top of each dough ball.
  7. Place the dough balls about 2 inches apart on the prepared baking sheets.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft. Do not overbake if you want a chewy cookie.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The marshmallows will melt and become gooey as they cool slightly.

Notes

  • For the best fudgy texture, use high-quality unsweetened cocoa powder.
  • If you do not have hot coffee, use 1/2 cup of hot water mixed with 1 teaspoon of espresso powder to intensify the chocolate taste.
  • To achieve an extra gooey center, press 2-3 extra mini marshmallows into the top of the dough ball just before baking.
  • These cookies taste best when eaten the day they are made, capturing that warm, cozy feeling of hot cocoa.

Nutrition

Find it online: https://kitchenican.com/hot-chocolate-cookies/