Description
Indulge in the rich and comforting flavors of Hot Chocolate Cookies with Marshmallows. These soft, fudgy cookies combine the deep cocoa taste of semisweet chocolate chips and cocoa powder with a tender crumb. Topped with gooey marshmallows baked to golden perfection and finished with a sweet vanilla icing glaze, these cookies are perfect for cozy gatherings or an everyday treat for chocolate lovers.
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 teaspoons baking powder
- ¼ teaspoon salt
- 1 ¼ cups light brown sugar, packed
- 3 large eggs, room temperature preferred
- 1 ½ teaspoons 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
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter and light brown sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the semisweet chocolate chips to distribute them evenly through the dough.
- Shape the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
- Add Marshmallows: Press two halves of marshmallows onto the top of each cookie dough ball to create a gooey topping when baked.
- Bake: Place the baking sheets in the preheated oven and bake for 12–15 minutes or until the cookies are set but still soft in the center and the marshmallows have melted and started to turn golden.
- Prepare the Icing: While cookies bake, mix confectioners sugar, melted butter, hot water, and vanilla extract in a bowl until smooth and pourable. Add sprinkles if desired for a festive touch.
- Glaze the Cookies: Once the cookies have cooled slightly on a wire rack (about 5-10 minutes), drizzle the icing over the tops of the cookies evenly. Allow the icing to set before serving.
Notes
- Use room temperature eggs and butter for better dough consistency.
- If marshmallows brown too quickly, tent the cookies with foil during baking.
- For a richer flavor, substitute semisweet chocolate chips with dark chocolate chips.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Ensure icing is not too thin; adjust water quantity for desired thickness.
Keywords: hot chocolate cookies, marshmallow cookies, chocolate chip cookies, cocoa cookies, dessert recipe, easy cookies