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Ultimate Soft & Chewy Hot Chocolate Cookies with Marshmallow Center

Two rich, dark hot chocolate cookies dusted with powdered sugar, one broken open to show gooey marshmallow and chocolate chips.
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Make these soft, chewy chocolate cookies that taste just like a warm mug of hot cocoa. They feature a rich cocoa dough, chocolate chips, and a gooey marshmallow surprise inside, making them the perfect cozy dessert for winter baking or holiday cookie exchanges.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup hot chocolate mix (like Swiss Miss or similar)
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows (for the center)
  • 1/2 cup powdered sugar (for dusting)
  • 1/4 cup mini marshmallows (for topping, optional)

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, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and hot chocolate mix.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Scoop about 1.5 tablespoons of dough and flatten it slightly in your palm. Place 3-4 mini marshmallows in the center, then wrap the dough around them to seal the marshmallow inside, forming a ball.
  8. Roll the dough balls in powdered sugar for a snowy effect, if desired. Place them on the prepared baking sheets, about 2 inches apart.
  9. Bake for 9 to 11 minutes. The edges should look set, but the center should still look slightly soft.
  10. Remove from the oven and immediately press a few extra mini marshmallows onto the tops of the warm cookies. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best gooey center, ensure the marshmallows are fully enclosed by the dough before baking.
  • If you prefer a fudgier cookie, chill the dough for 30 minutes before scooping and rolling.
  • You can substitute the mini marshmallows inside with chocolate chunks for a richer chocolate flavor.

Nutrition

Find it online: https://juliameal.com/hot-chocolate-cookies-gooey-marshmallow-magic/