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Rich and Fudgy Hot Chocolate Cookies

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There is a particular kind of quiet satisfaction that comes from transforming a deeply beloved beverage into a portable, chewy treat. That is precisely what these Hot Chocolate Cookies deliver. They capture the essence of a steaming mug of cocoa—rich chocolate depth, subtle vanilla warmth, and, crucially, a cloud of melted marshmallow—in a substantial, bakery-style cookie. This is not a thin, brittle wafer, but a thick, fudgy disk built for chilly afternoons and demanding dessert cravings.

Ingredients

Scale

2 cups (240 grams) all-purpose flour

1/2 cup (43 grams) unsweetened cocoa powder, preferably Dutch process

1/2 cup (50 grams) instant hot chocolate mix powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup (180 grams) semi-sweet chocolate chips, plus extra for topping

1/2 cup (1 stick or 113 grams) unsalted butter, melted and slightly cooled

1/4 cup (60 milliliters) vegetable oil

3/4 cup (150 grams) granulated sugar

1/2 cup (110 grams) packed light brown sugar

2 large eggs, at room temperature

1 tablespoon pure vanilla extract

1 1/2 cups (110 grams) miniature marshmallows

Instructions

1. Preheat your oven to three hundred fifty Fahrenheit. Line two baking sheets with parchment paper.

2. Whisk together the flour, cocoa powder, hot chocolate mix, baking soda, and salt in a medium bowl until fully homogeneous.

3. In a separate large bowl, whisk together the cooled melted butter, oil, and both sugars until well combined and smooth.

4. Whisk in the eggs one at a time, followed by the vanilla extract, ensuring each is fully blended before adding the next.

5. Gradually add the dry mixture to the wet mixture, mixing on low speed or by hand until just combined. Fold in the one cup of chocolate chips.

6. Scoop 2-tablespoon portions of dough onto the prepared sheets. Cover the sheets and chill the dough for a minimum of thirty minutes.

7. Bake the chilled dough for nine to eleven minutes until the edges are just set but the centers still look slightly soft.

8. Remove the pans, quickly press six to eight mini marshmallows into the top of each cookie, and return to the oven for two to three minutes until the marshmallows are puffed and lightly golden.

9. Let the cookies cool on the baking sheet for five minutes to allow them to set before transferring them to a wire rack to cool completely.

Notes

For the best, deepest chocolate flavor, use a high-quality, dark Dutch-processed cocoa powder.

Do not skip the chilling step; this solidifies the fats, which is essential for a thick, fudgy cookie.

Store completely cooled cookies in an airtight container at room temperature for up to five days. You can add half a slice of bread to keep them soft.

Nutrition

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