Hot Chocolate Cookies
These hot chocolate cookies feature a rich chocolate base with a blend of regular and black cocoa for depth. Each cookie is filled with mini marshmallows, creating a deliciously gooey centre. With a slightly crisp exterior and a soft, chewy interior, these cookies create the perfect bite!
Servings: 18 cookies
Ingredients
- 140 grams butter a little less than 2/3 cup
- Re-weigh after browning; aim for 113 grams total 1/2 cup
- 135 grams brown sugar 3/4 cup, packed
- 50 grams white sugar 1/4 cup
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 165 grams all-purpose flour 1 1/3 cups
- 40 grams cocoa powder: I like to do half regular cocoa and half black cocoa 1/2 cup total
- 15 grams hot chocolate mix 2 tablespoons
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini marshmallows
- 30 grams white sugar extra for rolling, about 1/4 cup
Instructions
Brown the Butter:
- In a saucepan over medium heat, melt the butter, stirring frequently until it turns golden brown and has a nutty aroma. This should take about 5-7 minutes.
- *Re-weigh the Butter: After browning, pour the butter into a heatproof bowl and let it cool slightly. Re-weigh to ensure you have 113 grams (1/2 cup) remaining. It you are slightly over, discard the extra. If you are slightly under, you can add a bit of non-browned butter and just stir until it's combined. Using the correct amount of butter is critical, so don't skip this step!
Prepare Ingredients:
- While the butter cools, place the mini marshmallows on a plate and put them in the freezer for later. They should be in there for 10-15 minutes total.
Preheat the Oven:
- Set your oven to 350°F (175°C).
Mix Wet Ingredients:
- In a mixing bowl, whisk together the browned butter and both sugars until well combined, making sure to scrape up any browned bits from the bottom of the bowl.
- Add the vanilla extract and the egg, whisking until the mixture is smooth and lighter in colour.
Add Dry Ingredients:
- Sift in the cocoa powders, hot chocolate mix, flour, baking soda, and salt.
- Use a spatula to fold until just combined. Be careful not to overmix.
Prepare the Cookies:
- Using a 2-tablespoon cookie scoop, portion out the dough and roll each piece into a ball. Flatten slightly and place 3-4 frozen mini marshmallows in the centre. Seal the dough around the marshmallows, ensuring they are fully enclosed.
- Roll the cookie balls in the extra sugar to coat.
Chill the Dough:
- Place no more than 6 cookie balls on a tray lined with parchment paper (they spread a little bit!). Refrigerate for 10 minutes to help them maintain shape while baking.
Bake:
- Bake in the preheated oven for about 9 minutes. If desired, gently scoot the cookies with a round cookie cutter or lid of a mason jar to form perfectly round shapes while they are still warm.
- Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Notes
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Shelf Life & Storage:
- Storage: Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, you can add a slice of bread to the container—this helps maintain the moisture in the cookies.
- Freezing Dough: You can freeze the unbaked cookie dough balls (before baking). Simply shape the dough, fill with marshmallows, and freeze on a baking sheet. Once solid, transfer to a freezer bag and store for up to 3 months. When ready to bake, thaw slightly before baking for 1-2 extra minutes.
- Freezing Baked Cookies: Baked cookies can also be frozen for up to 3 months. Thaw at room temperature or warm in the oven for a few minutes to refresh their texture. Just note, that the texture of the marshmallow interior will be slightly more chewy, and less gooey.
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Substitutions:
- Cocoa Powder: If you don’t have black cocoa, you can use all regular cocoa powder. However, the black cocoa adds a deeper, richer flavour that really elevates the chocolate base.
- Hot Chocolate Mix: You can omit the hot chocolate mix if needed, but it adds an extra layer of flavour that enhances the theme of the cookie. If you don’t have any, try adding an extra tablespoon of cocoa powder and a teaspoon of white sugar.
- Marshmallows: If mini marshmallows aren’t available, you can cut large marshmallows into smaller pieces. Just be sure they are frozen before stuffing them into the dough to prevent excessive melting.
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Browning the Butter:
- Browning the butter is a step that’s absolutely worth it! It adds a nutty, caramelized flavour that gives the cookies a deeper, more complex taste. The slight nuttiness complements the rich chocolate and sweet marshmallow perfectly.
- If You Don’t Want to Brown the Butter: You can use regular melted butter, but the cookies won’t have quite the same depth of flavour. If using regular melted butter, make sure to cool it slightly before mixing with the sugars to avoid curdling the egg.