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Ultimate Gooey Hot Chocolate Cookies with Marshmallow Swirl

Stack of three gooey hot chocolate cookies filled with melted marshmallows and chocolate chunks.
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Make these soft, chewy chocolate cookies that taste just like a warm cup of hot cocoa. They are loaded with chocolate and topped with melted marshmallows for a cozy winter treat.

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 semi-sweet chocolate chips
  • 1/2 cup mini marshmallows, plus extra for topping
  • 1/4 cup powdered sugar (for dusting)
  • 2 tablespoons milk (for optional glaze)
  • 1/2 cup semi-sweet chocolate, chopped (for optional glaze)

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, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Fold in the chocolate chips.
  5. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  6. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft.
  7. Immediately after removing the cookies from the oven, gently press a few extra mini marshmallows onto the top of each warm cookie. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. For a simple glaze (optional): Melt the chopped chocolate with the milk in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the glaze over the cooled cookies. Dust lightly with powdered sugar before serving.

Notes

  • For the best gooey texture, do not overbake these cookies. The centers should remain soft when you take them out.
  • You can substitute regular cocoa powder with Dutch-processed cocoa powder for a deeper chocolate flavor.
  • If you want a fudgier cookie, chill the dough for 30 minutes before scooping.

Nutrition

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