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Hi Bold Bakers!
This holiday season, I’m very excited to bring you Big & Bold Chocolate recipes that I know you’ll love. Also it is the biggest time of year for baking cookies. So I thought what would be a great winter cookie that embodies everything you love about Christmas? Hot Chocolate & Toasted Marshmallow Cookies, that’s what!!
Great cookie recipes are something I pride myself on. I love it when I find the perfect cookie recipe. Whether it is a gooey Chocolate Chip Cookie recipe, or a soft Sugar Cookie and even a Peanut Butter & Jelly cookie. I have tons and I am happy to share them.
These Hot Chocolate Cookies are lovely, warm Christmas Cookies, with decadent chocolate and a warm gooey marshmallow on top. It is an over-the-top twist on the traditional holiday treat.
Make a batch of these cookies before the holidays, scoop and freeze the dough and bake them off as surprise guests arrive over the Holidays. Let’s face it, they always do and they are always hungry!
These cookies have a fudgie, almost brownie-like texture in the middle. They are for you chocolate lovers out there, and with the marshmallow on top you get rich and sweet flavors at the same time.
A big thank you to Ghirardelli for sponsoring this video and helping me produce lovely chocolate recipes for you. For more holiday recipes, go to Ghirardelli’s website HERE and see my exclusive Holiday Chocolate recipes.
Prep Time 20 minutes mins
Cook Time 9 minutes mins
Total Time 29 minutes mins
Learn how to make warm, lovely Hot Chocolate Cookies with Toasted Marshmallows which are an over-the-top twist on a traditional Christmas cookie.
Author: Gemma Stafford
Servings: 16 cookies
- 3/4 cup (125g/4 1/2 oz) Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
- 1 cup (125g/4 1/2oz) plain flour/ a.p flour
- 1 tablespoon (25g/1oz) Ghirardelli Unsweetened Cocoa Powder
- 1 ⁄2 teaspoon baking soda
- 1 ⁄4 teaspoon salt
- 6 tablespoon (85g /3oz) butter, softened
- 1 cup (175g/6oz) soft brown sugar
- 2 small eggs
- 1 teaspoon vanilla extract (optional)
- 2 1/4 cups (350g) dark chocolate chips (for mixing in)
- 16 Marshmallows
Melt the chocolate (3/4 cup) gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
Sift all of your dry ingredients together in a bowl and stir together.
Beat the butter and sugar together until thick and creamy.
Beat in your eggs one by one.
Add in your cooled melted chocolate and vanilla extract. Continue beating until your ingredients are well mixed.
To this mix, fold in your dry ingredients and the chocolate chips (2 1/4 cups) and mix until combined.
Scoop your cookie with a 1 tablespoon scoop (if the mix is soft you can pop it in the fridge to stiffen up and this will make it easier to scoop).
Bake at 350°F/180°C for 8 - 9 minutes. Take care not to over bake as you want these cookies to be almost brownie-like.
Once baked, pop a marshmallow on top and put it back in the oven on broil for 1-2 minutes for a lovely toasted effect.
This Recipe Made By Bold Bakers