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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.
Try These Recipes!
Watch The Recipe Video!
Hot Chocolate & Toasted Marshmallow Cookies
Ingredients
- 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
Instructions
- 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.
Why 2 small eggs?
Recipe does not replicate as written. Cookies spread more than demonstrated, and mallows burned long before melting flat. Changes need to be made to make the recipe more successful for the home baker.
Thank you to Gemma and BBB team for a fantastic recipe! Sticky batter so more than 30 mins in fridge will be great. I did a double batch and my definition of heaping tablespoon is resulting in way more than 32. So decadent and gooey. My teen says it’s the best thing ever.
Hi, Can I use baking Power instead of baking soda?
Did So Yummy or Tasty copy this recipe? BTW Best biscuits (cookies) ever!!!
Delicious just perfect
Hi Gemma,
These cookies look sooo yummy, but I don’t eat chocolate. Do you think I could substitute carob powder and carob chips?
Thanks so much for all of your fantastic recipes!
Pam
Hi Gemma, I’m vegetarian, please tell me what should i use instead of eggs. Thank you so much for your wonderful recipes ????
Hi Gemma can i use ur egg substitutes for these cookies.
Hello your video says cook time 15-18 minutes but the written directions say 9?