Learn how to make warm, lovely Hot Chocolate Cookies with Toasted Marshmallows which are an over-the-top twist on a traditional Christmas cookie.
- ¾ cup (4½ oz/128 g) bittersweet chocolate , chopped
- 1 cup (5 oz/142 g) all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons (3 oz/85 g) butter , softened
- 1 cup (6 oz/170 g) dark brown sugar
- 1 large egg , at room temperature
- 1 teaspoon vanilla extract
- 1 cup (6 oz/170 g) bittersweet chocolate chips
- 16 large marshmallows
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In a heat-proof bowl, add the chopped chocolate and melt gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
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In a large bowl, sieve together the flour, cocoa powder, baking soda and salt. Set aside.
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Using a stand mixer fitted with a whisk attachment (or using a handheld electric mixer) cream the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
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Whisk in your cooled melted chocolate. Add the egg and vanilla into the butter and sugar mixture and mix on medium speed until well combined.
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With the mixer on low, add in your dry ingredients and chocolate chips and mix until incorporated. Cover and chill your dough in the fridge for at least 30 minutes to firm up.
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Preheat your oven to 350°F (180°C). Line 2 baking sheets and set aside.
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Scoop using a rounded 1 tablespoon measure and place on your prepared trays leaving at least 2 inches (5 cm) of space between each cookie.
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Bake your cookies for 8 - 9 minutes one tray at a time. Take care not to over bake as you want these cookies to be almost brownie-like.
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Once baked, pop a marshmallow on top of each cookie and put them back in the oven on broil for 1-2 minutes for a lovely toasted effect. Allow to cool completely before enjoying.
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These cookies are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 2 days.
Watch the Recipe Video!
- Chill the dough: Refrigerate the dough for at least 30 minutes before baking. This helps the cookies hold their shape and creates a soft, brownie-like center.
- Freeze for easy baking: Scoop cookie dough and store in the freezer for up to 2 months. Bake straight from frozen for fresh, warm cookies whenever surprise guests arrive.
- Watch the marshmallows: When broiling, keep an eye on the marshmallows—they toast quickly. A golden top is perfect.
- Use quality chocolate: Using high-quality bittersweet chocolate makes these cookies rich and indulgent.
- Don’t overbake: Bake until just set; these cookies are meant to be soft and fudgy. They will firm slightly as they cool.
- Perfect for sharing, not shipping: These cookies are soft and gooey, making them ideal for holiday cookie shares or festive gatherings, but not ideal for mailing.
- Even portions: Use a tablespoon scoop to ensure all cookies bake evenly and have a consistent size.
- Serve fresh: Best enjoyed fresh from the oven, paired with a warm cup made from dry hot chocolate mix, coffee, milk, vanilla ice cream, or a festive holiday dessert platter.