Thick, rich, double chocolate cookies that are reminiscent of a decadent mug of warm hot chocolate topped with a big, melty roasted marshmallow. They’re fun and easy to make, and delicious to eat!
There’s nothing better than cozying up under a big blanket (by a fire would be ideal, but you know, some of us aren’t quite as lucky, ahem, me) on a cold, winter night with a big mug full of piping hot hot chocolate, is there?
You know, rich, creamy, indulgent hot chocolate that’s topped with melty marshmallows?
And just when you think it can’t get any better than that, you come across Hot Chocolate Fudge Cookies. The cookies that winter dreams are made of. The cookies that are both really easy to make and require few ingredients. The cookies that are rich, and indulgent, and loaded with chocolate. Because you can’t ever have enough chocolate.
Let’s get to baking, shall we?
The Ingredients Needed:
The beauty of this recipe is that you need basic cookie and brownie recipes. The cookies themselves are so rich, fudgy, and gooey some might say they’re quite like brownies. In fact, they’re not far off, which makes my brownie and cookie loving heart sing.
So there’s cocoa powder, chocolate chips, the basic flour, baking powder, salt, and vanilla extract. Sugar (they are cookies). And butter. Can’t forget the butter.
And then more chocolate chips.
And then marshmallows. And all is well with the world.
Steps to Make The Cookies
I highly recommend weighing your ingredients when baking. It’s a game-changer and will ensure that you get the same result each and every time.
With that being said… properly measure and stir together the dry ingredients. This helps make sure that they’re evenly incorporated into the wet ingredients.
Speaking of the wet ingredients… just like brownies, we’ll start by whisking together the sugar and egg to create the fudgy brownie-like texture (and if you do it long enough, the crackly exterior).
In goes cooled melted butter and chocolate, for our first burst of chocolate-goodness. Then fold in the dry ingredients and more chocolate chips. You want to fold and stir in the dry ingredients so that you don’t overmix the dough.
The dough will be thick at this point (and well, in general, it’s just thick dough lol). Again: think brownie dough.
Scoop out the dough (I use my #40 cookie scoop, resulting in about 1 1/2 to 1 3/4 TBSP of dough). To make the cookies smooth and perfectly round, you can roll the dough balls in your hands before topping.
Press the center of the dough ball down with your thumb or the back of a teaspoon to create a little well. This helps make sure the marshmallow doesn’t melt over the cookie.
If you don’t want to press the dough down, just be sure you’re pressing the marshmallow down into the dough so it’s surrounded.
And that marshmallow topping? Cut one regular-sized (not mini) marshmallow in half, and place it on cut side down. The top will get nice and toasty in the oven, the inside will be melty, and you’ll be in hot chocolate cookie heaven.
Vegetarian? You can buy them or make your own vegan marshmallows!
More Double Chocolate Recipes to Love
- Triple Chocolate Skillet Cookie
- Mocha Brownies with Espresso Ganache
- Molten Chocolate Cakes
- Triple Fudge Peanut Butter Ice Cream Cake
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Hot Chocolate Fudge Cookies
- 1/3 cup cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup unsalted butter
- 1 cup chocolate chips semi-sweet, divided
- ¾ cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 12 regular marshmallows, cut in half in the middle
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a small bowl, mix together the cocoa powder, all-purpose flour, baking powder, and salt. Set aside.
- Melt together the butter and 1/2 cup (90g) chocolate chips either in a double boiler or in the microwave in 30-second increments. Let cool.
- Using a stand mixer or electric hand mixer (or some good muscle strength!) whisk together the sugar, egg, and vanilla extract. For 1-2 minutes until pale yellow. Slowly pour in the butter and chocolate mixture and mix until combined.
- Fold in the dry ingredients and remaining chocolate chips (1/2 cup – 90g). Scoop approximately 1 3/4 TBSP of dough onto the baking sheet, spacing approximately 2 inches apart. Optional: for a smoother cookie, you can roll each dough ball in your hands. Gently press a thumb or teaspoon into the center of the cookie and press in the halved marshmallow, cut side down, into the cookie. The divit doesn’t have to be too deep, you just want to be sure there is dough around the cookie so the marshmallow doesn’t melt out. If omitting the marshmallow, I recommend topping with several chocolate chips, pressing the dough down slightly.
- Bake for 8-10 minutes until edges are set and marshmallow begins to turn golden brown. I like to take them out right at 8 minutes so they remain fudgy. Let cool on the pan for about 2 minutes then transfer to a wire cooling rack.
- For added effect, use a creme brulee torch to roast the marshmallows after baking.
- Store in an air-tight container at room temperature.
- Vegetarian: use specifically vegan/vegetarian marshmallows if needed.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.