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!
Get the Recipe Hot Chocolate Fudge Cookies with Marshmallows
Ingredients
- 1/3 cup (35 g) unsweetened cocoa powder
- 1 cup (120 g) all-purpose flour
- ½ teaspoon (1 g) baking powder
- ½ teaspoon (3 g) fine sea salt
- ½ cup (115 g) unsalted butter
- 1 cup (180 g) chocolate chips semi-sweet, divided
- ¾ cup (150 g) granulated sugar
- 1 egg, room temperature
- 1 teaspoon (6 g) vanilla extract
- 12 marshmallows, cut in half
Equipment
Instructions
- 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.1/3 cup unsweetened cocoa powder, 1 cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon fine sea salt
- 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.½ cup unsalted butter, 1 cup chocolate chips semi-sweet, divided
- 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.¾ cup granulated sugar, 1 egg, 1 teaspoon vanilla extract
- 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.12 marshmallows
- 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.
Notes
- Store in an air-tight container at room temperature.
- Vegetarian: use specifically vegan/vegetarian marshmallows if needed.
Made these yesterday and they’re almost gone already 😍. I substituted peanut butter chips for the chocolate chips because I didn’t want to make a grocery store run and I used gluten free flour so the whole family can enjoy them. The recipe was quick and easy and it didn’t leave my whole kitchen a mess which is a bonus. I’ll definitely make them again when I have regular chocolate chips, like probably next week 😂. They even paired fabulous with our red blend wine last night as an after dinner treat. Thanks again for the recipe!
That is so awesome to hear, thanks, Lorrie! I LOVE pairing them with wine 🙂
These are AMAZING!!!
I definitely could have devoured the entire pan right out of the oven! We used cup for cup gluten free flour as a flour substitute and didn’t notice a difference.
We will be making these again!
I’m SO glad you enjoyed them!!! They’re soooo good warm out of the oven, right?! Thank you so much, Alyssa!
So amazing and easy to make! They are the best when still warm out of the oven, but they are also delicious any time of the day. 😉 I subbed King Arthur’s gluten free 1 to 1 flour in this recipe and had to bake the cookies a few extra minutes. Can’t wait to make these again!
So glad you enjoyed, Cassie! Thanks for sharing the tip on the GF flour!
These cookies are fabulous and really hit the spot on a cold day or when you’re craving chocolate. I baked the cookies a little bit longer than 8 minutes and the center was still gooey. I didn’t have a creme brulee torch and the top of the marshmallows were lightly toasted. I shaved chocolate on top for an added effect since I didn’t have the torch. These are five star!
I’m so glad you enjoyed! Thanks so much, Shayna!
I have these in the oven now…. I’m thinking you meant large marshmallows rather than jumbo. The jumbo halves basically covered the entire cookie . I hope they still come out ok
Oh goodness, so sorry about that, you’re right, I meant regular-sized marshmallows (which seem jumbo compared to the mini hah!). If you still have more cookies to bake, you may want to quarter the jumbo marshmallows and make sure you’re making the small divit in the dough so they don’t melt over.