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hot chocolate fudge cookie torn in half with marshmallow strings on wire rack

Hot Chocolate Fudge Cookies

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!
5 from 4 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 24 cookies
Calories: 137kcal
Author: Becca Mills

Ingredients

  • 1/3 cup cocoa powder 35g
  • 1 cup all-purpose flour 120g
  • ½ tsp baking powder 1g
  • ½ tsp fine sea salt 3g
  • ½ cup unsalted butter 115g
  • 1 cup chocolate chips semi-sweet, divided 180g
  • ¾ cup granulated sugar 150g
  • 1 egg room temperature
  • 1 tsp vanilla extract 6g
  • 12 regular marshmallows cut in half in the middle

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.
  • 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.

Notes

Store in an air-tight container at room temperature.

Nutrition

Serving: 1cookie | Calories: 137kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 64mg | Potassium: 71mg | Fiber: 1g | Sugar: 11g | Vitamin A: 132IU | Calcium: 14mg | Iron: 1mg
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