The Art of Hot Chocolate Cookie Perfection

Proper Creaming Technique

Learning to cream butter and sugars to the perfect light and fluffy consistency creates the foundation for cookies with ideal texture and structure.

Gentle Folding Method

Mastering how to fold in chocolate chunks and marshmallows without overworking the dough ensures tender cookies that don't become tough or dense.

Strategic Portioning

Using a cookie scoop creates uniform cookies that bake evenly and look professional, while proper spacing prevents them from merging together.

Timing the Bake

Recognizing when to remove cookies while centers are still soft ensures that perfect gooey texture that makes these cookies extraordinary.

Post-Bake Enhancement

Understanding when and how to add extra toppings to hot cookies creates visual drama and reinforces the indulgent hot chocolate experience.

Secrets to Hot Chocolate Cookie Perfection

Temperature Control: Ensure butter and eggs are at room temperature for proper creaming and even mixing, which creates the ideal cookie texture with crispy edges and soft centers.

Cocoa Quality: Use Dutch process cocoa powder for deeper, richer chocolate flavor with less acidity compared to natural cocoa, though natural cocoa can be substituted if needed.

Marshmallow Timing: Don't overbake or the marshmallows will completely melt away - remove cookies when centers still look slightly underdone as they continue cooking on the hot pan.

Storage Tips: Store completely cooled cookies in an airtight container at room temperature for up to 5 days, or freeze unfrosted cookies for up to 3 months.

Customization Options: Add a pinch of cinnamon or espresso powder to the dough for depth, or swap mini marshmallows for regular-sized ones cut into pieces.

Common Mistakes: Avoid flattening the cookie dough balls before baking as this prevents the signature thick, gooey texture that makes these cookies special.

Ultimate Gooey Hot Chocolate Cookies with Melted Marshmallows and Rich Dark Chocolate Chunks

Name: Ultimate Gooey Hot Chocolate Cookies with Melted Marshmallows and Rich Dark Chocolate Chunks
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 18 large cookies
Cuisine: American
Ingredients: For the Cookie Dough:; 1 cup unsalted butter, softened to room temperature; 1 cup granulated sugar; 1/2 cup packed light brown sugar; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 2 cups all-purpose flour; 3/4 cup Dutch process cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; For the Mix-Ins:; 1 1/2 cups dark chocolate chunks or chips; 1 1/2 cups mini marshmallows, divided; 1/2 cup additional mini marshmallows for topping; For Special Equipment:; Stand mixer or hand mixer; Large baking sheets lined with parchment paper; Cookie scoop (3 tablespoon size); Wire cooling rack

The ultimate hot chocolate cookies featuring Dutch process cocoa, dark chocolate chunks, and toasted marshmallows. This decadent cookie combines the rich intensity of premium cocoa with the gooey sweetness of melted marshmallows, creating an unforgettable dessert experience that elevates the classic hot chocolate beverage to extraordinary cookie heights perfect for holiday gatherings, winter celebrations, or any time you crave the perfect balance of chocolate indulgence and nostalgic comfort.

Prep Time

15 Minutes

Cook Time

12 Minutes

Total Time

27 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cookie Dough:

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs, room temperature

2 teaspoons pure vanilla extract

2 cups all-purpose flour

3/4 cup Dutch process cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

For the Mix-Ins:

1 1/2 cups dark chocolate chunks or chips

1 1/2 cups mini marshmallows, divided

1/2 cup additional mini marshmallows for topping

For Special Equipment:

Stand mixer or hand mixer

Large baking sheets lined with parchment paper

Cookie scoop (3 tablespoon size)

Wire cooling rack

Instructions

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper, setting them aside while you prepare the dough.

In a large mixing bowl using a stand mixer or hand mixer, cream together the softened butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy with a pale color.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated and the mixture appears smooth.

In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined with no lumps visible.

Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed just until combined after each addition to avoid overmixing the dough.

Fold in 1 1/2 cups of dark chocolate chunks and 1 cup of mini marshmallows using a rubber spatula, distributing them evenly throughout the dough.

Using a 3-tablespoon cookie scoop, portion the dough and place rounded balls onto the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.

Gently press 3-4 additional mini marshmallows onto the top of each cookie dough ball, pressing them slightly into the surface.

Bake for 11-13 minutes until the edges are set but the centers still appear slightly underdone and soft, watching carefully as the marshmallows will begin to puff and toast.

Remove from the oven and immediately press a few extra chocolate chunks into the tops of hot cookies if desired for a more dramatic appearance.

Allow cookies to cool on the baking sheet for 5 minutes to set properly, then carefully transfer to a wire rack to cool completely, though they're absolutely delicious served warm with melty centers.

Ultimate Gooey Hot Chocolate Cookies with Melted Marshmallows and Rich Dark Chocolate Chunks

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Hot Chocolate Cookie Perfection

Ultimate Gooey Hot Chocolate Cookies with Melted Marshmallows and Rich Dark Chocolate Chunks

Ingredients

Instructions