Description
Soft, chewy, and filled with gooey marshmallow centers, these Hot Chocolate Cookies capture all the flavor of your favorite winter drink in cookie form. Perfect for holidays or cozy nights in.
Ingredients
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 (3.9 oz) box instant chocolate pudding mix
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
2 ¼ cups all-purpose flour
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
2 cups mini marshmallows (frozen 1 hour before baking)
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. Cream butter and both sugars until light and fluffy.
3. Add eggs and vanilla extract; mix until combined.
4. Blend in the dry pudding mix and cocoa powder.
5. Add baking soda, salt, and flour; mix until just combined.
6. Fold in both types of chocolate chips.
7. Scoop dough onto prepared baking sheets, about 2 tablespoons each.
8. Bake for 8 minutes, then remove from oven.
9. Press 4–5 frozen mini marshmallows into each cookie.
10. Return to oven and bake an additional 2–3 minutes until marshmallows puff.
11. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Freeze mini marshmallows for at least 1 hour before baking so they don’t melt too quickly.
Do not overbake to keep centers soft.
Cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months.
Makes about 36 cookies.
Prep time: 15 minutes | Cook time: 10–11 minutes | Total time: about 30 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg