Hot chocolate cookies with rich chocolate cookie base topped with chocolate frosting and a gooey marshmallow surprise— perfect for Christmas!
Ingredients
- ½ cup unsalted butter room temperature
- 12 ounces semisweet chocolate chips
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cup light brown sugar packed
- 3 large eggs room temperature preferred
- 1 ½ teaspoon vanilla extract
- 20 marshmallows halved
For the Icing
- 2 cups confectioners' sugar
- 4 Tablespoons unsalted butter melted
- ¼ cup unsweetened cocoa powder
- ¼ cup hot water
- ½ teaspoon vanilla extract
- sprinkles optional
Instructions
- In a microwave-safe bowl, heat the butter and chocolate chips in the microwave for 30 seconds. Then stir and heat in additional 15-second intervals, stirring after each, until melted and smooth. Set aside to cool slightly.
- In another bowl, whisk to combine the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar, eggs, and vanilla on low speed until well combined.
- Add the cooled chocolate mixture and continue mixing until just combined.
- With the mixer on low, gradually mix in the dry ingredients, scraping down the sides and bottom of the bowl as need with a rubber spatula. Mix until just combined.
- Cover with plastic wrap and refrigerate the dough for at least 1 hour.
- Preheat the oven to 325°F. Line baking sheets with parchment paper. Scoop a tablespoon of dough (or use a medium cookie scoop), shape into a ball, and place on baking sheets 2 inches apart.
- Bake for 11 minutes. Remove from the oven and carefully place a halved marshmallow, sticky side down, in the center of each cookie. Return to the oven for 2-3 minutes, until the marshmallows soften and stick to the cookies.
- Allow the cookies to cool on the baking sheets for 10 minutes or until they are firm enough to be transferred to a cooling rack.
- For the icing, whisk to combine the confectioners' sugar, melted butter, cocoa powder, hot water, and vanilla until smooth.
- Place the cooling rack over a lined baking sheet (to catch excess icing). Spoon icing over each marshmallow, spreading slightly with the back of the spoon or butter knife. Immediately add sprinkles. Note: you will want to work quickly before the icing sets.
- Allow the icing to set fully (30-60 minutes) before serving or storing.
Notes
You can cover the marshmallows entirely with the icing for a “marshmallow surprise” or drizzle the icing over the cookies to leave some of the marshmallows exposed.
Store in an airtight container for 2-3 days at room temperature.
Nutrition
Calories: 165kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 42mg | Potassium: 85mg | Fiber: 1g | Sugar: 18g | Vitamin A: 128IU | Calcium: 25mg | Iron: 1mg
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