Ultimate Hot Chocolate Cookies with Gooey Centers

The first bite into one of these hot chocolate cookies is a revelation. Imagine rich, fudgy chocolate with a gooey marshmallow surprise in the center—it’s everything you love about a cozy mug of hot cocoa, transformed into a handheld dessert. These cookies are indulgent, comforting, and downright irresistible. I first tried making these during a snowy weekend, and let me tell you, they’ve been a family favorite ever since. They’re perfect for the holidays or any time you need a little warm, chocolatey hug!

If you’re looking for a cookie recipe that’s both decadent and fun, this one checks all the boxes. Plus, they’re easier to make than you’d think, and the marshmallow centers add a delightful twist that will wow everyone who tries them.

Why You’ll Love This Recipe

• Rich and Decadent: These cookies are packed with chocolate flavor that’s perfect for satisfying any sweet tooth.
• Gooey Marshmallow Centers: The melted marshmallow in the middle is a game-changer—it’s like biting into a mini mug of hot cocoa.
• Perfect for Any Occasion: Whether it’s a holiday party, a cozy winter gathering, or simply a mid-week treat, these cookies are always a hit.
• Easy to Make: The recipe uses simple ingredients and straightforward steps, so you don’t need to be a pastry chef to whip these up.
• Kid-Friendly: Kids love the gooey surprise inside! It’s a fun recipe to make with little helpers too.
• Customizable: You can tweak the recipe to suit your preferences—add peppermint extract for a holiday twist or sprinkle some sea salt for a gourmet touch.

What makes these cookies stand out is the balance of textures—the soft, chewy cookie paired with the gooey marshmallow creates an experience that’s pure comfort food. Trust me, you’ll want to keep this recipe handy year-round!

Ingredients You Will Need

This recipe uses simple ingredients, many of which are pantry staples. Here’s what you’ll need:

• Unsalted butter, softened: Adds richness and helps create a soft, chewy texture.
• Granulated sugar: For the perfect level of sweetness.
• Brown sugar: Adds depth and a hint of caramel flavor.
• Large eggs, room temperature: Helps bind everything together.
• Vanilla extract: Enhances the chocolate and marshmallow flavors.
• All-purpose flour: The base for the cookie dough. You can substitute with a 1:1 gluten-free flour blend if needed.
• Cocoa powder: Use unsweetened cocoa powder for that deep chocolate flavor.
• Baking soda: Gives the cookies a slight lift.
• Salt: Balances the sweetness and enhances the chocolate taste.
• Mini marshmallows: These will be stuffed into the center of each cookie for the gooey surprise.
• Chocolate chips or chunks: Optional, but highly recommended for extra chocolatey goodness!

Pro Tip: Use high-quality cocoa powder and chocolate for the best flavor. I love using Dutch-processed cocoa for a richer taste.

Equipment Needed

You don’t need fancy tools to make these cookies. Here’s what you’ll need:

• Mixing bowls: One for the wet ingredients and one for the dry.
• Hand mixer or stand mixer: To cream the butter and sugars.
• Cookie scoop: Helps create evenly sized cookies.
• Baking sheets: Line them with parchment paper for easy cleanup.
• Spatula: For folding in the dry ingredients.

Don’t have a cookie scoop? No problem—you can use a tablespoon to portion the dough instead. And if parchment paper isn’t handy, a silicone baking mat works just as well!

Preparation Method

1. Preheat your oven: Set it to 350°F (175°C) and line your baking sheets with parchment paper.
2. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes.
3. Add the eggs and vanilla: Mix in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
4. Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Mix the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Fold in chocolate chips: If using, stir in the chocolate chips or chunks for extra chocolatey goodness.
7. Shape the cookies: Scoop about 1 ½ tablespoons of dough, flatten slightly, and place a mini marshmallow in the center. Roll the dough around the marshmallow to seal it completely.
8. Bake: Place the cookies on the prepared baking sheets, leaving about 2 inches between each. Bake for 9-12 minutes, or until the edges are set and the tops look slightly cracked.
9. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.

Pro Tip: Make sure to fully seal the marshmallow inside the dough to prevent it from oozing out during baking.

Cooking Tips & Techniques

• Don’t overbake: The cookies may look slightly underdone when you pull them from the oven, but they’ll firm up as they cool.
• Seal the marshmallows well: If the marshmallow isn’t fully enclosed, it might leak during baking. Take your time with this step!
• Chill the dough: If your dough feels sticky, refrigerate it for 15-20 minutes before shaping the cookies.
• Use room-temperature eggs: Cold eggs can make the dough harder to combine evenly.
• Store properly: Keep the cookies in an airtight container to maintain their softness.

These tips will help you achieve perfect cookies every time. And trust me, once you’ve mastered these, you’ll want to make them again and again!

Variations & Adaptations

Here are a few ways to switch things up:

• Peppermint Twist: Add ½ teaspoon of peppermint extract to the dough for a festive holiday flavor.
• Salted Caramel: Swap the marshmallow for a soft caramel and sprinkle sea salt on top after baking.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Double Chocolate: Mix white chocolate chips into the dough for a contrast of flavors.
• Nutty Delight: Fold in chopped hazelnuts or pecans for added texture.

I once tried adding a sprinkle of cinnamon to the dough, and it gave the cookies a warm, spiced undertone—perfect for fall!

Serving & Storage Suggestions

These cookies are best served warm, so the marshmallow centers are gooey and irresistible. Pair them with:

• A glass of cold milk
• A mug of hot cocoa for the ultimate indulgence
• A scoop of vanilla ice cream for a dessert twist

To store, place the cookies in an airtight container at room temperature for up to 5 days. If you want to freeze them, wrap each cookie individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat in the microwave for 10-15 seconds to restore their gooey center.

Nutritional Information & Benefits

Here’s a rough estimate per cookie:

• Calories: 180
• Fat: 8g
• Carbohydrates: 25g
• Protein: 2g

The marshmallows add a fun texture without a significant calorie bump, while cocoa powder provides antioxidants. Keep in mind, these cookies are meant to be an indulgent treat—not an everyday snack!

Conclusion

These ultimate hot chocolate cookies with gooey marshmallow centers are everything you’ve been craving in a dessert. They’re rich, comforting, and full of surprises with that delightful marshmallow center. Whether you’re making them for a special occasion or just because, they’re guaranteed to impress.

I love this recipe for its simplicity and the joy it brings to everyone who tries it. So, grab your apron and treat yourself—you deserve it! If you make these, let me know how they turned out in the comments below. Happy baking!

FAQs

Can I use large marshmallows instead of mini ones?

Yes, you can cut large marshmallows into smaller pieces if needed. Just make sure they fit inside the cookie dough without sticking out.

How can I tell if the cookies are done?

The edges should be set, and the tops will look slightly cracked. They’ll firm up as they cool.

Can I freeze the dough?

Absolutely! Scoop and shape the dough, then freeze on a baking sheet. Once firm, transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

What’s the best way to reheat these cookies?

A quick 10-15 seconds in the microwave will make the marshmallow gooey again.

Can I make these dairy-free?

Yes, substitute the butter with a vegan alternative and use dairy-free chocolate chips.

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