Satisfy your hot chocolate and cookie cravings all in one bite with these delicious Hot Chocolate Cookies. The rich double chocolate cookie dough is stuffed with a Mallow and Marsh Chocolate and Vanilla marshmallow that melts to create an indulgent gooey centre. They taste just like your favourite cup of hot chocolate and are the perfect comfy, cosy Christmas treat!
This recipe is sponsored by Mallow and Marsh
WHY YOU WILL LOVE THIS RECIPE
Rich Hot Chocolate Flavour | Just like your favourite hot chocolate these cookies are loaded with chocolate flavour. The light brown sugar gives them a delicious note of caramel which pairs really well with cocoa and chocolate chips.
Gooey Marshmallow Centre | It’s not a hot chocolate without marshmallows these cookies take that to the next level with a gooey, creamy marshmallow centre. They’re stuffed with a Mallow and Marsh Vanilla Marshmallow that melts as the cookie bakes giving you a mouthful in every bite.
Great for sharing | Obviously there’s zero judgement if you choose to eat these all yourself but ’tis the season’ and these are the perfect cookie for gifting or making for visiting friends and family.
INGREDIENTS FOR HOT CHOCOLATE COOKIES
This delicious recipe uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need.
Unsalted Butter | Butter adds a creamy richness to your bakes ensuring a soft and chewy cookie. Use room temperature butter so it’s easier to cream together with the sugar.
Caster Sugar & Light Brown Sugar | Caster Sugar will give the cookies sweetness and structure, whisk the light brown sugar adds a lovely caramel flavour which pairs really well with the chocolate flavour.
Self-Raising flour | The raising agent will give your cookies a little lift but sift your flour before combining with the rest of the ingredients for best results and to avoid lumps.
Cocoa Powder | The cocoa powder gives your cookies the intense, chocolate flavour we expect from a hot chocolate. Sift in the cocoa powder with the flour so it’s evenly combined with all the ingredients.
70% Dark Chocolate Chips | The better the quality the more rich and delicious your bake. Ideally you want anything from 70% or above.
Large Eggs | Use the best-quality eggs you can find and make sure they are at room temperature.
Vanilla | Vanilla is the secret to all delicious baking as it enhances all the other flavours in the recipe.
Mallow and Marsh Vanilla Marshmallows | Giving these cookies the ultimate oozing gooey centre. This recipe uses Mallow and Marsh Marshmallows which are individually coated in a delicious milk chocolate which also melts as the cookie bakes to give you a mouthful of melted chocolate. You can find packs in Tesco, Waitrose, Asda, Sainsburies, Ocado, Boots, Wholefoods or on Amazon.
EQUIPMENT FOR HOT CHOCOLATE COOKIES
Here’s an overview of some of the key equipment you will need to make these Hot Chocolate Cookies.
Large mixing bowl | As all the ingredients come together you’ll want a large mixing bowl for easy and even mixing. The Tala stoneware mixing bowls hold a capacity of 5.5L so they’re the ideal bowl for a bake that needs lots of mixing. They are also made of the highest quality of stoneware which is chip-resistant and will last for years in a busy bakers kitchen
Electric Hand Whisk or Stand Mixer | These make light work of creaming the butter and sugar together quickly and if using your standing mixer you’ll have your hands free for preparing the other ingredients.
Silicone Spatula | A silicone Spatula Spoon is perfect for scooping up those last bits of cookie dough from the mixing bowl.
Ice Cream Scoop | The best tool for quickly portioned and evenly sized cookies
Large Circle Cookie Cutter | The bakers secret hack perfectly round cookie. When the cookies come out of the oven immediately place the cookie cutter over the misshapen cookies and use it to gently reshape them back into perfect circles
Non Stick Baking Tray | You’ll need to spread the cookies out enough to allow them to spread a little so ideally if you want to make these all at once then you’ll need two trays. However if you want to bake half a batch and freeze the rest for later then one sheet should be plenty.
THE SECRET TO PERFECT MARSHMALLOW COOKIES
If you want perfect cookies every time then the secret tip is to slightly underbake them. It may feel like they’re not quite baked after 10-12 minutes but they will continue to bake as they cool down, resulting in a delicious soft, gooey cookie texture.
Once they’re out of the oven, leave them on the baking tray to cool down so they can firm up around the edges and get nice and crispy. As the marshmallow centre will be warm if you try and move them too soon you risk the cookie falling apart so be patient and you will reap the rewards when you take that first bite.
OTHER HOT CHOCOLATE INSPIRED RECIPES
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Hot Chocolate Cookies. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!
Hot Chocolate Cookies
- 115 g unsalted butter softened
- 115 g light brown sugar
- 115 g caster sugar
- 1 egg large, room temperature
- 1 tsp vanilla extract
- 165 g self-raising flour
- 55 g cocoa powder
- 200 g dark chocolate chips 70%
- 12 Vanilla Marshmallows Mallow & Marsh
- Preheat the oven to 180°C and two baking trays with nonstick baking paper.
- Cream the butter and two sugars in a large mixing bowl until light and fluffy, then add the egg and vanilla extract and combine.
- MY KITCHEN TIP | Always use room temperature butter when creaming it with sugar or you won’t be able to cream the mixture together well. If your butter is too hard avoid putting in the microwave to soften as this is very likely to soften it too much which will make the mixture difficult to portion effectively. If you do find your mixture is too soft you can chill the dough in the fridge for a but to harden it up before scooping.
- Sift in the flour and cocoa powder and combine it all together until it's all mixed through, then add the chocolate chips and and fold them all through with a silicone spatula.
- Using an ice cream scoop or a tablespoon, scoop balls of the dough onto the lined baking trays, leaving enough space around each for them to expand when cooking.
- To get the marshmallow centres, create a cavity with your thumb in the centre of each cookie dough ball and place the vanilla marshmallow into it. Fold the cookie dough over the marshmallow and reshape the dough into a ball.
- Bake in the oven for 10-12 minutes until then remove from the oven then leave to cool on the baking tray.