Description
These Hot Cocoa Brownie Cookies combine the rich, fudgy texture of brownies with the cozy, nostalgic flavors of hot cocoa and mini marshmallows. Perfectly soft and chewy with pockets of melted chocolate and gooey marshmallows, these cookies make a delightful winter treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup mini marshmallows
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix the Wet Ingredients: In a large bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the sugar-butter mixture, mixing thoroughly until fully blended.
- Combine Dry Ingredients: Sift the unsweetened cocoa powder, all-purpose flour, baking powder, and salt into the wet mixture. Stir carefully until a thick, brownie-like dough forms.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough ensuring they are evenly distributed throughout.
- Scoop Dough onto Baking Sheet: Using a spoon or cookie scoop, place dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Initial Bake: Bake the cookies for 8 to 10 minutes until they are set but still soft in the center.
- Add Marshmallows: Remove the baking sheet from the oven and carefully press mini marshmallows into the tops of each cookie.
- Final Bake: Return the cookies to the oven and bake for an additional 2 to 3 minutes, or until the marshmallows are soft and slightly melted.
- Cool Before Serving: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to maintain their chewy texture.
Notes
- For best results, use fresh mini marshmallows for topping so they melt nicely.
- Do not overbake; cookies should be soft and fudgy when you take them out to prevent dryness.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For extra flavor, sprinkle a pinch of sea salt on top of marshmallows before the final bake.
