Description
Bake thick, chewy copycat cafe-style hot chocolate cookies loaded with cocoa, chocolate chunks, and gooey marshmallows, just like your favorite coffee shop. These cookies have soft centers, crisp edges, and a rich hot cocoa base.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup hot cocoa mix
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine salt
- 1 ½ cups semisweet chocolate chunks or chips
- 1 cup mini marshmallows, divided
- ½ cup mini chocolate chips for topping
Instructions
- Line 2 large baking sheets with parchment paper and preheat the oven to 350°F.
- Beat the softened butter, brown sugar, and granulated sugar until pale and fluffy.
- Mix in the eggs one at a time, then blend in the vanilla.
- Whisk together the flour, cocoa powder, hot cocoa mix, baking soda, baking powder, and salt in a separate bowl.
- Add the dry mixture to the wet ingredients in two additions, mixing on low just until a thick dough forms.
- Gently fold in the chocolate chunks and ½ cup of the mini marshmallows.
- Scoop about 3 tablespoons of dough per cookie and roll into balls, then arrange them on the prepared baking sheets, spacing them 3 inches apart.
- Bake one sheet at a time for 11 to 13 minutes, until the edges set and the centers are slightly soft.
- Immediately press a few mini marshmallows and a pinch of mini chocolate chips into the top of each hot cookie.
- Return the tray to the oven for 2 to 3 minutes until the marshmallows are lightly golden.
- Let the cookies cool on the baking sheet for 8 to 10 minutes before transferring them to a wire rack.
Notes
- Use room-temperature butter and eggs for even mixing and texture.
- Slight underbaking keeps the centers soft; cookies firm as they cool on the pan.
- Chill dough for 20 to 30 minutes if your kitchen is warm to keep cookies thick.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze cookies for longer storage up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American