Description
Indulge in these Gooey Chocolate Hot Cocoa Cookies, perfect for cozy cravings and festive occasions. These soft and chewy cookies are packed with rich cocoa, melty semi-sweet chocolate chips, and gooey marshmallows, finished with a drizzle of melted chocolate and optional crushed candy canes for a delightful holiday twist.
Ingredients
Scale
Cookie Dough
- 1 cup butter (barely softened)
- 1 1/3 cups dark brown sugar (for intense flavor)
- 1/2 cup white sugar (can substitute with coconut sugar)
- 2 large eggs
- 1 teaspoon vanilla extract (optional; can substitute with peppermint extract)
- 2 1/2 cups all-purpose flour (use up to 2 3/4 cups for thicker cookies)
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 3/4 teaspoon salt
- 2 cups semi-sweet chocolate chips
Toppings
- 8 large marshmallows (cut in half; mini marshmallows can be used)
- 6 ounces semi-sweet chocolate (melted for drizzling)
- 1 teaspoon peppermint extract (optional; adds holiday flavor)
- 1/2 to 3/4 cup crushed candy canes (optional; for festive touch)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Cream Butter and Sugars: In a large bowl, beat the butter with the dark brown sugar and white sugar for 3 to 4 minutes until the mixture becomes light, fluffy, and creamy, creating a smooth base for the dough.
- Add Eggs and Extract: Mix in the eggs one at a time along with vanilla or peppermint extract, beating for another minute to incorporate air for a tender crumb.
- Combine Dry Ingredients: Gently fold in the cocoa powder, flour, baking soda, cornstarch, and salt until just combined, being careful not to overmix to keep the cookies soft.
- Fold in Chocolate Chips: Add the semi-sweet chocolate chips to the batter and mix evenly for a rich chocolate burst in every bite.
- Form Cookie Balls: Line a baking sheet with parchment paper. Roll the dough into balls about 1 to 1.5 inches in diameter and place them spaced about 2 inches apart to allow spreading.
- Bake First Phase: Bake the cookies for 8 to 10 minutes until the edges just set but centers remain soft and slightly underbaked.
- Add Marshmallow Centers: Press half of a marshmallow into the center of each cookie immediately after the first baking phase to create gooey centers.
- Bake Second Phase: Return the cookies to the oven for an additional 2 minutes to melt the marshmallow halves slightly into the dough.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up and prevent breakage, then transfer them to a wire rack to cool completely.
- Melt Chocolate and Drizzle: In a microwave-safe bowl, melt the semi-sweet chocolate until smooth. Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag for a decorative touch.
- Add Candy Cane Topping: While the drizzle is still wet, sprinkle crushed candy canes for a festive crunch and peppermint flavor. Let chocolate set before serving.
Notes
- You can substitute white sugar with coconut sugar for a healthier twist.
- Using peppermint extract adds a lovely holiday flavor but is optional.
- Mini marshmallows can be used instead of large marshmallows for smaller gooey centers.
- For thicker cookies, increase flour to 2 3/4 cups.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen after baking; thaw at room temperature before serving.
