Description
These Hot Chocolate Brownie Cookies combine the rich, fudgy texture of brownies with the comforting flavor of hot cocoa. Swirled with gooey marshmallow creme, they’re soft, chewy, and perfect for cozy winter baking. Quick to make and irresistibly delicious, these cookies are ideal for holidays, parties, or an indulgent treat anytime.
Ingredients
Scale
- 8 oz (226g) dark chocolate bar (60% or higher)
- 1/2 cup (113g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 oz packet of powdered hot chocolate mix (without marshmallows)
- 2 tsp instant espresso powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (90g) all-purpose flour
- 1/2 cup marshmallow creme
Instructions
- Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper. Set aside.
- Melt the butter and dark chocolate together in a microwave-safe bowl for 1 minute. Stir until smooth and combined.
- In a stand mixer with the whisk attachment, beat the eggs and sugar on medium speed for 4–5 minutes until light and fluffy.
- Slowly pour the melted chocolate mixture into the whipped eggs and sugar, mixing on low speed until well combined.
- Sift in the hot chocolate mix, espresso powder, baking powder, and salt. Mix on low until smooth.
- Add the flour and mix gently until fully incorporated. Do not overmix.
- Dip a spoon into hot water, scoop a heaping spoonful of marshmallow creme, and swirl it lightly into the cookie batter for a marbled effect.
- Using a large cookie scoop, drop portions of dough onto the prepared baking sheets, leaving 2–3 inches between each cookie.
- Bake for 10–14 minutes, or until the edges are set and the centers are slightly soft and cracked.
- Cool the cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Use high-quality dark chocolate for the richest flavor.
- For best results, bring all ingredients to room temperature before baking.
- Dipping the spoon in hot water prevents marshmallow creme from sticking.
- Do not overbake; cookies should appear slightly underdone in the center for a fudgy texture.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Hot Chocolate Brownie Cookies, hot cocoa cookies, fudgy brownie cookies, marshmallow cookies, winter desserts