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Hot Cocoa Brownie Cookie Recipe

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4.8 from 136 reviews

Indulge in these delightful Hot Cocoa Brownie Cookies, a perfect blend of rich cocoa brownies and the nostalgic warmth of hot chocolate. Featuring a brownie-like dough loaded with chocolate chips and topped with gooey mini marshmallows, these cookies offer a fudgy, melty treat ideal for cozy afternoons or festive gatherings.

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract

Sugars

  • 1 cup granulated sugar
  • 1/2 cup brown sugar

Dry Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Add-ins and Toppings

  • 1 cup chocolate chips
  • 1/2 cup mini marshmallows

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Butter and Sugars: In a large bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined, forming the base for your cookie dough.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing thoroughly to combine and create a smooth batter.
  4. Add Dry Ingredients: Sift in the unsweetened cocoa powder, all-purpose flour, baking powder, and salt into the wet mixture. Stir gently but thoroughly until a thick, brownie-like dough forms.
  5. Fold in Chocolate Chips: Evenly fold in the chocolate chips to distribute them throughout the dough, adding bursts of chocolate flavor in every bite.
  6. 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.
  7. First Bake: Bake the cookies for 8 to 10 minutes until they start to set but are still soft in the center.
  8. Add Mini Marshmallows: Remove the baking sheet from the oven and gently press the mini marshmallows onto the tops of each cookie to prepare for the finishing melt.
  9. Second Bake: Return the cookies to the oven and bake for an additional 2 to 3 minutes until the marshmallows soften and become slightly melted and golden.
  10. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.

Notes

  • For a richer flavor, use Dutch-processed cocoa powder instead of natural cocoa powder.
  • If you prefer less sweetness, reduce the granulated sugar by 1/4 cup.
  • Make sure not to overbake to keep the cookies fudgy and soft inside.
  • Substitute mini marshmallows with regular marshmallows cut into smaller pieces if necessary.
  • Store cookies in an airtight container at room temperature for up to 3 days.

Find it online: https://hotsavors.com/hot-cocoa-brownie-cookie-recipe/