These hot chocolate cookies are the perfect chewy and fudgy brownie cookie made with hot chocolate. True to hot cocoa, these hot chocolate brownie cookies are filled with gooey marshmallows. They’re so quick and simple to make, you can enjoy a batch almost as easily as making a cup of hot chocolate with mini marshmallows.
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Why Should You Make This Recipe
I have several delicious and fun brownie recipes on the blog. I especially love my Red Wine Brownies, Citrus Olive Oil Brownies and Triple Chocolate Lavender Brownies. You’ll love this twist on a classic brownie hot chocolate cookie just as much as I do!
- Simple pantry ingredients: You only need a handful of basic ingredients to make a batch of quick, simple and simply decadent hot chocolate marshmallow cookies.
- Rich, fudgy and gooey: If being super quick and easy to make wasn’t reason enough, these hot cocoa cookies boast the same texture as fudgy brownies, with swirls of gooey marshmallow.
- Twist on a classic: Not only do these brownie cookies go with hot chocolate, they’re made with hot chocolate mix! Now you can have your mini marshmallow filled hot cocoa and cookies too!
Ingredients
Before I show you how to simple it is to make this recipe for these hot chocolate brownie cookies, make sure you have these ingredients ready to go!
Dry Ingredients: Gather powdered hot chocolate mix, espresso powder, baking powder, salt and all purpose flour.
Wet ingredients: Gather dark chocolate, butter, sugar, eggs and marshmallow creme.
Substitutions
Here are my recommended substitutions , if you need them, to make these easy hot chocolate cookies.
- Dark Chocolate Bar: This recipe for hot chocolate cookies uses a 60-70% or higher chocolate bar. I like using a less sweet chocolate to balance out the sweetness from the other ingredients.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US. If needed, use salted butter (omit the added salt) or a diary free butter you like.
- Granulated Sugar: This recipe hasn’t been tested with another kind of sugar.
- Eggs: Eggs are an essential ingredient for these rich and fudgy hot chocolate brownie cookies.
- Hot Chocolate Mix: Any type of hot chocolate mix (without mini marshmallows) works well in this hot cocoa cookies recipe. I love using Swiss Miss hot chocolate packets. If needed, use unsweetened cocoa powder or dutch process cocoa powder in place of the hot chocolate.
- Ground Espresso Powder: This is my secret ingredient to make my chocolate desserts taste more chocolate-y. Feel free to omit.
- Marshmallow Creme: This hot chocolate cookie recipe hasn’t been tested with a marshmallow alternative to marshmallow creme. The closest alternative would be marshmallow fluff.
How To Make
Ready to learn how to make chocolate brownies cookies in a few easy steps? Perfect, let’s go!
- Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. Set aside. Heat a glass or bowl of water to very warm or hot. Heat the butter and chocolate in a microwave safe bowl for 1 minute. Stir the melted butter and partially melted chocolate until they are well combined.
- In a stand mixer fitted with the whisk attachment, whisk the sugar and eggs together on medium speed until light, fluffy and pale yellow. About 4-5 minutes.
- On low, slowly stream in the melted chocolate mixture. Beat the mixture into the eggs and sugar until well combined. Scrape down the sides and bottom of the bowl.
- Sift in the powdered hot chocolate mix, espresso powder, baking powder and salt. Whisk on low until smooth and well combined. Scrape the sides and bottom of the bowl. With the mixer on low, whisk in the flour until fully combined into the hot chocolate cookie. Scrape the bowl as needed.
- Dip a large spoon into the glass or bowl of hot water. Scoop out a heaping spoonful of marshmallow creme. Drop the creme into the brownie batter/cookie dough. Gently swirl a little to create a slightly marbled look.
- Using a large cookie scoop, scoop out 3-4 large cookies. Drop the cookie dough onto the prepared baking sheets. Leave 2-3 inches of space in between each cookie.
- Bake the cookies on the center rack for 10-14 minutes or until the edges are fully set. The centers will be cracked and barely set. Cool the cookies on the baking sheet placed on top of a cooling rack until fully cooled. Enjoy.
How To Store, Freeze and Thaw
Store these marshmallow filled hot chocolate cookies can be stored in an airtight container at room temperature for 4-5 days. Make sure to separate each layer of cookies with parchment or wax paper.
Freeze the hot chocolate brownie cookies: Wrap each cookie in wax paper and place them in a freezer safe, airtight container. They keep well in the freezer for up to 2 months.
Thaw the hot cocoa cookies: Transfer your desired amount of cookies out of the freezer. Let the cookies sit at room temperature for 30 minutes before enjoying.
M's Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing.
- Hot Water: Dip a large spoon in a bowl or glass of hot water before dipping it into the marshmallow creme. This helps the creme slide off the spoon and drop into the batter more easily.
- Gently swirl the marshmallow creme: This creates a slightly marbled look. Be careful not to overmix. Add more marshmallow creme after every 3-4 cookies.
- Use a large biscuit cutter or pastry ring: Nudge the edges of the cookie back into a circular shape as soon as the cookies come out of the oven. To do this, place the ring over the cookie, with the edges of the cookie on the inside of the ring. Gently move the ring in a circular motion while to nudge the edges of the cookie back into a more circular shape.
- Fully cool the cookies: Allow cookies to cool on the hot cookie sheet for 5-10 minutes. The marshmallow creme may stick a bit to the parchment paper. Use a spatula to help unstick the bottom of the cookie should this happen.
FAQs
For recipes like hot chocolate cookies you absolutely can! However, it’s not a good substitution for most chocolate cookie or brownie recipes.
The terms are often used interchangeably. However, they are slightly different. Hot chocolate is typically made with melted chocolate and a warm liquid like milk or cream. Hot cocoa is made from powdered cocoa, sugar and a warm liquid like milk or water.
Sure! Feel free to mix in ½ cup chocolate chips right before swirling in the marshmallow creme.
Other Brownie Recipes to Try
- Brownies with Cream Cheese Frosting
- Fudgy maple brownies
- No bake brownies
- Salted tahini swirl brownies
If you try this Hot Chocolate Cookies Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Hot Chocolate Brownie Cookies Recipe
Equipment
- 1 large microwave safe bowl
- 1 small bowl or glass to hold warm water
- 1 large cookie scoop
- 1 large biscuit cutter, optional to reshape cookies
Ingredients
- 8 oz. (226g) good quality chocolate bar, 60% or higher
- ½ cup (113g) unsalted butter
- ¾ cup (150g) granulated sugar
- 2 large eggs (US), room temperature
- 1 oz. packet of powdered hot chocolate mix (choose one without marshmallows)
- 2 tsp instant espresso powder
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (90g) all purpose flour
- ½ cup marshmallow creme
Instructions
- Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. Set aside. Heat a glass or bowl of water to very warm or hot.
- Heat the butter and chocolate in a microwave safe bowl for 1 minute. Stir the melted butter and partially melted chocolate until they are well combined.
- In a stand mixer fitted with the whisk attachment, whisk the sugar and eggs together on medium speed until light, fluffy and pale yellow. About 4-5 minutes.
- On low, slowly stream in the melted chocolate mixture. Beat the mixture into the eggs and sugar until well combined. Scrape down the sides and bottom of the bowl.
- Sift in the hot chocolate mix, espresso powder, baking powder and salt. Whisk on low until smooth and well combined. Scrape the sides and bottom of the bowl. With the mixer on low, whisk in the flour until fully combined into the hot chocolate cookie. Scrape the bowl as needed.
- Dip a large spoon into the glass or bowl of hot water. Scoop out a heaping spoonful of marshmallow creme. Drop the creme into the brownie batter/cookie dough. Gently swirl a little to create a slightly marbled look.
- Using a large cookie scoop, scoop out 3-4 large cookies. Drop the cookie dough onto the prepared baking sheets. Leave 2-3 inches of space in between each cookie. Repeat the swirling and scooping process until all the dough/batter is used up.
- Bake the cookies on the center rack for 10-14 minutes or until the edges are fully set. The centers will be cracked and barely set.
- Cool the cookies on the baking sheet placed on top of a cooling rack until fully cooled. This takes about 10-15 minutes. Use a spatula to loosen the cookies from the parchment paper, transfer the cookies onto a cooling rack and enjoy!
Notes
This post for Hot Chocolate Cookies has been updated with more relevant tips and information. This recipe for the hot chocolate brownie cookies remains the same.
Gigi says
Girl you are off the hook for this and these incredible to die for photos!! They are so well captured I felt like I didnt even have to makem myself to feel satisfied! But of course I DID AND THEY ARE LIFE!!
Megan says
I absolutely LOVE that you enjoyed them so much! Thanks so much for the wonderful review!
Erika says
I made these for Christmas and oh my goodness they are incredible! I put half of them in cookie gift boxes and took the rest to a party and everyone loved them! I'm glad I was able to share them because I definitely would have eaten them all, they are some of the best cookies I've ever had!
Mary Anne says
Sounds delish! Do I need to substitute if I make them without espresso powder?
Megan says
Hi Mary Anne, feel free to omit the espresso powder. It's used more for a flavor enhancer. Enjoy!
Melanie Higgins says
What’s the best way to store these?
Trying to see if I could use these in my Christmas cookie boxes that I ship out to family and friends! They look amazing!!
Megan says
Hi Melanie! These cookies are fairly sticky from the marshmallow creme. If you plan on shipping them, I would wrap each cookie indivdually.