New York City may have serendipity 3's world famous frozen hot chocolate, but if you can't book a flight to try it out, at least you can say you have a recipe for these insanely delicious Hot Chocolate Brownie Cookies!! These cookies are everything you could want in a cold weather, made for the holidays cookie. They're rich, with crackle tops and fudge like centers and a generous swirl of marshmallow creme to top it off. In short, they are hot chocolate in a cookie. a BROWNIE cookie. This is one to add to the baking list asap!
In a few words, these hot chocolate cookies are best described as:
- Decadent
- Crackle tops
- Fudge like centers
- Soft
- Intense chocolate taste
- Made with powdered hot chocolate mix
- Complemented with sweet and creamy marshmallow creme
- As beautiful as they are tasty
- Stays soft and fudge like for days and days
- If a brownie was a cookie, it would be these!
Looking for another great cookie to complete your holiday cookie box? Make sure to check out my Coffee Cookies!
Make sure you have these ingredients to make these brownie cookies
- Good quality chocolate
- Unsalted butter
- Granulated sugar
- Eggs
- One packet of hot chocolate mix
- this works out to be 1 oz
- 1/4 c or 24 grams of mix
- depending on the brand you use
- Instant espresso powder
- Baking powder
- Salt
- All purpose flour
- Marshmallow creme
From these ingredients you will make the hot chocolate brownie cookies with a marshmallow creme swirl.
The baking tools you will need to make these hot chocolate brownie cookies
- Stand mixer with whisk attachment OR
- Electric hand mixer with beaters and a large mixing bowl
- To make the brownie cookies
- A microwave safe bowl
- To melt the butter and chocolate
- Flexible silicone spatula or spoon
- 1-2 large aluminum cookie sheets
- Large cookie scoop this is my preferred way to get beautifully consistent cookies every time!
- A large biscuit or pastry cutter
- this helps reshape the cookies once they're out of the oven
- A large biscuit or pastry cutter
- Parchment paper to line the cookie sheets
- Cooling racks
What kind of chocolate should I use?
The only thing that matters here is the quality. My favorite brands for chocolate, in order of availability are:
- Guittard, 70% chocolate bars
- Ghirardelli, 70% chocolate bars
- Valrhona chocolate, 66% chocolate bars
Tips for the best hot chocolate brownie cookies
- Read through the entire recipe before starting.
- Use room temperature ingredients.
- Stir the chocolate and butter together in between rounds of heating. This ensures everything melts together evenly.
- 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.
- Gently swirl the marshmallow creme to create a slight marbled look. Do not over mix. This should be done every 3-4 cookies
- Use a large biscuit cutter or pastry ring to nudge the edges of the cookie back into a circular shape. This should be done 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 nudging the edges of the cookie into a more circular shape.
- Allow cookies to cool on the hot cookie sheet for 5-10 minutes.
- The marshmallow creme will stick a bit to the parchment paper.
- Use a spatula to help unstick the bottom of the cookie should this happen.
- Cookies should easily transfer onto a cooling rack.
- Store uneaten cookies in between parchment or wax paper.
- They will stick together if there isn't a barrier.
- Store in an airtight container at room temperature for 3-5 days.
more brownie recipes to try!
- maple pecan pie brownies
- red wine brownies
- fudgy maple brownies
- no bake brownies (vegan)
- citrus olive oil brownies
- triple chocolate lavender brownies
- salted tahini swirl brownies
Make sure to leave a star review below
Make sure to tag me on instagram @olivesnthyme. For more delicious dessert ideas follow me on pinterest
hot chocolate brownie cookies
these hot chocolate brownie cookies have crackle tops, fudge like centers and a generous marbled swirl of sweet marshmallow creme.
Equipment
- large microwave safe bowl
- small bowl or glass to hold warm water
- large cookie scoop
- large biscuit cutter, optional to reshape cookies
Ingredients
- 8 oz. (226g) good quality chocolate bar, 70% of higher
- ½ c (113g) unsalted butter
- ¾ c (150g) granulated sugar
- 2 large eggs, 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 c (90g) all purpose flour
- ½ - ? c 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. This will be used to help scoop out the marshmallow creme more easily.
- Place the unsalted butter and chopped chocolate in a microwave safe bowl. Heat the butter and chocolate for 1 minute. Carefully pull out the bowl. Stir the melted butter and partially melted chocolate until they are well combined. Heat again in 20 second increments, stirring in between until the butter and chocolate are fully melted and 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.
- Sift in the flour. Whisk on low until the flour is fully combined. Scrape the bowl as needed. Whisk on low for 20-30 seconds to fully incorporate any stray pieces of flour.
- 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. Dip the spoon back into the hot water.
- Using a large cookie scoop, scoop out 3-4 large cookies. Drop the cookie dough onto the prepared baking sheets. Leave 2-3" 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 at 350 F (177 C) 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.
Notes
powdered hot chocolate mix can be replaced with 1/4 c (24g) dutch processed cocoa powder.
did you make this recipe?tag @olivesnthyme on Instagram
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!!
I absolutely LOVE that you enjoyed them so much! Thanks so much for the wonderful review!
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!