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Hot Chocolate Brownie Cookies Recipe

Megan
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.
4.87 from 37 votes
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 20 minutes
Total Time 45 minutes
Course Celebrations, Dessert, Holiday
Cuisine American
Servings 12 large cookies

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

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.
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.
Keyword brownie cookies, Hot Chocolate Cookie Recipe, Hot Chocolate Cookies, Hot Cocoa Cookies
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