Description
Indulge in the rich and comforting flavors of Hot Cocoa Brownie Cookies, the ultimate winter treat that combines fudgy brownie texture with melty marshmallows and chocolate chips in every bite. Perfect for cozy nights, these 5-star rated cookies deliver a perfect balance of sweetness and chocolatey goodness with an easy-to-follow recipe.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the sugar mixture, mixing thoroughly until fully combined.
- Combine Dry Ingredients: Sift in the unsweetened cocoa powder, all-purpose flour, baking powder, and salt into the wet ingredients. Stir gently until a thick, brownie-like dough forms.
- Fold in Chocolate Chips: Evenly fold the chocolate chips into the dough, ensuring an even distribution throughout.
- Scoop Dough: Using a spoon or cookie scoop, place dollops of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow spreading.
- Initial Bake: Bake the cookies for 8 to 10 minutes in the preheated oven until they start to set but are still soft in the center.
- Add Marshmallows: Remove the cookies from the oven and gently press mini marshmallows into the tops of each cookie.
- Final Bake: Return the baking sheet to the oven and bake for an additional 2 to 3 minutes until the marshmallows soften and slightly melt.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For extra gooey marshmallows, add them right after taking the cookies out of the oven during the first bake.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
- To store, place cookies in an airtight container at room temperature for up to 3 days.
- Optional: sprinkle a pinch of flaky sea salt on top before baking to enhance the chocolate flavor.
