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Hot Chocolate Cookies Recipe

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3.8 from 7 reviews

  • Author: Sara
  • Total Time: 21 minutes
  • Yield: 18 cookies

Description

These Hot Chocolate Cookies combine the rich, fudgy flavor of devil’s food cake mix with gooey marshmallows and mini chocolate chips for a delightful treat reminiscent of a warm cup of hot cocoa. Soft and chewy with a melted marshmallow center and a drizzle of semi-sweet chocolate, these cookies are perfect for cozy gatherings or any time you crave a chocolatey indulgence.

Ingredients

Dry Ingredients

  • 1 (15.25-ounce) box Devil’s Food cake mix (Duncan Hines recommended)

Wet Ingredients

  • 1/2 cup canola or vegetable oil
  • 2 large eggs

Mix-ins and Toppings

  • 1/2 cup mini chocolate chips
  • 9 large marshmallows, cut in half crosswise
  • 1/3 cup semi-sweet chocolate chips (for drizzle)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Make the Cookie Dough: In a large mixing bowl, combine the devil’s food cake mix, canola or vegetable oil, and eggs. Stir together until a soft dough forms with no dry spots.
  3. Add Mini Chocolate Chips: Fold in the mini chocolate chips evenly throughout the dough to add extra bursts of chocolate in every bite.
  4. Scoop the Dough: Using a spoon or cookie scoop, portion the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
  5. Bake Cookies Initially: Bake in the preheated oven for 8 to 9 minutes, or until the edges are set but the centers remain soft and slightly underbaked for a chewy texture.
  6. Add Marshmallows: Remove the baking sheet from the oven and immediately press a marshmallow half, cut side down, into the center of each cookie to create a gooey topping.
  7. Finish Baking: Return the cookies to the oven and bake for an additional 2 to 3 minutes, just until the marshmallows puff slightly and become soft.
  8. Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes to set, then transfer them carefully to a wire rack to cool completely without losing their shape.
  9. Drizzle Chocolate: Melt the semi-sweet chocolate chips in a microwave-safe bowl, heating in 20-second intervals and stirring each time until smooth. Drizzle the melted chocolate over the cooled cookies for an elegant and delicious finishing touch.

Notes

  • For best results, use fresh eggs and high-quality cake mix for maximum flavor.
  • Cut marshmallows in half to ensure they melt evenly and fit perfectly atop the cookies.
  • Use parchment paper for effortless cookie removal and easy cleanup.
  • Allow cookies to cool properly before drizzling with chocolate to prevent melting and smudging.
  • Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/hot-chocolate-cookies-recipe/