Description
These Hot Cocoa Brownie Cookies are the ultimate winter treat combining the rich, fudgy texture of brownies with the convenience and fun of cookies. Topped with mini marshmallows that melt perfectly in the oven, these cookies provide a cozy hot cocoa flavor in every bite. Ideal for holiday baking or any cold day craving a warm, chocolatey delight.
Ingredients
Scale
Dry Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips
- 1/2 cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Sugars: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined, creating the base for your dough.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the mixture, mixing thoroughly until fully combined to ensure a smooth batter.
- Combine Dry Ingredients: Sift in the cocoa powder, all-purpose flour, baking powder, and salt to the wet ingredients, then stir everything together until a thick, brownie-like dough forms.
- Fold in Chocolate Chips: Gently fold in the chocolate chips evenly throughout the dough for pockets of melty chocolate in each cookie.
- Portion Dough: Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
- Bake Initial Time: Bake the cookies for 8 to 10 minutes until they are slightly set but still soft in the center.
- Add Marshmallows: Remove the baking sheet from the oven and carefully press mini marshmallows into the tops of each cookie to add classic hot cocoa flavor and texture.
- Bake Additional Time: Return the cookies to the oven and bake for an additional 2 to 3 minutes until the marshmallows are soft and slightly melted.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly without breaking.
Notes
- For best results, measure flour accurately using the spoon and level method to avoid dense cookies.
- If desired, substitute chocolate chips with chunks or chopped chocolate for varied texture.
- Allow cookies to cool slightly before transferring to avoid breakage due to their soft, fudgy texture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Do not overbake to maintain a soft, chewy center typical of brownie cookies.
