Description

These Gooey Chocolate Hot Cocoa Cookies are the perfect cozy treat for chilly days. Loaded with rich cocoa, melty chocolate chips, and soft marshmallows, they deliver a decadent hot cocoa experience in a chewy, comforting cookie form. Finished with a drizzle of melted chocolate and optional crushed candy canes, these cookies are ideal for holiday gatherings or anytime you crave a warm chocolate indulgence.

Ingredients

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Wet Ingredients

1 cup butter (barely softened)
1 1/3 cups brown sugar (dark for more intense flavor)
1/2 cup white sugar (can replace with coconut sugar if desired)
2 large eggs (provides structure and moisture)
1 teaspoon vanilla extract (optional; can substitute with peppermint extract)
1 teaspoon peppermint extract (optional; adds holiday flavor)

Dry Ingredients

2 1/2 cups all-purpose flour (use up to 2 3/4 cups for thicker cookies)
2/3 cup unsweetened cocoa powder (for rich chocolate flavor)
1 teaspoon baking soda (leavens the cookies)
1 teaspoon cornstarch (makes cookies extra soft and chewy)
3/4 teaspoon salt (enhances sweetness)

Add-ins and Toppings

2 cups semi-sweet chocolate chips (for chocolate burst)
8 large marshmallows (cut in half; can use mini for a twist)
6 ounces semi-sweet chocolate (melted for drizzling)
1/2 to 3/4 cup crushed candy canes (optional; for a festive touch)

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the cookies.
Cream Butter and Sugars: In a large bowl, beat together the barely softened butter, dark brown sugar, and white sugar for 3 to 4 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
Add Eggs and Extract: Mix in the eggs and vanilla extract or peppermint extract if using. Beat for another minute to fully incorporate.
Combine Dry Ingredients: Gently mix in the unsweetened cocoa powder, all-purpose flour, baking soda, cornstarch, and salt until just combined to avoid overmixing and maintain cookie softness.
Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips to distribute them evenly throughout the dough.
Prepare Baking Sheet and Dough Balls: Line a baking sheet with parchment paper. Roll the dough into balls and place them about 2 inches apart to allow room for spreading.
Bake Initial Cookies: Bake for 8 to 10 minutes until the edges of the cookies are set but the centers remain soft.
Add Marshmallows: Press half of a marshmallow into the center of each partially baked cookie to add gooey texture.
Bake with Marshmallows: Return the cookies to the oven for an additional 2 minutes to melt the marshmallows lightly into the cookies.
Cool Cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely.
Melt Chocolate for Drizzle: Melt the 6 ounces of semi-sweet chocolate in a microwave-safe bowl, heating in short intervals and stirring until smooth.
Drizzle and Finish: Drizzle the melted chocolate over the cooled cookies and sprinkle with crushed candy canes before the drizzle sets to add a festive crunch.

Notes

For thicker cookies, increase the flour slightly up to 2 3/4 cups.
Substitute white sugar with coconut sugar for a healthier alternative.
To intensify the holiday flavor, use peppermint extract instead of vanilla.
Mini marshmallows can be used instead of large marshmallows for a different texture and appearance.
Store cookies in an airtight container to keep them soft and fresh for up to 5 days.
For gluten-free version, substitute all-purpose flour with a gluten-free flour blend.