Hot Chocolate Cookies with Homemade Marshmallow Fluff

Why You’ll Love This Recipe

• Perfectly nostalgic: If you love the combination of chocolate and marshmallows, these cookies are a dream come true.

• Soft and gooey: The cookies themselves are soft, rich, and slightly chewy, with the marshmallow fluff adding a delightful lightness and sweetness on top.

• Homemade marshmallow fluff: The homemade fluff is easy to make and tastes far better than store-bought versions, offering a rich, smooth, and melt-in-your-mouth texture.

• Fun and festive: These cookies are perfect for holiday baking or any occasion when you want to indulge in a cozy, chocolatey treat.

Ingredients

For the cookies:

• 1 ½ cups all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 tsp baking soda

• ½ tsp salt

• ¾ cup unsalted butter, softened

• 1 cup granulated sugar

• ½ cup packed brown sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 cup semisweet chocolate chips

For the marshmallow fluff:

• 2 large egg whites

• ¾ cup granulated sugar

• ¼ cup light corn syrup

• 1 tsp vanilla extract

• ¼ tsp cream of tartar

• 2 tbsp water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the cookies:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

3. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.

4. Add the egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.

5. Combine the dry and wet ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the chocolate chips.

6. Shape the dough: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake the cookies: Bake the cookies for 8-10 minutes, or until the edges are set but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the marshmallow fluff:

1. Prepare the egg whites: In a heatproof bowl, combine the egg whites and cream of tartar. Set the bowl over a pot of simmering water, creating a double boiler setup.

2. Cook the syrup: In a small saucepan, combine the sugar, corn syrup, and water. Heat over medium heat, stirring occasionally until the sugar has dissolved. Increase the heat and bring the mixture to a boil. Let it boil for about 2-3 minutes or until it reaches 240°F (115°C) on a candy thermometer.

3. Whisk the egg whites: While the syrup is cooking, beat the egg whites with an electric mixer on medium speed until stiff peaks form. Once the syrup reaches 240°F, slowly pour it into the egg whites while continuing to beat. Once all the syrup is added, beat on high speed for another 3-5 minutes until the marshmallow fluff is thick and glossy. Stir in the vanilla extract.

4. Top the cookies: Once the cookies have cooled, spoon or pipe a generous amount of homemade marshmallow fluff onto each cookie. You can swirl it for a fun look, or leave it as a smooth topping.

Servings and Timing

• Servings: 24 cookies

• Prep Time: 20 minutes

• Cook Time: 10-12 minutes (for the cookies) and 10-15 minutes (for the marshmallow fluff)

• Total Time: 40-45 minutes

Variations

• Flavored cookies: Add a pinch of cinnamon or nutmeg to the cookie dough for a warm, spiced flavor that complements the marshmallow fluff.

• Mini marshmallows: If you’re short on time, you can replace the homemade marshmallow fluff with mini marshmallows that melt over the cookies during baking.

• Chocolate drizzle: For extra chocolatey goodness, drizzle melted chocolate over the cookies after adding the marshmallow fluff.

Storage/Reheating

• Storage: Store these cookies in an airtight container at room temperature for up to 3 days. The cookies may soften slightly due to the marshmallow fluff, but they will still be delicious!

• Freezing: The cookies can be frozen without the marshmallow fluff for up to 2 months. To freeze, place the cooled cookies in an airtight container or freezer-safe bag. When ready to enjoy, thaw them at room temperature and top with marshmallow fluff before serving.

• Reheating: Reheat the cookies in the microwave for 10-15 seconds if you prefer them warm.

FAQs

Can I use store-bought marshmallow fluff?

Yes, you can use store-bought marshmallow fluff if you’re short on time. However, homemade fluff adds a more rich and fresh flavor to the cookies.

Can I use dark chocolate chips instead of semisweet?

Yes, dark chocolate chips can be used if you prefer a more intense chocolate flavor. Adjust the sweetness to your liking.

How do I know when the cookies are done baking?

The cookies are done when the edges are set and slightly crispy, but the centers remain soft and slightly underbaked. They will continue to cook as they cool.

How long does homemade marshmallow fluff last?

Homemade marshmallow fluff will last about 1-2 weeks if stored in an airtight container in the refrigerator.

Can I make the cookie dough in advance?

Yes, you can make the cookie dough in advance and refrigerate it for up to 3 days before baking. Allow the dough to come to room temperature before shaping and baking.

Can I add other mix-ins to the cookies?

Absolutely! Feel free to add other mix-ins like chopped nuts, white chocolate chips, or crushed candy canes for a festive twist.

Is the marshmallow fluff difficult to make?

Not at all! While it requires some attention, it’s fairly easy to make and only takes about 10-15 minutes. A candy thermometer is helpful for accuracy.

Can I make these cookies without marshmallow fluff?

Yes, you can skip the marshmallow fluff and simply enjoy the hot chocolate cookies as they are, or replace it with frosting or whipped cream.

Can I freeze the cookies with the marshmallow fluff on them?

It’s best to freeze the cookies without the marshmallow fluff. Add the fluff after thawing for the best texture.

How do I prevent the marshmallow fluff from melting off the cookies?

Be sure to let the cookies cool completely before adding the fluff. The fluff will stay put better when the cookies are cool.

Conclusion

Hot Chocolate Cookies with Homemade Marshmallow Fluff are the ultimate sweet treat that combines the comforting flavors of hot cocoa with the fun of a cookie. The rich chocolate cookies, topped with light, homemade marshmallow fluff, create a nostalgic and indulgent dessert that’s perfect for cold weather. Whether you’re baking for the holidays or just treating yourself, these cookies are sure to be a hit!