Description
These Hot Chocolate Cookies with Homemade Marshmallow Fluff are the ultimate cozy treat for the cold weather season. Featuring rich, fudgy chocolate cookies topped with a swirl of homemade marshmallow fluff, this dessert brings the classic flavors of hot chocolate to life in cookie form.
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
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- 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.
- Add the egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.
- Combine the dry and wet ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the chocolate chips.
- 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.
- 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: 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.
- 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.
- 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.
- 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.
Notes
- 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: 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.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 22g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
