Curl up by the fire with a cosy blanket, hot drink and one of these delicious hot chocolate cookies!
These hot chocolate cookies have a gooey toasted marshmallow middle and are topped with melted chocolate and sprinkles. Enjoy the chocoately flavour of the cookies or add a teaspoon of peppermint or orange extract to turn them into a special festive treat.
How to make hot chocolate cookies
Baking these cookies couldn’t be easier.
Mix. You’ll start by making the cookie dough. My recipe uses two types of sugar and an extra egg yolk for added richness and chewiness. Totally optional, but try adding a teaspoon of peppermint or orange extract to take your hot chocolate cookies to the next level!
Chill. This step cannot be skipped. Cover the bowl with clingfilm and put the cookie dough in the fridge to chill for at least 4 hours or overnight. This will develop the flavours and improve the texture.
Bake. Roll the cookie dough into balls and bake for 8 mins. Then push a marshmallow into the middle of each cookie and put them back in the oven for another 2-3 mins.
Enjoy. Leave your cookies to cool slightly on the baking tray for 10 minutes, then grab a hot drink, tuck in and enjoy!
More cookie recipes you’ll love
Hot Chocolate Cookies (makes 10)
Ingredients
160g unsalted butter
125g caster sugar
100g dark muscovado sugar – I used Billingtons
1 teaspoon peppermint or orange extract (optional)
1 medium egg + 1 medium egg yolk, at room temperature
175g self-raising flour
75g cocoa powder
100g white chocolate chunks
10 large marshmallows
20g milk chocolate
Christmas sprinkles
Method
Start by making the cookie dough
- Add the self-raising flour and cocoa powder to a bowl and stir through until combined.
- In a separate bowl, melt the butter in 20-second blasts in the microwave until it turns to liquid.
- Add the two sugars, extract (if you’re using it), whole egg and egg yolk to the melted butter and mix together with a wooden spoon until combined.
- Now add the flour cocoa mix and the chocolate chunks (saving a handful for later) and fold together until the mixture comes together to form a dough.
- Cover the bowl with clingfilm and chill for a minimum of 4 hours, or overnight for best results.
Time to bake
- Preheat oven to 180°C and line two large baking trays with greaseproof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.
- Take a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on the baking tray and push the leftover chocolate chunks into the top of the cookie ball. Repeat this for all 10 cookies. Remember to leave about 5-8cm between each cookie so they have enough room to spread out. You may have to bake them in batches.
- Bake for 8 minutes.
- Take them out of the oven and gently push a marshmallow into the middle of each cookie.
- Return to the oven for further 2-3 minutes until the cookies have firmed up around the edge and the marshmallow is lightly toasted.
- Leave to cool on the baking tray for 15 minutes, before transferring to a cooling rack.
Decorate the cookies
- Melt the milk chocolate and drizzle it over the cookies.
- Scatter the Christmas sprinkles on top.
Store your hot chocolate cookies in an airtight container for up to 3 days.