Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup hot chocolate mix (about 4 packets)
- ¼ cup natural cocoa powder, unsweetened
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 8 ounces semi-sweet chocolate (1.5 cups), coarsely chopped, divided
- 1 cup mini marshmallows, divided
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a large half sheet baking tray with a silicone baking mat or parchment paper to prevent sticking and set it aside.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer on medium speed to cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2 minutes.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture. Beat on low speed just until the ingredients are incorporated evenly.
- Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, hot chocolate mix, unsweetened cocoa powder, baking soda, and salt to ensure an even distribution of leavening and flavoring.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients. Beat on low speed until just combined to avoid overmixing, which can make the cookies tough.
- Fold in Chocolate and Marshmallows: Gently fold in 1 cup of the chopped semi-sweet chocolate and ½ cup of the mini marshmallows to distribute them evenly throughout the dough.
- Shape Cookies: Using a medium cookie scoop (about 2 tablespoons), scoop out portions of dough and roll them into balls with your hands. Place the cookie dough balls on the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading. You should fit about 6-8 per large cookie sheet.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges just start to brown. The centers might still look slightly undercooked, which is fine as they will continue to firm up while cooling.
- Cool and Add Toppings: Remove the baking tray from the oven and let the cookies sit on the tray for 5 minutes to firm up. Then, carefully press the remaining ½ cup chopped chocolate and ½ cup mini marshmallows onto the tops of the cookies to achieve gooey, melty toppings.
- Finish Cooling: Transfer the cookies to a wire cooling rack to cool completely before serving.
Notes
- No chilling time required, so this recipe is perfect for quick baking sessions.
- Make sure not to overbake to keep cookies soft and chewy.
- Use parchment paper or silicone baking mats for easy cookie removal and cleanup.
- For extra gooeyness, add the additional chocolate and marshmallows right after baking while cookies are still warm.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
