Thick, fudgy hot chocolate cookies made with cocoa mix and dark chocolate, stuffed with a melty marshmallow center. They taste like a mug of cocoa in cookie form.
1¾ cups all-purpose flour
⅓ cup unsweetened cocoa powder
2 packets (about ½ cup) hot cocoa mix
¾ teaspoon baking soda
½ teaspoon fine salt
¾ cup unsalted butter, melted and slightly cooled
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 + 1 large egg plus 1 yolk
2 teaspoons vanilla extract
1 cup dark or semisweet chocolate chunks
16 large marshmallows
Mini marshmallows or marshmallow halves (optional)
Flaky sea salt (optional)
Place the large marshmallows on a plate and freeze for at least 30 minutes while you make the dough.
Whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt in a medium bowl.
In a large bowl, whisk the melted butter with both sugars until glossy. Whisk in the egg, yolk, and vanilla.
Fold the dry ingredients into the wet until just combined, then stir in the chocolate chunks. Cover and chill the dough for 30 minutes so it is easy to wrap.
Heat the oven to 350°F. Scoop about 2 tablespoons of dough, flatten it in your palm, set a frozen marshmallow in the middle, and wrap the dough around it. Roll into a ball, making sure the marshmallow is fully sealed.
Place 8 balls on each lined sheet, at least 3 inches apart. Bake for 10 to 12 minutes, until the edges are set and the centers look slightly underdone. Press a marshmallow half on top for the last 2 minutes if you like.
Let the cookies rest on the pan for 10 minutes before moving them to a rack. Sprinkle with flaky salt while warm.
Freeze the marshmallows for at least 30 minutes.
Seal each marshmallow fully inside the dough.
Remove the cookies while the centers still look soft.
Warm leftover cookies for 10 to 15 seconds to make the center gooey again.
Find it online: https://recipeshots.com/hot-chocolate-cookies/