Description
These Hot Cocoa Brownie Cookies combine the rich, fudgy texture of brownies with the convenience of cookies, topped with melty mini marshmallows for a perfect winter treat. With a decadent cocoa flavor and chocolate chips baked right in, these cookies are a cozy indulgence perfect for cold days.
Ingredients
Scale
Dry Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips
- 1/2 cup mini marshmallows
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Sugars: In a large bowl, whisk the melted butter together with the granulated and brown sugars until the mixture is smooth and creamy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing until the batter is well combined and smooth.
- Combine Dry Ingredients: Sift together the cocoa powder, all-purpose flour, baking powder, and salt. Gradually fold this into the wet mixture, stirring until a thick, brownie-like dough forms.
- Fold in Chocolate Chips: Carefully fold the chocolate chips evenly throughout the dough to distribute the bursts of chocolate flavor in every bite.
- Scoop Dough onto Baking Sheet: Using a cookie scoop or spoon, place dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Initial Bake: Bake in the preheated oven for 8 to 10 minutes, until the cookies begin to set but are still soft in the center.
- Add Mini Marshmallows: Remove the baking sheet from the oven and gently press the mini marshmallows onto the tops of each cookie.
- Final Bake: Return the baking sheet to the oven and bake for an additional 2 to 3 minutes, allowing the marshmallows to soften and melt slightly, creating a gooey topping.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and makes removing easier.
Notes
- For chewier cookies, do not overbake; remove them when centers are still slightly soft.
- You can substitute the mini marshmallows with regular marshmallows chopped into smaller pieces.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Optional: sprinkle a pinch of sea salt over the marshmallows before the final bake for a sweet-salty contrast.
