Servings: 84 servings
Calories: 99kcal
Ingredients
- 1 (8 oz) block cream cheese, softened
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 tablespoon corn syrup
- 1 tablespoon vanilla extract
- ½ cup cocoa powder
- 3½ cups all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- 2-3 cups mini marshmallows
Instructions
- Cream the butter and cream cheese together until fluffy. Hint: The cream cheese really needs to be room temperature before you start. Otherwise it’s almost impossible to incorporate it into this hot chocolate cookie dough.
- Add in the corn syrup, sugar, eggs and vanilla extract, mixing until everything is completely combined.
- Next up, add the flour, cocoa powder, baking soda and salt and mix until just combined.
- Fold in the chocolate chips until they're evenly distributed.
- Using a tablespoon scoop, portion out the dough onto a parchment lined baking sheet.
- Bake the cookies for 7 minutes. Carefully remove them from the oven and very gently top them with mini marshmallows. I can usually get 3-5 marshmallows on top. Be careful not to push the marshmallows down too much. You basically want to lay them on top of the cookies.
- Return the cookies to the oven for an additional 5 minutes. This will allow the marshmallows to melt and for the cookies to finish baking.
- Let the cookies cool for at least 5 minutes on the baking sheets before letting them finish on a cooling rack.
- Enjoy!
Notes
Tips and Tricks
- Don't fold the marshmallows into the the cookie dough. They will basically dissolve into the cookies during baking and can make quite a mess.
- Very gently top the cookies with the marshmallows and do not press them down too hard. If they get pressed too much, the cookie will deflate and the marshmallows run the risk of making a mess because they are too close to the baking sheet. Just barely place them on top of the cookie for the best end result.
- Let them cool for at least 5 minutes on the cookie sheet once the Hot Chocolate Cookies have finished baking. Transfer them to a cooling rack to finish cooling. The marshmallows become super gooey and need plenty of time to hang out and cool.
- If you are planning on transporting the cookies, I suggest doing so in layers with parchment paper in between each layer to prevent sticking. I do this all the time with big zip top bags. Add one layer of cookie, one piece of parchment paper, one layer of cookie, and repeat. Place the bag onto a large plate or baking sheet to keep all the cookies from moving around.
Nutrition
Serving: 1serving | Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 83mg | Potassium: 44mg | Fiber: 1g | Sugar: 8g | Vitamin A: 112IU | Calcium: 8mg | Iron: 1mg
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