If there is one family-friendly beverage that we all enjoy indulging in at this time of year, it’s got to be hot chocolate! It’s the perfect accompaniment for so many occasions from watching a Christmas movie (complete with our festive bingo of course!) or wrapping presents through to trimming the tree or warming up from a brisk winter walk – there really is no better drink option! And when it comes to sweet treats around Christmas, cookies are a firm favourite with children, adults and Santa alike! So, we decided it was time to combine the two and thus these Hot Chocolate Cookies were born!
Warm from the oven, they are deliciously and dangerously gooey in the centre with a chunk of chocolate and a melting marshmallow. However, if you are able to exert more self-control than us, and haven’t eaten them all within the first 30 minutes, then we can assure you that they are just as scrumptious once they have cooled fully. And, they are somewhat easier and tidier to eat at that point too!
While we love the richness that the dark chocolate gives here, feel free to switch out the chocolate bars for whichever kind your family prefers; both milk and white chocolate would make fantastic gooey centres for these cookies. Do stick with the dark chocolate chips at the start of the recipe however, otherwise you might find the cookies become a little too sweet.
So, if you’re looking for another weekend activity or something to add to your hot chocolate station this year, we suggest you look no further than these cookies – they definitely do not disappoint!
Ingredients (makes 16)
- 200g dark chocolate chips
- 115g unsalted butter, softened
- 150g light brown sugar
- 2 eggs
- 1tsp vanilla extract
- 150g plain flour
- ½ tsp bicarbonate of soda
- 50g cocoa powder, sieved
- 60g dark chocolate bars, chopped into chunks
- 8 marshmallows, halved
- Place the chocolate chips into a microwave-proof bowl and gradually melt in the microwave; we recommend doing this in 30 second increments to prevent the chocolate from burning or seizing. Once melted, set aside.
- In a small bowl combine the flour, cocoa powder and bicarbonate of soda and set aside.
- In a large bowl or a standing mixer, cream together the butter and sugar until light and fluffy, approximately 2 minutes. Add each egg, beating the mixture after each addition to ensure they are fully incorporated.
- Add the melted chocolate to the other wet ingredients and mix to combine. Add in the vanilla extract and stir.
- Gradually add the dry ingredients to the wet; you will have a soft, sticky dough. Place in the refrigerator for 2-3 hours.
- When ready to bake, line a baking sheet with greaseproof paper and preheat the oven to 180C.
- Remove the dough from the refrigerator and scoop into 2tbsp balls of dough. Place on the baking sheet (we can normally get around 6 per sheet) and flatten slightly.
- Place into the oven for 10 minutes, until the top and edges have just set. Remove from the oven and push one of the chocolate chunks into the centre of each cookie; be sure to push it down far enough so it forms a small crater. Place the marshmallow half on top of the chocolate chunk and return to the oven for another 4 minutes or until the marshmallow has puffed up but is not brown.
- Remove from the oven and allow to cool for at least 10 minutes.
- Dig in!