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Hot Cocoa Cookies

Soft and chewy cookies bursting with rich chocolate flavor and marshmallow fluff, reminiscent of a warm cup of cocoa.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup unsalted butter (softened) Make sure butter is really softened for fluffy texture.
  • 3/4 cup dark brown sugar Can replace with light brown sugar.
  • 1/4 cup granulated sugar
  • 2 pieces eggs Beat them in one at a time.
  • 1/2 cup unsweetened Scharffen Berger cocoa powder Any high-quality cocoa powder can be used.
  • 1/2 cup all-purpose flour Can substitute with gluten-free flour.
  • 1 pinch salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chunks Any preferred chocolate chips can be used.
  • 3/4 cup marshmallow fluff

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder.
  5. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  6. Gently fold in the chocolate chunks and marshmallow fluff.
  7. Drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each.
Baking
  1. Bake the cookies for 10-12 minutes until the edges are set and centers remain soft.
  2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

Store leftovers in an airtight container at room temperature for up to a week, or freeze in layers separated by parchment paper for up to three months.