Your favorite cozy drink just got a glow-up! Let me introduce you to my Brown Butter Hot Chocolate Chip Cookies — aka the cookie equivalent of a warm blanket on a snowy day. These beauties are chocolatey, gooey, and stuffed with a marshmallow that melts into a puddle of happiness. It’s like a hot cocoa hug, but you can chew it (and no risk of spilling it down your sweater).
Winter blues? Not anymore. These cookies are here to turn frosty days into a sweet, melty celebration. They’re perfect for curling up by the fire, impressing your holiday guests, or just giving yourself a much-deserved treat. Who needs mittens when you can have cookies? Okay, you still need mittens, but you know what I mean. Let’s bake some joy!
Ingredients:
Unsalted Butter:
The foundation of any amazing cookie, but we’re not stopping there. We brown this butter for an added nutty, caramel-like depth that takes these cookies to gourmet status. Plus, brown butter just smells like
Brown Sugar & Granulated Sugar:
Brown sugar adds that rich, molasses-y sweetness and chew, while granulated sugar balances it out with a touch of crispness. Together, they create cookie perfection.
Egg:
The egg is our MVP for binding all the ingredients together. It also brings moisture, ensuring your cookies are soft and chewy.
Vanilla Extract:
This little teaspoon of magic enhances all the other flavors, making the cookies smell and taste like they were baked in a cozy dream.
All-Purpose Flour:
The sturdy backbone of the cookie dough, giving the structure to hold all the gooey goodness inside.
Cocoa Powder:
The chocolatey heart and soul of these cookies. It’s what gives them their hot cocoa vibe.
Baking Powder:
This leavening agent works its magic to lift the cookies just enough for a tender, soft bite.
Espresso Powder (optional):
The secret ingredient that intensifies the chocolate flavor without making the cookies taste like coffee. You’ll miss it if it’s gone!
Salt:
Just a pinch goes a long way to balance out the sweetness and elevate all the flavors.
Chocolate Chips:
Regular chocolate chips bring the classic chocolate hit, while white chocolate chips add a creamy sweetness for balance.
Marshmallows:
The gooey, melty surprise in the middle that makes these cookies scream “hot cocoa.”
What is Brown Butter and Why I Love It:
Brown butter is regular butter taken to the next level. By gently cooking it, the milk solids toast and release a nutty, caramel-like aroma that enhances the flavor of everything it touches. It’s liquid happiness in a saucepan, and you’ll wonder why you ever baked without it.
Equipment Needed:
Modifications & Substitutions
- No espresso powder? Swap for instant coffee or omit altogether.
- Dairy-free? Use plant-based butter and chocolate chips.
- Love dark chocolate? Use it instead of white chocolate chips.
Hot Chocolate Chip Cookies Recipe (with Video)
Video
Ingredients
- ½ cup unsalted butter
- ⅔ cup brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- 1 tsp baking powder
- ½ tsp espresso powder
- ¼ tsp salt
- ½ cup chocolate chips
- ½ cup white chocolate chips
- 8 marshmallows regular size, cut in half
Instructions
- Brown Butter Base:
- Melt butter in a saucepan over medium heat, stirring constantly.
- Watch for it to foam and then turn golden with brown specks at the bottom. You will smell a nutty aroma, that is when you know it is done!
- Remove from heat and let it cool for 10 minutes before using.
- Combine it with brown sugar and granulated sugar in a bowl.
- Add the egg and vanilla extract, mixing well until smooth.
- Dry Ingredients:
- In a separate bowl, whisk together all-purpose flour, cocoa powder, baking powder, espresso powder, and salt.
- Sift the dry mixture into the wet ingredients and fold until well combined.
- Chocolate TIMMMMEEE:
- Stir in chocolate chips and white chocolate chips.
- Refrigerate the dough for 30 minutes. This step enhances flavor, texture, and prevents the cookies from spreading while baking (no one wants pancake cookies!!)
- Marshmallow Surprise:
- Scoop chilled dough and stuff the center with half a marshmallow. I cut my marshmallows in half because it is the perfect ratio of marshmallow to cookie. If you want to make MASSIVE cookies, keep the marshmallows whole.
- Roll the hot chocolate chip cookie dough around the marshmallow, ensuring it’s fully covered. You do not want ANY marshmallow peaking out.
- Baking Magic:
- Preheat your oven to 350°F (175°C).
- Place hot chocolate chip cookies on a lined baking sheet and bake for 10-12 minutes.
- Cool on the baking sheet for 5 minutes before transferring to a rack.
Nutrition
Hot Chocolate Chip Cookies Tips & Tricks:
- Don’t skip the chilling! It keeps the dough from spreading too much. You can let it chill in the fridge for up to 24 hours. So you can even prep the dough the day before!
- Use high-quality cocoa powder for a richer flavor. The higher quality of your ingredients = THE MORE FLAVVVAAA!
- Cut marshmallows with kitchen scissors dusted in powdered sugar to prevent sticking. Cutting the marshmallows in half makes the perfect sized cookie!
Storage Instructions
- Store cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze in a sealed bag for up to 2 months.
- To reheat, microwave for 10-15 seconds to revive the gooey marshmallow center.
More of my recipes
Do you LOVE Cookies?! Check out MORE of my AMAZINGGGGG Cookie Recipes:The Best Ever Brown Butter Chocolate Chip Cookies
Conclusion
These hot chocolate chip cookies are like a warm hug on a chilly day. Perfect for sharing, gifting, or eating straight off the tray (no judgment!). If you try them, tag me on Instagram @munchiesbymallory — I’d love to see your creations!
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