Brownie Hot Chocolate Cookies Stuffed with Marshmallows
putting those Hot Chocolate Packets to use!
After the holidays, we’re left with cold weather, long nights, and maybe a few forgotten hot chocolate packets in the pantry. But who says hot chocolate is just for drinking in December? Let me show you how to turn those leftovers into the ultimate winter treat: brownie hot chocolate cookies stuffed with gooey marshmallows.
This recipe was inspired by Heather Mubarak’s Peppermint Brownie Cookies. By adding a packet of hot chocolate mix (Trader Joe’s works great, but any brand will do!) and stuffing mini marshmallows into the batter, I turned her rich, fudgy brownie cookie into a cozy, hot chocolate-inspired dessert that’s perfect for winter. It’s like your favorite cup of hot cocoa transformed into cookie form.
Ingredients
- 1/2 cup (113 g) unsalted butter
- 1 1/4 cups (240 g) semi-sweet chocolate chips
- 1 teaspoon peppermint extract (optional, or replace with vanilla extract if you prefer)
- 3/4 cup (95 g) all-purpose flour (spooned and leveled)
- 1/4 cup (30 g) Dutch-process cocoa powder (sifted)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup (133 g) granulated sugar
- 1/2 cup (100 g) light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 packet hot chocolate mix (I used Trader Joe’s, but any will work!)
- Mini marshmallows for stuffing (jumbo marshmallows cut in half also work better if you want them to hold shape)
Instructions
Step 1: Melt the Butter and Chocolate
In a small saucepan or microwave-safe bowl, melt the butter and chocolate chips together until smooth. Stir well and set aside to cool slightly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: Make the Batter
In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture is light and fluffy (about 1-2 minutes).
Add the slightly cooled chocolate-butter mixture and stir until fully combined.
Mix in the packet of hot chocolate mix.
Gradually fold in the dry ingredients until just combined. The batter will be thick and sticky.
Step 4: Stuff with Marshmallows
Use a cookie scoop or spoon to portion out the dough (about 2 tablespoons per cookie).
Flatten each portion slightly, place a mini marshmallow (or half a jumbo marshmallow) in the center, and wrap the dough around it to seal completely.
Step 5: Bake
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Arrange the stuffed cookie dough balls on the prepared baking sheet, leaving about 2 inches of space between each.
- Bake for 9-11 minutes, or until the edges are set and the tops look crackly.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Iski Note
- Marshmallow Tips: Mini marshmallows will melt in the oven, creating gooey pockets, while jumbo marshmallows (cut in half) hold their shape better. Experiment to find your favorite!
- Storage: Store in an airtight container for up to 3 days (if they last that long!). These are best enjoyed slightly warm.
- Holiday Leftovers: This recipe is a great way to use up any leftover hot chocolate packets from the holidays!
Why this recipe hits
This cookie combines all my favorite things—fudgy brownies, gooey marshmallows, and cozy hot chocolate vibes. It’s not too crazy of a cookie, but the mix of textures and flavors is so satisfying that my sister declared it her favorite from my holiday batch. If you love brownie cookies and hot chocolate, this is for you!
A big thank you to Heather Mubarak for the original brownie cookie base recipe. You can check out her Peppermint Brownie Cookies for even more inspiration.