Copycat Crumbl Hot Chocolate Cookie
These Copycat Crumbl Hot Chocolate Cookies are a rich, gooey treat that combines the comforting flavors of hot chocolate with the deliciousness of a soft, chewy chocolate cookie. Filled with mini marshmallows and topped with a chocolate drizzle, these cookies mimic the beloved Crumbl Hot Chocolate Cookie in every way. With just the right balance of sweetness, cocoa, and marshmallow gooeyness, they’re perfect for cozy nights or holiday gatherings.Nutrition Facts (Per servings)Calories: 390, Total Fat: 18g, Saturated Fat: 10g, Cholesterol: 55mg, Sodium: 190mg, Total Carbohydrates: 54g, Dietary Fiber: 2g, Sugars: 36g, Protein: 4g, Calcium: 30mg, Iron: 2.5mg, Potassium: 180mgEstimated based on one serving (assuming 12 servings per batch)
Equipment
- 1 large mixing bowl (for dough)
- 1 electric mixer (optional, for creaming butter and sugars)
- 1 whisk (for dry ingredients)
- 1 cookie scoop or spoon (for portioning dough)
- 2 baking sheets (for baking cookies)
- 1 parchment paper or silicone baking mat (for easy cookie removal)
- 1 wire rack (for cooling cookies)
- 1 microwave-safe bowl (for melting chocolate chips)
Ingredients
For the Cookie Dough:
- 2 1/4 cups 270g all-purpose flour
- 1/2 cup 50g unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup 227g unsalted butter, softened
- 1 cup 200g brown sugar, packed
- 1/2 cup 100g granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup 100g mini marshmallows
For the Topping:
- 1/2 cup 50g mini marshmallows
- 1/2 cup 90g semi-sweet chocolate chips
- Optional: 1-2 tbsp hot chocolate mix powder
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
Make the Cookie Dough:
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. This will take about 2-3 minutes. Add in the eggs and vanilla extract and mix until fully combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Fold in Marshmallows:
- Gently fold in the mini marshmallows until they are evenly distributed throughout the dough.
Scoop the Dough:
- Using a cookie scoop or spoon, portion the dough into 2-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the center is slightly soft.
Add Toppings:
- Remove the cookies from the oven and immediately place a few additional mini marshmallows on top of each cookie.Allow them to melt slightly. In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring in between. Drizzle the melted chocolate over each cookie. If desired, sprinkle with a little hot chocolate mix for extra flavor.
Cool and Serve:
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough: While optional, chilling the dough for 30 minutes before baking helps the cookies spread less, resulting in thicker, chewy cookies.
- Use high-quality cocoa powder: The quality of cocoa powder plays a significant role in the flavor of the cookie, so opt for a good brand to get that deep, rich chocolate taste.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2-3 months.
- Topping variations: Feel free to experiment with different toppings, such as crushed graham crackers for a s'mores-inspired twist or white chocolate chips for added sweetness.