Molten Hot Cocoa Lava Cookies with Marshmallow Centers
These Molten Hot Cocoa Lava Cookies with Marshmallow Centers are irresistibly gooey and bursting with rich chocolate flavor—perfect for cozy treats and holiday indulgence!
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Spoon or cookie scoop
- Cooling rack
Ingredients
For the Cookie Dough:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 3-4 pieces mini marshmallows per cookie for filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.
- In one bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
Mixing the Dough
- In a separate large bowl, use an electric mixer or whisk to cream 1/2 cup softened unsalted butter with 1 cup granulated sugar and 1/4 cup packed brown sugar until light and fluffy, about 2 to 3 minutes.
- Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Fold in 1 cup semi-sweet chocolate chips evenly throughout the dough.
Shaping and Baking
- Using a cookie scoop or spoon, scoop out a heaping tablespoon of dough and flatten it slightly in your palm. Place 3 to 4 mini marshmallows in the center, then cover with another tablespoon of dough. Seal the edges carefully, forming a ball with the marshmallow completely enclosed.
- Place the cookie balls on your prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft to keep the marshmallow molten.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Serve warm for the best molten center experience.
Notes
- Don’t overbake to keep the centers gooey and molten.
- Fully enclose the marshmallows to prevent leaking and burning.
- Use softened butter for easier creaming and better texture.
- Chill dough balls slightly before baking to maintain shape if needed.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.