You will love these Hot Chocolate Brookies — the perfect marriage of fudgy brownie and soft chocolate chip cookie with a cozy hot cocoa twist. They’re rich, moist, and studded with marshmallow bites and chocolate chips for a bite that tastes like a mug of hot cocoa transformed into a bar.
If you enjoy both brownies and cookies but can’t decide, these brookies solve the dilemma. Layers of chocolatey brownie topped with dollops of cookie dough and extra marshmallows make these bars an irresistible treat for holiday gatherings, potlucks, bake sales, or a simple weekend bake session.
Hot cocoa brookies
This recipe is straightforward and well worth the few extra steps. You prepare a simple brownie batter, spread it into a pan, add marshmallow bites and chocolate chips, then drop scoops of cookie dough on top before baking. The result is melty chocolate, pillowy marshmallows, and tender cookie pieces all in one bar.
These hot chocolate cookie bars are especially good warm, but they hold up well for gifting or packing for events. One pan is never enough for many bakers — plan on baking extras if you want everyone to get a taste.
Ingredients
Brownie ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 3 large eggs
- 1 cup canola oil
- 1 teaspoon vanilla extract
- 4 ounces unsweetened baking chocolate, melted
- 1 cup semi-sweet chocolate chips, divided
- 1 cup mallow bites (mini marshmallows)
Cookie ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup mallow bites (mini marshmallows)
How to make Hot Chocolate Brookies
Prep: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving an overhang to lift the bars out easily.
Make the brownie batter: In a large bowl, whisk together the granulated sugar, flour, cocoa powder, kosher salt, and baking powder. In a separate bowl, whisk the eggs, canola oil, and vanilla extract. Melt the unsweetened baking chocolate in a microwave-safe bowl in 30-second increments, stirring after each, until smooth. Combine the melted baking chocolate and wet ingredients with the dry ingredients until just combined. Stir in 1/2 cup of the semi-sweet chocolate chips.
Assemble the brownie base: Pour the brownie batter into the prepared baking dish and smooth it into an even layer. Sprinkle 1 cup of mallow bites and 1/2 cup semi-sweet chocolate chips evenly over the batter. Set the pan aside while you make the cookie dough.
Make the cookie dough: In a large bowl, whisk together the flour, kosher salt, and baking soda. In a mixer or with a hand mixer, beat the softened butter, light brown sugar, granulated sugar, egg, and vanilla until combined and creamy. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in 3/4 cup semi-sweet chocolate chips.
Top the brookies: Use a small ice cream scoop or tablespoon to drop dollops of cookie dough evenly over the brownie layer. You don’t need to cover every inch — the cookie dough will spread slightly as it bakes. Sprinkle the remaining 1/2 cup of mallow bites over the cookie dough dollops.
Bake: Bake in the preheated oven for 35–45 minutes, or until the center is set and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are fine). Allow the bars to cool completely in the pan before lifting them out and cutting into squares.
Tips & FAQs
What is the best way to soften butter?
The best method is to leave butter on the counter for about an hour to soften naturally. If you’re short on time, microwave the wrapped stick on one side for 5 seconds at a time, rotating to soften each side briefly — do this carefully to avoid melting.
Can I substitute the baking chocolate?
Use caution with substitutions. If needed, you can substitute 4 ounces of baking chocolate with 12 tablespoons unsweetened cocoa powder mixed with 4 tablespoons melted butter or shortening to approximate texture, but the flavor will differ slightly.
Can I make them ahead or freeze them?
Yes. Bake as directed, let cool completely, then cut into bars. Arrange bars on a parchment-lined baking sheet and freeze until firm. Transfer the frozen bars to an airtight container or freezer bag for up to one month. Thaw in the refrigerator or at room temperature before serving.
How long will these brookies last?
Stored in an airtight container, brookies last 3–4 days in the refrigerator. In the freezer they keep well for up to one month.
Nutrition (approximate per bar)
- Calories: 534 kcal
- Carbohydrates: 63 g
- Protein: 6 g
- Fat: 30 g (Saturated fat: 11 g)
- Fiber: 3 g
- Sugar: 43 g
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