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Hot Chocolate Cookies with Mini Marshmallows

Hot Chocolate Cookies with Mini Marshmallows
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These Hot Chocolate Cookies with Mini Marshmallows are soft, chewy chocolate cookies bursting with rich cocoa flavor and topped with gooey, melty mini marshmallows. Perfect as a cozy treat for any occasion, they combine nostalgic taste with a decadent texture that’s sure to satisfy every sweet tooth craving.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ¼ cup cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Topping

  • 1 cup mini marshmallows (plus extra for topping)

Instructions

  1. Prepare Your Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures the dry ingredients are well combined and evenly distributed, resulting in cookies with uniform texture and flavor.
  2. Cream Butter and Sugars: Using a stand mixer or hand mixer, cream the softened unsalted butter with the brown sugar and sugar until the mixture is light and fluffy. This step incorporates air and dissolves the sugars, creating a tender cookie with depth of flavor.
  3. Incorporate Wet Ingredients: Add in the egg and vanilla extract, mixing until fully combined. These wet ingredients bind everything together while keeping your cookies moist and chewy.
  4. Combine Wet and Dry: Gradually mix the dry ingredients into the wet mixture. Stir just until the flour is absorbed to avoid overmixing, which can make the cookies tough.
  5. Add Mini Marshmallows: Fold in mini marshmallows gently, reserving a handful to sprinkle on top before baking. This makes sure marshmallows are embedded throughout and melt beautifully on the cookie surface.
  6. Bake to Perfection: Scoop the dough onto a parchment-lined baking sheet. Press a few extra mini marshmallows on top of each cookie for a melty, golden finish. Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers remain soft.

Notes

  • Use room temperature butter for better creaming with sugars, resulting in softer cookies.
  • Do not overbake; remove cookies while slightly underdone to keep them chewy and moist.
  • Press marshmallows on top before baking to create a signature golden, gooey layer.
  • Chill dough for at least 30 minutes to enhance flavor and prevent spreading.
  • Use quality natural or Dutch-processed cocoa powder for richer flavor and color.

Nutrition

Keywords: hot chocolate cookies, mini marshmallows, chocolate cookies, chewy cookies, cocoa dessert, holiday cookies

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