Hot Chocolate Cookies with Mini Marshmallows

There’s something irresistibly cozy about biting into Hot Chocolate Cookies with Mini Marshmallows. These cookies combine the rich, warm flavors of classic hot chocolate with the delightful, gooey sweetness of mini marshmallows baked right into the dough. Perfectly soft and chewy, each cookie feels like a nostalgic hug on a chilly day. Whether you’re looking for a festive treat to share or a comforting snack to savor solo, this recipe brings all the cozy magic of your favorite winter drink into a portable, delicious bite.

Why You’ll Love This Recipe

• Cozy nostalgic flavors: The cookies perfectly capture the beloved taste of hot chocolate infused with melted marshmallows.
• Soft, chewy texture: Every bite melts in your mouth with the perfect amount of softness and gentle chew.
• Easy to make: Simple ingredients combine quickly for a satisfying cookie experience without fuss.
• Perfect for any occasion: These cookies shine as holiday treats, party snacks, or a comforting everyday indulgence.
• Customizable: You can easily adjust mix-ins or toppings to match your favorite flavors or dietary needs.

Ingredients You’ll Need

The beauty of Hot Chocolate Cookies with Mini Marshmallows lies in how straightforward and accessible the ingredients are. Each one plays a key role in creating that rich chocolate flavor, chewy texture, and melty marshmallow magic.

• All-purpose flour: Provides structure and the right tender crumb for soft cookies.
• Cocoa powder: Adds deep, rich chocolate flavor without heaviness.
• Baking soda: Helps the cookies rise slightly and develop a soft texture.
• Salt: Balances and enhances the sweetness and chocolate notes.
• Unsalted butter: Offers moisture and buttery flavor for a luxurious bite.
• Granulated sugar: Sweetens the dough while helping create a slight crisp on the edges.
• Brown sugar: Adds moisture and a subtle caramel note to keep the cookies chewy.
• Egg: Binds ingredients and lends richness.
• Vanilla extract: Rounds out flavors with a warm, sweet aroma.
• Mini marshmallows: Melt during baking to create soft, gooey pockets of sweetness.
• Chocolate chips (optional): Boost chocolate flavor and bring delightful bursts of semi-sweet goodness.

Variations for Hot Chocolate Cookies with Mini Marshmallows

Don’t be shy about making this recipe your own. It adapts wonderfully to different preferences and dietary needs, so feel free to experiment with add-ons or swaps for a one-of-a-kind treat.

• White chocolate chips: Substitute or combine with semi-sweet chips for a creamier flavor twist.
• Peanut butter swirls: Add a spoonful of peanut butter to the dough for a nutty surprise that pairs beautifully with chocolate.
• Vegan version: Use plant-based butter and egg replacers to enjoy these cookies without animal products.
• Gluten-free option: Swap all-purpose flour for a gluten-free blend to suit dietary needs.
• Cinnamon or chili powder: Add a pinch of warming spices for a seasonal kick or unexpected heat.

How to Make Hot Chocolate Cookies with Mini Marshmallows

Step 1: Prepare Your Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. This ensures even distribution, so your cookies have consistent flavor and texture.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy. This step incorporates air, helping your cookies bake with a tender crumb.

Step 3: Add Egg and Vanilla

Mix in the egg and vanilla extract thoroughly to the creamed butter and sugars. This combo binds the dough and adds richness and depth to the final cookies.

Step 4: Combine Wet and Dry Ingredients

Gradually add your dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies soft instead of tough.

Step 5: Fold in Marshmallows and Optional Chocolate Chips

Carefully fold in mini marshmallows and any chocolate chips you desire. Keep in mind that marshmallows will melt and create little pockets of gooey sweetness in the baked cookie.

Step 6: Bake and Enjoy

Scoop cookie dough onto a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 8–10 minutes, until edges are set but centers remain soft. Cool briefly before enjoying these warm, melt-in-your-mouth treats.

Pro Tips for Making Hot Chocolate Cookies with Mini Marshmallows

• Chill the dough: Refrigerating the dough for 30 minutes helps control spread and enhances flavor.
• Use room temperature butter: This ensures smooth creaming with sugars, leading to better texture.
• Don’t overbake: Cookies should look slightly underdone in the center to stay soft after cooling.
• Line your baking sheet: Use parchment or silicone mats to prevent sticking and burn marks.
• Add marshmallows last: Folding them in gently avoids excessive melting or sticking during mixing.

How to Serve Hot Chocolate Cookies with Mini Marshmallows

Garnishes

Dust extra powdered sugar on top or sprinkle a pinch of cocoa powder for a simple finishing touch that will impress your guests and add a lovely contrast.

Side Dishes

Pair these cookies with a warm mug of hot chocolate, milk, or even coffee for a comforting treat session that feels like a mini winter celebration.

Creative Ways to Present

Arrange cookies on a festive platter surrounded by candy canes or holiday sprigs, or stack them tied with a cozy ribbon as charming homemade gifts for friends and family.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to five days to preserve their softness and fresh-from-the-oven flavor.

Freezing

Freeze baked cookies in a sealed bag or container for up to three months. Thaw at room temperature before enjoying to maintain delightful texture and flavor.

Reheating

Warm cookies in a microwave for 10–15 seconds or briefly in a preheated oven to revive the gooey marshmallow centers and soft chewiness.

FAQs

Can I use regular-sized marshmallows instead of mini?

Regular marshmallows will work, but mini marshmallows distribute more evenly and melt better throughout the cookie for consistent gooeyness.

Are these cookies gluten-free?

The base recipe uses all-purpose flour, but you can substitute with a gluten-free flour blend to make them suitable for gluten-free diets.

How do I prevent marshmallows from browning too much?

Baking at a moderate temperature and folding marshmallows in gently helps keep them soft without excessive browning or burning.

Can I make these cookies vegan?

Yes! Using vegan butter and egg replacers like flaxseed meal or applesauce makes the recipe plant-based without sacrificing taste.

What’s the best way to get chewy cookies?

Use brown sugar, avoid overbaking, and consider chilling the dough to maintain a soft, chewy texture in every bite.

Final Thoughts

If you’re chasing the perfect cozy cookie, Hot Chocolate Cookies with Mini Marshmallows check every box. They’re simple to whip up, wonderfully soft, and packed with sweet nostalgia. So grab your mixing bowl and treat yourself to a batch that feels like warm hugs and festive cheer baked into every delightful bite!

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