Hot Chocolate Cookies with Mini Marshmallows
Hot Chocolate Cookies with Mini Marshmallows are soft, chewy cookies that capture the warm, rich flavors of classic hot chocolate combined with gooey pockets of melted mini marshmallows. Perfect for cozy winter days or festive occasions, these easy-to-make cookies offer nostalgic comfort in every bite.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with flour substitution)
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup mini marshmallows
- 1/2 cup chocolate chips (optional)
Instructions
- Prepare Your Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined to ensure even distribution for consistent flavor and texture.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until light and fluffy, incorporating air for a tender crumb.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly to the creamed mixture, binding the dough and adding richness.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined, careful not to overmix to keep cookies soft.
- Fold in Marshmallows and Optional Chocolate Chips: Carefully fold in mini marshmallows and chocolate chips (if using), keeping in mind that the marshmallows will melt creating gooey pockets.
- Bake and Enjoy: Scoop dough onto a parchment-lined baking sheet and bake in a preheated oven at 350°F (175°C) for 8–10 minutes, until edges are set but centers remain soft. Cool briefly before serving.
Notes
- Chill the dough for 30 minutes to control spread and enhance flavor.
- Use room temperature butter for smooth creaming and better texture.
- Do not overbake; cookies should look slightly underdone in the center to stay soft.
- Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Add marshmallows last and fold gently to avoid excessive melting during mixing.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: hot chocolate cookies, mini marshmallow cookies, soft chocolate cookies, chewy cookies, winter treats, holiday cookies