Hot Chocolate Cookies with Mini Marshmallows
Indulge in rich, chewy Hot Chocolate Cookies with Mini Marshmallows that combine deep cocoa flavor and gooey marshmallow sweetness for a nostalgic, cozy winter treat. These easy-to-make cookies feature a soft, chewy texture balanced by just the right snap, making them perfect for gatherings, gift-giving, or comforting solo snacking.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 32 minutes
- Yield: About 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with gluten-free flour substitution), Vegan (with substitutions)
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour (or gluten-free baking blend for gluten-free option)
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened (or plant-based butter for vegan option)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg (or egg substitute for vegan option)
- 1 teaspoon vanilla extract
Add-ins
- 1 cup mini marshmallows
- ½ cup chocolate chips (optional)
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour (or gluten-free blend), cocoa powder, baking soda, and salt until evenly combined to ensure balanced flavor and texture.
- Cream Butter and Sugars: Using a hand or stand mixer, cream softened unsalted butter with brown sugar and granulated sugar until the mixture is light, fluffy, and pale in color to trap air for a chewy texture.
- Add Eggs and Vanilla: Beat in the egg, one at a time if using multiple, followed by the vanilla extract, mixing thoroughly to incorporate moisture and enrich the dough.
- Combine Wet and Dry Ingredients: Gradually spoon the dry ingredients into the wet mixture and stir gently to combine, being careful not to overmix to keep the cookies tender.
- Fold in Mini Marshmallows and Chocolate Chips: Carefully fold in the mini marshmallows and optional chocolate chips to add gooey sweetness and extra melty pockets of chocolate.
- Scoop and Bake: Drop rounded spoonfuls of cookie dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes until the edges look set but the centers remain soft. Cool cookies on the baking sheet to help the marshmallows keep their gooey texture.
Notes
- Chill the dough for at least 30 minutes before baking to enhance flavor and prevent marshmallows from melting excessively.
- Use high-quality cocoa powder for richer and more indulgent chocolate flavor.
- Avoid overbaking; remove cookies when edges are firm but centers are still soft for maximum chewiness.
- Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Add marshmallows last and fold carefully to keep their texture intact during baking.
- Store cookies in an airtight container with a slice of bread inside to maintain softness.
- The recipe is adaptable: use gluten-free flour, vegan butter, and egg substitutes as needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: hot chocolate cookies, mini marshmallows, chewy cookies, winter treats, chocolate cookies, cozy snacks, gluten free cookies, vegan cookies
