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If you’re longing for a cozy treat that wraps you in warm, chocolaty comfort, these Easy Hot Chocolate Cookies with Marshmallows are an absolute must-bake. Imagine sinking your teeth into a soft, fudgy cookie that captures the essence of a steaming mug of hot cocoa—rich cocoa flavor, melty chocolate chips, and topped with irresistibly gooey marshmallows. Perfect for winter afternoons or holiday cookie swaps, these cookies bring a delightful twist to your baking routine while feeling like a warm hug in every bite.

Easy Hot Chocolate Cookies with Marshmallows - Recipe Image

Ingredients You’ll Need

Crafting these Easy Hot Chocolate Cookies with Marshmallows is a breeze because the ingredients are straightforward yet essential for that perfect balance of taste and texture. Each component plays its part in creating cookies that are soft, chocolaty, and wonderfully fluffy on top.

Unsalted butter (½ cup): Softened for easy creaming, it adds richness and helps achieve that tender crumb.
Granulated sugar (¾ cup): Provides sweetness and helps create a slightly crisp edge without overpowering the chocolate.
Large egg (1): Binds ingredients and adds moisture, making your cookies chewy and perfect.
Vanilla extract (1 tsp): Enhances the chocolate flavor with warm, aromatic notes.
All-purpose flour (1 ¼ cups): The base that gives structure to the cookie and helps balance the softness.
Unsweetened cocoa powder (¼ cup): Brings that rich chocolate depth and beautiful dark color.
Baking soda (½ tsp): Works as a leavening agent, ensuring your cookies rise just right and stay light.
Salt (¼ tsp): Amplifies the chocolate flavor and balances the sweetness.
Chocolate chips (½ cup): Gooey pockets of melted chocolate that make every bite indulgent.
Mini marshmallows: The crowning glory that melts into a soft, pillowy topping, making these cookies uniquely delightful.

How to Make Easy Hot Chocolate Cookies with Marshmallows

Step 1: Preheat and Prepare

Start by heating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This setup ensures your cookies bake evenly and release easily without sticking.

Step 2: Cream Butter and Sugar

Using a mixer, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial as it incorporates air, giving the cookies a lovely tender texture.

Step 3: Add Egg and Vanilla

Next, mix in the egg and vanilla extract, blending until everything is fully combined. The egg helps bind the dough while the vanilla heightens the cookie’s sweet, chocolatey aroma.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This dry mix brings the classic hot chocolate taste and ensures your cookies have the right structure.

Step 5: Combine and Fold in Chocolate Chips

Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing. Gently fold in the chocolate chips, so you get those pockets of melty chocolate throughout your cookies.

Step 6: Scoop and Bake Initial Cookies

Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them adequately. Bake for 8 to 9 minutes, which allows the cookies to set but stay soft inside—exactly how you want your hot chocolate-inspired treat.

Step 7: Add Marshmallows and Finish Baking

Remove the cookies from the oven, then quickly top each cookie with several mini marshmallows. Return the tray to the oven for 2 more minutes so the marshmallows melt into a luscious, gooey topping that’s pure magic.

Step 8: Cool and Enjoy

Let the cookies cool slightly on the baking sheet so the marshmallow topping can settle just a bit, making them easier to handle but still perfectly soft and ooey-gooey inside. Then, dig in and savor the yum!

How to Serve Easy Hot Chocolate Cookies with Marshmallows

Garnishes

For an extra-special presentation, dust your cookies lightly with powdered sugar to mimic a snowy effect, or sprinkle a tiny pinch of crushed peppermint candy on top of the marshmallows for a festive crunch that complements the chocolate beautifully.

Side Dishes

These cookies pair beautifully with a steaming cup of milk or a mug of spiced hot cocoa to enhance the cozy vibes. For adults, a splash of peppermint schnapps or coffee alongside adds a grown-up twist to your dessert spread.

Creative Ways to Present

Arrange your Easy Hot Chocolate Cookies with Marshmallows on a holiday-themed platter or stack them in a jar wrapped with a cute ribbon for gifting. You could even serve them alongside mini marshmallow skewers or place them in decorative treat bags for an adorable party favor.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container at room temperature for up to 3 days to maintain their soft, chewy texture. Storing them with a slice of bread can help retain moisture and keep the cookies from drying out.

Freezing

You can freeze the cookie dough before baking. Scoop the dough onto a baking sheet and freeze until firm, then transfer to a freezer-safe bag for up to 3 months. When ready, bake from frozen, adding a couple of extra minutes to the baking time.

Reheating

To bring back that just-baked warmth, pop the cookies in the microwave for 10 to 15 seconds. The marshmallows will soften again, making your cookies taste freshly made and delightfully gooey in no time.

FAQs

Can I use regular-sized marshmallows instead of mini ones?

While regular marshmallows can be used, mini marshmallows melt more evenly and create the perfect topping layer. Larger marshmallows may not melt thoroughly or could overpower the cookie’s texture.

What if I don’t have cocoa powder on hand?

Cocoa powder is essential to achieve that deep hot chocolate flavor, so it’s best to use it. However, if you’re in a pinch, you could experiment with melted chocolate chips mixed into the dough but expect a slightly different texture.

Can I substitute the all-purpose flour with a gluten-free alternative?

Yes, a gluten-free all-purpose flour blend works well in this recipe. Make sure your blend includes xanthan gum or another binding agent to maintain the soft, chewy texture that makes these cookies so special.

Are these cookies suitable for baking with kids?

Absolutely! The steps are simple and fun, especially adding the marshmallows on top. Just supervise when handling the oven and enjoy the wholesome baking experience together.

How long do these cookies last fresh?

Stored properly in an airtight container, these cookies stay fresh for about 3 days. Beyond that, they may start to dry out, so enjoying them soon after baking is best for the ultimate indulgence.

Final Thoughts

Sharing these Easy Hot Chocolate Cookies with Marshmallows feels like wrapping your day in a warm, chocolatey hug. Their soft texture, rich flavor, and melty marshmallow topping combine to create a little moment of joy with every bite. Whether you’re baking for the holidays or just craving a delightful treat, these cookies are an easy and satisfying choice that I promise will become a beloved favorite in your cookie jar.

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Easy Hot Chocolate Cookies with Marshmallows

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These Easy Hot Chocolate Cookies with Marshmallows are soft, fudgy treats that capture the cozy essence of a warm mug of cocoa. Topped with gooey mini marshmallows and loaded with rich chocolate chips, they make a perfect festive cookie for winter baking and holiday trays.

Author: Mari
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes 2-3 minutes and helps create tender cookies.
Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, ensuring a smooth batter.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just incorporated to avoid overworking the dough.
Fold in Chocolate Chips: Fold the chocolate chips into the cookie dough evenly for melty chocolate pockets in every bite.
Scoop and Bake First Round: Scoop portions of dough onto the prepared baking sheets, spacing them adequately. Bake the cookies for 8 to 9 minutes until they are set but still soft in the center.
Add Marshmallows and Finish Baking: Remove the cookies from the oven and immediately top each cookie with mini marshmallows. Return to the oven and bake for an additional 2 minutes until the marshmallows are gooey and slightly toasted on top.
Cool and Serve: Allow the cookies to cool slightly on the baking sheet to firm up before transferring to a wire rack or serving. Enjoy warm or at room temperature.

Notes

For extra gooey marshmallows, serve cookies warm shortly after baking.
You can substitute semi-sweet chocolate chips with dark or milk chocolate based on preference.
If mini marshmallows are not available, chop regular marshmallows into small pieces.
Store leftover cookies in an airtight container at room temperature for up to 3 days.
To avoid spreading, chill dough for 30 minutes before baking if desired.