Easy Hot Chocolate Cookies with Marshmallows
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.
- 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
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- ½ cup chocolate chips
- Mini marshmallows (quantity as desired for topping)
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.