Soft Hot Chocolate Cookies with Marshmallows
Delight in these Soft Hot Chocolate Cookies with Marshmallows, featuring a rich cocoa flavor and a gooey marshmallow topping. Perfectly soft and chewy, these cookies bring the classic taste of hot chocolate into a comforting treat that’s easy to make and ideal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- ½ cup butter
- ¾ cup sugar
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
Topping
- Mini marshmallows (enough to top each cookie)
Instructions
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes with an electric mixer.
- Add Egg and Vanilla: Crack in the egg and add the vanilla extract, mixing well until fully incorporated and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt to ensure they are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to form a soft cookie dough, taking care not to overmix.
- Scoop and Bake Initial Cookies: Preheat your oven to 350°F (175°C). Using a cookie scoop or spoon, drop tablespoon-sized portions of the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10 minutes until the edges are set but centers are still soft.
- Add Marshmallow Topping: Remove the cookie tray from the oven and immediately place mini marshmallows on top of each cookie, covering them generously.
- Finish Baking: Return the cookies to the oven and bake for an additional 2 minutes, or until the marshmallows are puffed and lightly golden on top.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely and set.
Notes
- For best texture, do not overbake; the cookies should remain soft and gooey.
- You can use regular marshmallows cut into smaller pieces if mini marshmallows are not available.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain softness.
- To make them extra chocolatey, consider adding chocolate chips to the dough if desired.