Hot Chocolate Marshmallow Cookies
Soft and chewy chocolate cookies loaded with gooey marshmallows and rich chocolate chunks, just like a cozy cup of hot cocoa!
Ingredients
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot chocolate mix powder
- 1 cup mini chocolate chips
- 2 cups mini marshmallows
- 1/2 cup white chocolate chips for drizzling
Instructions
- Start by setting the butter out about an hour before baking – you want it soft enough that your finger leaves an indent when pressed, but not melty. Preheat your oven to 350°F and line two baking sheets with parchment paper (trust me, these get sticky with the marshmallows, so don’t skip the parchment).
- In a medium bowl, whisk together the flour, cocoa powder, and hot chocolate mix powder. Add the baking soda and salt, whisking until everything’s evenly combined. The hot chocolate mix seems unusual, but it adds that authentic hot cocoa flavor we’re after.
- In a large mixing bowl, cream the softened butter and sugar together until it’s light and fluffy – about 3-4 minutes. You’ll see the color change to a pale yellow, and that’s when you know it’s ready. Scrape down the sides of the bowl at least once during mixing.
- Beat in the eggs one at a time, letting each one mix in completely before adding the next. Add the vanilla extract. The mixture might look a bit curdled – that’s totally normal.
- Gradually add dry ingredients to the wet mixture, about a third at a time. Mix until just combined after each addition – you’ll see the dough start to come together. Once you don’t see any more dry flour, fold in the mini chocolate chips by hand.
- Here’s my favorite trick: chill the dough for 30 minutes. This keeps the cookies from spreading too much and helps develop a better flavor. While you wait, go ahead and chop any marshmallows that seem too big – they should all be roughly the same size.
- Scoop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. They will spread! Press 3-4 mini marshmallows into the top of each dough ball, pushing them in slightly but not completely covering them.
- Bake for 11-13 minutes, rotating the pan halfway through. You’re looking for edges that are set but centers that still look slightly soft – they’ll continue cooking on the hot pan after you take them out. The marshmallows should be puffy and lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes – they’re fragile when hot! Then transfer them to a wire rack to cool completely.
- Once the cookies are completely cool (this is important!), melt your white chocolate chips in 30-second intervals in the microwave, stirring between each burst until smooth. Using a spoon or piping bag, drizzle the white chocolate over the cookies in a zigzag pattern.