Hot Chocolate Cookies with Mini Marshmallows

If you’re chasing the ultimate comfort treat, look no further than Hot Chocolate Cookies with Mini Marshmallows. These cookies combine the rich, velvety charm of hot cocoa with delightful pockets of gooey mini marshmallows, creating a warm, cozy bite that takes you straight to snuggly moments by the fire. Whether for a chilly afternoon snack or a festive dessert, these cookies hit every note of sweet nostalgia and irresistible indulgence.

Why You’ll Love This Recipe

• Decadently rich flavor: The blend of cocoa and chocolate chips delivers a deep, comforting chocolate taste that’s perfect for any chocolate lover.
• Soft, chewy texture: Perfectly baked to be tender with just the right amount of chew, these cookies melt in your mouth.
• Mini marshmallow magic: Gooey pockets of melted marshmallow throughout add an unexpected and delightful twist.
• Simple ingredients: Made with pantry basics that come together quickly, no need for fancy or hard-to-find items.
• Perfect for any occasion: Ideal for gifts, cozy nights, holiday celebrations, or just treating yourself anytime.

Ingredients You’ll Need

Hot Chocolate Cookies with Mini Marshmallows require a handful of essential ingredients, each chosen to build the perfect balance between rich chocolate, soft cookie base, and fluffy marshmallow bursts. This simple list guarantees amazing results every time.

• All-purpose flour: Creates the sturdy yet soft cookie structure that holds all the flavors.
• Cocoa powder: Adds intense chocolate flavor and that classic hot cocoa taste.
• Baking soda: Helps the cookies rise just enough for a light texture without becoming cakey.
• Salt: Balances sweetness and enhances the chocolate notes.
• Unsalted butter: Provides richness and moisture that make the cookies tender.
• Granulated sugar: Adds sweetness and crispness to the edges.
• Brown sugar: Brings a hint of caramel flavor and chewiness to the dough.
• Vanilla extract: Lifts the chocolate flavor with a warm, aromatic touch.
• Eggs: Bind the ingredients for a perfect chewy texture.
• Mini marshmallows: The star ingredient that creates delightful gooey bites throughout each cookie.
• Semi-sweet chocolate chips: Boosts chocolate intensity with melty shards in every bite.

Variations for Hot Chocolate Cookies with Mini Marshmallows

One of the joys of Hot Chocolate Cookies with Mini Marshmallows is how easily you can customize them to suit your taste or dietary needs. Here are some fun ways to make the recipe your own without losing that magical cozy factor.

• Nutty twist: Fold in chopped walnuts or pecans for added crunch and a nutty flavor boost.
• Spiced version: Add a teaspoon of cinnamon or a pinch of chili powder to give the cookies a subtle warmth and complexity.
• Gluten-free swap: Use a gluten-free flour blend to keep the cookies soft and delicious for those with sensitivities.
• Vegan option: Replace butter with coconut oil and eggs with flaxseed meal for a plant-based treat.
• White chocolate delight: Swap semi-sweet chips for white chocolate chips to create a sweeter, creamy version.

How to Make Hot Chocolate Cookies with Mini Marshmallows

Step 1: Prepare Your Oven and Ingredients

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Having all ingredients measured out and ready to go ensures a smooth process.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. This step ensures your chocolate flavor is evenly distributed and your cookies rise nicely.

Step 3: Cream Butter and Sugars

Using a mixer, beat unsalted butter, granulated sugar, and brown sugar until light and fluffy. The creaming process aerates the dough, helping with texture.

Step 4: Add Wet Ingredients

Blend in vanilla extract and eggs, one at a time, until fully combined. These binders create the chewy texture we love.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet, mixing until just blended. Overmixing can make cookies tough, so stop once the dough comes together.

Step 6: Fold in Marshmallows and Chocolate Chips

Gently fold mini marshmallows and semi-sweet chocolate chips into the dough, distributing them evenly but without squishing the marshmallows too much.

Step 7: Scoop and Bake

Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 9-11 minutes, until edges are set but centers look slightly soft.

Step 8: Cool and Enjoy

Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. This helps marshmallows set just enough without losing gooey charm.

Pro Tips for Making Hot Chocolate Cookies with Mini Marshmallows

• Use good-quality cocoa powder: It makes a noticeable difference in the depth of chocolate flavor.
• Don’t over-bake: Cookies should look soft in the center when removed; they continue setting as they cool.
• Fold marshmallows gently: To keep pockets intact without melting them into the dough prematurely.
• Chill dough if time allows: Helps control spreading for thicker, chewier cookies.
• Use mini marshmallows—not regular size: Smaller marshmallows distribute evenly and melt perfectly inside each cookie.

How to Serve Hot Chocolate Cookies with Mini Marshmallows

Garnishes

Sprinkle extra mini marshmallows or dust a little cocoa powder over freshly baked cookies to boost their visual appeal and chocolate aroma.

Side Dishes

Pair these cookies with a warm mug of hot cocoa or a glass of cold milk for the ultimate cozy treat experience.

Creative Ways to Present

Arrange them on a festive platter with sprigs of mint or a dusting of powdered sugar to transform your cookies into show-stopping dessert centerpieces.

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh by storing them in an airtight container at room temperature for up to 4 days. Adding a slice of bread inside can help maintain softness.

Freezing

Freeze baked cookies in a sealed container for up to 3 months. You can also freeze the dough in balls, wrapped tightly, then bake fresh whenever a craving strikes.

Reheating

Warm cookies briefly in the microwave for 10-15 seconds to revive that gooey marshmallow center and melty chocolate goodness.

FAQs

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

Regular marshmallows tend to melt and spread throughout the dough, losing the desirable gooey pockets. Mini marshmallows are best as they create those perfect soft bursts in each bite.

Are these cookies gluten-free?

The standard recipe uses all-purpose flour, which contains gluten, but you can substitute with a gluten-free flour blend to make them gluten-free while maintaining texture.

Can I make these cookies dairy-free or vegan?

Yes! Replace butter with a plant-based alternative like coconut oil, and use flax eggs or another egg substitute to make these cookies vegan-friendly without sacrificing flavor.

How long do Hot Chocolate Cookies with Mini Marshmallows keep fresh?

Stored properly in an airtight container at room temperature, they stay fresh and soft for about 4 days. Beyond that, they’re still delicious if frozen.

Can I add nuts or other mix-ins to the recipe?

Absolutely! Chopped nuts, dried fruit, or even toffee bits can be folded in to add unique textures and flavors tailored to your preference.

Final Thoughts

Hot Chocolate Cookies with Mini Marshmallows are more than just a treat—they’re a warm hug in cookie form. Rich chocolate, soft chewiness, and melty marshmallow bites combine to make a dessert you’ll want to bake again and again. Whether you’re sharing with loved ones or savoring quietly with your favorite drink, this recipe promises to brighten your cozy moments like nothing else.

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