Print

Hot Chocolate Cookies with Mini Marshmallows

Hot Chocolate Cookies with Mini Marshmallows
Print Recipe

Hot Chocolate Cookies with Mini Marshmallows are soft, chewy cookies bursting with rich cocoa and melty pockets of mini marshmallows. These delightful treats combine the comforting flavor of hot chocolate with chocolate chips, creating a perfect, cozy snack or festive dessert.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • ¼ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 large eggs

Add-ins

  • 1 cup mini marshmallows
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Prepare Your Oven and Ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Measure and prepare all ingredients before starting for a smooth process.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of chocolate flavor and proper rising.
  3. Cream Butter and Sugars: Using a mixer, beat the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy, which aerates the dough and improves texture.
  4. Add Wet Ingredients: Blend in vanilla extract and eggs one at a time until fully combined, creating a chewy texture and ensuring proper binding.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just blended. Avoid overmixing to prevent tough cookies.
  6. Fold in Marshmallows and Chocolate Chips: Gently fold in the mini marshmallows and semi-sweet chocolate chips, distributing them evenly without squishing the marshmallows too much.
  7. Scoop and Bake: Drop rounded spoonfuls of dough about 2 inches apart on the prepared baking sheet. Bake for 9-11 minutes until edges are set but centers remain slightly soft.
  8. Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, allowing marshmallows to set but stay gooey.

Notes

  • Use high-quality cocoa powder for a richer chocolate flavor.
  • Do not over-bake; cookies should look soft in the center when removed as they continue to set while cooling.
  • Fold marshmallows gently to keep pockets intact and prevent premature melting.
  • Chilling the dough before baking helps control spreading and produces thicker, chewier cookies.
  • Always use mini marshmallows for even distribution and perfect gooey bites.

Nutrition

Keywords: hot chocolate cookies, mini marshmallow cookies, chewy chocolate cookies, holiday cookies, chocolate chip cookies, cozy dessert

Find it online: https://mealsbylina.com/hot-chocolate-cookies-with-mini-marshmallows/