Hot Cocoa Marshmallow Cookies
There’s nothing quite like the cozy comfort of a warm drink on a chilly day, but what if you could capture that same feeling in cookie form? Enter Hot Cocoa Marshmallow Cookies — a delightful treat that tastes like a cup of rich hot cocoa with melty marshmallows baked right in. These cookies are soft, chewy, and packed with chocolatey goodness, making them the perfect snack for any time you crave a little sweet warmth. Whether you’re curled up with a book or sharing them at a holiday gathering, these cookies are guaranteed to bring smiles and satisfy those chocolate cravings.
What Sets This Recipe Apart
What makes these Hot Cocoa Marshmallow Cookies stand out from your typical chocolate chip cookie? First, the addition of unsweetened cocoa powder gives the dough a deep, authentic hot chocolate flavor that’s rich but not overpowering. Then, the mini marshmallows fold in to create pockets of gooey softness that mimic the classic marshmallows floating in your favorite mug. The semi-sweet chocolate chips add bursts of melty chocolate throughout, balancing the sweetness with a touch of bitterness. Finally, this recipe yields soft, chewy cookies with just the right amount of crisp edges — a texture combination that keeps you coming back for more.
If you love the idea of combining chocolate and marshmallows, you might also enjoy the Marshmallow Sweet Potatoes, which offer a different but equally comforting take on marshmallow-infused treats.
The Ingredient Lineup
- 1 cup unsalted butter, softened – Provides richness and a tender crumb.
- 1 cup granulated sugar – Adds sweetness and helps with cookie structure.
- 1 cup brown sugar, packed – Enhances moisture and gives a subtle caramel flavor.
- 2 large eggs – Binds ingredients and adds moisture.
- 1 teaspoon vanilla extract – Boosts flavor complexity.
- 2 cups all-purpose flour – The base that shapes the cookie.
- 1/2 cup unsweetened cocoa powder – Delivers that rich chocolate flavor.
- 1 teaspoon baking soda – Leavens the cookies for a soft, chewy texture.
- 1/2 teaspoon salt – Balances sweetness and enhances flavor.
- 1 cup semi-sweet chocolate chips – Adds melty chocolate pockets.
- 1 cup mini marshmallows – The star ingredient that gives gooey, melty bites.
Appliances & Accessories
- Electric mixer or stand mixer – To cream butter and sugars effortlessly.
- Mixing bowls – For combining dry and wet ingredients separately.
- Measuring cups and spoons – For accuracy in ingredients.
- Baking sheets – To bake your cookies evenly.
- Parchment paper or silicone baking mats – Prevents sticking and makes cleanup easy.
- Cooling rack – Allows cookies to cool properly without becoming soggy.
- Spoon or cookie scoop – For portioning uniform cookies.
Stepwise Method: Hot Cocoa Marshmallow Cookies
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Step 2: Cream Butter and Sugars
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to beat them together until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for creating a tender and airy texture in your cookies.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow with the vanilla extract for a fragrant, warm flavor that complements the cocoa.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures the cocoa and leavening agents are evenly distributed throughout the dough.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing to keep your cookies tender.
Step 6: Fold in Chocolate Chips and Marshmallows
Gently fold in the semi-sweet chocolate chips and mini marshmallows. Be careful not to overmix, which can cause the marshmallows to melt prematurely and lose their shape.
Step 7: Scoop and Bake
Use a cookie scoop or spoon to portion the dough into 1 ½-inch balls and place them about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set but the centers remain soft. The marshmallows should be slightly browned and gooey.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This rest time helps the cookies set while keeping them soft and chewy inside.
Holiday-Friendly Variations
- Minty Twist: Swap semi-sweet chocolate chips for peppermint chocolate chips or add crushed candy canes for a festive touch reminiscent of Peppermint Hot Chocolate.
- White Chocolate & Cranberry: Replace semi-sweet chocolate chips with white chocolate chips and fold in dried cranberries for a sweet-tart holiday cookie variation inspired by White Chocolate Cranberry Cookies.
- Spiced Cocoa: Add 1 teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spicy flavor perfect for winter.
- Nutty Delight: Add ½ cup chopped toasted pecans or walnuts for added texture and a nutty flavor.
Problems & Prevention
- Marshmallows melting too much: To prevent marshmallows from melting completely, fold them in gently at the end and avoid overmixing the dough.
- Cookies spreading too much: Use chilled dough if your kitchen is warm to help cookies keep their shape during baking.
- Cookies too dry: Don’t overbake; remove cookies when edges are set but centers are still soft. They will firm up as they cool.
- Flat cookies: Make sure baking soda is fresh and properly measured to give the cookies lift.
Storage & Reheat Guide
Store your Hot Cocoa Marshmallow Cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread inside the container — its moisture will help maintain the cookies’ chewy texture. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months.
To reheat, warm the cookies in a microwave for 10-15 seconds or in a preheated 300°F (150°C) oven for 5 minutes. This will revive their gooey marshmallow centers and melty chocolate chips.
Ask & Learn
Can I use dark chocolate instead of semi-sweet chocolate chips?
Absolutely! Dark chocolate chips will give your Hot Cocoa Marshmallow Cookies a deeper, less sweet chocolate flavor. Just keep in mind that the overall sweetness will be slightly reduced, so adjust sugar if you prefer.
What if I don’t have mini marshmallows? Can I use regular-sized ones?
You can use regular-sized marshmallows, but cut them into smaller pieces before folding them into the dough. This helps distribute the marshmallow pockets evenly and prevents them from overwhelming the cookies.
Are these cookies suitable for making ahead of time?
Yes! You can prepare the dough up to 24 hours in advance and refrigerate it. Chilling the dough not only makes it easier to scoop but also enhances the flavors and texture of the baked cookies.
How can I make these cookies dairy-free?
To make dairy-free Hot Cocoa Marshmallow Cookies, substitute the butter with a plant-based margarine or coconut oil, and use dairy-free chocolate chips. Ensure the marshmallows you use are gelatin-free and made with plant-based alternatives.
Our Most-Loved Recipes
- Peppermint Hot Chocolate – A refreshing holiday beverage that pairs wonderfully with these cookies.
- White Chocolate Cranberry Cookies – Another festive cookie option bursting with flavor.
- Marshmallow Sweet Potatoes – A comforting side dish that complements sweet treats perfectly.
Ready to Cook?
Gather your ingredients, preheat your oven, and prepare to indulge in the ultimate chocolate and marshmallow cookie experience. These Hot Cocoa Marshmallow Cookies are sure to become a favorite in your baking rotation, delivering a warm hug of flavor and texture with every bite. Whether you’re baking for yourself, your family, or a gathering, this recipe brings the spirit of cozy comfort straight from the oven to your plate.
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Hot Cocoa Marshmallow Cookies
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to beat them together until the mixture is light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow with the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing.
- Gently fold in the semi-sweet chocolate chips and mini marshmallows, being careful not to overmix to prevent marshmallows from melting prematurely.
- Use a cookie scoop or spoon to portion the dough into 1 ½-inch balls and place them about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until edges are set but centers remain soft and marshmallows are slightly browned and gooey.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Fold marshmallows in gently at the end to prevent them from melting completely.
- Use chilled dough in warm kitchens to prevent cookies from spreading too much.
- Store cookies in an airtight container with a slice of bread to maintain softness.
- For a festive twist, try peppermint chocolate chips or add cinnamon and nutmeg to the dry ingredients.
- To make dairy-free, substitute butter and use plant-based marshmallows and chocolate chips.
