Hot Chocolate Cookies with Mini Marshmallows

If you’re looking for the ultimate cozy treat to satisfy your sweet tooth, look no further than these Hot Chocolate Cookies with Mini Marshmallows. Imagine biting into a soft, chewy cookie bursting with rich cocoa flavor and gooey pockets of melted mini marshmallows—the perfect comfort food for chilly days. These irresistible cookies bring together the nostalgic warmth of hot chocolate and the fun, fluffy texture of marshmallows in every bite, creating a dessert experience that’s both familiar and delightfully new.

Why You’ll Love This Recipe

• Decadent Flavor: Rich cocoa and sweet marshmallows create a mouthwatering contrast.
• Perfect Texture: Soft and chewy with gooey marshmallow centers for delightful bites.
• Easy to Make: Simple ingredients and straightforward steps make it beginner-friendly.
• Seasonal Delight: Ideal for winter or holiday baking sessions to warm your heart.
• Customizable: Easily adaptable with add-ins like chocolate chips or nuts.

Ingredients You’ll Need

The magic of these Hot Chocolate Cookies with Mini Marshmallows starts with humble, pantry-friendly ingredients. Each element plays a crucial role—cocoa powder delivers that rich chocolate depth, butter keeps the cookies soft, and mini marshmallows add the signature melty bursts of sweetness you’ll crave.

• All-Purpose Flour: Provides structure for the cookies while keeping them tender.
• Cocoa Powder: Unsweetened for deep chocolate flavor and vibrant color.
• Baking Soda: Helps the cookies rise just the right amount, making them soft and chewy.
• Salt: Balances sweetness and enhances overall flavor depth.
• Unsalted Butter: Adds richness and keeps cookies moist — use softened for easy mixing.
• Granulated Sugar: Provides sweetness and a slight crispness around edges.
• Brown Sugar: Adds moisture and a subtle caramel note for chewiness.
• Egg: Binds everything together and adds moisture.
• Vanilla Extract: Boosts the chocolate flavor with warm aromatic notes.
• Mini Marshmallows: The star ingredient—pockets of soft, gooey sweetness in each bite.

Variations for Hot Chocolate Cookies with Mini Marshmallows

One of the best things about this recipe is how easy it is to make your own by swapping or adding ingredients that suit your taste or dietary needs. Feel free to get creative and make this recipe your signature cozy cookie.

• Chocolate Chips: Add semi-sweet or white chocolate chips for extra droplets of melted chocolate.
• Nutty Twist: Fold in chopped pecans or walnuts for a crunchy texture contrast.
• Gluten-Free: Substitute regular flour with a gluten-free all-purpose blend.
• Dairy-Free: Use coconut oil or a dairy-free butter alternative and vegan marshmallows.
• Spiced Delight: Sprinkle in cinnamon or chili powder for a warm, spicy kick.

How to Make Hot Chocolate Cookies with Mini Marshmallows

Step 1: Preheat and Prep

Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone mat to prevent sticking and promote even baking.

Step 2: Mix Dry Ingredients

In a bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt until evenly combined. This ensures the leavening agents and cocoa are well dispersed for consistent flavor and texture.

Step 3: Cream Butter and Sugars

In a separate large bowl, beat softened butter, granulated sugar, and brown sugar until fluffy and light in color. This step introduces air, giving your cookies a tender yet slightly chewy texture.

Step 4: Add Eggs and Vanilla

Mix in the egg and vanilla extract thoroughly until the batter is smooth and homogenous, preparing the base to fully embrace the dry ingredients.

Step 5: Combine Wet and Dry

Gradually fold the dry ingredient mixture into the wet ingredients, careful not to overmix to keep the cookies soft and tender.

Step 6: Fold in Mini Marshmallows

Gently fold in the mini marshmallows, making sure they are evenly distributed throughout the dough to guarantee those signature gooey bites in every cookie.

Step 7: Scoop and Bake

Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10–12 minutes until the edges are set but the centers remain soft.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This rest time lets the marshmallows set just enough without hardening.

Pro Tips for Making Hot Chocolate Cookies with Mini Marshmallows

• Room Temperature Ingredients: Use softened butter and eggs at room temperature for smoother mixing.
• Don’t Overmix: Combine dry and wet ingredients just until incorporated to avoid tough cookies.
• Marshmallow Timing: Fold marshmallows in last to prevent them from melting too much during mixing.
• Watch Baking Time: Remove cookies when edges are set but centers look slightly underdone for perfect softness.
• Chill Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.

How to Serve Hot Chocolate Cookies with Mini Marshmallows

Garnishes

A light dusting of powdered sugar or a drizzle of melted chocolate elevates these cookies visually and tastes amazing, enhancing their cozy vibe.

Side Dishes

Pair with a warm mug of milk, coffee, or—naturally—a steaming cup of hot cocoa to double down on that comforting chocolate flavor.

Creative Ways to Present

Serve these cookies on a festive platter with extra mini marshmallows and chocolate shavings scattered around for a holiday-ready look that invites sharing.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies fresh by storing them in an airtight container at room temperature for up to 3 days, preserving their soft texture.

Freezing

Freeze baked cookies in a single layer on a baking sheet, then transfer to a ziplock bag or airtight container for up to 3 months—perfect for future cravings.

Reheating

Warm refrigerated or frozen cookies in the microwave for 10–15 seconds or place in a low oven (300°F) for 5 minutes to regain that freshly-baked softness.

FAQs

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

Regular-sized marshmallows can work, but they may not distribute as evenly throughout the cookie dough. Cutting them into smaller pieces would help achieve similar results.

Are these gluten-free friendly?

You can make these cookies gluten-free by substituting all-purpose flour with a one-to-one gluten-free baking flour blend that includes xanthan gum.

How do I prevent marshmallows from melting too much during baking?

Folding the marshmallows in last and baking at the recommended temperature helps them maintain their soft, gooey texture without turning into a marshmallow puddle.

Can I store cookie dough before baking?

Yes, chilling cookie dough for up to 24 hours can enhance flavor and prevent spreading, resulting in thicker, chewier cookies.

What’s the best way to make these cookies vegan?

Use plant-based butter, a flax egg or chia egg substitute, and vegan marshmallows to adapt this recipe for a vegan diet without compromising on taste.

Final Thoughts

These Hot Chocolate Cookies with Mini Marshmallows bring together everything that makes winter sweet and cozy in one bite. Soft, chocolaty, and bursting with little pockets of gooey marshmallow—this recipe will quickly become your go-to whenever you need a delicious pick-me-up or a warm, comforting treat to share with loved ones. Grab your ingredients, roll up your sleeves, and enjoy every delightful moment of baking and tasting these irresistible cookies!

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