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Hot Chocolate Cookies with Mini Marshmallows

Hot Chocolate Cookies with Mini Marshmallows

These Hot Chocolate Cookies with Mini Marshmallows are soft, chewy treats bursting with rich cocoa flavor and gooey pockets of melted mini marshmallows. Perfectly combining the nostalgic warmth of hot chocolate and the fluffy texture of marshmallows, these cookies are a comforting and delicious baked delight ideal for chilly days and holiday baking.

  • Total Time: 25-30 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

Dry Ingredients

  • 1 ¼ cups all-purpose flour (can substitute gluten-free blend for gluten-free option)
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

Main Add-ins

  • 1 cup mini marshmallows

Optional Variations

  • ½ cup semi-sweet or white chocolate chips
  • ½ cup chopped pecans or walnuts
  • 1 teaspoon cinnamon or chili powder for spice

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking and promote even baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined, ensuring consistent flavor and texture throughout the cookies.
  3. Cream Butter and Sugars: In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar until fluffy and light in color. This aerates the mixture, contributing to a tender yet slightly chewy texture.
  4. Add Eggs and Vanilla: Mix in the egg and vanilla extract thoroughly until the batter is smooth and homogenous, preparing the base for the dry ingredients.
  5. Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet ingredients, being careful not to overmix to keep the cookies soft and tender.
  6. Fold in Mini Marshmallows: Gently fold in the mini marshmallows, distributing them evenly throughout the dough to ensure gooey pockets in every cookie.
  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.
  8. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This resting time allows the marshmallows to set without hardening.

Notes

  • Use softened butter and eggs at room temperature for smoother mixing.
  • Combine dry and wet ingredients just until incorporated to avoid tough cookies.
  • Fold marshmallows in last to prevent them from melting too much during mixing.
  • Remove cookies when edges are set but centers look slightly underdone for perfect softness.
  • Chill the dough for 30 minutes before baking for thicker cookies.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 12g
  • Sodium: 80mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 20mg

Keywords: hot chocolate cookies, mini marshmallows, chocolate cookies, chewy cookies, winter cookies, holiday baking, gluten-free cookies