Description
Hot Chocolate Cookies with Mini Marshmallows are soft, chewy cookies that capture the cozy warmth and rich chocolate flavor of hot cocoa combined with gooey mini marshmallows. Perfect for chilly days or any time you crave a comforting, sweet treat, these cookies feature a balanced texture of chewy edges and melty marshmallow centers made with simple pantry staples.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened to room temperature
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup mini marshmallows
Instructions
- Prep Your Ingredients: Gather all ingredients and prepare your workspace. Soften the butter to room temperature to ensure easy mixing. Preheat your oven to 350°F (175°C).
- Mix the Wet Ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the cocoa and leavening agents.
- Create the Cookie Dough: Gradually add the dry mixture into the wet mixture, stirring just until the dough forms. Be careful not to over-mix to keep the cookies soft and tender.
- Fold in Mini Marshmallows: Gently fold the mini marshmallows into the dough, handling the dough carefully to avoid melting the marshmallows and ensure even distribution.
- Scoop and Bake: Scoop tablespoon-sized portions onto a parchment-lined baking sheet, spacing them about two inches apart. Bake for 9 to 11 minutes, or until the edges are set but the centers appear slightly soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes to allow the marshmallows to set and prevent sticking, then transfer them to a wire rack to cool completely.
Notes
- Use room temperature butter to blend ingredients smoothly for a uniform dough.
- Remove cookies from the oven while slightly underbaked to keep them soft as they continue cooking on the baking sheet.
- Fold marshmallows in gently to avoid melting before baking.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Experiment with different types of marshmallows like regular or flavored varieties for texture and taste variations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: hot chocolate cookies, mini marshmallow cookies, chewy chocolate cookies, winter cookies, cozy dessert, chocolate marshmallow cookies
