Hot Chocolate Cookies with Mini Marshmallows

If you’ve ever dreamed of biting into a cookie that feels like a warm hug on a chilly day, then these Hot Chocolate Cookies with Mini Marshmallows are about to become your new favorite treat. Soft, gooey, and bursting with rich cocoa flavor complemented by melting mini marshmallows, this recipe captures the essence of that classic hot chocolate experience in cookie form. Whether it’s a cozy night in or a festive gathering, these cookies bring comfort and joy with every bite, making them perfect any time of the year.

Why You’ll Love This Recipe

• Irresistibly Soft Texture: The cookies remain tender and chewy thanks to the mini marshmallows melting into the dough.
• Classic Flavor Combination: Cocoa and marshmallows recreate the beloved taste of hot chocolate in every bite.
• Simple Ingredients: Using pantry staples means it’s easy to whip up this cozy treat quickly.
• Perfect Anytime Snack: These cookies are just as delightful for breakfast, dessert, or an afternoon pick-me-up.
• Great for Gifting: Bundled up, they make a thoughtful and delicious homemade gift during holidays or celebrations.

Ingredients You’ll Need

This recipe relies on a handful of simple yet essential ingredients that each add to the rich flavor, softness, and inviting look of the Hot Chocolate Cookies with Mini Marshmallows. From the cocoa powder to the gooey marshmallows, every component plays a delicious role.

• All-Purpose Flour: Provides the basic structure for the cookie dough, making the cookies tender.
• Cocoa Powder: Brings deep chocolate flavor and a beautiful dark color to the dough.
• Baking Soda: Helps the cookies rise slightly and maintain a soft texture.
• Salt: Balances sweetness and enhances the chocolate flavor.
• Unsalted Butter: Adds richness and moisture for that melt-in-your-mouth consistency.
• Granulated Sugar and Brown Sugar: Sweeten the cookies, while the brown sugar adds a slight caramel undertone.
• Eggs: Bind everything together and add to the chewy texture.
• Vanilla Extract: Enhances all the flavors with a warm, inviting hint.
• Mini Marshmallows: The star ingredient, creating pockets of gooey, sweet goodness throughout the cookies.

Variations for Hot Chocolate Cookies with Mini Marshmallows

Feel free to get creative with this recipe! These cookies are incredibly adaptable, letting you tweak the ingredients to suit dietary needs or personal tastes while still delivering that comforting hot chocolate vibe.

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend for a wheat-free treat.
• Vegan Version: Use dairy-free butter and a flax or chia egg replacement, plus vegan marshmallows.
• Nutty Twist: Add chopped toasted nuts like hazelnuts or almonds for a crunchy contrast.
• Spiced Chocolate: Sprinkle in cinnamon or a pinch of cayenne for a cozy, spicy kick.
• Double Chocolate: Mix in mini chocolate chips along with marshmallows for extra chocolate indulgence.

How to Make Hot Chocolate Cookies with Mini Marshmallows

Step 1: Prepare Your Ingredients

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. Measure out all your ingredients to ensure a smooth process.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures your leavening and chocolate flavor are evenly distributed.

Step 3: Cream Butter and Sugars

Using a stand mixer or hand mixer, beat the unsalted butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes. This step is key for soft, airy cookies.

Step 4: Add Eggs and Vanilla

Mix in the eggs one at a time, followed by the vanilla extract. The dough will start to come together and develop richness.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing for tender cookies.

Step 6: Fold in Mini Marshmallows

Carefully fold in the mini marshmallows using a spatula so they distribute evenly without melting into the dough prematurely.

Step 7: Scoop and Bake

Drop rounded tablespoon-sized scoops of cookie dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set but the centers still look soft.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This resting time helps the cookies firm up slightly while staying gooey inside.

Pro Tips for Making Hot Chocolate Cookies with Mini Marshmallows

• Chill Your Dough: Refrigerate the dough for 30 minutes before baking to prevent excessive spreading.
• Use Fresh Cocoa Powder: For the richest flavor, choose high-quality unsweetened cocoa powder.
• Don’t Overbake: Cookies should look slightly underdone in the center to maintain softness.
• Add Marshmallows Last: Folding marshmallows in gently keeps them from melting too much into the dough.
• Adjust Sugar to Taste: If you prefer less sweetness, reduce the granulated sugar slightly without losing texture.

How to Serve Hot Chocolate Cookies with Mini Marshmallows

Garnishes

Sprinkle a few extra toasted mini marshmallows or a dusting of powdered sugar on top for an appealing, festive touch that draws people in.

Side Dishes

Pair with a warm mug of your favorite hot chocolate or a creamy latte to complement the cookie’s flavors and create a downright comforting combo.

Creative Ways to Present

Serve the cookies stacked in a clear glass jar or wrapped individually with twine and a handwritten tag for a charming homemade gift presentation.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies fresh by storing them in an airtight container at room temperature for up to 4 days. This helps maintain that perfect chewiness.

Freezing

You can freeze baked cookies by placing them in a single layer on a baking sheet first, then transferring them to a freezer-safe container or bag for up to 3 months.

Reheating

Warm frozen or refrigerated cookies in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes to restore softness and gooey marshmallows.

FAQs

Can I use large marshmallows instead of mini marshmallows?

Large marshmallows can work, but they may cause uneven melting and a different texture, so mini marshmallows are preferred for even distribution and gooey pockets.

Are these cookies gluten-free?

Not as written, but you can easily make them gluten-free by swapping the all-purpose flour with a gluten-free flour blend that measures 1-to-1.

What’s the best way to prevent cookies from spreading too much?

Chilling the dough before baking and ensuring proper flour measurement helps keep the cookies thick and soft rather than flat.

Can I add chocolate chips to the recipe?

Absolutely! Chocolate chips enhance the chocolate flavor and add extra gooey texture along with the marshmallows.

How long do these cookies stay fresh?

Stored properly in an airtight container at room temperature, they stay fresh and chewy for up to four days.

Final Thoughts

These Hot Chocolate Cookies with Mini Marshmallows are exactly the kind of comfort food that feels like a little celebration in your mouth. They’re simple enough for a weeknight treat but special enough to share and impress. Don’t wait for the perfect moment—bake a batch today and enjoy the warmth and joy baked into every bite.

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