Hot Chocolate Marshmallow Cookies are a delightful treat that combines the cozy flavors of hot chocolate with the gooey goodness of marshmallows. These rich, chocolatey cookies are soft and chewy, with pockets of melted marshmallow in every bite. Perfect for winter evenings or holiday gatherings, these cookies bring the warmth and comfort of a hot cup of cocoa into a delightful handheld dessert.
Why You’ll Love This Recipe
You’ll love this recipe because it transforms the classic comfort of hot chocolate into a portable, delicious cookie. The cookies are rich and chocolatey, with a soft, chewy texture that’s perfectly complemented by the gooey marshmallows. They’re easy to make and perfect for sharing, making them a great choice for holiday parties, cookie exchanges, or simply enjoying with a cup of hot cocoa on a cold day.
Expert Tips and Tricks
- Use high-quality cocoa powder for the best chocolate flavor.
- Chill the cookie dough for at least 30 minutes before baking to prevent spreading.
- Flatten the dough balls slightly before baking to help them spread evenly.
- Add the marshmallows halfway through baking to prevent them from melting too much.
- Store the cookies in an airtight container with a slice of bread to keep them soft.
Recipe Variations and Possible Substitutions
- Add chocolate chips or chunks for extra chocolatey goodness.
- Use mini marshmallows or cut large marshmallows into smaller pieces.
- Substitute some of the cocoa powder with hot chocolate mix for a different flavor.
- Add a pinch of cinnamon or cayenne pepper for a spicy kick.
- For a dairy-free version, use plant-based butter and dairy-free chocolate.
Serving and Pairing Suggestions
Serve Hot Chocolate Marshmallow Cookies warm from the oven for the best gooey texture. Pair them with a cup of hot cocoa, coffee, or a cold glass of milk. They also make a great addition to holiday dessert platters or as a sweet snack during winter gatherings. For a fun twist, sandwich two cookies together with a layer of marshmallow fluff or chocolate ganache.
Storage and Reheating Tips
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag. Freeze for up to 3 months.
- To reheat, warm the cookies in a 300°F oven for 5-7 minutes or microwave on low for 10-15 seconds.
Recipe FAQs
Can I use hot chocolate mix instead of cocoa powder? Yes, you can substitute some or all of the cocoa powder with hot chocolate mix for a different flavor profile.
Why did my cookies spread too much? Chilling the dough helps prevent spreading. Ensure your dough is well-chilled before baking.
Can I add other mix-ins to the cookies? Absolutely! Chocolate chips, nuts, or even crushed candy canes make great additions.
How do I keep the marshmallows from melting too much? Add the marshmallows halfway through baking to prevent them from melting too much and disappearing into the cookie.
Hot Chocolate Cookies
These Hot Chocolate Cookies are a cozy and delicious treat! With a fudgy chocolate base and gooey mini marshmallows, these cookies are inspired by the flavors of hot cocoa. Easy to make and perfect for cold weather, holiday baking, or a sweet snack!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini marshmallows (to press into the dough before baking)
- Optional: 1/2 cup chocolate chips (milk, dark, or white)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Make the Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If using, fold in the optional chocolate chips.
- Chill the Dough: Chill the dough in the refrigerator for about 20-30 minutes to make it easier to handle.
- Form Cookie Balls: Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheets about 2 inches apart. Press 2-3 mini marshmallows into the top of each cookie ball.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Serve: Serve warm or at room temperature, and enjoy!
Notes
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 186Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 58mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 2g
