Marshmallow Hot Cocoa Cookies

If you’re a fan of cozy nights, warm blankets, and that perfect cup of hot chocolate, this recipe is about to become your new favorite. Marshmallow Hot Cocoa Cookies bring all the cozy vibes into a delightful, chewy cookie packed with rich cocoa flavor, gooey mini marshmallows, and melty chocolate chips. These cookies are like drinking a cup of hot cocoa with marshmallows—but in cookie form! They’re perfect for sharing with loved ones or indulging in a comforting treat all by yourself. Trust me, once you try these, you’ll be hooked.

Why I Love This Recipe

There’s something magical about combining the nostalgic flavors of hot cocoa and marshmallows into a cookie. This recipe strikes the perfect balance between rich chocolate and sweet marshmallow without being overly sweet. The cookies come out soft and chewy with a slightly crisp edge, giving you the best texture contrast. Plus, the mini marshmallows get delightfully toasted in the oven, creating little pockets of gooey goodness in every bite.

What sets these Marshmallow Hot Cocoa Cookies apart is the ease and the comforting familiarity they bring. You don’t need any fancy ingredients—just pantry staples and a handful of chocolate chips and mini marshmallows. Whether you’re baking for a holiday party, a chilly afternoon snack, or just to lift your spirits, these cookies deliver all the cozy feels. And if you’re a fan of fun twists on classic desserts, you might also enjoy my take on Chocolate Marshmallow Krispie Treats, which packs a similar nostalgic punch with a crispy twist.

What’s in the Bowl

• 1 cup unsalted butter, softened – Provides richness and helps create that soft, chewy texture.
• 1 cup granulated sugar – Adds sweetness and helps with the cookie’s structure.
• 1 cup brown sugar, packed – Brings moisture and a subtle molasses flavor for depth.
• 2 large eggs – Bind the ingredients together and add richness.
• 2 teaspoons vanilla extract – Enhances the overall flavor with warm, sweet notes.
• 3 cups all-purpose flour – The base of the cookie, providing structure.
• 1/2 cup unsweetened cocoa powder – The star ingredient for that deep chocolate flavor.
• 1 teaspoon baking soda – Helps the cookies rise and become tender.
• 1/2 teaspoon salt – Balances the sweetness and enhances the chocolate flavor.
• 1 cup chocolate chips – Adds bursts of melted chocolate in every bite.
• 1 cup mini marshmallows – The gooey, melty highlight that makes these cookies unforgettable.

Toolbox for This Recipe

• Mixing bowls: One large and one medium for wet and dry ingredients.
• Electric mixer or hand mixer: For creaming butter and sugars efficiently.
• Measuring cups and spoons: Accuracy matters for the perfect cookie texture.
• Spatula: To fold in chocolate chips and marshmallows gently.
• Baking sheets: For even baking.
• Parchment paper or silicone baking mats: Prevent cookies from sticking and make cleanup easier.
• Cooling rack: To cool cookies evenly without getting soggy.

Mastering Marshmallow Hot Cocoa Cookies: How-To

Step 1: Cream the Butter and Sugars

Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. In a large mixing bowl, use your electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and pale—this usually takes about 3 to 4 minutes. This step is crucial for a soft cookie texture.

Step 2: Add the Eggs and Vanilla

Next, crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The batter will look creamy and smooth at this point, smelling heavenly with the hint of vanilla.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined. This ensures even distribution of cocoa and leavening agents for a balanced cookie.

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula. Be careful not to overmix; stop once the flour disappears into the batter.

Step 5: Fold in Chocolate Chips and Mini Marshmallows

Gently fold in the chocolate chips and mini marshmallows. The marshmallows will melt slightly in the oven, so be sure to distribute them evenly for gooey pockets throughout each cookie.

Step 6: Scoop and Bake

Scoop the dough using a cookie scoop or tablespoon onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. This helps maintain that chewy texture.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These cookies are delightful warm but also keep their charm once cooled.

If you love the chocolate and marshmallow combo, you might want to check out my easy recipe for Chocolate Dipped Oatmeal Cream Pies for another sweet treat with a nostalgic twist.

Health-Conscious Tweaks

• Use coconut sugar instead of granulated and brown sugar for a lower glycemic index.
• Swap all-purpose flour with whole wheat pastry flour for added fiber and nutrients.
• Replace unsalted butter with coconut oil or plant-based butter for a dairy-free option.
• Use dark chocolate chips (70% cacao or higher) to reduce added sugars.
• Reduce the amount of chocolate chips by half to lower calorie count without sacrificing flavor.

What Could Go Wrong

Sometimes baking cookies can be a little tricky, but a few common pitfalls can be easily avoided:

• Cookies spreading too much: This can happen if the butter is too warm or the dough is too thin. Make sure your butter is softened but not melted, and chill the dough for 30 minutes if needed.
• Marshmallows burning: If marshmallows brown too quickly, try lowering the oven temperature slightly or placing the cookies on a higher rack.
• Dry or crumbly cookies: Overbaking is usually the culprit here. Keep a close eye on the baking time and remove cookies when the edges are set but centers are still soft.
• Uneven mixing: Make sure to thoroughly combine the cocoa powder with the flour to avoid streaky pockets of dry cocoa.

Shelf Life & Storage

These Marshmallow Hot Cocoa Cookies stay fresh for up to 5 days when stored in an airtight container at room temperature. For longer storage, you can freeze the baked cookies in a sealed container or freezer bag for up to 3 months. To thaw, leave them at room temperature for 30-60 minutes or warm gently in the microwave for 10 seconds to revive that freshly baked softness.

If you want to freeze the cookie dough instead, scoop the dough onto a baking sheet, freeze until firm, then transfer to a freezer-safe container. Bake directly from frozen, adding a couple of extra minutes to the baking time.

Marshmallow Hot Cocoa Cookies FAQs

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

While you can use regular-sized marshmallows, they tend to melt and spread more, which could affect the cookie’s texture. Mini marshmallows are ideal because they distribute evenly and create those perfect gooey pockets without overpowering the cookie.

Are these cookies dairy-free?

The recipe calls for unsalted butter and chocolate chips, which typically contain dairy. For a dairy-free version, substitute the butter with a plant-based alternative and use dairy-free chocolate chips available at most grocery stores.

Can I make these cookies gluten-free?

Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum to help maintain the cookie’s structure. The texture might be slightly different but still delicious.

How do I prevent the marshmallows from sticking to my fingers while mixing?

To avoid sticky fingers, use a spatula or wooden spoon to fold in the marshmallows gently instead of your hands. If you prefer to mix by hand, lightly oil your hands or dust them with flour before handling the dough.

Explore More

• Chocolate Dipped Oatmeal Cream Pies – A luscious sandwich cookie with creamy filling and a chocolate coating.
• Chocolate Marshmallow Krispie Treats – A crispy, chocolatey twist on a classic marshmallow treat.

Hungry for More?

If you loved making these Marshmallow Hot Cocoa Cookies, you’re going to adore experimenting with other cozy, chocolatey desserts. Baking is all about creativity and comfort, so don’t hesitate to try adding nuts, switching up the chocolate types, or even sprinkling a little sea salt on top before baking for a gourmet twist. No matter how you customize them, these cookies are guaranteed to bring warmth and sweetness to any day.

Enjoy the magic of baking and the joy of sharing these delightful Marshmallow Hot Cocoa Cookies with friends and family!

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