Marshmallow Hot Cocoa Cookies
These Marshmallow Hot Cocoa Cookies are soft, chewy, and packed with gooey marshmallows and rich chocolate. Perfect for cozy nights and irresistible treats!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar using an electric mixer until light, fluffy, and pale, about 3 to 4 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until combined.
- Gradually add dry ingredients to the wet ingredients, mixing on low speed or folding gently until just combined.
- Fold in chocolate chips and mini marshmallows evenly.
- Scoop dough onto prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes until edges are set but centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Notes
- Chill dough for 30 minutes if cookies spread too much during baking.
- Use mini marshmallows for best texture and gooey pockets.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
