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Ultimate Soft and Chewy Hot Chocolate Cookies with Mini Marshmallows

A stack of three rich, dark hot chocolate cookies topped with melted chocolate and mini marshmallows.

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Make these soft and chewy hot chocolate cookies that taste like your favorite warm drink. They use cocoa powder and are loaded with chocolate chunks and mini marshmallows for a cozy winter treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips or chunks
  • 1 cup mini marshmallows

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips or chunks.
  7. Gently fold in the mini marshmallows.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 9 to 11 minutes. The edges should look set, but the centers will still look slightly soft.
  10. Remove the cookies from the oven. Immediately press a few extra chocolate chips or a few more mini marshmallows onto the tops of the warm cookies, if desired.
  11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best hot cocoa flavor, use high-quality cocoa powder in this easy chocolate dessert recipe.
  • If you want a truly warm cookie recipe experience, serve these slightly warm with a cup of coffee or tea.
  • To make these suitable for a holiday cookie exchange treats, store them in an airtight container at room temperature for up to 4 days.

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