Homemade Hot Cocoa Marshmallow Cookies: The Ultimate Cookie Recipe
Introduction to Homemade Hot Cocoa Marshmallow Cookies
Imagine the rich, warm flavor of hot cocoa wrapped in a soft, chewy cookie, topped with gooey marshmallows and a drizzle of chocolate. Homemade Hot Cocoa Marshmallow Cookies offer a delightful treat that captures the essence of cozy winter evenings. Perfect for sharing with family and friends, these cookies are not just a dessert; they’re a comforting memory in every bite.
A Personal Story Behind My Homemade Hot Cocoa Marshmallow Cookies Journey
Growing up, my family had a tradition of making hot cocoa during snowy days. The aroma of chocolate would fill the house, and soon after, my mom would bake cookies to enjoy alongside. These Homemade Hot Cocoa Marshmallow Cookies remind me of those moments, where laughter and warmth surrounded us. Each time I bake these cookies, I feel that same joy, and I hope to share that happiness with you!
What Makes This Homemade Hot Cocoa Marshmallow Cookies Recipe Special?
This recipe stands out for its unique combination of flavors and textures. The cookies are soft and chewy, with the chocolate cocoa flavor enhanced by a sprinkle of dry hot cocoa mix. The addition of marshmallows on top creates a gooey, satisfying layer, while the melted chocolate drizzle adds a rich finish. Whether you’re enjoying them with a cup of coffee or as an after-school snack, these cookies bring a special touch to any occasion.
The Full Homemade Hot Cocoa Marshmallow Cookies Recipe
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups (188g) all-purpose flour
- 1/3 cup (27g) natural unsweetened cocoa powder
- 1/4 cup (40g) dry hot cocoa mix
- 1 tsp baking soda
- 1/8 tsp salt
- 2 tsp (10ml) milk
- 10-11 large marshmallows, halved
- 8 oz (226g) semi-sweet chocolate, finely chopped
Instructions
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until fluffy, about 3 minutes. This step is crucial as it incorporates air into the butter, making your cookies light and tender.
- Add the egg and vanilla extract, beating until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Mixing these dry ingredients separately ensures they are evenly distributed in the dough.
- Add the dry mixture to the wet ingredients and beat until combined. Mix in the milk until a thick dough forms. If the dough is too dry, you can add a bit more milk, one teaspoon at a time.
- Cover the dough tightly and chill in the refrigerator for at least 2 hours, up to 3 days. Chilling the dough helps the flavors meld together and makes it easier to handle.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop and roll the chilled dough into heaping 1 tablespoon balls and place them on the baking sheets, 2-3 inches apart. This space is necessary as the cookies will spread while baking.
- Bake the cookies for 10 minutes. Press a marshmallow half into the top of each cookie, cut side down, and bake for an additional 2 minutes. This step ensures the marshmallows get nice and gooey.
- Remove from the oven and gently flatten the marshmallows with a spoon. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Melt the chocolate using a double boiler or microwave. Spoon melted chocolate over each cookie with marshmallows, creating a delightful chocolate drizzle.
- Allow the chocolate to set at room temperature for 30-60 minutes. Once set, store the cookies in an airtight container at room temperature for up to 1 week.
Serving Suggestions and Variations for Homemade Hot Cocoa Marshmallow Cookies
These cookies are perfect on their own, but you can elevate them by serving them warm alongside a cup of hot cocoa or coffee. For a fun variation, consider adding crushed peppermint candies for a refreshing twist or using white chocolate instead of semi-sweet chocolate for a lighter flavor. You can also experiment with different types of marshmallows, such as flavored or mini marshmallows, to change things up.
Frequently Asked Questions About Homemade Hot Cocoa Marshmallow Cookies
Can I freeze these cookies?
Yes! These cookies freeze well. Just place them in an airtight container and separate layers with parchment paper.
How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for the best texture.
What if I don’t have semi-sweet chocolate?
You can use milk chocolate or dark chocolate as alternatives. Both will give you a deliciously different flavor!
Can I use a different type of cocoa powder?
Natural cocoa powder is best for this recipe; however, Dutch-processed cocoa can be used for a deeper chocolate flavor.
Now, gather your ingredients and create these delightful cookies that are sure to warm your heart and satisfy your sweet tooth!
Recipe Stats
Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 2 hours 32 minutes (including chilling time)
Calories per Serving: 180
Servings: 24 cookies
Homemade Hot Cocoa Marshmallow Cookies
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup packed light or dark brown sugar
- 1 tsp pure vanilla extract
- 1.5 cups all-purpose flour
- 0.33 cup natural unsweetened cocoa powder
- 0.25 cup dry hot cocoa mix
- 1 tsp baking soda
- 0.125 tsp salt
- 2 tsp milk
- 10 large marshmallows halved
- 8 oz semi-sweet chocolate finely chopped
Instructions
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until fluffy, about 3 minutes.
- Add the egg and vanilla extract, beating until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt.
- Add the dry mixture to the wet ingredients and beat until combined. Mix in the milk until a thick dough forms.
- Cover the dough tightly and chill in the refrigerator for at least 2 hours, up to 3 days.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop and roll the chilled dough into heaping 1 tablespoon balls and place them on the baking sheets, 2-3 inches apart.
- Bake the cookies for 10 minutes. Press a marshmallow half into the top of each cookie, cut side down, and bake for an additional 2 minutes.
- Remove from the oven and gently flatten the marshmallows with a spoon. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Melt the chocolate using a double boiler or microwave. Spoon melted chocolate over each cookie with marshmallows.
- Allow the chocolate to set at room temperature for 30-60 minutes. Once set, store the cookies in an airtight container at room temperature for up to 1 week.