Homemade Hot Cocoa Marshmallow Cookies
Delight in these soft and chewy cookies topped with gooey marshmallows and rich chocolate, perfect for a cozy treat.
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.
Notes
For a gooey marshmallow topping, enjoy these cookies warm or reheat them briefly in the microwave before serving.