If you have a soft spot for cozy winter treats that warm your heart and delight your taste buds, then the Hot Chocolate Cookies with Marshmallows and Chocolate Chips Recipe is about to become your new favorite indulgence. These cookies combine the rich, velvety taste of cocoa with melty marshmallows and bursts of semi-sweet chocolate chips, capturing the essence of a perfect cup of hot chocolate in every bite. With their slightly crisp edges and gooey centers, these cookies are the ultimate comfort dessert that feels like a hug in cookie form.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that come together beautifully to create a chocolatey masterpiece. Each ingredient plays a special role in the texture, flavor, or appearance of these cookies, making the baking process as satisfying as the sweet reward.
- Unsalted butter, 1/2 cup, softened: Adds richness and helps create a tender, melt-in-your-mouth texture.
- Granulated sugar, 1/2 cup: Brings sweetness and contributes to the cookie’s structural balance.
- Brown sugar, 1/2 cup, packed: Provides moisture and a hint of caramel depth for chewy edges.
- Large egg, 1: Binds the ingredients and adds softness.
- Vanilla extract, 1 teaspoon: Enhances the chocolate flavor with a warm, aromatic touch.
- All-purpose flour, 1 1/4 cups: The foundation for the cookie, giving it body and structure.
- Unsweetened cocoa powder, 1/2 cup: Delivers that unmistakable rich chocolate taste and deep color.
- Baking soda, 1 teaspoon: Helps the cookies rise just enough, keeping them soft and chewy.
- Salt, 1/4 teaspoon: Balances sweetness and intensifies the chocolate flavor.
- Semi-sweet chocolate chips, 1 cup: Adds pockets of gooey, melty chocolate throughout each bite.
- Mini marshmallows or freeze-dried marshmallows, 1 cup: Create that classic marshmallow fluffiness and a playful texture contrast.
How to Make Hot Chocolate Cookies with Marshmallows and Chocolate Chips Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. This step sets the stage for perfectly baked cookies every time.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process incorporates air, which helps give your cookies a wonderful texture that’s tender yet chewy.
Step 3: Add Egg and Vanilla
Next, mix in the large egg and vanilla extract. These ingredients add moisture and flavor depth, blending beautifully with the sweet butter mixture to create the cookie dough base.
Step 4: Combine Dry Ingredients
Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a separate bowl. This ensures even distribution of the raising agent and cocoa, which is key for consistent flavor and texture.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredient mixture to the wet ingredients, stirring just until a soft dough forms. Be careful not to overmix because that can make the cookies tough instead of delightfully tender.
Step 6: Fold in Chocolate Chips and Marshmallows
Gently fold in the semi-sweet chocolate chips and mini marshmallows or freeze-dried marshmallows, ensuring they are evenly distributed throughout the dough. This step guarantees each cookie gets its signature melty chocolate and fluffy marshmallow pockets.
Step 7: Scoop and Bake
Using a tablespoon or cookie scoop, drop dough balls onto your prepared baking sheet, spacing them about two inches apart to allow room for spreading. Bake in the preheated oven for nine to eleven minutes, until the edges are set and the centers still look slightly soft for that perfect gooey middle.
Step 8: Cool
After baking, let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies set without losing their tender texture.
How to Serve Hot Chocolate Cookies with Marshmallows and Chocolate Chips Recipe
Garnishes
A sprinkle of powdered sugar or a drizzle of melted chocolate on top can add an elegant touch to your Hot Chocolate Cookies with Marshmallows and Chocolate Chips Recipe. If you want to amp up the marshmallow magic, toast a few mini marshmallows with a kitchen torch just before serving for a delightful contrast in texture.
Side Dishes
These cookies pair exceptionally well with a tall glass of cold milk or a steaming mug of hot cocoa to double down on the cozy vibes. For a grown-up spin, serve alongside a cup of coffee or a decadent dessert wine to wow your dinner guests.
Creative Ways to Present
Try stacking these cookies into a towering pile tied with a festive ribbon for a charming gift or dessert centerpiece. Or serve them warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce to turn this simple treat into an impressive dessert experience.
Make Ahead and Storage
Storing Leftovers
Keep your hot chocolate cookies fresh by storing them in an airtight container at room temperature. They will stay soft and delicious for up to four days, perfect for enjoying throughout the week or sharing with friends.
Freezing
You can freeze unbaked dough balls by placing them on a tray lined with parchment paper and freezing until firm, then transferring them to a freezer bag. This way, you’ll have freshly baked Hot Chocolate Cookies with Marshmallows and Chocolate Chips Recipe on demand whenever the craving hits.
Reheating
To revive that just-baked warmth, microwave a cookie for about 10 seconds or warm them in a preheated oven at 300 degrees Fahrenheit for 3 to 4 minutes. This brings back that gooey marshmallow center and melty chocolate chip goodness.
FAQs
Can I use regular-sized marshmallows instead of mini marshmallows?
Absolutely! Just chop them into smaller pieces so they are evenly distributed in the cookie dough and melt nicely without creating large pockets.
What if I don’t have unsweetened cocoa powder? Can I use sweetened cocoa powder?
It’s best to stick with unsweetened cocoa powder for this recipe to control the cookie’s sweetness level and achieve that rich chocolate flavor. Using sweetened cocoa could make the cookies too sweet and alter the texture.
Can I substitute the butter with a non-dairy alternative?
Yes, you can! Just choose a non-dairy butter substitute with a similar fat content to achieve the same creamy texture and richness in your cookies.
How do I make the marshmallows extra gooey in the cookies?
For extra gooey marshmallow centers, press a few extra mini marshmallows right onto the top of each dough ball before baking. They’ll puff up beautifully, giving you that melty, chewy goodness you crave.
Are these cookies freezer-friendly after baking?
Yes, baked cookies can be frozen in an airtight container for up to two months. Just thaw at room temperature before enjoying or warm briefly as mentioned for that fresh-baked feel.
Final Thoughts
This Hot Chocolate Cookies with Marshmallows and Chocolate Chips Recipe is everything you want in a comfort cookie — rich, chewy, with pockets of melted chocolate and fluffy marshmallow magic. Give this recipe a try and watch it become a beloved staple in your home, perfect for holidays, snacking, or whenever you need that warm and sweet pick-me-up.
Print
Hot Chocolate Cookies with Marshmallows and Chocolate Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these warm and chewy Hot Chocolate Cookies, packed with rich cocoa, gooey mini marshmallows, and melty chocolate chips, perfect for cozy winter days and holiday celebrations.
Ingredients
Dough Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows or freeze-dried marshmallows
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or by hand until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully incorporated, ensuring an even texture for the cookie dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures an even distribution of leavening and cocoa throughout the dough.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until a soft dough forms with no visible flour streaks.
- Fold in Chocolate Chips and Marshmallows: Carefully fold in the semi-sweet chocolate chips and mini marshmallows or freeze-dried marshmallows to distribute evenly without crushing them.
- Scoop Dough and Bake: Using a tablespoon or cookie scoop, portion out balls of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 9–11 minutes, or until the edges are set and the centers still look slightly soft to achieve a chewy texture.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without becoming hard.
Notes
- For extra gooey marshmallow centers, press a few mini marshmallows into the tops of the cookie dough balls before baking.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- You can freeze dough balls for easy baking later; simply thaw slightly before baking as directed.
