Description
These Hot Cocoa Cookies with Marshmallows are a delightful treat that perfectly captures the cozy flavors of winter. Soft, chocolatey cookies studded with mini marshmallows offer a nostalgic twist on hot cocoa in cookie form, making them an ideal sweet snack for chilly days or festive gatherings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet 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
Add-ins
- 1 cup mini marshmallows
- optional: extra mini marshmallows for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. This ensures even distribution of leavening and cocoa throughout the cookie dough.
- Cream Butter and Sugars: In a separate large bowl, using an electric mixer, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes, which creates a tender texture in the cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter and sugar mixture until smooth. This step incorporates moisture and flavor to the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overmixing which can make the cookies tough.
- Fold in Marshmallows: Gently fold in the mini marshmallows evenly throughout the cookie dough, taking care not to crush them.
- Scoop Dough: Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart. Optionally, place a few extra mini marshmallows on top of each cookie for a gooey topping.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers remain soft. Avoid overbaking to keep the marshmallows melty.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without losing their soft texture.
Notes
- For best results, use fresh mini marshmallows, as older ones can get harder when baked.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- These cookies can be frozen for up to 3 months; thaw at room temperature before serving.
- You can substitute the all-purpose flour with gluten-free flour blend to make this recipe gluten-free.
- For an extra chocolate punch, add 1/2 cup chocolate chips into the dough along with marshmallows.
