Gooey Hot Cocoa Cookies with Marshmallows
Soft and chewy cookies with puddles of warm chocolate and gooey marshmallows on the inside. They like a mug of rich hot cocoa in cookie form.
Ingredients
- 1 stick (½ cup) salted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- ½ cup chopped chocolate
- ½ cup mini puffed marshmallows
- ¼ cup mini freeze dried marshmallow bits optional
Instructions
- Preheat the oven to 350℉ and line two large baking sheets with parchment paper or silpat liners.
- Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy, at least 2 minutes.
- Add the egg and vanilla and mix to combine.
- In a small bowl, whisk together the flour, cocoa powder, and baking soda.
- With the mixer on low speed, slowly add the dry ingredients to the creamed butter and sugar mixture. Mix just until no large lumps of flour remain.
- Fold the chopped chocolate, mini marshmallows, and freeze dried marshmallows into the cookie dough, mixing just until they are evenly distributed.
- Use a cookie scoop (or two spoons) to portion out tablespoon-sized balls. Place them on the parchment lined baking sheets, spacing at least 2 inches apart.
- Bake the cookies for 12-14 minutes, or until the edges are set. Allow the cookies to cool completely on the pan before removing them to an airtight container or wire rack.
Notes
- Cocoa Powder: I used Hershey’s unsweetened baking cocoa in this recipe, but you can substitute another brand of cocoa powder
- Storage: Store any leftover cookies in an airtight container at room temperature for up to three days.
Substitutions & Variations
- Substitute unsalted butter and ¼ teaspoon salt for the salted butter in this recipe
- Use chocolate chips in place of the chopped baking chocolate
- Instead of semi-sweet chocolate, try dark chocolate, milk chocolate or white chocolate
- Use peppermint marshmallows to make mint hot cocoa cookies
- For a stronger mint flavor, substitute peppermint extract for the vanilla extract
- Use assorted color marshmallow bits to make colorful hot cocoa cookies that kids will love
Nutrition
Calories: 116kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 58mgPotassium: 48mgFiber: 1gSugar: 11gVitamin A: 129IUCalcium: 7mgIron: 1mg
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