Name: Hot Chocolate Cookies with Mini Marshmallows Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup packed brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup semi-sweet chocolate chips; 1 cup mini marshmallows; ½ cup crushed graham crackers

Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

¾ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup semi-sweet chocolate chips

1 cup mini marshmallows

½ cup crushed graham crackers (optional for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.

Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.

Step 4: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.

Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Step 6: Fold in the semi-sweet chocolate chips and mini marshmallows, distributing them evenly throughout the cookie dough.

Step 7: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8: If using, sprinkle the crushed graham crackers on top of the cookie dough balls for added texture and flavor.

Step 9: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked for a chewy texture.

Step 10: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For an extra rich flavor, use dark cocoa powder instead of regular unsweetened cocoa powder.

Try adding a pinch of cinnamon or a dash of instant coffee granules to enhance the chocolate depth.

Substitute mini marshmallows with chopped white chocolate chunks for a different texture.

If you prefer a crunchier cookie, bake for 1-2 minutes longer, but watch closely to avoid overbaking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft, avoid refrigeration which can make them tough. For longer storage, freeze cookies in a sealed container for up to 3 months; thaw at room temperature before serving. Reheat briefly in a microwave for a warm, gooey treat.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

Why do the cookies look underbaked when I take them out?

These cookies are best when slightly underbaked in the center to keep them chewy. They will continue to firm up as they cool on the baking sheet.