Description
Delightfully rich and chewy hot chocolate cookies studded with mini marshmallows and semi-sweet chocolate chips, capturing the flavors of a cozy cup of hot cocoa in cookie form. Perfect for winter treats or anytime you want a comforting, chocolatey snack.
Ingredients
Scale
Cookie Dough
- 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
Topping (Optional)
- ½ cup crushed graham crackers
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps incorporate air for a soft texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure full incorporation. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep cookies tender.
- Fold in Chocolate Chips and Marshmallows: Gently fold in the semi-sweet chocolate chips and mini marshmallows to evenly distribute the mix-ins without breaking the marshmallows.
- Form Cookie Dough Balls: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Add Toppings: If using, sprinkle the crushed graham crackers on top of each cookie dough ball to add a subtle crunch and enhance the s’mores-like flavor.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain slightly underbaked for a chewy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up, then transfer to a wire rack to cool completely and set.
Notes
- Do not overmix the cookie dough to keep the cookies soft and tender.
- For a crispier cookie, bake a few minutes longer until centers are fully set.
- If mini marshmallows brown too quickly, cover loosely with foil halfway through baking.
- Crushed graham crackers are optional but add a delightful crunch and complement the chocolate-marshmallow flavor.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: hot chocolate cookies, chocolate marshmallow cookies, mini marshmallow cookies, chewy chocolate cookies, holiday cookies, winter dessert
