Hot Cocoa Cookies with Mini Marshmallows
These Hot Cocoa Cookies with Mini Marshmallows are soft and chewy and taste just like hot cocoa. Rich chocolate cookies loaded with chocolate chips and mini marshmallows? Oh, yes!
We love hot cocoa with cookies. It’s a symphony of sweetness, really. Well, we decided to make them even better by combining them into on sweet cookie treat. These are some of the best cookies you’ll make, and they’re a fun, festive addition to any holiday table or served as a wintertime treat.
Table of contents
❤️ Why You’ll Love This Recipe
- It only uses a few simple ingredients.
- It’s a simple cookie recipe that anyone can make.
- It tastes just like hot cocoa in a cookie.
- The cookies are soft and chewy and make a great winter treat.
🛒Ingredients
You’ll only need a few simple ingredients to make these cookies. Most of them are basic baking ingredients, but you may have to look online to find the mini marshmallows for this recipe.
The cookie ingredients are listed here, but you’ll find the exact amounts in the recipe card at the end of the post.
- Butter – softened
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Hot cocoa mix
- Baking powder
- Salt
- Semi-sweet chocolate chips – regular or mini
- Dried mini hot chocolate marshmallows
🔪 How to Make How Cocoa Cookies with Mini Marshmallows
Making these cookies is super easy. They’re no more difficult than any other cookie recipe you’ve ever made. It’s a simple cookie batter with some mix-ins. That’s it!
Step 1: Combine the Wet Ingredients
Beat butter, granulated sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Then, add the eggs and vanilla extract and beat until well combined.
Step 2: Combine the Dry Ingredients
Whisk the flour, hot cocoa mix, baking powder, and salt together in a medium mixing bowl.
Step 3: Make the Cookie Dough
Add the dry ingredients to the wet ingredients, mixing with an electric mixer until combined. The batter will be very thick. Then, fold in the chocolate chips and mini marshmallows.
Step 4: Chill
Cover the dough with plastic wrap and chill for at least 30 minutes.
Step 5: Prep for Baking
Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
Step 6: Bake
Scoop out the cookie dough with a cookie scoop and roll them into 1 1/2-inch balls. Place them on the baking sheet about an inch apart. Then, bake for 9 to 11 minutes.
Step 7: Cool
Cool the cookies on the baking sheet for 3 to 5 minutes. Then, use a spatula to transfer the cookies to a wire cooling rack and cool completely.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- You can use semi-sweet, milk, dark, or white chocolate chips in this recipe.
- For even deeper chocolate flavor, add instant coffee or a splash of strong coffee.
- Try adding crushed peppermint for peppermint hot cocoa cookies.
If these hot cocoa cookies sound good to you, then we think you’ll enjoy our hot cocoa thumbprint cookies.
🥄 Equipment
- Measuring cups and spoons
- Mixing bowls
- Cookie sheets
- Parchment paper
- Plastic wrap
- Spatula
- Wire cooling rack
🥫 Storage
Store these cookies in an air-tight container at room temperature for up to 5 days. For longer storage, freeze them in an air-tight container in single layers separated by parchment paper for up to 3 months.
What to Serve with Hot Cocoa Cookies
These cookies are delicious with a glass of milk or a cup of coffee or tea. They also make a great addition to a larger dessert spread with all your favorite sweet treats at parties and holiday gatherings.
💭 Tips
- You need to cream the butter and sugars until light and fluffy, and the dough itself is very thick. A hand mixer or stand mixer is recommended for mixing the dough.
- Chill your dough for at least a half hour to ensure they don’t spread too much.
- Your cookies won’t look totally baked when you remove them from the oven. That’s okay. The carryover cooking time as they cool on the cookie sheet is what bakes them to perfection.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Many cookie recipes call for cooling the cookies on the sheet on which they’re baked because they aren’t fully baked when removed from the oven. The carryover cooking the heat of the cookie sheets bakes the cookies to perfection as they cool.
Slightly under-bake the cookies, then let them cool on the cookie sheet. Carryover cooking from the heat of the cookie sheet will bake the cookies to perfection.
They do! They’re made with hot cocoa mix for classic hot cocoa flavor.
You can use regular mini marshmallows, but they will melt as the cookies bake. To bake cookies with intact marshmallows, you need to use the mini marshmallows that are freeze dried for hot cocoa.
🍽 More Recipes
Do you enjoy cookies? Then try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Hot Cocoa Cookies with Mini Marshmallows
Equipment
- Measuring Cups and Spoons
- mixing bowls
- Cookie sheets
- parchment paper
- plastic wrap
- Spatula
- Wire cooling rack
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- ⅔ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cup all-purpose flour
- ¾ cup hot cocoa mix
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips regular or mini
- 1 cup dried mini marshmallows the type made for hot cocoa, not regular mini marshmallows
Instructions
- In a large mixing bowl, use an electric mixer to beat together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract and mix until well combined.
- In a medium mixing bowl, whisk together the flour, hot cocoa mix, baking powder, and salt. Add the dry mixture to the wet and use an electric mixer to blend together. Note: the dough will be very thick.
- Fold in the chocolate chips and dried mini marshmallows.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- When ready to bake, preheat the oven to 350F. Cover baking sheets with parchment paper.
- Scoop the cookie dough onto the prepared baking sheets, making 1 ½ inch dough balls. Leave at least 1 inch of space between each dough ball.
- Bake the cookies at 350F for 9-11 minutes.
- Cool the cookies on the baking sheets for 3-5 minutes, then use a spatula to move to a wire cooling rack to finish cooling.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
