Hot Cocoa Marshmallow Chocolate Chip Cookies
Rich double chocolate cookies loaded with mini marshmallows and chocolate chips that create pockets of gooey sweetness in every bite. The cocoa powder delivers deep chocolate flavor while the marshmallows melt slightly during baking, creating a delightful textural contrast. Perfect for winter gatherings, holiday cookie exchanges, or anytime you crave the comforting taste of hot chocolate in cookie form. These soft-centered treats stay chewy for days and are guaranteed crowd-pleasers for both kids and adults.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Cream together butter, granulated sugar, and brown sugar until light and fluffy
- 3
Beat in eggs one at a time, then stir in vanilla
- 4
Whisk together flour, cocoa powder, baking soda, and salt in another bowl
- 5
Gradually add dry ingredients to wet mixture, mixing until just combined
- 6
Fold in mini marshmallows and chocolate chips
- 7
Drop by rounded tablespoon onto ungreased baking sheets
- 8
Bake for 8-10 minutes until edges are set but centers are still soft
- 9
Cool on baking sheet for 5 minutes before transferring to wire rack
Tips
Don't overbake - cookies will continue cooking on the hot pan after removal for perfectly chewy centers.
Press a few extra marshmallows on top before baking for more visual appeal and gooey pockets.
Chill dough for 30 minutes if too soft to handle, especially in warm weather.
Good to Know
Store in airtight container at room temperature for up to 1 week.
Dough can be made 2 days ahead and refrigerated, or freeze shaped cookies on trays then store in bags for up to 3 months.
Serve warm for maximum marshmallow gooeyness, or at room temperature with cold milk.
Common Mistakes
Don't overmix after adding flour to avoid tough cookies.
Use room temperature eggs and butter for proper creaming and even mixing.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
may need extra binding
FAQ
Can I use regular marshmallows instead of mini?
Yes, but cut them into smaller pieces so they distribute evenly and don't overwhelm individual cookies.
How long do these cookies keep fresh?
Store in an airtight container for up to one week at room temperature, or freeze for up to 3 months.
Can I freeze the cookie dough?
Yes, scoop dough into balls, freeze on trays, then store in bags. Bake directly from frozen, adding 1-2 minutes.