Marshmallow Hot Cocoa Cookies: the name alone conjures up images of cozy winter nights, crackling fireplaces, and the pure joy of childhood. But what if I told you that you could capture all of that in a single, delectable bite? These aren’t just cookies; they’re edible hugs, little pockets of warmth and happiness perfect for sharing (or not!).
The concept of combining hot cocoa and cookies isn’t entirely new, of course. For generations, people have dunked cookies into steaming mugs of cocoa, seeking that perfect blend of sweet, chocolatey goodness and comforting warmth. But these Marshmallow Hot Cocoa Cookies take that classic pairing to a whole new level. They’re a celebration of everything we love about winter treats, all baked into one irresistible package.
What makes these cookies so special? It’s the symphony of textures and flavors. The soft, chewy cookie base, infused with rich cocoa powder, gives way to a gooey, melted marshmallow center. And then, there’s the subtle hint of chocolate chips, adding an extra layer of decadence. People adore these cookies because they’re easy to make, incredibly satisfying, and evoke a sense of nostalgia. They’re the perfect treat for holiday gatherings, a cozy night in, or simply when you need a little bit of comfort food.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot cocoa mix (powdered)
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- Optional: Extra mini marshmallows for topping
Preparing the Dough:
- Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. I like to use a stand mixer for this, but a hand mixer works just as well!
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should be smooth and creamy at this point.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and hot cocoa mix. Whisking ensures that the baking soda and cocoa powder are evenly distributed throughout the flour, which is crucial for the cookies to rise properly and have a consistent flavor.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to tough cookies. Mix until you see no more streaks of flour.
- Stir in Chocolate Chips and Marshmallows: Gently fold in the chocolate chips and mini marshmallows. Make sure they are evenly distributed throughout the dough. I find that using a rubber spatula works best for this step to avoid crushing the marshmallows.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking and allows the flavors to meld together. You can chill the dough for up to 24 hours if needed. If chilling longer than an hour, let the dough sit at room temperature for about 15 minutes before scooping.
Baking the Cookies:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper makes cleanup a breeze and prevents the cookies from sticking.
- Scoop Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. This allows the cookies to spread without running into each other.
- Optional: Add Extra Marshmallows: If desired, gently press a few extra mini marshmallows onto the tops of the cookies before baking. This adds a nice visual appeal and extra marshmallowy goodness.
- Bake: Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft. Be careful not to overbake the cookies, as they will continue to set up as they cool.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking apart while they are still warm and soft.
Tips and Variations:
- For extra fudgy cookies: Use dark chocolate chips instead of semi-sweet.
- For a peppermint twist: Add 1/2 teaspoon of peppermint extract to the dough along with the vanilla extract. You can also crush some peppermint candies and sprinkle them on top of the cookies before baking.
- For a mocha flavor: Add 1 teaspoon of instant espresso powder to the dry ingredients.
- Marshmallow Swirl: For a more pronounced marshmallow flavor, you can create a marshmallow swirl. Before baking, take a few extra marshmallows and microwave them for a few seconds until they are slightly melted. Then, use a toothpick or skewer to swirl the melted marshmallow into the tops of the cookie dough balls.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. They can also be frozen for longer storage.
- Make Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 24 hours. You can also freeze the dough for up to 2 months. When ready to bake, thaw the dough in the refrigerator overnight.
- Adjusting Sweetness: If you prefer a less sweet cookie, you can reduce the amount of sugar slightly. Start by reducing each sugar by 1/4 cup and see if you like the result.
- High Altitude Baking: If you live at a high altitude, you may need to adjust the recipe slightly. Try reducing the amount of baking soda by 1/4 teaspoon and adding an extra tablespoon of flour.
Troubleshooting:
- Cookies spreading too much: This is usually caused by the dough being too warm. Make sure to chill the dough for at least 30 minutes before baking. You can also try adding an extra tablespoon or two of flour to the dough.
- Cookies are too dry: This is usually caused by overbaking. Be sure to bake the cookies for the recommended time and check them frequently. You can also try adding an extra tablespoon of butter to the dough.
- Cookies are too hard: This can be caused by overmixing the dough. Be sure to mix the dough until just combined.
- Marshmallows are melting too much: If the marshmallows are melting too much during baking, try adding them to the cookies during the last few minutes of baking. You can also try using larger marshmallows.
Serving Suggestions:
- Serve these cookies warm with a glass of milk or a cup of hot cocoa.
- They are also delicious served with ice cream or as part of a cookie platter.
- These cookies make a great gift for friends and family.
Nutritional Information (Approximate):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 200-250 per cookie
- Fat: 10-15g
- Saturated Fat: 6-9g
- Cholesterol: 30-40mg
- Sodium: 100-150mg
- Carbohydrates: 25-35g
- Sugar: 15-20g
- Protein: 2-3g
Why These Cookies Are Special:
These Marshmallow Hot Cocoa Cookies are more than just a sweet treat; they’re a warm hug in cookie form! The combination of rich cocoa flavor, melty chocolate chips, and gooey marshmallows creates a truly irresistible experience. They’re perfect for cozy nights in, holiday gatherings, or any time you need a little bit of comfort. The hot cocoa mix adds a unique depth of flavor that sets them apart from ordinary chocolate cookies. Plus, the addition of marshmallows makes them extra fun and festive. I love how easy they are to make, and they always disappear quickly whenever I bake them. I hope you enjoy them as much as I do!
Variations on Marshmallow Types:
While mini marshmallows are the standard for this recipe, don’t be afraid to experiment! Here are a few ideas:
- Jumbo Marshmallows (Cut Up): Cut jumbo marshmallows into smaller pieces for a more substantial marshmallow bite. This can add a chewier texture to the cookies.
- Flavored Marshmallows: Use flavored marshmallows, such as strawberry or vanilla, to add a subtle twist to the flavor profile.
- Toasted Marshmallows: Lightly toast the marshmallows before adding them to the dough for a smoky flavor. Be careful not to burn them!
- Marshmallow Bits: These tiny, dehydrated marshmallows add a concentrated marshmallow flavor without the gooeyness. They’re a good option if you want to avoid overly melty marshmallows.
Understanding Cocoa Powder:
The type of cocoa powder you use can significantly impact the flavor of your cookies. Here’s a quick guide:
- Dutch-Process Cocoa: This cocoa powder has been treated with an alkaline solution to neutralize its acidity. It has a smoother, milder flavor and a darker color. It’s often preferred for baking because it doesn’t react with baking soda in the same way as natural cocoa powder.
- Natural Cocoa: This cocoa powder is not treated
Conclusion:
Okay, friends, let’s be honest: you’ve scrolled this far because you’re intrigued, right? And trust me, you absolutely should be! These Marshmallow Hot Cocoa Cookies aren’t just another cookie recipe; they’re a warm, comforting hug in every single bite. The rich, chocolatey dough, the gooey marshmallow center, and that dusting of cocoa powder it’s a symphony of flavors and textures that will have you reaching for another before you even finish the first. I truly believe this recipe is a must-try for anyone who loves the cozy feeling of hot cocoa and the satisfying crunch of a perfectly baked cookie.
But the best part? This recipe is incredibly versatile! While I’m partial to enjoying these cookies fresh out of the oven with a tall glass of cold milk (the contrast is divine!), there are so many ways to elevate your Marshmallow Hot Cocoa Cookie experience. Imagine crumbling one of these warm cookies over a scoop of vanilla ice cream instant dessert perfection! Or, for a truly decadent treat, try sandwiching a scoop of coffee ice cream between two cookies. You could even get creative with the toppings! A sprinkle of sea salt adds a delightful salty-sweet contrast, while chopped pecans or walnuts provide a satisfying crunch. For the holidays, consider adding a dash of peppermint extract to the dough for a festive twist. And if you’re feeling adventurous, try using different flavored marshmallows strawberry, caramel, or even toasted coconut marshmallows would be absolutely delicious!
Serving Suggestions: These cookies are fantastic on their own, but they also pair beautifully with a variety of beverages. A classic cup of hot cocoa, of course, is the perfect complement. But don’t underestimate the power of a good cup of coffee or even a chilled glass of almond milk. They’re also a wonderful addition to a dessert platter for parties or gatherings. Imagine the smiles on your guests’ faces when they see these irresistible treats! And if you’re looking for a unique and thoughtful gift, a batch of these cookies, packaged in a cute tin or box, is sure to be a hit.
Variations to Explore: Don’t be afraid to experiment and make this recipe your own! Try adding chocolate chips (milk chocolate, dark chocolate, or even white chocolate) to the dough for an extra dose of chocolatey goodness. You could also incorporate chopped nuts, such as pecans or walnuts, for added texture and flavor. For a more intense chocolate flavor, use Dutch-processed cocoa powder. And if you’re feeling really adventurous, try adding a pinch of cayenne pepper to the dough for a subtle kick of heat. The possibilities are endless!
So, what are you waiting for? Preheat that oven, gather your ingredients, and get ready to bake up a batch of these incredible Marshmallow Hot Cocoa Cookies. I promise you won’t regret it! And when you do, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how much everyone loved them. Tag me in your photos on social media I can’t wait to see your creations! Happy baking!
Marshmallow Hot Cocoa Cookies: The Ultimate Winter Treat
Soft, chewy Marshmallow Hot Cocoa Cookies packed with cocoa, chocolate chips, and marshmallows. Perfect for cozy nights!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot cocoa mix (powdered)
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- Optional: Extra mini marshmallows for topping
Instructions
- Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until smooth and creamy.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and hot cocoa mix.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in Chocolate Chips and Marshmallows: Gently fold in the chocolate chips and mini marshmallows until evenly distributed.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (up to 24 hours). If chilling longer than an hour, let the dough sit at room temperature for about 15 minutes before scooping.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Optional: Add Extra Marshmallows: If desired, gently press a few extra mini marshmallows onto the tops of the cookies before baking.
- Bake: Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft. Be careful not to overbake.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra fudgy cookies: Use dark chocolate chips instead of semi-sweet.
- For a peppermint twist: Add 1/2 teaspoon of peppermint extract to the dough along with the vanilla extract. You can also crush some peppermint candies and sprinkle them on top of the cookies before baking.
- For a mocha flavor: Add 1 teaspoon of instant espresso powder to the dry ingredients.
- Marshmallow Swirl: For a more pronounced marshmallow flavor, you can create a marshmallow swirl. Before baking, take a few extra marshmallows and microwave them for a few seconds until they are slightly melted. Then, use a toothpick or skewer to swirl the melted marshmallow into the tops of the cookie dough balls.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. They can also be frozen for longer storage.
- Make Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 24 hours. You can also freeze the dough for up to 2 months. When ready to bake, thaw the dough in the refrigerator overnight.
- Adjusting Sweetness: If you prefer a less sweet cookie, you can reduce the amount of sugar slightly. Start by reducing each sugar by 1/4 cup and see if you like the result.
- High Altitude Baking: If you live at a high altitude, you may need to adjust the recipe slightly. Try reducing the amount of baking soda by 1/4 teaspoon and adding an extra tablespoon of flour.
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