Hot Cocoa Chocolate Marshmallow

This classic holiday cookie recipe is for anyone who dreams of hot cocoa in cookie form With gooey toasted marshmallow and a fudgy chocolate interior Hot Cocoa Cookies bring all the flavors of a cozy winter drink right to your dessert table Every year my family insists we bake two batches and I never have leftovers to store for long

Every time I pull these out of the oven my kids hover around the counter waiting for the marshmallows to cool My kitchen smells like a chocolate shop and that memory makes these cookies extra special to us

Ingredients

• All purpose flour: gives the cookies their tender structure I always use unbleached flour for more consistent results
• Hot chocolate mix: provides a cozy chocolate flavor a dark cocoa mix like Ghirardelli makes them extra rich
• Baking powder: helps the cookies rise slightly for a chewy finish double check that your baking powder is fresh
• Ground cinnamon: adds warmth and a little holiday magic I source fresh cinnamon for the best aroma
• Fine sea salt: balances the sweetness always use fine not coarse salt for even distribution
• Unsalted butter: at room temperature creates a tender crumb use butter from the fridge and let it soften naturally
• Granulated sugar: gives crisp edges choose a fine grain white sugar
• Light brown sugar: keeps the centers gooey and soft always pack it firmly into your cup
• Large egg and extra large egg yolk: make the dough rich and chewy room temperature eggs give better texture
• Vanilla extract: rounds out flavors buy pure extract for the best taste
• Milk chocolate chips: give pockets of creamy chocolate use highquality chips that melt smoothly
• Semisweet chocolate: deepens the chocolate flavor chop into equal chunks for even melting
• Large marshmallows: make that signature gooey topping use a fresh bag so they fluff up well

Step-by-Step Instructions

Mix the Dry Ingredients:

Whisk flour hot chocolate mix baking powder cinnamon and salt in a medium bowl for about 30 seconds until well combined This ensures even flavor in every cookie

Cream the Butter and Sugars:

In a large mixing bowl beat butter white sugar and brown sugar with an electric mixer on medium high until smooth and fluffy about two minutes Scrape down the bowl frequently to prevent any lumps

Add Eggs and Vanilla:

Add in the egg and egg yolk then beat until just combined Pour in the vanilla and beat briefly until you no longer see streaks using a spatula to combine any stray bits from the bowl sides

Incorporate Dry into Wet:

With the mixer on low slowly add your flour mixture to the wet ingredients Mix until only a few flour streaks remain Over mixing can lead to tough cookies

Fold in the Chocolate Chips:

Use a sturdy spatula to carefully fold in the milk chocolate chips ensuring even distribution I always check for any pockets of unmixed dough at the bottom

Chill the Dough:

Cover the bowl and refrigerate for one hour or until the dough feels cool and is no longer sticky This allows the flavors to meld and gives you thick bakery style cookies

Preheat the Oven:

Set oven to three hundred fifty degrees and line baking sheets with parchment paper so the cookies do not stick

Shape the Cookies:

Scoop dough into balls about one and a half tablespoons each Place them spaced out on your lined tray I use a cookie scoop for even sizing

Bake the First Round:

Bake the dough balls for ten minutes or until the edges look set but the centers still appear soft They will continue to bake as you add toppings

Add Marshmallows and Chocolate:

Remove baking sheets and place a chunk of semisweet chocolate plus half a marshmallow onto each cookie cut side up Press gently to nestle into the dough

Finish Baking:

Return trays to the oven and bake four minutes longer The marshmallows should puff and look shiny but not browned

Toast the Marshmallows:

Using a kitchen torch toast the tops to your preferred golden color If you skip the torch place the cookies under your oven broiler for about thirty seconds Watch carefully as marshmallows can burn quickly

Cool and Set:

Leave cookies on their trays for five minutes to firm up before transferring to wire racks for complete cooling The chocolate and marshmallow should stay soft and gooey

Pin it

Brown sugar is my ingredient MVP for these cookies It keeps the interior soft with just the right sticky chew One year we all gathered around the kitchen island and made a second batch because nobody could wait for leftovers

Storage tips

Cookies taste their best the day you make them after the marshmallow is still a little gooey If you need to store place them in an airtight container in one single layer too many layers and the marshmallow sticks together Keep at room temperature for up to three days Another option is to freeze baked cookies before topping with marshmallow then bake off as needed

Ingredient substitutions

If you do not have dark chocolate cocoa mix any quality hot cocoa powder works For an even richer flavor use half bittersweet chocolate chips with your milk chocolate Regular size marshmallows cut in half create perfect portions but mini marshmallows can also work spread over the top just watch the baking time Vanilla bean paste is a nice upgrade if you want a deeper vanilla note

Serving suggestions

These cookies shine with a mug of real hot cocoa at a winter party Plate them for movie night or share at cookie swaps Last year I served them at a family brunch with whipped cream and an extra dusting of cinnamon and they disappeared before lunch

Cultural and historical context

Hot cocoa treats are rooted in winter celebrations and cozy traditions and this recipe channels that warmth A variation of the classic chocolate chip cookie and s’mores treat this cookie captures festive nostalgia in every bite Sharing these during the holidays is now a ritual that marks the true start of Christmas in our house

Frequently Asked Questions

→ How can I ensure the cookies stay soft and chewy?

Chilling the dough before baking helps maintain a soft, chewy texture and prevents spreading.

→ Can I use different types of chocolate chips?

Yes, you can substitute milk chocolate chips with dark or white chocolate for varying flavor.

→ What’s the best way to toast the marshmallows?

Use a kitchen torch for a controlled toast or broil briefly, watching closely to avoid burning.

→ How should these cookies be stored?

Store in a single flat layer in an airtight container at room temperature for up to 3 days.

→ Can I make the dough ahead of time?

Yes, you can prepare and chill the dough in advance and bake cookies when ready.