Hot Cocoa Cookies are rich and chocolatey, with lightly toasted mini marshmallows on top. These cookies are easy to make from scratch, and an adorable addition to your holiday cookie tray.
You’re going to love these hot cocoa cookies because they’re easy to make and super cute. It’s like you’re looking down at a mug of hot cocoa, with marshmallows floating on top.
The mini marshmallows are added in the last few minutes of baking, giving them just enough time to melt without disintegrating. Once the cookies have cooled, the marshmallow stays soft and sticky inside, but have a lightly toasted crust on top.
Make these cookies for your next holiday or winter party, or just because. Pair with a mug of Homemade Hot Chocolate.
Adding mini marshmallows to cookies
I tested the marshmallows in this recipe several ways before deciding upon this method. If you’re curious, here’s how it went.
- I placed mini marshmallows inside the cookie. They melted and disappeared almost entirely.
- Because I wanted to see the marshmallows, I flattened the cookie dough and placed them on top before baking. They toasted to a beautiful golden brown, but again the marshmallows melted and almost entirely disappeared.
- On my last attempt, I allowed the cookies to bake almost entirely. Then I placed the marshmallows on top with only 2 minutes remaining. The marshmallows melted, but stayed mostly intact.
Either of the first two options may turn out if you use a standard marshmallow cut in half. I think with more marshmallow concentrated in one place, they shouldn’t melt as much. If you give it a try, let us know how it goes in the comments below.
Tips for baking cookies
Room temperature ingredients will help your cookies have a consistent, creamy, and even dough. When beaten, the eggs and butter form an emulsion, which traps air in the dough, which bakes up into a soft and fluffy cookie.
Properly measuring flour is an issue I see frequently. If you have issues with your cookies not spreading, or turning out extra thick and tall, you probably measured too much flour into your cookie dough.
To properly measure flour, use a spoon to add flour to your measuring cup, then level off with a knife. By scooping flour directly from a container with your measuring cup, you’re compacting the dough into the cup. This can add up to 25% more flour to your dough.
Using parchment paper helps prevent your cookies from spreading too much while baking. A greased baking pan will guarantee your cookies spread more than they should. So, I suggest parchment paper (or a reusable baking mat) instead.
Hot Cocoa Cookies
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 2/3 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chunks or chips
- 1 1/2 cups mini marshmallows
- In a large bowl, cream together butter and sugars. Add eggs and vanilla extract and beat until fluffy, about a minute. Add milk and stir to combine.
- In a separate bowl, whisk (or sift) together the flour, cocoa powder, salt, and baking soda.
- Gradually stir dry ingredients into butter mixture until just combined.
- Add chocolate chunks and stir until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
- Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 6 minutes, then remove baking sheet from oven and add 3 mini marshmallows to each cookie, pressing down lightly. Return to oven and bake for an additional 2-3 minutes. Remove from oven and allow to cool for 5 minutes before removing to a wire rack to cool completely.
- Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
- You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.