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Hot Cocoa Marshmallow Cookies

Hot cocoa marshmallow cookies are soft-centered chocolate cookies baked with a toasted-soft marshmallow topping. Instant hot cocoa mix and semisweet chocolate chips give each cookie a rich cocoa flavor.
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Prep Time 20 minutes
Cook Time 11 minutes
cooling 5 minutes
Total Time 36 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 222
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.25 cups all-purpose flour
  • 0.5 cup instant hot cocoa mix
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar packed light
  • 2 eggs large
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
For the marshmallow topping
  • 12 marshmallows large, halved crosswise

Equipment

  • 2 18x13-inch baking sheets
  • 1 electric mixer

Method
 

Make the dough
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. Whisk the flour, hot cocoa mix, cocoa powder, baking soda, and salt together in a medium bowl.
  4. Beat the butter, granulated sugar, and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time.
  6. Beat in the vanilla.
  7. Mix in the flour mixture on low speed just until no dry streaks remain.
  8. Stir in the chocolate chips.
  9. Scoop the dough into 24 portions, about 2 tablespoons each.
  10. Space the portions about 2 inches apart on the prepared baking sheets.
Bake and top the cookies
  1. Bake at 350°F for 8 minutes.
  2. Remove the sheets from the oven and place one marshmallow half, cut-side down, on each cookie.
  3. Return the sheets to the oven and bake for 2–3 minutes, until the cookie edges are set and the marshmallows are soft.
  4. Cool the cookies on the baking sheets for 5 minutes.
  5. Transfer the cookies to a wire rack to cool.

Notes

For an even marshmallow topping, place each half cut-side down. Store in an airtight container at room temperature for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and chocolate chips, and check that the cocoa mix and marshmallows are dairy-free.