Description

Warm, rich, and cozy—these marshmallow cookies feature a hot cocoa base, mini chocolate chips, and a melty marshmallow topper with a chocolatey finish.

Ingredients

For the cookies:

½ cup (1 stick) unsalted butter, room temperature

½ cup granulated sugar

½ cup light brown sugar

2 large eggs

1½ tsp vanilla extract

1½ cups all-purpose flour

⅓ cup unsweetened cocoa powder

½ cup hot cocoa mix (not sugar-free)

½ tsp baking soda (or baking powder)

½ tsp salt

½ cup mini chocolate chips

For topping:

12 large marshmallows (halved) or 1½ cups mini marshmallows

½ cup melted semi-sweet or dark chocolate (for drizzling)

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream butter and sugars: Beat butter, granulated sugar, and brown sugar together until light and fluffy.

Add eggs and vanilla: Mix in eggs one at a time, then add vanilla.

Mix dry ingredients: In a separate bowl, whisk flour, cocoa powder, hot cocoa mix, baking soda, and salt.

Combine: Gradually add dry ingredients to wet, mixing just until combined. Fold in chocolate chips.

Shape cookies: Scoop 1-tablespoon portions of dough onto baking sheet, spacing 2 inches apart.

Bake: Bake for 10–12 minutes until edges are set.

Add marshmallows: Remove from oven and press halved or mini marshmallows onto each cookie. Return to oven for 1–3 minutes until marshmallows puff.

Drizzle and cool: Let cookies cool slightly, then drizzle with melted chocolate. Let set before serving.

Notes

Chill dough for 1–2 hours for thicker cookies, though many recipes don’t require it.

Add cinnamon or cayenne for a spicy mocha twist.

Use marshmallow fluff as a swirl or topping alternative.

Press crushed peppermint on top for holiday flair.

Prep Time: 20 minutes
Cook Time: 12–15 minutes total
Category: Dessert, Cookies
Method: Baking
Cuisine: American