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Hot Cocoa Cookies with Marshmallows

Learn how to make rich, fudgy hot cocoa cookies topped with gooey mini marshmallows using a simple two-stage baking technique.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Rest Time 1 hour
Total Time 1 hour 30 minutes
Servings: 24
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour spooned and leveled
  • 1/2 cup Dutch-process cocoa powder unsweetened
  • 2 packets hot cocoa mix packets standard cocoa mix without marshmallows (about 1 oz each)
  • 1 tsp baking powder fresh
  • 1/2 tsp salt fine sea salt or table salt
  • 1/2 cup unsalted butter cubed
  • 1 cup semi-sweet chocolate chips divided into two 1/2-cup portions
  • 1/2 cup granulated sugar white sugar
  • 1/2 cup light brown sugar packed
  • 2 large large eggs room temperature
  • 1 tsp vanilla extract pure vanilla extract
  • 1 cup mini marshmallows halved crosswise with kitchen shears

Equipment

  • Baking sheets
  • Parchment paper
  • Heatproof mixing bowl
  • Medium mixing bowl
  • Whisk
  • Silicone spatula
  • kitchen shears
  • Cookie scoop (2 tbsp)
  • Wire cooling rack

Method
 

  1. In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, hot cocoa mix, baking powder, and salt until evenly combined.
  2. Place the cubed unsalted butter and 1/2 cup of the semi-sweet chocolate chips in a heatproof bowl set over a saucepan of simmering water, stirring until melted and smooth, then set aside to cool for 5 minutes.
  3. In a large mixing bowl, whisk the cooled chocolate mixture with the granulated sugar and packed light brown sugar until combined.
  4. Whisk in the eggs one at a time, followed by the vanilla extract, stirring vigorously for 1 minute until the mixture looks glossy.
  5. Add the dry flour mixture to the wet ingredients and fold with a silicone spatula just until no dry streaks remain.
  6. Fold in the remaining 1/2 cup of semi-sweet chocolate chips.
  7. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 60 minutes until firm.
  8. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  9. Scoop 2-tablespoon portions of chilled dough, roll them gently into balls, and place them 2 inches apart on the prepared baking sheets.
  10. Bake for 8 minutes until the edges are set but the centers remain soft and slightly domed.
  11. Remove the baking sheet from the oven and carefully press 3 halved mini marshmallows (cut-side-down) onto the top of each cookie.
  12. Return the baking sheet to the oven for 2 additional minutes until the marshmallows soften and puff slightly.
  13. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Halving the mini marshmallows with kitchen shears creates a flat, tacky surface that sticks securely to the top of each cookie during the final bake step.
If baking in batches, keep the remaining unbaked dough chilled in the refrigerator between batches to prevent excessive spreading.
For high-altitude baking (above 3,000 feet), reduce the baking powder to 3/4 teaspoon and increase the all-purpose flour by 2 tablespoons.