Hot Cocoa Cookies are reminiscent of a cup of hot cocoa loaded with mini marshmallows. One batch makes four dozen, so they’re great for cookie swaps and care packages!
If you love hot cocoa as much as I do (and that’s a lot!) then you will LOVE these cookies. They are chocolatey with a slightly chewy bite, and have just the right amount of tiny marshmallows to make them adorably tasty.
This dough is thick! It’s studded with chocolate chunks and tiny dehydrated cereal marshmallows throughout. The marshmallows in the dough disappear during baking and contribute to the chewy texture of the cookie.
I couldn’t do without my cookie scoop! It makes quick work of portioning the cookie dough and, trust me, that’s what you want when you’re baking four (or more!) dozen cookies.
Mid-bake, the cookies are topped with more mini mallows and more chocolate chunks. This makes them look pretty, and I love how the marshmallows lightly toast in the oven.
Cookies and milk for Santa!
You can usually find the tiny dehydrated cereal marshmallows at the grocery store in the baking aisle next to the regular marshmallows (labeled “Marshmallow Bits”). Or you can order them online if you can’t find them locally.
Hot Cocoa Cookies
Yields 4 dozen cookies
3 1/4 cups (390 grams) all-purpose flour
1/4 cup (38 grams) cocoa powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 sticks (226 grams) butter, softened
1 cup (200 grams) granulated sugar
2/3 cup (120 grams) brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (9 oz.) semi-sweet chocolate chunks, divided
2 cups (106 grams) mini marshmallow bits, divided
Preheat oven 350°F. Line two or more baking sheets with parchment; set aside.
Whisk together flour, cocoa powder, salt, baking soda and baking powder in a medium bowl and set aside.
In the bowl of a stand mixer using a paddle attachment, cream butter until light and fluffy, then add sugars and mix until well combined on low speed. Add eggs and vanilla extract, mixing until just combined. Slowly add flour mixture, and stir until blended, stopping to scrape down the sides and bottom of the bowl to make sure all the ingredients are well-incorporated. The finished dough will be very thick. Fold in 1 cup of the chocolate chunks and 1 cup of the mini marshmallow bits.
Scoop dough with a tablespoon and roll into walnut sized balls, or scoop out with a small cookie scoop, and place on prepared baking sheets 2 inches apart. Bake for 5 minutes, then remove from oven and lightly mash down the top of each cookie with a teaspoon. Sprinkle about a teaspoon of mini marshmallows onto each cookie, and add one or two chocolate chunks to the tops of the cookies. Return to the oven and bake 5-6 more minutes. Remove from oven and let cool on baking sheet at least 10 minutes, then place on wire racks to cool completely.
Hot Cocoa Cookies
Published: Hot Cocoa Cookies Recipe