Go Back
A plate of freshly baked hot chocolate cookies with marshmallows

Gooey Marshmallow Hot Chocolate Cookies

These decadent hot chocolate cookies are loaded with rich cocoa flavor, semi-sweet chocolate chips, and gooey, toasted marshmallows for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 12 cookies
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour (180g)
  • ¾ cup unsweetened cocoa powder (65g) Dutch-processed recommended
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter (226g) softened
  • ½ cup granulated sugar (100g)
  • 1 cup light brown sugar (220g) packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
Mix-ins
  • 1 cup mini semi-sweet chocolate chips (170g)
  • 1 ½ cups mini marshmallows

Equipment

  • Oven
  • Baking sheets
  • Parchment paper or silicone mats
  • Medium bowl
  • Electric mixer

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
Making the Dough
  1. In a large bowl, cream softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (2-3 minutes).
  2. Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined; avoid overmixing.
  4. Gently fold in the mini semi-sweet chocolate chips using a spatula.
Baking the Cookies
  1. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart; press 3-4 mini marshmallows onto each dough ball.
  2. Bake for 9-11 minutes, or until edges are set and marshmallows are puffed and lightly golden (centers will firm as they cool).
  3. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use good quality cocoa powder and do not overmix the dough. The cookies will be soft when they come out of the oven, so allow them to cool slightly before handling.