Hot Chocolate Marshmallow Cookies
Chocolate-rich cookies studded with mini marshmallows and chocolate chips for a cozy, winter-worthy treat.
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients & Mix-Ins
- 1 cup unsalted butter room temperature
- 1 cup packed light brown sugar
- 0.5 cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 2 cups mini marshmallows
- 1 cup semisweet chocolate chips
Instructions
Dry Ingredients
- In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt; set aside.
Wet Ingredients & Mix-Ins
- In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar on medium speed until pale and fluffy, about 3–4 minutes.
- Add 1 egg, 1 egg yolk, and 1 tablespoon vanilla extract; beat on medium-low until combined.
- Reduce mixer speed to low; gradually add the dry ingredients and mix until just incorporated.
- Stir in 2 cups mini marshmallows and 1 cup semisweet chocolate chips.
- Use a 2-tablespoon cookie scoop to portion dough 2 inches apart on lined baking sheets.
- Bake at 350°F for 9–10 minutes, until the tops are set and the centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Cookie dough balls can be frozen on a lined sheet for up to 1 hour then stored in a resealable bag for up to 3 months.
Baked cookies will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
For neater edges, chill the dough for 15 minutes before baking.