Hot Cocoa Marshmallow Cookies
These hot cocoa marshmallow cookies are soft, chocolatey, and oh so cozy. They’re perfect for winter or all year long.
Ingredients
- 8 tablespoon unsalted butter (one stick) room temperature
- ½ cup brown sugar packed
- ½ cup white sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour 100g
- ½ cup cocoa powder dutch process (50g)
- ⅓ cup dry milk powder 40g
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup milk chocolate chips or more if you’d like
- 1 cup mini marshmallows plus more for topping
Instructions
- Sift the flour, cocoa powder, dry milk powder, baking soda, baking powder, and salt into a bowl. Mix until combined, then set aside.
- Beat the butter and sugars together with a mixer or by hand, until light and fluffy. Beat in the egg and vanilla until combined.
- Add about half of the dry mixture and combine, then add the second half. I find that mixing them in batches makes it easier to stir. Then add the chocolate chips.
- To make the cookies, take about 2 tablespoons of dough and flatten them out in your palm into a mini pancake shape. Add 5 mini marshmallows to the middle, then wrap the dough around them to form a cookie. If a little bit of marshmallow is exposed, don’t worry.
- Chill the dough for about 30 minutes. Meanwhile, preheat the oven to 350°F
- Arrange the cookie dough on a pan about 2-3 inches apart. You can add an extra mini marshmallow or two to the top of each cookie to get toasted. Bake the cookies for 8-10 minutes. When the cookies look slightly underbaked, they are ready. They will continue to cook slightly while resting on the pan.
- Allow to cool and serve!