Best Hot Chocolate Cookies with Mini Marshmallows
Soft, chewy hot chocolate cookies packed with rich cocoa flavor, melty chocolate chips, and gooey mini marshmallows—just like your favorite mug of hot cocoa in cookie form.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 ¼ cups (280g) all-purpose flour
½ cup (48g) unsweetened cocoa powder (Dutch-processed preferred)
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon instant espresso powder (optional)
1 cup (226g) cold unsalted butter, cubed
1 ¼ cups (250g) granulated sugar
2 large eggs, room temperature
2 ½ cups (425g) semisweet chocolate chips
1 ½ cups mini marshmallows, divided
Extra cocoa powder for dusting (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Whisk together flour, cocoa powder, baking powder, salt, and espresso powder in a bowl.
2. Beat cold butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well and scraping the bowl.
3. Gradually mix dry ingredients into wet until just combined. Fold in chocolate chips and 1 cup mini marshmallows.
4. Chill dough for 30 minutes. Scoop 2-tablespoon balls, space 3 inches apart, flatten slightly, and bake 10–12 minutes until edges set.
5. Top cookies with remaining marshmallows, return to oven 1–2 minutes until puffed. Cool on racks and dust with cocoa if desired.
Notes
For extra gooey centers, slightly underbake the cookies.
Mini marshmallows work best—large ones will melt too much.
Cookies store well in an airtight container for up to 3 days.