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Soft hot chocolate cookies filled with gooey marshmallows.

Hot Cocoa Cookies

Renee' Groskreutz
These hot cocoa cookies are packed with chocolatey goodness and marshmallow bits, just like your favorite winter drink! Soft, chewy, and full of cozy flavors, they're perfect for holiday baking or anytime you want a sweet treat.
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Prep Time 30 minutes
Cook Time 11 minutes
Chill Time 30 minutes
Total Time 1 hour 11 minutes
Course Dessert
Cuisine American
Servings 24 servings

Equipment

Ingredients
  

  • 1 cup 2 sticks butter, softened
  • 1 cup granulated sugar
  • 2/3 cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ¼ cups all-purpose flour
  • 4 packages hot cocoa mix or ¾ cup hot cocoa mix
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips regular or mini
  • 1 cup freeze-dried mini marshmallows for hot cocoa

Instructions
 

  • In a large mixing bowl, use an electric mixer to beat together the butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the eggs and vanilla extract and mix until well combined.
  • In a medium mixing bowl, whisk together the flour, hot cocoa mix, baking powder, and salt. Gradually add the dry mixture to the wet ingredients and mix until combined. Note: The dough will be very thick.
  • Fold in the chocolate chips and freeze-dried mini marshmallows.
  • Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  • When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper.
  • Scoop the dough into 1 ½-inch balls and place on the baking sheets, leaving at least 1 inch of space between each ball.
  • Bake for 9-11 minutes until the edges are set.
  • Let the cookies cool on the baking sheets for 3-5 minutes before transferring to a wire rack to cool completely.

Notes

  • Here’s where I purchased the mini marshmallows https://amzn.to/3Z3svl9 .
  • The marshmallows used need to be the freeze-dried type meant for hot chocolate. Regular mini marshmallows will melt during baking.
  • Store leftover cookies in a food storage container or zip-lock bag at room temperature for up to 5 days or freeze for up to 3 months. If freezing the dough, I suggest not mixing in the mini marshmallows until you’re ready to bake.
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