Description
These Hot Cocoa Cookies are a delicious treat that combine the rich flavors of cocoa and chocolate chips with the gooey texture of mini marshmallows. Perfect for cozy winter days or as a fun dessert, these cookies are soft in the center with slightly crisp edges and visually reminiscent of a cup of hot cocoa in cookie form.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for easy cleanup and to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes using an electric mixer. This aerates the dough for better texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract to enhance flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can make cookies tough.
- Fold in Add-ins: Carefully fold the semi-sweet chocolate chips and mini marshmallows into the dough until they are evenly distributed.
- Shape Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Leave about 2 inches between each cookie to allow room for spreading while baking.
- Bake: Bake in the preheated oven for 10-12 minutes. The edges should be set, but the centers remain slightly soft for optimal chewiness.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely, allowing the marshmallows to set inside.
Notes
- Do not overmix the dough to keep the cookies tender.
- Use room temperature butter and eggs for best creaming results.
- For extra gooey marshmallows, add some mini marshmallows on top of the dough balls before baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- To keep marshmallows soft, ensure cookies are not overbaked.
