Go Back
Hot Cocoa Cookies made with tons of chocolate and topped with a toasted marshmallow!
Print

Hot Cocoa Cookies

Soft, gooey, sticky, and chewy, these Hot Cocoa Cookies are loaded with chocolate and topped with a toasted marshmallow, for the perfect Christmas treat.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 20 medium-sized cookies
Author Tessa Arias

Ingredients

  • 1 1/2 cups (191 grams) all-purpose flour
  • 1/3 cup (32 grams) hot chocolate mix*
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 stick (113 grams) unsalted butter, at a cool room temperature
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 cup (170 grams) milk chocolate chips
  • 8 ounces (227 grams) semisweet chocolate, cut into 20 equal pieces
  • 10 large marshmallows, cut in half

Instructions

  • In a medium bowl, stir together the flour, hot chocolate mix, baking powder, cinnamon, and salt. Set aside.
  • In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until well-combined and smooth, about 2 minutes. Add the egg and egg yolk and beat until combined. Add the vanilla extract. Scrape down the sides and bottom of the bowl with a rubber spatula. On low speed, gradually add the flour mixture. Fold in the chocolate chips with a rubber spatula. Chill for about 1 hour, or until the dough is no longer sticky.
  • Meanwhile, preheat the oven to 350°F. Line baking sheets with parchment paper.
  • Using a spoon or a medium spring-loaded cookie scoop, drop 1 1/2-tablespoon sized balls of dough onto the prepared baking sheets.
  • Bake for about 10 minutes. Remove from oven and top each cookie with a piece of semisweet chocolate and 1 marshmallow half, cut side up. Return to oven and continue to bake for another 4 minutes, or until the marshmallow begins to melt slightly. Remove from the oven and use a kitchen torch to toast the tops of the marshmallows. Alternatively, place the cookies under the broiler for about 30 seconds to toast the marshmallows. Be careful as the marshmallows can go from toasted to burnt very quickly!
  • Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
  • Cookies are best served the day they are made due to the marshmallow but may be stored in an airtight container in one flat layer for up to 3 days.

Notes

**For a deeper chocolate cookie color like in these photos, use a DARK chocolate cocoa mix such as Ghirardelli.