Indulge in the delightful warmth of Hot Chocolate Cookies with Marshmallow Topping! These soft and chewy cookies are packed with rich cocoa flavor and topped with gooey marshmallows, bringing the essence of hot cocoa to every bite. Perfect for winter gatherings or as a cozy treat, these cookies will warm your heart and satisfy your sweet tooth.
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup brown sugar, packed
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
2 tbsp milk
1/2 cup chocolate chips
12 large marshmallows, cut in half
Instructions:
Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter and Sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy.
Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Create the Dough: Gradually mix the dry ingredients into the wet mixture until just combined. Add milk to achieve a smooth consistency, then fold in chocolate chips.
Form the Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake and Add Marshmallows: Bake for 8-9 minutes, then remove the cookies from the oven. Place a marshmallow half on each cookie, then return them to the oven for an additional 2-3 minutes until the marshmallows are soft and slightly melted.
Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Pair with Beverages: Serve these cookies with a warm cup of hot cocoa, coffee, or tea to enhance the cozy experience. For an extra indulgent treat, consider topping your hot chocolate with whipped cream and a sprinkle of cocoa powder.
Presentation: Arrange the cookies on a festive platter or in a holiday-themed tin for a beautiful presentation, especially during winter gatherings or holiday parties.
Garnish: Consider drizzling melted chocolate over the cookies or sprinkling them with a bit of crushed candy canes for a festive touch.
Warm-Up: For an even more delightful experience, briefly warm the cookies in the microwave (about 5-10 seconds) before serving. This will soften the marshmallows and make them extra gooey.
Storage Tips:
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. Keeping them sealed will help maintain their soft and chewy texture.
Freezing: For longer storage, freeze the cookies:
Pre-freezing: Place the cooled cookies on a baking sheet in a single layer and freeze them for about 1 hour. This prevents them from sticking together.
Storing: Once frozen, transfer the cookies to an airtight freezer bag or container. They can be stored in the freezer for up to 1 month.
Thawing: To enjoy, simply take out the desired number of cookies and let them thaw at room temperature or microwave them for a few seconds to warm them up.
Avoid Moisture: If your cookies are topped with marshmallows, ensure they are completely cooled before storage to avoid excess moisture, which can make the cookies soggy.
Reheating: If the cookies lose their chewiness after storing, you can warm them in the oven at 300°F (150°C) for about 5 minutes or in the microwave for 5-10 seconds. This will help restore their fresh-baked texture.
Related Recipes:
FAQs:
Can I use mini marshmallows instead of large marshmallows?
Yes, you can use mini marshmallows as a substitute. They will melt more quickly, so keep an eye on them during the second baking time. Use about 2-3 mini marshmallows per cookie to achieve a similar gooey effect.
Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 3 days. When ready to bake, let the dough sit at room temperature for about 10-15 minutes before scooping and baking. Alternatively, you can freeze the dough for up to 1 month. Just scoop the dough into balls, freeze them, and then transfer to an airtight container.
How do I prevent the cookies from spreading too much while baking?
To help prevent spreading, ensure your butter is softened but not melted. If the dough is too soft, you can chill it in the refrigerator for about 30 minutes before baking. This will firm up the dough and help maintain the cookie shape during baking.
What can I do with leftover cookies?
If you have leftover cookies, store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. To revive them, simply warm them in the microwave or oven as mentioned in the storage tips. Leftover cookies also make a great gift when packaged nicely in a decorative tin or box!
Conclusion:
If you’re looking to capture the cozy spirit of winter in a delicious treat, these Hot Chocolate Cookies with Marshmallow Topping are an absolute must-try! Not only do they offer a fun twist on the classic hot cocoa, but their chewy texture and gooey marshmallow topping make them an irresistible treat for chocolate lovers. Try baking a batch for family, friends, or simply to enjoy with a warm drink by your side!
📖 Recipe:
Print
Hot Chocolate Cookies with Marshmallow Topping
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
There’s something magical about a warm cup of hot chocolate on a chilly day, and with these Hot Chocolate Cookies with Marshmallow Topping, you can savor that same cozy warmth in cookie form. These cookies combine soft, chewy chocolate cookie bases with gooey marshmallow toppings for a treat that’s perfect for winter gatherings or simply curling up by the fire. With their rich cocoa flavor and delightful marshmallow topping, these cookies are sure to become a favorite seasonal indulgence!
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
2 tbsp milk
1/2 cup chocolate chips
12 large marshmallows, cut in half
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, beating until fully combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add milk to reach a smooth dough consistency, then fold in the chocolate chips.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 8-9 minutes. Remove the cookies, place a marshmallow half on each one, and return to the oven for an additional 2-3 minutes, until marshmallows are soft and slightly melted.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Substitutions: Mini marshmallows can be used instead of large marshmallows.
Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Reheating: Warm cookies in the microwave for 5-10 seconds or in the oven at 300°F (150°C) for about 5 minutes to restore softness.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal
