Hot Chocolate Cookies with Marshmallows Recipe
These Hot Chocolate Cookies with Marshmallows combine rich, fudgy chocolate cookie dough with gooey marshmallow halves baked right into the cookies. Finished with a sweet vanilla icing and optional sprinkles, they capture the flavor and fun of a classic hot chocolate drink in a delightful baked treat perfect for cozy gatherings or indulgent snacking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, room temperature
- 12 ounces semisweet chocolate chips
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cup light brown sugar, packed
- 3 large eggs, room temperature preferred
- 1 ½ teaspoon vanilla extract
- 20 marshmallows, halved
Icing
- 2 cups confectioners sugar
- 4 Tablespoons unsalted butter, melted
- ¼ cup hot water
- ½ teaspoon vanilla extract
- sprinkles, optional
Instructions
- Prepare the Cookie Dough: In a mixing bowl, cream the room temperature unsalted butter with the light brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, mixing until just combined to form a rich chocolate cookie dough.
- Add Chocolate Chips: Fold in the semisweet chocolate chips evenly throughout the dough to ensure each cookie has melty pockets of chocolate.
- Incorporate Marshmallows: Gently fold in the halved marshmallows, careful not to overmix to avoid them melting too soon.
- Shape Cookies: Using a spoon or cookie scoop, drop dollops of dough onto a prepared baking sheet lined with parchment paper, spacing them about 2 inches apart to allow spreading during baking.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes or until edges are set but centers remain soft. The marshmallows will become gooey but should maintain some shape.
- Make the Icing: While the cookies bake and cool, whisk together the confectioners sugar, melted butter, hot water, and vanilla extract until smooth and pourable.
- Decorate: Once the cookies are cooled slightly, drizzle or spread the vanilla icing over the tops. Add sprinkles if desired for a festive touch.
- Serve and Enjoy: Allow the icing to set slightly before serving. These cookies are best enjoyed fresh and slightly warm to enjoy the lush marshmallow texture.
Notes
- For best results, use room temperature ingredients for easier mixing and better texture.
- Halving marshmallows helps them distribute evenly and melt just enough without becoming too flat.
- Do not overbake; cookies should remain soft in the middle for gooey marshmallows.
- If you prefer, use mini marshmallows instead of halved large ones.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Reheat briefly in a microwave for a warm, melty treat.
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