Get the Recipe: Gooey Hot Cocoa Cookies With Marshmallow
These soft and gooey hot cocoa cookies are made with melted chocolate, instant hot cocoa mix, and studded with mini marshmallows—just like your favorite winter drink!
Ingredients
For the Hot Cocoa Cookie Dough
- 10 ounces (284 grams) dark chocolate (between 60% and 70% cacao), from whole fèves or a high-quality chocolate bar roughly chopped into 1- to 1 ½-inch pieces
- ½ cup (4.5 ounces or 128 grams) all-purpose flour
- 1 ½ Tablespoons instant hot cocoa mix
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ¼ cups (8.75 ounces or 248 grams) granulated sugar
- 6 Tablespoons (3 ounces or 85 grams) unsalted butter, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 1 cup (1.75 ounces or 50 grams) mini marshmallows
Assembly
- ⅓ cup (2.35 ounces or 67 grams) mini marshmallows
Instructions
- Prep the oven and baking pan. Position a rack in the center of the oven and preheat the oven to 350°F. Line three half sheet pans with parchment paper.
- Melt the chocolate. Place the chocolate in the top pan of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water).Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the chocolate is melted, about 5 to 10 minutes. Remove the pan or bowl from heat, set on a wire rack, and cool slightly while you prep the dry ingredients.
- Mix the dry ingredients. In a small bowl, whisk together the flour, cocoa mix, baking powder, and kosher salt.
- Cream the sugar, butter, and the vanilla, then add the eggs. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, and vanilla. Beat on medium until light, fluffy, and doubled in volume, 3 to 4 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition.
- Add the melted chocolate, dry ingredients, and mini marshmallows. Slowly pour in the melted chocolate and beat until just combined.Gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.Add the marshmallows all at once and beat on medium-low until the marshmallows are evenly distributed throughout, about 1 minute.
- Assemble the cookies. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls, placing them at least 3 inches apart on the prepared sheet pans.
- Bake the cookies, then top them with the marshmallows for garnish. Bake one pan at a time for 12 to 14 minutes, or until the edges have set but the centers are still gooey.Place the pan on a wire rack and immediately place 3 to 5 marshmallows on top of each cookie, gently pressing each marshmallow into the cookies while they are still soft. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
- Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!