These Hot Chocolate Mini Marshmallow Cookies are a chocolate lover’s dream. Soft, fudgy cookies are finished with chunks of melted dark chocolate and toasted, gooey mini marshmallows — the coziest treat for a chilly evening.
Table of Contents
- What Ingredients Do I Need?
- Quick Tips for Making the Best Hot Chocolate Marshmallow Cookies
- Toasting the Mini Marshmallows?
- Additional Recommended Baking Equipment
- More Cookies from Beyond the Butter to Love!
- Hot Chocolate Mini Marshmallow Cookies Recipe
What Ingredients Do I Need?
To make these hot chocolate mini marshmallow cookies, gather the following:
- Unsalted butter — melted for the chocolate base.
- Semi-sweet chocolate chips — one bag, melted with the butter.
- Unsweetened cocoa powder — for extra chocolate flavor.
- All-purpose flour — the structure of the cookies.
- Baking powder — make sure it’s fresh.
- Salt — just 1/4 teaspoon to balance the sweetness.
- Light brown sugar — provides moisture and a fudgy texture.
- 3 large eggs — room temperature for best mixing.
- Vanilla extract — use pure vanilla for best flavor.
- Dark chocolate — chopped into small chunks to press on the cookies before the final bake.
- Mini marshmallows — about 10 oz (roughly 2 cups) to top the cookies.
Quick Tips for Making the Best Hot Chocolate Marshmallow Cookies
Chill the dough. Refrigerate the dough for about 30 minutes to achieve a chewy, fudgy center and to make scooping easier. If you chill overnight, let the dough sit 15 minutes at room temperature before scooping.
Prep toppings in advance. Have your chopped dark chocolate and mini marshmallows ready so you can add them quickly when the cookies come out of the oven. This keeps the chocolate melting and the marshmallows soft and gooey.
Let the cookies rest. After baking, let cookies sit on the baking sheet for 5 minutes so they finish setting before you move them to a cooling rack.
Toasting the Mini Marshmallows?
A small culinary butane torch is ideal for lightly toasting the mini marshmallows once the cookies are on a wire rack. Avoid using a torch while cookies are still on parchment paper to reduce fire risk.
Additional Recommended Baking Equipment
More Cookies from Beyond the Butter to Love!
Classic Peanut Butter Blossoms
Pumpkin Cinnamon Cookies
Dark Chocolate Cranberry Walnut Cookies
Almond Butter Chocolate Chip Pecan Cookies
Hot Chocolate Mini Marshmallow Cookies
Ingredients
- 1/2 cup Unsalted Butter
- 12 oz Bag of Semi-Sweet Chocolate Chips
- 1/4 cup Unsweetened Cocoa Powder
- 1 1/2 cup All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 1/4 cup Light Brown Sugar
- 3 Large Eggs, room temperature
- 2 tsp Vanilla Extract
- 6 oz Dark Chocolate, chopped into small chunks
- 10 oz Bag of Mini Marshmallows
Instructions
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Adjust the oven rack to the second position (just above center) and preheat to 325°F. Line two baking sheets with parchment or silicone mats.
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Whisk together the all-purpose flour, baking powder, and salt in a medium bowl; set aside.
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In a saucepan over low-medium heat, melt the butter with the semi-sweet chocolate chips, stirring until smooth. Remove from heat and whisk in the unsweetened cocoa powder. Set aside to cool slightly.
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With a hand mixer or stand mixer fitted with a paddle, beat the light brown sugar, eggs, and vanilla on medium speed. Add the melted chocolate mixture and mix until just combined.
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Reduce speed to low and gradually add the dry ingredients until just combined. Scrape the bowl as needed.
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Cover the bowl with plastic wrap and chill until firm enough to scoop, about 30 minutes. If chilled overnight, let dough sit about 15 minutes before scooping.
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Using a 1 1/2 tablespoon cookie scoop, place dough balls about 2 inches apart on the prepared sheets. Bake 10 minutes, remove from oven, top each cookie with a few chopped dark chocolate pieces and 3–4 mini marshmallows, then return to the oven for 2–4 more minutes until marshmallows are puffed and chocolate is melted.
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Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. If desired, carefully toast the marshmallows with a small kitchen torch once cookies are on the rack.
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Store cookies in a sealed container at room temperature for up to 2 days.
Notes
- Recipe adapted from Averie Cooks.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.
