Fudgy Hot Chocolate Cookies with Mini Marshmallows
These cookies are a dream for chocolate lovers! They're soft and fudgy, topped with chunks of melted dark chocolate and toasted, gooey mini marshmallows…
- Prep
- 20 mins
- Cook
- 14 mins
- Chill Time
- 30 mins
- Total
- 1 hr 4 mins
- Makes
- 48 cookies
These Hot Chocolate Mini Marshmallow Cookies are a true delight for chocolate fans. They're soft and fudgy, topped with melted dark chocolate chunks and gooey, toasted mini marshmallows! They make a perfect treat for a chilly night!
What You'll Need
To make these wonderfully rich hot chocolate mini marshmallow cookies, gather the following ingredients:
- Unsalted Butter. It doesn't need to be at room temperature, since you'll be melting it.
- Semi-Sweet Chocolate Chips. You only need one bag, which melts into the butter.
- Unsweetened Cocoa Powder. For extra chocolate flavor, we stir some into the butter and chocolate mixture.
- All-Purpose Flour. Plain all-purpose flour is all you need here.
- Baking Powder. Make sure it's fresh and not expired.
- Salt. Just 1/4 teaspoon, whisked in with the baking powder and flour.
- Light Brown Sugar. This recipe uses no granulated sugar, just light brown sugar, which gives these cookies their soft, fudgy texture.
- 3 Large Eggs. Let them come to room temperature first.
- Vanilla Extract. Use the real thing, not imitation, for the best results and flavor.
- Dark Chocolate. I used Lindt dark chocolate, but use whichever brand you like. You could also try other flavors, like mint chocolate!
- Mini Marshmallows. You'll use about 2 cups, so buy 1 bag. Save the rest for your hot cocoa!
Tips for the Best Hot Chocolate Marshmallow Cookies
Chill the dough. About 30 minutes in the fridge gives the cookies a chewy, fudgy center and makes the dough easier to scoop!
Get the chocolate and marshmallows ready. Prep both before you start baking so the process runs smoothly. Keep the cookies in the oven for as little time as possible, or the toppings will be harder to add.
Let them rest. Leave the cookies on the baking sheet for 5 minutes after baking, then move them to a wire rack.
Toasting the Mini Marshmallows?
I recommend a small culinary or kitchen butane torch to toast these cookies. Make sure they are on the wire cooling rack before torching, and keep the torch away from any parchment paper.
Other Useful Baking Equipment
More Cookie Recipes to Love
Fudgy Hot Chocolate Cookies with Mini Marshmallows
These soft, fudgy cookies are a treat for any chocolate fan. Each one is topped with melted dark chocolate and toasted, gooey mini marshmallows, which makes them ideal for a chilly night!
- Prep
- 20 mins
- Cook
- 14 mins
- Chill Time
- 30 mins
- Total
- 1 hr 4 mins
- Makes
- 48 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
Method
- Adjust oven rack to 2nd level position (just above center) and preheat the oven to 325ºF. Line 2 cookie sheets with parchment paper or silicone mats.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set it aside.
- In a medium saucepan over low to medium heat, melt the butter and chocolate chips, stirring constantly until smooth. Take it off the heat and whisk in the cocoa powder. Set it aside.
- With a hand mixer or a stand mixer fitted with the paddle, beat the light brown sugar, eggs, and vanilla on medium speed. Add the melted chocolate and mix just until combined.
- Lower the speed to low and gradually add the dry ingredients, mixing just until combined. Scrape down the bowl if needed.
- Cover the bowl with plastic wrap and chill until the dough is firm enough to scoop, about 30 minutes. If you chill it overnight, let the dough sit at room temperature for about 15 minutes before scooping.
- Using a 1 1/2 tablespoon cookie scoop, space the cookies about 2 inches apart on the lined sheets. Bake for 10 minutes, then take the pan out. Press a few chopped dark chocolate pieces and 3-4 mini marshmallows onto each cookie, then return them to the oven for another 2-4 minutes.
- Let the cookies cool on the sheet for 5 minutes, then move them to a cooling rack. If you like, use a small kitchen torch to toast the marshmallows on top. Avoid doing this while the cookies are still on the parchment paper.
- Store the cookies in a sealed container at room temperature for up to 2 days.
Baker’s notes
- Adapted from a recipe by Averie Cooks.
