Hot Chocolate Marshmallow Cookies (Print-Friendly Version)
Easy cookies with hot cocoa mix, chocolate chips, and mallow bits. Soft-baked and ideal for holiday dessert tables.
# Ingredients You'll Need:
01 -
226 grams unsalted butter, softened
02 -
200 grams granulated sugar
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135 grams light brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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390 to 410 grams all-purpose flour (use 390g for flatter cookies, 410g for thicker results)
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85 grams hot cocoa mix (standard, not sugar-free; approximately 4 individual packets)
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1 teaspoon fine sea salt
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1 teaspoon baking soda
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2 teaspoons baking powder
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175 grams chocolate chips
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110 grams Mallow Bits (dehydrated mini marshmallow pieces; standard mini marshmallows are not suitable)
# How to Make It:
01 -
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with a stand mixer until the mixture is light, fluffy, and fully combined.
02 -
Add the eggs and vanilla extract to the creamed mixture. Mix until thoroughly integrated and smooth.
03 -
In a separate bowl, whisk together the flour, hot cocoa mix, salt, baking soda, and baking powder until homogenous.
04 -
Gradually add the dry ingredients to the wet mixture, beating at low speed just until a thick, stiff dough forms.
05 -
Stir in the chocolate chips and Mallow Bits by hand, ensuring even distribution. For best marshmallow integrity, reserve Mallow Bits to fold in after chilling if preferred.
06 -
Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours, to enhance texture and flavor.
07 -
Preheat oven to 175°C. Line baking sheets with silicone mats or parchment paper.
08 -
Using a tablespoon or scoop, portion approximately 30 grams of dough per cookie. Space each mound 5 cm apart on prepared trays.
09 -
Bake for 9 to 11 minutes, or until edges are lightly golden and centers are just set. Avoid overbaking.
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Allow cookies to cool on baking sheets for 5 minutes, then gently transfer to wire racks to cool completely.
# Extra Information:
01 -
This dough is intentionally quite stiff and dry; do not add extra liquid. Accurate flour measurement is key: stir flour to loosen, spoon into a dry measure, and level off.
02 -
Longer chilling yields better flavor and more compact cookies. For a richer color, add a tablespoon of dark cocoa powder with the dry ingredients if desired.
03 -
Press Mallow Bits into the tops of the dough balls after chilling to prevent them from melting excessively during baking.