Hot Chocolate Marshmallow Cookies
These ooey, gooey, Hot Chocolate Marshmallow Cookies are an indulgent treat perfect for winter. You only need 6 ingredients to make these chocolatey cookies!
CHOCOLATE COOKIES WITH TOASTED MARSHMALLOWS
Hot Chocolate Marshmallow Cookies are a delicious cold weather treat! With a scrumptious combination of chocolate, marshmallow, and buttery sugar cookie dough, these sweet treats are fun and give off the best Hot Cocoa vibes in cookie form. Perfect for a holiday party or just to enjoy with family and friends, these cookies are sure to be a new favorite!
FREQUENTLY ASKED QUESTIONS:
Sure, if you want to make more of a gourmet cookie, you can. Try adding any of the mini, bite sized chocolate treats to the tops of the marshmallows like mini Reese’s cups, Rollos, Kit Kats, Snickers, Milky Ways, etc. Additionally, you can add some caramel bits or peanut butter chips to the cookie dough mixture.
I used this Betty Crocker Sugar Cookie Mix (paid affiliate link), but you can use any other mix. A chocolate chip cookie mix, like a Betty Crocker Double Chocolate Chunk Cookie mix would also be delicious. If using a different mix, make the cookies with the mix like we did here and then follow the mix instructions for how long to bake them. Then add the marshmallows on top.
The dough will look a bit crumbly. But as you scoop out the dough and roll it around in your hands, it will come together.
Let the cookies cool completely before storing your cookies in a plastic bag or airtight container for up to 2-3 days at room temperature. These cookies will harden over time, so eat them sooner rather than later. The marshmallows will stick together if you don’t let them cool all the way before storing.
Yes. I suggest freezing them as unbaked cookie dough balls without the marshmallows on top. This makes it easier to bake them, then add fresh marshmallows later, since marshmallows don’t freeze well.
The unbaked cookies should last about 2 months in the freezer.
You can store baked cookies in the freezer for about 2 months as well but the marshmallows won’t be the same consistency when thawed.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- sugar cookie mix – see above FAQ’s for other mixes you can use.
- dark chocolate chips– these can be swapped out for semi sweet, milk chocolate, or white chocolate chips.
- cocoa powder– instead of cocoa powder, you can use hot chocolate mix. This will give an even sweeter and crispier cookie.
- salted butter– if all you have is unsalted butter, add in about 1/2 teaspoon of salt.
- large egg – if you have time, allow the egg to come to room temperature. This allows the egg to incorporate into the dough more easily and helps to create a lighter, fluffier cookie.
- mini marshmallows – you could use the larger marshmallows but I would consider cutting them up into smaller pieces.
HOW TO MAKE HOT CHOCOLATE MARSHMALLOW COOKIES
Preheat the oven to 350°F and prepare a couple of large baking sheets (or several smaller baking sheets) by lining them with parchment paper. In a large mixing bowl, combine the sugar cookie mix, dark chocolate chips, and cocoa powder.
Using either a hand mixer or a stand mixer, beat in the butter and the large egg until you have a thick dough. This might take about 2-3 minutes. If the dough doesn’t come together right away, keep mixing; it will eventually come together. Please note: this is a super thick dough, that is normal.
Use a cookie scoop that holds about 1 ½ Tablespoons of dough to portion out balls. Roll each ball in between your hands to about the size of a golf ball. Place the dough balls on the baking sheets, making sure they are spaced apart at least 2 inches so they have room to spread.
Bake one sheet at a time for 11-14 minutes, or until the cookies start to firm up at the edges. As soon as you take the cookies out of the oven, press 3 mini marshmallows into the center of each cookie, so they slightly expand. Put the cookies back in the oven for an additional 2-3 minutes, or until the marshmallows puff up and turn golden around the edges.
Remove the cookies from the oven and let them cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack or a serving plate. Continue with the rest of the cookies and enjoy!
CRAVING MORE RECIPES?
Hot Chocolate Marshmallow Cookies
Ingredients
- 17.5 ounce packet sugar cookie mix
- 1 cup dark chocolate chips (can use semi-sweet)
- ⅓ cup cocoa powder
- ½ cup (1 stick) salted butter, softened to room temperature
- 1 large egg
- 36 mini marshmallows
Instructions
- Preheat the oven to 350°F and prepare a couple of large baking sheets (or several smaller baking sheets) by lining them with parchment paper.
- In a large mixing bowl, combine the sugar cookie mix, dark chocolate chips, and cocoa powder.
- Using either a hand mixer or a stand mixer, beat in the butter and the large egg until you have a thick dough. This might take about 2-3 minutes. If the dough doesn't come together right away, keep mixing; it will eventually come together.
- Please note: this is a super thick dough, that is normal and it may seem crumbly but will come together when you roll them into balls. The heat from your hands will help it come together.
- Use a cookie scoop that holds about 1 ½ Tablespoons of dough to portion out balls. Roll each ball in between your hands to about the size of a golf ball.
- Place the dough balls on the baking sheets, making sure they are spaced apart at least 2 inches so they have room to spread.
- Bake one sheet at a time for 11-14 minutes, or until the cookies start to firm up at the edges.
- As soon as you take the cookies out of the oven, press 3 mini marshmallows into the center of each cookie, so they slightly expand.
- Put the cookies back in the oven for an additional 2-3 minutes, or until the marshmallows puff up and turn golden around the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack or a serving plate. Continue with the rest of the cookies and enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- It’s normal for this cookie dough to have a very thick consistency.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
