Hot Cocoa Cookies

December 28, 2021

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The classic warm mug of hot cocoa transformed into gooey chewy chocolate cookies topped with mini marshmallows, of course!

What are Hot Cocoa Cookies?

A warm mug of hot cocoa is the poster child of cozy drinks for the winter holidays, what else is a sweet staple of the holiday season? COOKIES! These homemade Hot Cocoa Cookies have a rich chocolatey brownie cookie base with gooey chewy marshmallows mixed in for an ultimate hot cocoa experience!

Homemade hot cocoa cookies bite shot top view

Ingredients for Hot Cocoa Cookies

As extra as these hot cocoa cookies seem, the ingredients mainly include baking pantry basics. Here’s your ingredient check-list for these Hot Cocoa Cookies:

– All-Purpose Flour

– Baking Powder

– Salt

– Unsweetened Cocoa Powder

– Eggs

– Granulated Sugar

– Dark Brown Sugar

– Vegetable Oil

– Vanilla Extract

– Unsalted Butter

– Semi-Sweet Chocolate Chips

– Mini Marshmallows

Homemade hot cocoa cookies top view close up detail shot

How to have perfectly round cookies

Ice Cream Scoop Method: Use an ice cream scoop to scoop out the dough before baking. This will help create consistent cookie sizes and keep the cookies rounder.

Swirl Method: As soon as the cookies have finished baking and have been removed from the oven, place a cookie cutter, glass, or mug (that is slightly bigger than the cookie) and begin to swirl the cookie until it is perfectly round. This must be done while the cookies are still warm and soft from baking to change shape.

Chilled Dough Method: Place your cookie dough in the refrigerator for about 30 minutes or the freezer for about 15 minutes to chill before baking. This will help prevent the cookies from spreading unevenly, it also makes it easier to roll the dough into more uniform balls, which will result in a round cookie.

Homemade hot cocoa cookies top view close up

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Ingredients

Adjust Servings

	1 cup All-Purpose Flour
	1 teaspoon Baking Powder
	pinch Salt
	¼ cup Unsweetened Cocoa Powder
	2 Large Eggs, room temperature
	¾ cup Granulated Sugar
	¼ cup Brown Sugar
	1 tablespoon Vegetable Oil
	1 teaspoon Vanilla Extract
	½ cup Unsalted Butter
	1 cup Semi-Sweet Chocolate Chips
	1 ½ cup Mini Marshmallows

Directions

Preheat oven & mix dry ingredients

Preheat the oven to 350ºF. Line baking sheets with parchment paper. Set to the side. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and cocoa powder. Set to the side.

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Melt the butter & chocolate

In a small saucepan, melt the butter. Once the butter has completely melted and is about to reach the brown butter stage add in chocolate chips and mix with a spatula until completely melted and smooth.

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Mix the sugars & wet ingredients

Using a stand mixer fitted with the paddle attachment, mix the eggs, granulated sugar, dark brown sugar, vegetable oil, and vanilla extract until fully combined.

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Combine dry ingredients, melted chocolate, and wet ingredients

Add the melted chocolate mixture to the dry ingredients and stir until just combined. Once combined, add the chocolate mixture to the sugar mixture. Mix until fully combined, the consistency will be similar to a thicker brownie batter. Fold in 1 cup of the mini marshmallows to the cookie batter mixture.

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Bake the cookies

Scoop about 1 ½ tablespoon-sized cookies onto the baking sheets, leaving about 1 ½ inches of space between them. Bake for 8-10 minutes at 350ºF, adding the rest of the mini marshmallows on top of the cookies halfway through the baking process and slightly pressing them into the cookies.

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Cool & Serve

Remove the cookies from the oven once the tops of the cookies have a shiny, crackly top to them and the marshmallows have fluffed up. (The marshmallows should not be toasty or golden). Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool. Serve with a glass of milk!

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