Hot Chocolate Marshmallow Cookies
These fudgy, rich chocolate cookies are made with hot cocoa mix for extra richness, then topped with marshmallows while still warm! They're the perfect holiday cookie.
Ingredients
- 1 ½ cups (222g) flour*
- ¼ cup (25g) hot chocolate mix*
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter room temperature
- ¾ cup (150g) granulated sugar
- 1 egg*
- ½ teaspoon vanilla extract
- 6 marshmallows* cut in half
Instructions
- In a small bowl, whisk the flour, hot chocolate mix, baking soda, and salt together. Set aside.1 ½ cups (222g) flour*, ¼ cup (25g) hot chocolate mix*, ½ teaspoon baking soda, ½ teaspoon salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Mix in the egg and vanilla extract. Add the dry ingredients into the wet ingredients and mix on low speed until cookie dough forms. Cover and chill dough for at least 30 minutes.¾ cup (170g) unsalted butter, ¾ cup (150g) granulated sugar, 1 egg*, ½ teaspoon vanilla extract
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Arrange scoops of cookie dough on prepared baking sheet, 1-2 inches apart. Bake for 8-10 minutes.
- Immediately after removing the cookies from the oven, while they are still warm, press half a marshmallow on top of each one. Allow the cookies to cool on baking sheet at least 10 minutes before transferring to a wire cooling rack.6 marshmallows*
Notes
- For gluten free cookies, my favorite gluten free flour is Bob's Red Mill 1 to 1. If you are using a different blend, make sure it contains xanthan gum.
- You can pretty much use any hot chocolate mix you like. I typically use Trader Joe's Organic Hot Cocoa Mix.
- For eggless cookies, feel free to use Bob's Red Mill Egg Replacer. Follow the instructions on the package to replace 1 egg.
- It's best to use jumbo marshmallows for this recipe, as opposed to mini marshmallows.
Nutrition
Calories: 243kcal