Hot Cocoa Cookies
Soft and chewy Hot Cocoa Cookies topped with melty marshmallows, perfect for winter baking.
Equipment
- Oven
- baking sheet
- parchment paper
- Medium bowl
- Stand mixer
- Spatula
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- ¾ cup unsalted butter at room temperature
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Toppings
- 19 large marshmallows cut in half horizontally
- finely chopped chocolate for garnish
Instructions
Baking Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes. Mix in the eggs and vanilla extract, scraping down the bowl as necessary.
- Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Scoop by the rounded tablespoon onto the prepared baking sheet, placing the dough balls about 2-inches apart.
- Bake for 8 minutes. Open the oven and carefully slide out the pan. Gently press one marshmallow half in the center of each cookie. Push the pan back in the oven and bake for an additional minute.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack. Garnish with finely chopped chocolate.
Notes
Store completely cooled cookies in an airtight container in a single layer. They keep well at room temperature for 2–3 days. Freeze unbaked dough balls without marshmallows for later baking.
Nutrition
Serving: 1cookieCalories: 106kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 3gCholesterol: 18mgSodium: 68mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 124IUCalcium: 9mgIron: 1mg
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