These Hot Chocolate Mini Marshmallow Cookies are a chocolate lover’s dream! They’re soft and fudgy cookies topped with chunks of melted dark chocolate and toasted, gooey mini marshmallows! They’re the perfect treat for a chilly night!
Table of Contents
What Ingredients Do I Need?
To make these incredibly delicious hot chocolate mini marshmallow cookies, you will need the following items:
- Unsalted Butter. No need to have it at room temperature for this recipe because you will be melting it!
- Semi-Sweet Chocolate Chips. One bag is all you will need which will get melted in with the butter.
- Unsweetened Cocoa Powder. For a little extra chocolate, we add some to the butter and chocolate mixture.
- All-Purpose Flour. Nothing fancy, just your general all-purpose for this recipe.
- Baking Powder. Make sure it’s fresh and hasn’t expired.
- Salt. Just a 1/4 teaspoon is needed which gets whisked in with the baking powder and all-purpose flour.
- Light Brown Sugar. No granulated sugar is used in this recipe—just light brown sugar which really helps to give it that soft, fudgy, texture.
- 3 Large Eggs. These should be a room temperature.
- Vanilla Extract. Use the real thing, no imitation for the best results and flavor.
- Dark Chocolate. I used Lindt’s Dark Chocolate, but use the brand you prefer and don’t be afraid to try some different flavors, like mint chocolate!
- Mini Marshmallows. You’ll end up using about 2 cups, so I recommend getting 1 bag. The rest can be used for your hot chocolate!
Quick Tips for Making the Best Hot Chocolate Marshmallow Cookies
Chill the dough. To get that nice chewy, fudgy cookie center, you should chill the dough for about 30 minutes. This also helps with scooping it onto the baking sheets!
Prep the chocolate and mini marshmallows. To keep the cookie-baking process going smoothly, have these two ingredients prepped and ready to go! You don’t want to keep the cookies out of the oven for too long, or it will become tougher to add the chocolate and the mini marshmallows on top.
Let them rest. After baking, let the cookies rest on the baking sheet for 5 minutes before you transfer them to a wire cooling rack.
Toasting the Mini Marshmallows?
I recommend using a small culinary or kitchen butane torch to toast these hot chocolate mini marshmallow cookies. Ensure the cookies have been moved to the wire cooling rack before using the kitchen torch, away from any parchment paper.
Additional Recommended Baking Equipment
More Cookies from Beyond the Butter to Love!
Hot Chocolate Mini Marshmallow Cookies
Ingredients
- 1/2 cup Unsalted Butter
- 12 oz Bag of Semi-Sweet Chocolate Chips
- 1/4 cup Unsweetened Cocoa Powder
- 1 1/2 cup All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 1/4 cup Light Brown Sugar
- 3 Large Eggs, room temperature
- 2 tsp Vanilla Extract
- 6 oz Dark Chocolate, chopped into small chunks
- 10 oz Bag of Mini Marshmallows
Instructions
- Adjust oven rack to 2nd level position (just above center) and preheat the oven to 325ºF. Line 2 cookie sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.1 1/2 cup All-Purpose Flour, 1 1/2 tsp Baking Powder, 1/4 tsp Salt
- In a medium saucepan over low-medium heat, melt the butter and chocolate chips. Stir continuously until melted and smooth. Remove from heat and whisk in the unsweetened cocoa powder. Set to the side.1/2 cup Unsalted Butter, 12 oz Bag of Semi-Sweet Chocolate Chips, 1/4 cup Unsweetened Cocoa Powder
- Using your hand mixer or stand mixer fitted with the paddle attachment, beat the light brown sugar, eggs, and vanilla extract on medium speed. Add in the melted chocolate mixture and mix again until just combined.1 1/4 cup Light Brown Sugar, 3 Large Eggs, 2 tsp Vanilla Extract
- Adjust the mixer speed to low, gradually adding the whisked dry ingredients until just combined. Scrape down the sides of the bowl, if needed.
- Cover the mixing bowl with plastic wrap and refrigerate until the dough is firm enough to scoop (about 30 minutes). If refrigerating overnight, please allow cookie dough to sit at room temp for roughly 15 minutes before scooping.
- Using a 1 1/2 tablespoon size cookie scoop, place each cookie roughly 2 inches apart on the parchment lined cookie sheet. Bake for 10 minutes and remove from oven. Add a few chopped pieces of dark chocolate and 3-4 mini marshmallows. Put back into the oven and bake for another 2-4 minutes.6 oz Dark Chocolate, 10 oz Bag of Mini Marshmallows
- Remove from oven and allow to cool for 5 minutes before transferring to a cooling rack. If desired, carefully use a small kitchen torch to toast the top of the mini marshmallows. I don't recommend doing this when they are still resting on the parchment paper.
- Cookies are best kept in a sealed food container at room temperature for up to 2 days.
Notes
- Recipe adapted from Averie Cooks.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
I love these cookies! My family, especially my mom, love these. They’re the perfect brownie-cookie, and are just the right hit of sugar. I am adding this recipe to my favorites list!
I meant to put five stars, so here they are. 🙂
Yay! Thank you, Amanda, for taking the time to make them. I’m so glad they were a hit and a keeper!
Thank you for sharing this recipe!
The recipe is easy to follow and the end product is just absolutely amazing! Half gone even before it’s fully cooled!
These are a dream – super easy to make and somehow a brownie and a cookie?! Two best baked goods in one has to be a winner!
Thank you so much for making them, Joanna! And I’m so happy to hear you love them!❤️
Could these be frozen, or would the marshmallows get ruined?
I would only freeze the cookie dough part without the chopped up chocolate and mini marshmallows. You can roll the cookie dough into the 1 1/2″ balls and place them in the freezer on a cookie/baking sheet for about an hour and then place them in a freezer safe bag until you’re ready to use them. You can bake them directly from the freezer, but I would add on a few extra minutes to the baking time I have listed. Then add the chopped up chocolate bits and mini marshmallows and bake again for the time listed in the recipe.
Can you please tell me how many grams in 1 cup?
Anna, it depends on what ingredient you’re asking about. I recommend googling this conversion for the ingredient. Thanks!