Hot Chocolate Mini Marshmallow Cookies
Hot Chocolate Mini Marshmallow Cookies are a chocolate lovers 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!
Servings: 48 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
Calories: 139kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 37mg | Potassium: 89mg | Fiber: 1g | Sugar: 12g | Vitamin A: 79IU | Calcium: 23mg | Iron: 1mg