Soft, Gooey, Hot-Chocolate Inspired Treats
These Cocoa Marshmallow Cookies are everything you love about a warm cup of hot chocolate—rich cocoa flavor, soft chewy centers, and melty marshmallows—wrapped into one cozy cookie. They’re quick to make, kid-friendly, and perfect for busy days when you want a homemade treat without a lot of effort. The marshmallows puff into gooey pockets of sweetness while the cocoa cookie stays fudgy and soft. Delicious for holiday platters, movie nights, or anytime you need a chocolate fix. Keywords: cocoa cookies, marshmallow cookies.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Chill Time: 20 minutes
- Cook Time: 10–12 minutes
- Total Time: ~45 minutes
- Servings: 18–20 cookies
📝 Ingredients List
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup mini marshmallows
- Optional: ½ cup chocolate chips for extra gooeyness
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Mixing bowls
- Electric hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Rubber spatula
- Measuring cups & spoons
- Cookie scoop (optional)
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Cream butter & sugars: Beat softened butter with brown and white sugar until creamy and smooth.
- Add egg & vanilla: Mix until fully combined and slightly fluffy.
- Combine dry ingredients: In another bowl, whisk flour, cocoa powder, baking soda, and salt.
- Form the dough: Add dry mixture to the wet and stir until a soft dough forms. Fold in mini marshmallows (and chocolate chips if using). ✨
- Chill: Refrigerate dough for 20 minutes to prevent spreading.
- Scoop & bake: Scoop cookie dough onto a parchment-lined sheet. Bake at 350°F (175°C) for 10–12 minutes. Cookies should look slightly underbaked—they’ll set as they cool.
- Cool: Let cookies cool on the sheet for 5 minutes so the marshmallows can settle without sticking everywhere. 😋
💡 Pro Tips
- Extra gooey top: Press 3–4 mini marshmallows on top of each dough ball before baking.
- No marshmallow mess: Freeze mini marshmallows for 10 minutes before adding—they hold shape better.
- Storage: Keep in an airtight container for 3–4 days; rewarm 10 seconds in the microwave to re-melt the marshmallow.
- Flavor twist: Add ½ tsp peppermint extract for holiday “peppermint hot chocolate” cookies.