Description
Soft, fudgy chocolate cookies topped with gooey marshmallows, inspired by a comforting mug of hot cocoa. These cozy treats are perfect for holidays, cookie exchanges, or whenever you crave a little chocolatey warmth.
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
Add-ins and Toppings
- 1 cup chocolate chips (milk, semi-sweet, or dark)
- 12 large marshmallows, cut in half
- Optional toppings: chocolate drizzle, crushed candy canes, mini marshmallows
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to ensure they are well combined.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated and brown sugars until the mixture becomes light and fluffy, about 2–3 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated into the creamed mixture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined, careful not to overmix.
- Fold in Chocolate Chips: Stir in the chocolate chips evenly throughout the cookie dough for melty chocolate pockets.
- Portion Dough: Using a spoon or cookie scoop, form dough balls about 1½ tablespoons each and place them spaced apart on the prepared baking sheets.
- Initial Bake: Bake the cookies for 8–9 minutes until the edges are set but the centers remain soft.
- Add Marshmallows: Remove the cookies from the oven and quickly press half a marshmallow (cut side down) onto each cookie.
- Finish Baking: Return the cookies to the oven for an additional 1–2 minutes, just until the marshmallows begin to melt and soften.
- Cool and Add Toppings: Allow cookies to cool slightly before adding optional chocolate drizzle, crushed candy canes, or mini marshmallows. Serve warm or at room temperature for the best texture.
Notes
- Make it extra chocolatey by drizzling melted chocolate or frosting over the cooled cookies.
- For a peppermint flavor, add ½ tsp peppermint extract to the dough or sprinkle crushed candy canes on top.
- Switch to mini marshmallows for less gooey marshmallow tops if preferred.
- Store cookies in an airtight container for 3–4 days. Reheat briefly in the microwave for 5–10 seconds to soften marshmallows before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
