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Hot Cocoa Cookies

Recipe by Evelyn Marcella Rivera

Fudgy chocolate crinkle cookies loaded with chocolate chips and mini marshmallows, rolled in powdered sugar before baking, and finished with a toasted marshmallow pressed on top.

  • Total Time1 hour 25 minutes
  • Yield28 cookies 1x

Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder (Dutch-process preferred)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 3/4 cup powdered sugar, for rolling
  • 28 regular marshmallows (1 per cookie), for topping

Instructions

  1. Whisk the dry ingredients: Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk until uniform. Set aside.
  2. Cream butter and sugar: Beat softened butter and granulated sugar on medium-high for 3 minutes until pale and fluffy. Add eggs one at a time, beating well after each. Add vanilla and mix briefly.
  3. Combine and fold: Add the dry ingredients to the butter mixture and mix on low until just combined. Fold in the chocolate chips and mini marshmallows with a spatula.
  4. Chill: Cover the bowl and refrigerate for at least 1 hour, or up to overnight.
  5. Preheat and roll: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Scoop rounded tablespoons of cold dough, roll into balls, then roll each ball generously in powdered sugar. Place 2 inches apart on lined pans.
  6. Bake and add marshmallow: Bake for 9-11 minutes until the edges are set and the tops are cracked. Remove from the oven immediately and press one regular marshmallow firmly into the center of each hot cookie.
  7. Toast the marshmallows: Switch the oven to broil. Return the pans to the middle rack and broil for 1-2 minutes, watching constantly, until marshmallow tops are golden brown. Cool on the pan for 5 minutes before transferring.

Notes

The dough must be chilled — it’s too sticky to roll at room temperature. Roll dough balls in a generous coat of powdered sugar. Watch marshmallows under the broiler — they burn in under 90 seconds. Keeps at room temperature for 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert, Snack
  • Cuisine: American

Nutrition

  • Calories: 195
  • Sugar: 19
  • Sodium: 115
  • Fat: 9
  • Saturated Fat: 5.5
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 2

Find it online: https://blesseddish.com/hot-cocoa-cookies/