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Three chocolate cookies topped with toasted marshmallows sit on a dark surface in front of a white mug holding more cookies. Behind the mug is a red and black checkered cloth.
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Hot Chocolate Cookies with Toasty Marshmallows

These rich and decadent cookies taste like you are biting into a cup of hot cocoa!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Chocolate, Cookie, Marshmallow, Sugar
Servings: 24 cookies
Author: Nicole

Equipment

Ingredients

  • ½ cup (4 ounces) unsalted butter at room temperature
  • 1 cup granulated sugar divided
  • 1 extra-large egg at room temperature
  • 1 ¼ cups unbleached all-purpose flour
  • ½ cup dry non-fat milk
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon espresso powder
  • ½ teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 12-13 large marshmallows halved crosswise

Instructions

  • Preheat the oven to 350°F. Line baking sheets with parchment paper; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and ⅔ cup of sugar at medium speed until light and fluffy, about 3-4 minutes, stopping to scrape down the sides of the bowl. Add the egg and beat until combined.
  • In a medium bowl, whisk together the flour, dry milk, cocoa powder, baking soda, espresso powder and salt. With the mixer on low, gradually add the flour mixture to the butter mixture, beating until well combined and the sides of the bowl are clean. Beat in the vanilla.
  • Add the remaining ⅓ cup sugar to a small bowl. Roll the cookie dough into 1-inch balls; roll balls in sugar. Place 2-inches apart on prepared pans.
  • Bake until set, about 6 minutes. Working quickly, press 1 marshmallow half, cut side down, in the center of each cookie. Increase oven temperature to broil and place oven rack 5-inches from broiler element. Watching carefully, broil cookies until marshmallows are lightly toasted, about 3 minutes. (Alternatively, you can use a handheld blow torch and wave the flame over the marshmallow until toasty.) Let cool completely on pans for 5 minutes. Remove cookies from the pan and let cool completely on wire racks. Store in an airtight container for up to 5 days. Enjoy!

Nutrition

Calories: 145kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 121mg | Potassium: 70mg | Fiber: 1g | Sugar: 17g | Vitamin A: 183IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg
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