Cocoa Cloud Cookies

Welcome to the ultimate guide for crafting the most delectable Hot Chocolate Marshmallow Cookies! These aren’t just any cookies; they’re a warm, comforting hug in edible form, perfectly capturing the essence of a cozy winter evening by the fire. Imagine a rich, chocolatey cookie base, soft and chewy, generously topped with perfectly toasted, gooey marshmallows. This simple yet indulgent recipe is designed to bring joy to your kitchen and delight to every palate. Whether you’re looking for a standout treat for holiday gatherings, a fun baking project with the kids, or just a sweet escape from the everyday, these Hot Chocolate Marshmallow Cookies are guaranteed to become a cherished favorite. Best of all, they require minimal ingredients and effort, proving that extraordinary flavor doesn’t have to be complicated.

The Magic of Hot Chocolate Marshmallow Cookies

There’s something uniquely enchanting about a treat that evokes the nostalgic warmth of a classic hot cocoa. Our Hot Chocolate Marshmallow Cookies deliver just that. Each bite offers a harmonious blend of deep chocolate flavor, reminiscent of your favorite hot cocoa, perfectly complemented by the sweet, pillowy texture of golden-brown marshmallows. Unlike traditional chocolate cookies, the addition of toasted marshmallows transforms them into an extraordinary dessert. The slightly crisp exterior of the marshmallow gives way to a wonderfully sticky, melt-in-your-mouth center, creating a delightful textural contrast that makes these cookies utterly irresistible. They’re a celebration of winter, a comfort food that brings smiles, and a testament to how simple ingredients can create something truly spectacular.

Why These Cookies Are a Must-Try

• Effortlessly Delicious: Using a convenient sugar cookie mix as a base significantly cuts down on prep time, making this recipe accessible for bakers of all skill levels.
• Irresistible Flavor Profile: The rich cocoa combined with sweet marshmallows creates a classic hot chocolate experience in cookie form.
• Perfect for Any Occasion: From festive holiday parties to cozy family nights, these cookies are a crowd-pleaser.
• Visually Stunning: The toasted marshmallows not only taste incredible but also give these cookies an artisanal, bakery-worthy appearance.
• Customizable Fun: Easily adapt the recipe with various chocolate chips, candies, or even different cookie mixes to create your unique twist.

Essential Ingredients for Your Hot Chocolate Cookie Adventure

Crafting these delightful cookies starts with a carefully selected list of ingredients, each playing a crucial role in achieving that perfect balance of flavor and texture. We’ll guide you through each component, offering insights and potential substitutions to ensure your baking experience is both successful and enjoyable.

• Sugar Cookie Mix (17.5 oz packet): This is the shortcut to success! A high-quality sugar cookie mix forms the perfect buttery-sweet base for our chocolate creation. While we recommend a classic sugar cookie mix for its versatility, feel free to experiment with others.
  • Substitution Tip: A chocolate chip cookie mix or a double chocolate chunk cookie mix can add an extra layer of chocolate richness. Just ensure you follow the baking instructions for that specific mix for the initial bake, before adding marshmallows.
• Dark Chocolate Chips (1 cup): These provide a deep, intense chocolate flavor that beautifully mimics a rich hot cocoa. Dark chocolate also balances the sweetness of the marshmallows.
  • Substitution Tip: Semi-sweet, milk chocolate, or even white chocolate chips can be used depending on your preference. For a truly decadent experience, a mix of different chocolate types works wonderfully.
• Cocoa Powder (⅓ cup): This is where the “hot chocolate” magic truly begins. Unsweetened cocoa powder intensifies the chocolate flavor of the cookie dough, creating a dark and inviting base.
  • Substitution Tip: For an even sweeter and slightly crisper cookie with a more pronounced “hot chocolate” flavor, you can swap cocoa powder for an equal amount of your favorite hot chocolate mix. Adjust sweetness to taste, as hot chocolate mixes often contain sugar.
• Salted Butter (½ cup / 1 stick), softened to room temperature: Butter is key for flavor and creating a tender, chewy cookie. Softened butter creamed with the egg helps create a smooth dough.
  • Substitution Tip: If you only have unsalted butter, simply add about ½ teaspoon of salt to the dough mixture to achieve the right flavor balance. Ensure it’s truly softened, not melted, for the best dough consistency.
• Large Egg (1), preferably at room temperature: The egg binds the ingredients together, adding moisture and richness. A room-temperature egg incorporates more easily into the dough, leading to a smoother texture and a lighter, fluffier cookie.
  • Tip: If your egg is cold, place it in a bowl of warm water for 5-10 minutes before using.
• Mini Marshmallows (approx. 36 for 24 cookies): The star of the show! Mini marshmallows are ideal as they melt and toast beautifully without overwhelming the cookie.
  • Substitution Tip: Larger marshmallows can be used, but we highly recommend cutting them into smaller pieces (quarters or thirds) to ensure they melt evenly and don’t make the cookie too difficult to manage. Three mini marshmallows per cookie is a good guide.

Step-by-Step Guide to Baking Perfect Hot Chocolate Marshmallow Cookies

Follow these detailed instructions to create your own batch of irresistible Hot Chocolate Marshmallow Cookies. Precision and attention to detail will ensure a delightful outcome!

1. Prepare Your Workspace: Begin by preheating your oven to 350°F (175°C). While the oven heats, line one or two large baking sheets (or several smaller ones, depending on your oven space) with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Combine Dry Ingredients: In a spacious mixing bowl, introduce the 17.5-ounce packet of sugar cookie mix, 1 cup of dark chocolate chips, and ⅓ cup of cocoa powder. Whisk these dry ingredients together thoroughly to ensure the chocolate and cocoa are evenly distributed throughout the cookie mix. This step is crucial for consistent flavor in every bite.
3. Incorporate Wet Ingredients to Form Dough: Add the ½ cup (1 stick) of softened salted butter and the large egg to the dry mixture. Using either a hand mixer on medium speed or a stand mixer fitted with the paddle attachment, beat the ingredients for approximately 2-3 minutes. The mixture will gradually transform into a thick, cohesive dough.

   
   

   Dough Consistency Note: Don’t be alarmed if the dough initially appears crumbly or extremely thick. This is completely normal for this recipe. Continue mixing; the butter and egg will eventually bind everything together into a workable dough. The warmth from your hands during the next step will also help bring it together.

4. Portion and Shape the Cookies: Use a cookie scoop that measures about 1½ tablespoons of dough. This ensures uniform cookie size, which is important for even baking. Gently roll each portion of dough between your palms to form smooth balls, roughly the size of a golf ball.
5. Arrange on Baking Sheets: Carefully place the rolled dough balls onto the prepared baking sheets. Make sure to leave at least 2 inches of space between each cookie. This generous spacing is vital to allow the cookies to spread properly during baking without merging into one another.

   
   

6. Initial Bake: Bake one sheet of cookies at a time in your preheated oven for 11-14 minutes, or until the cookies are firm at the edges but the centers still look slightly soft. Overbaking at this stage can lead to dry cookies.
7. Add Marshmallows: Immediately upon removing the cookies from the oven, gently but firmly press 3 mini marshmallows into the center of each warm cookie. The residual heat will help the marshmallows adhere and start to soften slightly.
8. Final Bake for Toasted Marshmallows: Return the baking sheets to the oven for an additional 2-3 minutes. Watch closely during this stage! The marshmallows will puff up beautifully and develop a delightful golden-brown, toasted hue around their edges. Be careful not to burn them.
9. Cool and Enjoy: Once the marshmallows are perfectly toasted, remove the cookies from the oven. Allow them to cool on the baking sheet for at least 5 minutes. This crucial cooling time allows the cookies to set and the melted marshmallows to become less sticky, making them easier to transfer. After 5 minutes, carefully move them to a wire cooling rack or a serving plate to cool completely.

Repeat the baking process with any remaining dough. Serve these glorious Hot Chocolate Marshmallow Cookies warm for the ultimate gooey experience, or enjoy them once cooled.

Frequently Asked Questions About Hot Chocolate Marshmallow Cookies

We’ve gathered common questions to help you master this recipe and troubleshoot any concerns.

Tips for Achieving Cookie Perfection

• Room Temperature Ingredients: Always aim for room temperature butter and eggs. This allows them to cream together more smoothly, creating a more uniform dough and a better cookie texture.
• Don’t Overmix: Once the dough comes together, stop mixing. Overmixing can develop the gluten too much, leading to tougher cookies.
• Uniform Balls: Use a cookie scoop to ensure all your cookies are the same size. This guarantees they bake evenly.
• Watch the Marshmallows Closely: Marshmallows can go from perfectly golden to burnt in a matter of seconds. Stay near the oven during the final 2-3 minute bake.
• Cooling is Key: Resist the urge to move the cookies too soon after baking. The marshmallows need time to set, otherwise, they can be a sticky mess.

Serving Suggestions: Elevate Your Hot Chocolate Cookie Experience

These Hot Chocolate Marshmallow Cookies are phenomenal on their own, but with a few simple additions, you can transform them into an even more memorable dessert experience.

• Classic Warm Treat: Serve them warm, straight from the oven, allowing the gooey marshmallows to melt perfectly in your mouth.
• With a Beverage: Pair them with a tall glass of cold milk, a hot cup of coffee, or, for the ultimate experience, alongside a steaming mug of homemade hot chocolate or rich Crock Pot Hot Chocolate.
• Ice Cream Sandwich: For an indulgent dessert, sandwich a scoop of vanilla ice cream between two slightly cooled cookies. The contrast of warm cookie and cold ice cream is divine!
• Dessert Platter: Arrange them on a holiday dessert platter with other festive treats like Oooey Gooey Rice Krispies Treats or M&M Brownie Batter Dip for an impressive spread.
• Garnish Galore: A dusting of powdered sugar, a drizzle of chocolate syrup, or a sprinkle of festive sprinkles can add a beautiful finishing touch.

More Recipes to Satisfy Your Sweet Tooth

If you’re loving these chocolatey delights, you might enjoy exploring other fantastic dessert recipes from our collection:

• Homemade Marshmallows
• Rice Krispies Treats (Oooey Gooey)
• M&M Brownie Batter Dip
• Oreo Dump Cake
• Hot Chocolate Poke Cake
• Crock Pot Hot Chocolate

Hot Chocolate Marshmallow Cookies

These cookies taste like you’re enjoying a hot mug of cocoa topped with fluffy marshmallows!

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Yields: 24 servings

Author: Brandie Skibinski

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Ingredients

• 17.5 ounce packet sugar cookie mix
• 1 cup dark chocolate chips (can use semi-sweet)
• ⅓ cup cocoa powder
• ½ cup (1 stick) salted butter, softened to room temperature
• 1 large egg
• 36 mini marshmallows

Instructions

1. Preheat the oven to 350°F (175°C) and prepare a couple of large baking sheets by lining them with parchment paper.
2. In a large mixing bowl, combine the sugar cookie mix, dark chocolate chips, and cocoa powder.
3. Using either a hand mixer or a stand mixer, beat in the softened butter and the large egg until you have a thick, cohesive dough. This might take about 2-3 minutes. If the dough doesn’t come together right away, continue mixing; it will eventually become uniform.
4. Note on Dough: This is a super thick dough, which is normal. It may seem crumbly, but it will come together when you roll it into balls, especially with the warmth from your hands helping.
5. Use a cookie scoop (approximately 1½ Tablespoons capacity) to portion out the dough. Roll each portion between your hands to form smooth balls, about the size of a golf ball.
6. Place the dough balls on the prepared baking sheets, ensuring they are spaced at least 2 inches apart to allow for spreading during baking.
7. Bake one sheet at a time for 11-14 minutes, or until the edges of the cookies begin to firm up and turn slightly golden, while the centers remain soft.
8. As soon as you remove the cookies from the oven, immediately press 3 mini marshmallows into the center of each warm cookie.
9. Return the cookies to the oven for an additional 2-3 minutes, or until the marshmallows puff up and achieve a beautiful golden-brown color around the edges. Keep a close watch to prevent burning.
10. Remove the cookies from the oven and allow them to cool on the baking sheet for at least 5 minutes before carefully transferring them to a cooling rack or a serving plate. This allows the marshmallows to set.

Notes

• Please refer to the “Frequently Asked Questions” and ingredient list above for additional substitutions and answers to common queries.
• It’s normal for this cookie dough to have a very thick, almost crumbly consistency before being rolled.

Course: Dessert

Cuisine: American

Nutrition

Calories: 164kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Sodium: 101mg | Fiber: 1g | Sugar: 13g

Nutritional Disclaimer

The author is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary quite a bit depending on the specific brands used.