Chewy hot cocoa cookies with bits of marshmallow swirled throughout and a big marshmallow melting out the middle. A tasty way to warm up this winter!
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 3/4 cup dry hot cocoa mix
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1–1/2 cups mini marshmallow bits, divided
- 12 large marshmallows, cut in half
- Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
- In the bowl of your electric mixer fitted with the paddle attachment, beat the butter and brown sugar until smooth. Add the eggs and vanilla and beat until well combined.
- In a separate bowl, whisk together the flour, hot cocoa mix, baking soda, and baking powder. Add dry ingredients to the butter mixture in the mixer, 1 cup at a time, until combined. Stir in 1 cup marshmallow bits. It’s okay if the marshmallow bits swirl throughout the dough as you’re stirring.
- Flatten 2 tablespoons of dough at a time into round discs. Place half of a large marshmallow in the center of the dough and then wrap the dough around the marshmallow and seal completely. Turn the cookie dough sealed side down onto the parchment lined cookie sheet. Repeat with remaining dough and marshmallow halves, placing each disc of dough a few inches apart on the cookie sheets. Garnish the top of each cookie with some more marshmallow bits.
- Bake cookies for 12-14 minutes or until melted marshmallow starts to crack through the top of each cookie. Let cookies cool completely on cookie sheets.