Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows (plus extra for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. This helps create a soft, chewy texture in the cookies.
Mix in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract for extra flavor.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until a dough forms.
Gently fold in the chocolate chips and mini marshmallows. The marshmallows will melt slightly, creating gooey pockets inside the cookies.
Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 8–10 minutes, until the edges are set but the centers are still soft.
Remove the cookies from the oven and immediately press a few extra mini marshmallows into each cookie while they’re warm. This gives them a classic hot chocolate look.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Serve warm or store for later!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 160
- Sugar: 14g
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g