Toasted Marshmallow Hot Cocoa Cookies

There’s something magical about the combination of rich cocoa, gooey marshmallows, and the nostalgic crunch of graham crackers all baked into a soft, chewy cookie. These Toasted Marshmallow Hot Cocoa Cookies capture that perfect wintertime feeling in every bite. Imagine the warmth of a cozy night by the fire, a mug of hot cocoa in hand, and these cookies freshly baked and ready to enjoy. They’re sweet, chocolatey, and delightfully toasted with mini marshmallows that melt and caramelize just right on top. If you’re a fan of s’mores or classic hot cocoa, this cookie recipe is about to become your new favorite treat.

Why It Deserves a Spot

These Toasted Marshmallow Hot Cocoa Cookies are more than just cookies—they’re an experience. They bring together all the flavors and textures that remind us of winter nights and festive gatherings. The cookie base is buttery and soft with a deep chocolate flavor, thanks to the unsweetened cocoa powder and semisweet chocolate chips folded in. Then, the mini marshmallows toast to golden perfection right on the cookie, creating a melty, slightly crisp topping that’s pure heaven. The crushed graham crackers add a subtle crunch and a hint of that classic s’mores flavor that ties everything together. Plus, they’re easy to make with simple pantry ingredients. Whether you’re baking for a holiday party, a cozy night in, or a thoughtful gift, these cookies deliver warmth and joy in every bite.

What to Buy

• 1 cup unsalted butter, softened – Provides rich flavor and a tender crumb.
• 1 cup granulated sugar – Balances the chocolate with sweetness and helps create a chewy texture.
• 1 cup packed brown sugar – Adds moisture and a subtle caramel note.
• 2 large eggs – Binds the dough and contributes to softness.
• 1 teaspoon vanilla extract – Enhances the overall flavor with a warm, aromatic touch.
• 3 cups all-purpose flour – The base of the cookie dough, providing structure.
• 1/2 cup unsweetened cocoa powder – Delivers rich chocolate flavor without excess sweetness.
• 1 teaspoon baking soda – Helps the cookies rise and spread properly.
• 1/2 teaspoon salt – Balances sweetness and enhances flavor depth.
• 1 cup semisweet chocolate chips – Adds melty pockets of chocolate throughout the cookie.
• 1 cup mini marshmallows – Toasts beautifully on top for that signature gooeyness.
• 1/2 cup crushed graham crackers – Brings a subtle crunch and classic s’mores flavor.

Before You Start: Equipment

• Mixing bowls – For combining wet and dry ingredients separately.
• Electric mixer (hand or stand) – Makes creaming butter and sugar easy.
• Measuring cups and spoons – Accuracy is key for perfect cookie texture.
• Spatula – To fold ingredients gently without overmixing.
• Baking sheets – For baking the cookies evenly.
• Parchment paper or silicone baking mats – Prevents sticking and makes cleanup a breeze.
• Cooling rack – Allows cookies to cool properly and maintain their texture.
• Food processor or plastic bag and rolling pin – To crush graham crackers finely.

Step-by-Step: Toasted Marshmallow Hot Cocoa Cookies

Step 1: Preheat and Prep

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure your cookies don’t stick and bake evenly.

Step 2: Cream Butter and Sugars

In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This usually takes about 3-4 minutes. The mixture should look pale and creamy.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract. This step adds moisture and richness to your dough.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures the leavening agent and cocoa powder are evenly distributed throughout the flour.

Step 5: Mix Dry and Wet Ingredients

Gradually add the dry ingredients into the wet ingredients, mixing on low speed or folding gently with a spatula. Be careful not to overmix, or your cookies could become tough.

Step 6: Fold in Chocolate Chips and Crushed Graham Crackers

Add the semisweet chocolate chips and crushed graham crackers to the dough, folding them in evenly. The graham crackers add texture and a delicious s’mores-inspired crunch.

Step 7: Scoop Dough onto Baking Sheets

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 8: Add Mini Marshmallows

Top each cookie dough ball with a generous amount of mini marshmallows. They will toast beautifully during baking, creating a melty, golden topping.

Step 9: Bake Until Golden and Toasted

Bake the cookies for 10-12 minutes, or until the edges are set and the marshmallows are toasted and golden brown. Keep an eye on the marshmallows—they can go from perfectly toasted to burnt quickly.

Step 10: Cool and Enjoy

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies set and makes them easier to handle.

If You’re Out Of…

• Unsweetened cocoa powder: Substitute with natural cocoa powder or Dutch-processed cocoa for a slightly different flavor profile.
• Mini marshmallows: Use regular-sized marshmallows cut into smaller pieces.
• Graham crackers: Substitute with digestive biscuits or any mild, sweet, crunchy cookies.
• Semisweet chocolate chips: Use dark or milk chocolate chips according to your preference.
• Vanilla extract: Try a splash of almond extract or maple syrup for a unique twist.

Troubleshooting Tips

• Cookies spreading too much: Chill the dough for 30 minutes before baking to prevent excessive spreading.
• Marshmallows burning: Add the marshmallows halfway through baking or reduce oven temperature slightly.
• Cookies too dry or crumbly: Ensure not to overbake; also, use fresh butter and avoid overmixing the dough.
• Flat cookies: Make sure your baking soda is fresh; expired leavening can cause flat cookies.

How to Store & Reheat

Store your Toasted Marshmallow Hot Cocoa Cookies in an airtight container at room temperature for up to 5 days. To keep the marshmallows soft and melty, place a slice of bread in the container, which helps maintain moisture. If you want to keep them longer, freeze the cookies in a sealed container for up to 3 months. When ready to eat, thaw at room temperature and warm in the oven at 300°F (150°C) for 5-7 minutes to revive the toasted marshmallow goodness.

Common Questions

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Keep in mind the texture might vary slightly, but the flavor will remain delicious.

Do I have to use mini marshmallows on top?

Mini marshmallows are ideal because they toast evenly and melt nicely without overpowering the cookie. However, you can chop regular marshmallows into small pieces and sprinkle them on top as an alternative.

Can I use salted butter instead of unsalted?

You can, but reduce or omit the additional salt in the recipe to avoid over-salting the cookies. Unsalted butter gives you better control over the flavor balance.

How do I prevent the marshmallows from sticking to the baking sheet?

Using parchment paper or silicone mats helps prevent sticking. Additionally, avoid pressing the marshmallows too firmly into the dough so they stay on top and toast nicely.

Hungry for More?

If you love the cozy flavors of these Toasted Marshmallow Hot Cocoa Cookies, check out more of my recipes that bring classic comfort food vibes to your kitchen. From rich chocolate brownies to fluffy s’mores bars and even marshmallow-topped cupcakes, there’s something sweet waiting to become your new favorite. Don’t forget to enjoy these cookies alongside a warm cup of hot cocoa or your favorite winter drink for the ultimate indulgence.

There you have it—an easy, delicious recipe for Toasted Marshmallow Hot Cocoa Cookies that will fill your home with irresistible aromas and your heart with cozy happiness. Whether you’re baking for friends, family, or yourself, these cookies are a surefire way to bring a little magic to any day. Happy baking and even happier snacking!

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