Go Back
Homemade Toasted Marshmallow Hot Cocoa Cookies recipe photo
Print Recipe Save it for later

Toasted Marshmallow Hot Cocoa Cookies

These Toasted Marshmallow Hot Cocoa Cookies are the perfect cozy treat! Soft, chocolatey cookies topped with toasted mini marshmallows and a delightful graham cracker crunch.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cookies, Easy, Marshmallow, Quick, S'mores, Winter
Servings: 24 servings

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup mini marshmallows
  • 1/2 cup crushed graham crackers

Instructions

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  • Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.
  • In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula. Avoid overmixing.
  • Fold in the semisweet chocolate chips and crushed graham crackers evenly into the dough.
  • Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
  • Top each cookie dough ball with a generous amount of mini marshmallows.
  • Bake for 10-12 minutes, until edges are set and marshmallows are toasted golden brown. Watch closely to prevent burning.
  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before enjoying.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Spatula
  • Baking Sheets
  • Parchment paper or silicone baking mats
  • Cooling Rack
  • Food processor or plastic bag and rolling pin

Notes

  • Chill dough for 30 minutes before baking to prevent excessive spreading.
  • Use regular marshmallows cut into pieces if mini marshmallows aren't available.
  • Store cookies in an airtight container with a slice of bread to keep marshmallows soft for up to 5 days.
  • Freeze cookies in a sealed container for up to 3 months; thaw and warm before serving.
  • Substitute gluten-free flour blend to make this recipe gluten-free.