Ingredients (~18-30 large cookies)
- 1 cup browned butter
- 1 cup softened unsalted butter
- 1 1/2 cups brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 Tbsp milk
- 5 cups all-purpose flour
- 2/3 cup cocoa powder
- 2 hot cocoa mix packets
- 3 Tbsp cornstarch
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp salt
- 2 cups chocolate chips
- 18–30 large marshmallows, cut in half (or use whole)
Make the Cookie Dough
In a large bowl, use a hand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the browned butter and mix again until fully combined.
Mix in the eggs, vanilla, and milk until the mixture is creamy.
In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, cornstarch, baking soda, baking powder, and salt.
Add the dry mixture to the wet ingredients and fold with a spatula until just combined. Stir in the chocolate chips.
Cover the dough and chill for at least ~20-30 minutes.
Assemble and Bake
Preheat the oven to ~325°F and line a baking sheet with parchment paper.
Using a cookie scoop, scoop a ball of dough and flatten it into a disc in your hand.
Place half a marshmallow in the center (or a full one for larger cookies) and wrap the dough completely around it. Roll it into a ball, making sure there are no cracks or openings where the marshmallow can leak out.
Place the dough balls on the prepared baking sheet.
Bake for ~10–12 minutes. The cookies are done when the edges look matte and set, but the centers remain slightly glossy.
Let the cookies cool on the baking tray for at least ~5 minutes to finish setting before moving them.
Marshmallow Hot Cocoa Cookies
Ingredients
Ingredients (~18-30 large cookies)
- 1 cup browned butter
- 1 cup softened unsalted butter
- 1 1/2 cups brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 Tbsp milk
- 5 cups all-purpose flour
- 2/3 cup cocoa powder
- 2 hot cocoa mix packets
- 3 Tbsp cornstarch
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp salt
- 2 cups chocolate chips
- 18–30 large marshmallows or use whole, cut in half
Instructions
- Brown butter in skillet, then cool.
- Cream softened butter with sugars until fluffy.
- Add browned butter, eggs, vanilla, and milk. Mix well.
- Whisk dry ingredients in separate bowl.
- Combine wet and dry mixtures. Fold in chocolate chips.
- Chill dough 20-30 minutes.
- Preheat oven to 325°F.
- Scoop dough, flatten into disc.
- Place marshmallow in center, wrap dough completely around.
- Roll into ball with no marshmallow openings.
- Bake 10-12 minutes until edges are matte.
- Cool on baking sheet 5 minutes before moving.
