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Hot Cocoa Marshmallow Cookies

Updated: Jan 2



Welcome to the Sweater Weather Cookie Series. Cozy up, pull on your best fuzzy sweater, put on the Polar Express or other favorite Christmas movie, and buckle up because the holiday season has arrived. And that means HOLIDAY COOKIES! Sweater Weather Cookies are the type of cookie that fills you up inside and makes you feel all cozy and warm, like you’re wrapped up in a soft blanket of cookie goodness. The flavors are inspired by cold weather, warming drinks, like hot cocoa, London Fog, apple cider, hot buttered rum, chai, or Hong Kong Milk Tea.


Creative takes on hot cocoa have taken over Instagram and TikTok this year, from hot chocolate bombs to hot cocoa stirring sticks. But my heart will always belong to cookies. This chewy, fudgy, gooey chocolate marshmallow cookie recipe is like sitting in front of a crackling fireplace sipping a steaming mug of creamy hot chocolate dotted with marshmallows. It’s more like decadent drinking chocolate than the watery cups of powdered Swiss Miss that my parents gave me as a kid.



Marshmallows! Plain, Toasted, or Burnt?

A steaming mug of hot chocolate isn’t complete with marshmallows. I like big ones, I like mini ones, I like them in fluff, I like them toasted and burnt. This chocolate cookie with marshmallow recipe uses large marshmallows but feel free to experiment with your favorite kind!


I toasted the marshmallows slightly before sandwiching them between the chocolate cookie batter and I HIGHLY recommend it. It’s magic.


Chocolate Malt. What is Malt?

I added some chocolate malt powder into the batter to give the cookie an added sweet, creamy, caramelized flavor. I grew up drinking Ovaltine or Milo for breakfast as a kid and I like how it gives these cookies an extra creaminess thanks to the malt


Malt is a cereal grain, typically barley, that, once sprouted, is dried (in a process called malting). Once dried, malt is often ground into a slightly sweet powder, interchangeably referred to simply as malt or sweet meal. Learn more about malt and how it works in baked goods and desserts on Food52.com.


Try this Sweater Weather Cookie: London Fog Earl Grey Cookies and Apple Cider Caramel Cookies 

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Hot Cocoa Cookies

These chewy, fudgy, gooey chocolate marshmallow cookies with a spoonful of chocolate malt powder are like sipping a steaming mug of creamy hot cocoa with marshmallows. Best enjoyed warm while the chocolate and marshmallows are gooey and melty. Adapted from Sugared and Stirred


Time to Prepare: 30 minutes (plus 1 hour chilling time)

Makes 16 approximately 3-inch cookies


INGREDIENTS:

  • 1 cup (120g) all-purpose flour

  • 1/2 cup (50g) unsweetened cocoa powder

  • 2 tablespoons (14g) chocolate malt powder (or malted drink mix like Ovaltine, Milo or Horlicks)

  • 1 teaspoon (5g) baking soda

  • 1/2 teaspoon (3g) salt

  • 1 cup (170g/6oz) semi sweet chocolate chunks

  • 1/3 cup (75g) unsalted butter, softened

  • 3/4 cup (170g) granulated sugar

  • 1 teaspoon (4g) vanilla extract

  • 2 large eggs, room temperature

  • 8 large marshmallows, cut in half (toasted optional)

For Rolling:

  • 1/4 cup (30g) coarse sugar (with large crystals, raw sugar or Turbinado sugar)

  • Flaky Sea Salt for finishing


INSTRUCTIONS:


1. Sift together dry ingredients in a medium bowl: flour, cocoa powder, chocolate malt powder, baking soda, and salt. Set aside.


2. Over a double boiler, or in a microwave safe bowl, melt the semi sweet chocolate until smooth and runny. Keep warm, set aside.


2. In the bowl of a stand mixer with the paddle attachment, cream the softened butter and sugar together until smooth and creamy.


3. Add eggs and vanilla extract, mix until well blended. Pour in the melted chocolate and mix until incorporated and it looks like a shiny chocolate batter.


4. Add dry ingredients and mix slowly until just incorporated and there are no flour streaks. The batter will look similar to brownie batter.


5. Chill the batter in the fridge for 1 hour to rest and make it easier to scoop. If you’d like toasted marshmallows inside the cookie, using a culinary torch to lightly toast the marshmallow halves until golden brown. Set aside.


6. Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper. Pour coarse sugar into a small bowl.


7. Scoop the dough into balls with a 2 tablespoon cookie scoop. With your fingers, split the cookie ball in half. Place a marshmallow half in the center of the cookie ball and sandwich it with the other half of the batter. Flatten and shape the cookie batter around the marshmallow, roll and flatten into a hockey puck shape.


8. Roll each puck generously in the coarse sugar. Place on the baking sheet at least 2 inches apart.


5. Bake at 350 degrees F for 12-14 minutes until the cookies have flattened and look crinkled on top. You may or may not be able to see melted marshmallow leaking out through the cracks.


6. Remove from the oven and sprinkle each cookie with a pinch of flaky sea salt. Cool cookies on the baking sheet for five minutes, then remove to a rack to cool completely. Repeat with remaining dough. Store in an airtight container.




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