A perfectly chewy hot cocoa cookie marbled with marshmallow and sprinkled with crushed peppermint – it’s like a tasty mug of hot cocoa but in cookie form! They’re ridiculously delicious and so ideal for winter or holiday baking!
You guys, I’m SO excited for these Peppermint Hot Cocoa Marshmallow Cookies! For one, they taste like absolute HEAVEN. They’re so chocolatey, perfectly chewing and gooey, and they’re swirled with ribbons of fluffy marshmallow fluff. And to finish, a sprinkling of crushed peppermint for a cookie that will make you feel like you just dove head first into a steamy cup of peppermint hot cocoa. And what’s not to like about that??
Ingredients for Hot Cocoa Marshmallow Cookies
- All-purpose flour: Good ol’ regular all purpose flour. Performs well time after time and keeps cookies soft and chewy.
- Unsweetened cocoa: Chocolate! Enough said.
- Powdered hot cocoa mix: Can’t make a hot cocoa cookie without hot cocoa of course!
- Baking soda: Adds just the right amount of rising fluff.
- Espresso powder: Adding espresso powder amplifies the richness of the chocolate. You can skip it and it won’t hurt the cookie, but I highly recommend you don’t. And don’t worry, you won’t actually taste the coffee.
- Salt: One of the roles of salt in baking is it enhances the flavors of the ingredients. Skipping the salt will make the cookie taste just a little more flat.
- Unsalted butter: Make sure your butter is unsalted, otherwise you might have too salty of a cookie. And room temperature butter will help you to cream your butter and sugar more easily.
- Brown sugar: Using brown sugar instead of white sugar will create a moister and chewier cookie.
- Egg: One egg is all you’ll need to help add stability and structure to this cookie. Bringing eggs to room temp will help allow the egg to break down more evenly.
- Vanilla: Adds flavor and helps to enhance the other flavors of the other ingredients as well.
- Marshmallow fluff: Is it even hot cocoa without marshmallows??
- Peppermints: Like the old fashioned starry ones every grandpa seems to have stuffed in their pockets. Or was that just mine? You could also steal some candy canes off your christmas tree and crush those up too.
If you make these Peppermint Hot Cocoa Marshmallow Cookies make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Peppermint Hot Cocoa Marshmallow Cookies
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Total Time: 30 minutes
- Yield: About 24 Cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
A perfectly chewy hot cocoa cookie swirled with marshmallow & topped with peppermint – it’s like a tasty mug of hot cocoa but in cookie form! They’re ridiculously delicious and so ideal for winter or holiday baking!
Ingredients
1 1/4 c. AP Flour
1/4 c. unsweetened cocoa
1/4 c. powdered hot cocoa mix
1 tsp. baking soda
1 tsp. espresso powder
1/2 tsp. salt
2/3 c. unsalted butter, softened
1/4 c. packed light brown sugar
1 egg, brought to room temperature
1 tsp. vanilla
1/2 c. marshmallow fluff, divided
1/4 c. crushed peppermint candies
Instructions
- Preheat oven to 350 degrees. In a medium bowl, whisk together the AP flour, unsweetened cocoa, powdered hot chocolate, baking soda, espresso powder and salt. Set aside.
- In a large bowl, mix together the butter and brown sugar with a hand mixer for about two minutes until creamy and pale in color. Scrape down the bowl and add the egg and vanilla. Blend until well incorporated, about another minute. Add in dry ingredients and mix until everything is fully incorporated.
- Spoon in 1/4 c. marshmallow fluff and gently fold into the batter two to three times. Try not to overmix. There should be large pockets of fluff. Using a 1 ounce cookie scoop (about the size of a ping pong ball), scoop out the dough while making sure to get some marshmallow fluff in each scoopful. Place the mounds of dough out on parchment lined sheet, spacing them two inches apart from each other. With the remaining 1/4 cup marshmallow fluff, add about a teaspoon to the top of each cookie dough mound. Gently spread the fluff around a bit with your fingers over the top of each cookie dough mound so that it spreads nicely while the cookies bake. This part gets a bit sticky.
- Bake for 9 to 10 minutes. As soon as you take them out of the oven, sprinkle the cookies with crushed peppermint. Let cool and enjoy!!!!
Keywords: holiday cookies, cookies, christmas cookies, hot cocao, hot chocolate, chocolate cookie, holiday baking, marshmallow fluff, marshmallows, peppermint
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