Ingredients
Scale
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 2/3 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cup all-purpose flour
- 4 packages hot cocoa mix (or ¾ cup hot cocoa mix)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips, regular or mini
- 1 cup dried mini marshmallows (the type made for hot cocoa, not regular mini marshmallows)
Instructions
- In a large mixing bowl, use an electric mixer to beat together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract and mix until well combined.
- In a medium mixing bowl, whisk together the flour, hot cocoa mix, baking powder, and salt. Add the dry mixture to the wet and use an electric mixer to blend together. Note: the dough will be very thick.
- Fold in the chocolate chips and dried mini marshmallows.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- When ready to bake, preheat the oven to 350F. Cover baking sheets with parchment paper.
- Scoop the cookie dough onto the prepared baking sheets, making 1 ½ inch dough balls. Leave at least 1 inch of space between each dough ball.
- Bake the cookies at 350F for 9-11 minutes.
- Cool the cookies on the baking sheets for 3-5 minutes, then use a spatula to move to a wire cooling rack to finish cooling.
Notes
- The marshmallows used do need to be the little freeze-dried marshmallows meant for hot chocolate. Regular mini marshmallows will melt during baking.
- The leftover cookies can be stored in a food storage container or zip-lock bag at room temperature for up to five days or frozen for up to three months. If freezing the dough, I suggest not mixing in the mini marshmallows until you’re ready to thaw the dough to bake.