Ingredients

1/2 cup butter (softened)

1/4 cup sugar

1/4 cup brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla

1 1/8 cups flour (1 cup + 2 tablespoons)

1/3 cup powdered hot cocoa mix

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup marshmallow bits (plus extra for topping)

1/2 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

Step 1: Preheat your oven to 350℉ and line baking sheets with parchment paper.

Step 2: In a stand mixer fitted with the paddle attachment, beat together the softened butter, sugar, and brown sugar on low until combined. Then increase the speed to high and beat until the mixture is light and fluffy.

Step 3: Add the egg, milk, and vanilla to the bowl and mix until fully combined, scraping down the sides of the bowl with a rubber spatula halfway through.

Step 4: Add the flour, powdered hot cocoa mix, unsweetened cocoa powder, baking soda, and salt. Mix on low speed until all ingredients are just incorporated.

Step 5: Stir in the marshmallow bits and chocolate chips until evenly distributed throughout the dough.

Step 6: For best flavor and texture, cover the dough and refrigerate it for up to 36 hours (this step is optional).

Step 7: Use a cookie scoop to portion dough evenly onto the prepared baking sheets.

Step 8: Bake one sheet at a time for 8 to 10 minutes. Be careful not to overbake; the cookies should remain soft in the center when taken out.

Step 9: While the cookies are still warm, press a few extra chocolate chips and marshmallow bits on top for a pretty finish.

Step 10: Allow the cookies to cool completely on the baking sheet; the residual heat will gently finish baking them.

Tips & Variations

Try refrigerating the dough for at least 4 hours or overnight to enhance the flavor and prevent spreading.

Swap semi-sweet chocolate chips with dark or milk chocolate depending on your preference.

For a nutty twist, add 1/4 cup chopped nuts such as pecans or walnuts.

You can use mini marshmallows instead of marshmallow bits if unavailable.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?

Yes, but keep in mind that hot cocoa mix often contains sugar and milk powder, which add extra sweetness and creaminess. You may want to adjust the sugar slightly if using only unsweetened cocoa powder.

Why are my cookies flat or spreading too much?

Be sure your butter is softened but not melted, and chilling the dough before baking can help prevent spreading. Also, avoid over-mixing the dough, which can cause excess gluten and lead to flatter cookies.