Description
These cookies combine the cozy flavors of hot cocoa with a savory twist and a gooey marshmallow center, perfect for Christmas and holiday gatherings.
Ingredients
Scale
- 2 ½ cups (312g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp smoked sea salt
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 1 ½ cups (about 85g) mini marshmallows
- Optional: ½ cup (85g) chopped dark chocolate
- Optional: ½ cup (60g) walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk together dry ingredients: 2 ½ cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp smoked sea salt in a medium bowl. Set aside.
- Cream butter and sugars: Beat 1 cup softened unsalted butter with ¾ cup brown sugar and ¼ cup granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in 2 large room temperature eggs one at a time, then add 1 ½ tsp vanilla extract. Mix until well combined but don’t overbeat.
- Gradually add dry ingredients: Slowly fold the flour mixture into the wet ingredients using a spatula or mixer on low speed until just combined.
- Fold in mini marshmallows gently, trying not to squish them.
- Portion the dough: Using a medium cookie scoop or spoon, take about 2 tablespoons (30g) of dough. Place a few mini marshmallows in the center of the dough ball, then wrap the dough around them to hide the marshmallow inside. Place each dough ball on the prepared baking sheet, spacing about 2 inches apart.
- Bake cookies at 350°F (175°C) for 10-12 minutes until edges are lightly golden but centers remain soft.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill dough balls for 15 minutes before baking to prevent marshmallows from melting out. Use mini marshmallows for best results. Avoid overmixing dough after adding flour to keep cookies tender. Enjoy cookies warm or at room temperature for best gooey texture. Store in airtight container with parchment paper between layers for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8
- Fat: 8
- Carbohydrates: 20
- Protein: 2
Keywords: savory cookies, marshmallow cookies, hot cocoa cookies, Christmas cookies, holiday baking, gooey marshmallow, savory sweet cookies