Ingredients
- 1/2 cup hot cocoa mix
- 1 1/3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 8 tablespoons butter (softened)
- 1/2 cup brown sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 15 regular-sized marshmallows (halved)
- Optional: confectioner’s sugar
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Gather the ingredients and preheat the oven to 350 F.
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Line two baking sheets with silicone liners or parchment paper.
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Add the hot cocoa mix, flour, baking soda, and salt to a medium bowl. Whisk to combine and set aside.
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Add the butter and sugar to a deep bowl.
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Using a hand or stand mixer, beat until the mixture in well blended and creamy, 2 to 3 minutes. Add the egg and vanilla. Beat until fluffy, 1 minute.
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Add the flour mixture to the bowl, and starting on low speed mix, blend in the flour, slowly increasing to high speed. Beat until just combined, and there no visible traces of flour, about 1 minute.
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Scoop 2 teaspoons of dough at a time (a cookie scoop is perfect for this) and place onto prepared pans, two inches apart. Bake 8 minutes.
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Remove tray from the oven and place a marshmallow, cut-side down, into the center of each cookie, pushing down gently to flatten the cookies slightly. Bake 3 to 4 minutes more, until marshmallow is starting to melt and shrink, but doesn’t begin to toast.
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Let cookies cool on the baking tray for 15 minutes before transferring to a wire rack to cool completely.
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Serve and enjoy!
Joshua's snacks & desserts bar 