Hot Cocoa & Marshmallow Crinkle Cookies

I have been waiting forever, to share these cookies with you. Seriously. This cookie idea came to me awhile ago while I was brainstorming ways to bring the hot cocoa flavor to the dessert table at my kiddos cocoa and cookies birthday party. I wasn’t sure how hot cocoa would translate in a cookie, I wondered if once baked hot cocoa could be set apart from regular chocolate. Then I had the idea to make them into crinkle cookies… but swap the tradition powdered sugar… for marshmallow powder.

Don’t bother googling “marshmallow powder” I pretty much made it up, that’s the fun in baking! lol. Since we’re now nearing the end of winter I figured I better share these guys with you quick. Most of the country is quickly approaching spring…of course we still have snow, and not a single blade of grass has been seen in months…so don’t judge when I take these to our fourth of July cook out…I’m pretty sure they might still be appropriate ;).

Each time I attempted these they were good, but kept getting better. The first were fluffy yet lacked a strong flavor, the second were a better flavor but a gooey mess to make,  this last batch however, was incredible! Soft, gooey, a true hot cocoa flavor, a soft marshmallow layers on top, and all around just yummy! There was one thing in common with them all though…none of them stayed around long enough to get photographed.

This recipe made 36 cookies. Printable version below.

Here’s what you will need:

1 1/2 cups Swiss Miss hot cocoa mix (with out without mini marshmallows)

1 1/2 cups sugar

1/2 cup vegetable oil

2 eggs

2 tsp. vanilla extract

3 cups flour

2 tsp baking powder

1/4 tsp salt

3/4 cup Jet-Puff Mallow Bits® (plus a 1/2 cup extra if your hot cocoa does not include them and you would like to add them in, totally optional)

Preheat the oven to 350•F Line 2-3 cookie sheets with parchment paper, leave a piece of parchment of wax paper on the counter to work on as well.

Step 1: To make your “marshmallow powder” pour 3/4 cup Jet-Puffed Mallow Bits® into a small food processor. Turn in on for just a moment until they are just a powder. Pour into a bowl and set aside.

Step 2: In a medium mixing bowl wish together flour, baking powder,  and salt. Set aside.

Step 3: In the bowl of an electric mixer pour in hot cocoa powder, sugar, and vegetable oil. (add in extra 1/2 cup mallow bits here if you would like, mine was included in my cocoa mix)

Step 4: Then add in the eggs one at a time, beating in between. Add in vanilla and then mix well.

Step 5: Slowly add in the flour mixture until everything is combined.

Your dough should be a great rolling texture, if it is still too soft, cover with a plastic wrap and let chill for 20-30 minutes until it becomes easy to roll.

Step 6: Roll out your dough into approx. 1.5 in balls and line up on extra parchment or wax paper.

Step 7: Once all your cookies have been rolled into balls being rolling each of them into the marshmallow powder. Line them up on a parchment paper lined cookie sheets with a minimum of 2 inches in between.

You can roll the cookies all at once, however, what I found worked well for me was to roll one pan full then work on the second pan while the first was baking.

Step 8: Once baked for 10 minutes carefully slide cookies parchment paper and all onto a cooling rack. I carefully grab the corners of one side of the paper and slide it off. This will allow your cookies to cool and keep their shape.

Allow them to cool and set up for an hour before consuming. Stack between layers of wax paper in an air tight container. We personally thought the cookies were just as good (maybe better!) the next morning :). They can also be froze for a few weeks if needed.

You guys are gonna love these….and soon you just might be thinking of reasons you need to make more too. Like we haven’t shared these with the hubs office I really ought to make just one more batch…or two ;).