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Hot Cocoa Cookies + Homemade Marshmallows {No Corn Syrup}!


Have you ever tried a homemade marshmallow?  It wasn’t until college that I had my first taste.  Until then, I was firm on that I disliked this chewy goop, excluding the ones found in a box of lucky charms, of course.  That year could possibly be marked as the marshmallow-insaned year of the comedically gigantic marshmallows, the cute animal shaped marshmallows, the brilliantly colored marshmallows…oh and the ridiculous list goes on.  You see, when marshmallows are done right, they can be oh so yummy and addictive.  Here, they take front and center stage in these indulgent holiday cookies creating a perfect compliment to the double chocolate action.  They’re softly vanilla with a pillowy, light, and airy texture that when broiled, develop this insane sugary crust where just beneath is melting, oozing marshmallow cream.  Like I said.  Yum.




5.0 from 5 reviews

Hot Cocoa Cookies
Prep time

Cook time

Total time


Serves: 2-3 Dozen

  • 1½ c unbleached flour
  • ⅓ c unsweetened cocoa
  • ¼ ts instant espresso powder
  • ½ ts baking powder
  • ¼ ts baking soda
  • ¼ ts fine salt
  • 1 stick soft unsalted butter
  • 1 c sugar
  • 1 room temperature egg
  • ½ c room temperature whole sour cream
  • 1 ts vanilla extract
  • 1 c melted chocolate
  • 2 tb grass fed gelatin
  • ½ c water
  • 2 c sugar
  • ½ c water
  • ¼ ts fine salt
  • 2 ts pure vanilla extract

  1. In a bowl, sift/whisk together the flour, cocoa, coffee, baking powder/soda, and salt.
  2. In a separate bowl, cream together the butter and sugar.
  3. Blend in the egg then the sour cream, and vanilla.
  4. In thirds, slowly combine the dry bowl with the second, wet bowl. Do not over mix.
  5. Chill the dough for 15-30 minutes, if time allows.
  6. Scoop and bake at 350 for 9-11 minutes. Cool completely.
  7. Meanwhile, sprinkle the gelatin into the water and set aside.
  8. In a saucepan, stir and dissolve the sugar and water. Do not boil.
  9. Stir in the bloomed gelatin and bring to a boil.
  10. Transfer this mixture into a mixing bowl and allow to cool for 5 minutes.
  11. Add the vanilla and salt.
  12. Whisk for about 15 minutes or until it becomes fluffy, white, and voluminous.
  13. Pour into a pan that is well greased with tons of powdered sugar or lined with parchment or parchment/powdered sugar. Allow to dry out for a few hours.
  14. Dust a board with lots of powdered sugar and cut out cubes as needed.
  15. Top each cookie with a marshmallow and hit it with a broiler. Keep your eye on it so it doesn’t burn. Alternatively, you could use a creme brûlée torch.

Prep does not include inactive time.


Your Squishy Monster

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