Description
Make gooey air fryer hot cocoa cookies packed with chocolate and melty marshmallows, the perfect cozy weeknight winter dessert ready in under 30 minutes.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- ⅜ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup hot cocoa mix
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 1 ½ cups semisweet chocolate chips
- 1 cup mini marshmallows, divided
- ½ cup mini chocolate chips for topping
- Cooking spray or parchment liners for air fryer
Instructions
- Beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 2 to 3 minutes.
- Mix in the eggs one at a time, beating well after each addition until smooth, then beat in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, baking powder, and salt until combined.
- Add the dry ingredients to the wet mixture in two additions, mixing on low just until a soft, thick dough forms.
- Use a spatula to gently fold in the semisweet chocolate chips and ½ cup of the mini marshmallows.
- Preheat the air fryer to 300°F and line the basket or grease it.
- Scoop heaping tablespoons of dough, roll into 1 ½ inch balls, and place in the basket with 1 ½ inches of space between each ball.
- Air fry the cookies at 300°F for 6 to 7 minutes until edges look set and tops are puffed but slightly soft in the center.
- Quickly pull out the basket and press a few mini marshmallows and a pinch of mini chocolate chips into the tops of each cookie.
- Return to the air fryer and cook 2 to 3 minutes more until marshmallows are puffed and lightly toasted.
- Let the cookies cool in the basket for 3 to 5 minutes, then transfer carefully to a wire rack.
- Repeat shaping and air frying with the remaining dough, avoiding overcrowding the basket.
- Ensure cookies are fully baked before eating for food safety.
Notes
- Use dark chocolate chips for a deeper cocoa flavor.
- Swap mini marshmallows for marshmallow bits for a chewier texture.
- Add ½ teaspoon ground cinnamon to the dry ingredients for a spiced twist.
- Use milk chocolate chips for a classic hot chocolate flavor.
- Halve all ingredients for a smaller batch.
- Sprinkle flaky sea salt over the tops after cooking for a sweet-salty finish.
- Store completely cooled cookies in an airtight container for up to 3 days.
- Freeze cookies for up to 2 months in a freezer bag.
- Reheat in the air fryer at 280°F for 2 to 3 minutes or microwave for 10 seconds.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American