1-First, preheat your oven to 350°F (175°C) to ensure it’s ready when your dough is. Line your baking sheets with parchment paper or silicone mats for easy cleanup and even baking. This step might seem minor, but it sets the foundation for cookies that bake uniformly and come out perfectly browned.

2-Next, in a medium bowl, whisk together the dry ingredients: 3 1/4 cups all-purpose flour, 3/4 cups hot cocoa mix, 1 teaspoon salt, 1 teaspoon baking soda, and 2 teaspoons baking powder. Proper flour measurement is important: stir the flour before scooping, spoon it into the measuring cup, and level off the top without packing. This helps achieve the right texture, whether you’re aiming for taller, more compact cookies or flatter ones.

3-Now, in a large mixing bowl, beat 1 cup softened butter with 1 cup sugar and 2/3 cup brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer, which incorporates air and makes the cookies tender. Add 2 large eggs and 1 teaspoon vanilla extract, mixing thoroughly until everything is well combined.

4-Gradually add the dry ingredients to the butter mixture, stirring just until combined. Be careful not to overmix, as this can make the cookies tough. Once that’s done, stir in 1 cup chocolate chips to distribute them evenly. For the best results and to prevent marshmallows from melting, cover and chill the dough for at least 30 minutes, explore similar cookie recipes for more ideas like churro cheesecake cookies that also benefit from chilling.

5-After chilling, if you haven’t already, stir in 1 cup freeze-dried marshmallow bits to the dough just before baking. To prevent them from melting, you can also press them onto the dough balls. Drop 2 tablespoons of dough about 2 inches apart onto your prepared baking sheets. Bake for 9 to 11 minutes or until the cookie edges are lightly browned.

6-Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks. This resting time helps them set without becoming too crisp. For vegan or gluten-free adaptations, follow the substitutions mentioned earlier and monitor baking times closely, as they might vary slightly.