Hot Chocolate Marshmallow Cookies

Why You’ll Love This Recipe

I adore how these cookies take cozy hot cocoa vibes and transform them into chewy, chocolatey treats. The addition of marshmallows gives each bite that gooey, comforting surprise—perfect for chilly nights or holiday gatherings .

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• Unsalted butter (room temperature)

• Granulated and brown sugar

• Eggs

• Vanilla extract

• All‑purpose flour

• Cocoa powder

• Hot cocoa mix (must be regular, not sugar‑free)

• Baking soda (some versions use baking powder)

• Salt

• Mini chocolate chips

Toppings:

• Marshmallows (whole or mini; halved or pressed on top after baking)

• Melted semi‑sweet or dark chocolate drizzle

directions

1. Cream together: I beat softened butter with granulated and brown sugar until light, then add eggs and vanilla until fluffy 

2. Mix dry ingredients: I whisk together flour, cocoa powder, hot cocoa mix, baking soda, and salt, then stir them into the wet mixture; fold in chocolate chips 

3. Shape cookies: I scoop generous balls of dough—about 1 Tbsp each—onto parchment-lined baking sheets 

4. Bake: I bake at 350°F for ~10 minutes until edges set 

5. Add marshmallows: I pull them out, press a halved marshmallow or several mini ones into each cookie, then return to oven 1–3 minutes until gooey 

6. Add chocolate drizzle: Once slightly cooled, I spoon melted chocolate over each marshmallow, letting it set before serving .

Servings and timing

• Yield: About 20 – 24 cookies (varies with recipe) 

• Prep time: ~20 minutes overhead

• Bake time: 10–12 minutes, plus 1–3 minutes for marshmallows

• Total time: ~35–45 minutes (plus optional dough chill)

Variations

• No-chill needed: Many versions skip chilling—perfect for spontaneous baking 

• Chill for thickness: Some recipes recommend chilling dough 2 hours for thicker cookies (e.g., Sally’s) .

• Spiced twist: Add cinnamon and cayenne for a mocha‑spiced flavor

• Marshmallow choices: Use mini marshmallows for even melting or marshmallow fluff swirl inside .

• Pepppermint holiday version: Top with crushed candy cane for seasonal flair

storage/reheating

I store these in an airtight container at room temperature for up to 4 days; the marshmallow softens slightly over time but stays gooey. I skip reheating since they’re best fresh from the oven.

FAQs

Can I make them without chilling the dough?

Yes! Many recipes, especially those using hot cocoa mix, don’t require chilling—just scoop and bake 

How do I add the marshmallows without burning them?

I bake cookies until edges set, press halved marshmallows on top, then bake another 1–3 minutes until gooey—watch closely to avoid over-toasting .

Can I use marshmallow fluff instead?

Absolutely. Some recipes swirl fluff into the dough or add it on top. Fluff stays gooey without needing extra bake time

Do these cookies stay soft?

Yes—they remain tender and chewy for days, especially when sealed in an airtight container .

Can I freeze dough or baked cookies?

You can freeze dough balls and bake later, or freeze baked cookies. Thaw at room temperature before enjoying. Dough freezing may slightly affect texture.

Conclusion

These Hot Chocolate Marshmallow Cookies are one of my go-to favorites when I crave cozy warmth in bite-size form—they satisfy chocolate lovers and comfort seekers alike. I love their gooey marshmallow surprise and rich chocolate flavor. They bake up quickly and are always a hit during holidays, snow days, or when I’m in the mood for a nostalgic treat.