If you’re on the hunt for a cozy treat that tastes like your favorite winter drink, you’re in the perfect spot. This Hot Chocolate Marshmallow Cookies Recipe is absolutely fan-freaking-tastic — warm, chewy cookies with that nostalgic hot cocoa flavor and gooey marshmallows baked right inside. I discovered this recipe when I wanted to capture the magic of hot chocolate in cookie form, and trust me, once you try it, you’ll want to make these again and again.
Why You’ll Love This Recipe
- Melty Marshmallow Surprise: Each cookie hides soft, melty mini marshmallows that ooze out just a little when you bite in.
- True Hot Chocolate Flavor: Using both hot cocoa mix and cocoa powder gives you that rich chocolate kick that feels like a cup in cookie form.
- Perfectly Chewy Texture: These cookies are soft on the inside with a slight sugary crust, making every bite melt-in-your-mouth good.
- Easy to Make: No complicated steps here — perfect for both baking newbies and kitchen pros looking for a quick crowd-pleaser.
Ingredients You’ll Need
The magic of this Hot Chocolate Marshmallow Cookies Recipe comes from a simple, approachable ingredient list — nothing too fancy but combining in a way that delivers serious flavor. I always recommend getting a good quality hot chocolate mix for the best chocolatey taste.
- Unsalted Butter: Softened to room temperature so it whips well with sugars, giving your cookies that lovely fluffiness.
- Light Brown Sugar: Adds moisture and a subtle caramel note that deepens the cookie flavor.
- Granulated Sugar: Used for sweetness and the sugary coating on the outside – it helps create a slightly crisp edge.
- Large Egg: Binds everything together and adds richness.
- Vanilla Extract: A small splash brightens the chocolate and marshmallow flavors.
- All-Purpose Flour: The structure of your cookies, easy to find and works perfectly here.
- Hot Chocolate Mix: This is your flavor star—try to use one with real cocoa and minimal fillers for the best taste.
- Unsweetened Cocoa Powder: Enhances the chocolate depth, balancing the sweetness from the mix and sugars.
- Baking Soda: Helps the cookies rise just enough for a soft crumb.
- Kosher Salt: Balances sweetness and highlights chocolate notes.
- Mini Marshmallows: The gooey gems baked inside that make every bite delightful.
Variations
One of my favorite things about the Hot Chocolate Marshmallow Cookies Recipe is how easy it is to make your own. Whether you want to kick up the chocolate factor or add a seasonal twist, there’s room to play.
- Adding Chocolate Chips: I like tossing in some semi-sweet or white chocolate chips for extra melty spots — it’s like a double chocolate explosion.
- Nutty Delight: Chopped pecans or walnuts add a lovely crunch that contrasts with the soft marshmallows.
- Peppermint Twist: During the holidays, crushed peppermint candies mixed in or sprinkled on top instantly give these cookies a festive feel.
- Gluten-Free Version: Swapping all-purpose flour with a gluten-free blend works well, just keep an eye on dough texture since it can be drier.
How to Make Hot Chocolate Marshmallow Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by beating the softened butter with light brown sugar and half of the granulated sugar until everything is fluffy and light — that usually takes 2 to 3 minutes with an electric mixer. This step is key for that melt-in-your-mouth texture you want. Don’t rush it! Once creamy, add the egg and vanilla, then mix until it’s just combined.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, hot chocolate mix, cocoa powder, baking soda, and kosher salt. Then, fold these dry ingredients into the butter-sugar mixture just until a dough forms. One thing I learned here: don’t over-mix or you’ll end up with tough cookies instead of soft ones.
Step 3: Shape the Cookies with Marshmallows
Here’s where the magic happens. Using a 1 1/2 to 2 tablespoon cookie scoop, scoop out evenly sized dough balls. Flatten each into a disc, then top the center with 5-6 mini marshmallows. Wrap the dough around the marshmallows, pinch the seams closed, and roll gently until smooth. Finally, roll each ball in the remaining granulated sugar for that sweet-crunchy coating.
Step 4: Bake to Perfection
Bake your cookies at 350°F for 10-12 minutes or until the tops crack and you can just see the marshmallows peeking through. When they come out, they’ll seem soft — don’t worry, they firm up as they cool on wire racks for about 15 minutes. Patience here really pays off.
Pro Tips for Making Hot Chocolate Marshmallow Cookies Recipe
- Right Cookie Scoop: I always use the recommended 1 1/2 tablespoon scoop; it ensures even baking and consistent cookie sizes.
- Watch Marshmallow Melting: Keep an eye on the cookies while baking so marshmallows don’t melt completely into the dough – just enough to become gooey.
- Don’t Panic at Softness: Fresh out of the oven, these cookies feel soft but firm up nicely as they cool. Resist the urge to move them too soon.
- Seal the Dough Well: I found that pinching seams tightly and rolling smooth keeps marshmallows from oozing out and keeps the cookie shape intact.
How to Serve Hot Chocolate Marshmallow Cookies Recipe
Garnishes
I personally like to dust these cookies lightly with powdered sugar for a snowy look, or drizzle some melted white chocolate on top when I want to make them look extra special. A sprinkle of cocoa powder or mini marshmallows scattered on the serving plate also never fails to impress.
Side Dishes
These cookies pair wonderfully with a warm cup of milk or your favorite hot cocoa. For a grown-up twist, try a glass of creamy Bailey’s or coffee alongside. When serving a party, I love setting up a “hot chocolate bar” so guests can dunk and enjoy fresh-baked cookies with their drink.
Creative Ways to Present
For birthdays or winter gatherings, I’ve served these Hot Chocolate Marshmallow Cookies Recipe on tiered trays lined with holiday-themed napkins. Another fun idea is to place them in clear cellophane bags tied with festive ribbons — they make the sweetest gifts!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container at room temperature — they stay fresh and chewy for up to a week. I find layering parchment paper between cookies prevents any sticky mishaps.
Freezing
I’ve frozen these cookies successfully by wrapping each individually in plastic wrap, then placing them in an airtight container. Frozen, they keep nicely for up to 3 months. Just thaw overnight on the counter before enjoying.
Reheating
To warm up your leftover Hot Chocolate Marshmallow Cookies Recipe, pop them in the microwave for about 10 seconds or until the marshmallows soften again. You can also heat them briefly in a 300°F oven for 3-5 minutes to revive that fresh-baked feel.
FAQs
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Can I use regular cocoa powder instead of hot chocolate mix?
While cocoa powder adds rich chocolate flavor, hot chocolate mix often contains sugar and dairy powder which create that authentic “hot cocoa” taste. For best results, use both as called for, but in a pinch, adjust sugar levels if omitting the mix.
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Why do my marshmallows melt completely inside the cookies?
To avoid marshmallows melting entirely into the dough, make sure to pinch the dough seams well around them and watch baking times closely. Slightly underbaking by a minute can help keep the marshmallows distinct and gooey.
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How do I make these cookies extra soft?
If you love ultra-soft cookies, try adding a tablespoon of cornstarch to the dry ingredients or bake slightly less time. Cooling fully on wire racks is essential before storing to keep them tender.
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Can I substitute mini marshmallows with regular-sized ones?
Mini marshmallows work best for even distribution and easier wrapping in dough. Regular marshmallows can be chopped smaller, but may cause uneven melting or larger pockets inside the cookie.
Final Thoughts
This Hot Chocolate Marshmallow Cookies Recipe holds a special place in my kitchen — it’s the ultimate cozy treat that feels like a warm hug on a chilly day. I love sharing these with friends and family because they bring that nostalgic comfort food vibe but with a fun twist. Whether you bake them for a holiday party or a cold night in, you’ll enjoy the melty marshmallows and rich chocolate every single time. Give it a try — I promise you won’t regret it!
Print
Hot Chocolate Marshmallow Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Hot Chocolate Cookies are a delectable treat combining the rich flavors of cocoa and hot chocolate mix with gooey mini marshmallows encased in soft, chewy cookie dough. Perfect for cold days or any time you crave a comforting sweet snack, they feature a beautifully cracked top and a melt-in-your-mouth texture. Baking at 350°F ensures the marshmallows soften inside while the exterior develops a slight crunch coated with a light sugar crust for added sweetness and texture.
Ingredients
Wet Ingredients
- 10 Tablespoons unsalted butter, softened to room temperature
- ½ cup light brown sugar, packed
- ½ cup granulated sugar (divided from ¾ cup total)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 ounce packet of hot chocolate mix
- 3 Tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup granulated sugar (remaining from ¾ cup total, for coating)
Additional
- 120 mini marshmallows (about 5–6 per cookie for 24 cookies)
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper to prevent sticking and set it aside for later use.
- Mix Wet Ingredients: In a large mixing bowl, beat together the softened butter, light brown sugar, and ½ cup of granulated sugar using an electric mixer for about 2 to 3 minutes until the mixture is light and fluffy. Then add the egg and vanilla extract and continue beating until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, hot chocolate mix, unsweetened cocoa powder, baking soda, and kosher salt until evenly blended.
- Form Dough: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until a dough forms. Be careful not to overmix, as this can make the cookies tough.
- Scoop and Shape Cookies: Using a 1½ to 2 tablespoon cookie scoop, portion out 24 even scoops of dough. Roll each scoop into a ball, then flatten slightly into a disc shape.
- Add Marshmallows: Place the discs several inches apart on the prepared cookie sheet. Top each with about 5 to 6 mini marshmallows. Carefully wrap the cookie dough around the marshmallows, pinching the dough seams closed to fully encase the marshmallows. Roll each dough ball until smooth.
- Coat with Sugar: Roll each formed cookie dough ball in the remaining ¼ cup of granulated sugar until fully coated. This will create a sweet, slightly crunchy coating.
- Bake: Place the cookie sheet in the preheated oven and bake for 10 to 12 minutes, or until the cookie tops have cracked and some marshmallows are visibly peeking through. Avoid overbaking for soft, chewy centers.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool for about 15 minutes. During this time, they will firm up and develop their chewy texture.
Notes
- Choose the Right Cookie Scoop: Use a 1½ tablespoon cookie scoop as recommended for consistent cookie size and baking. Changing scoop sizes can affect yield and baking time.
- Monitor Marshmallow Melting: Watch carefully while baking to prevent marshmallows from melting too much or absorbing fully into the dough, which can affect texture and appearance.
- Don’t Worry About Softness: Cookies may seem soft right out of the oven, but they firm up as they cool, achieving a wonderful chewy consistency.
- Experiment with Mix-Ins: Personalize this recipe by adding chocolate chips, chopped nuts, or crushed peppermint candies to the dough before scooping.
- Storage: Store cooled cookies in an airtight container at room temperature for up to one week.
- Freezing: Wrap cookies individually in plastic wrap, place in an airtight container, and freeze for up to three months. Thaw overnight at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
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