Marshmallow Hot Cocoa Cookies Recipe

If you’re looking for the ultimate cozy treat, you’ve got to try this Marshmallow Hot Cocoa Cookies Recipe. I absolutely love how these cookies bring together the rich, chocolatey goodness of hot cocoa with a soft, pillowy marshmallow center—all topped off with a smooth chocolate drizzle. When I first baked these, my kitchen smelled like a winter wonderland, and my family couldn’t get enough. Trust me, once you try this recipe, it’ll become your go-to for chilly evenings or holiday gatherings. Ready to make some magic?

this Recipe

Ingredients You’ll Need

The magic of this Marshmallow Hot Cocoa Cookies Recipe is all about layering flavors—classic cocoa, hot cocoa mix, and that signature marshmallow topping. I always recommend using natural unsweetened cocoa powder for the best depth in flavor, and good quality baking chocolate for the drizzle. You’ll notice the dry hot cocoa mix adds just the right sweetness and extra chocolate punch.

• Unsalted butter: Room temperature butter creams easier, giving your cookies a tender, fluffy texture.
• Granulated sugar: Adds sweetness and helps with spreading during baking.
• Light or dark brown sugar: Adds moisture and a hint of caramel richness.
• Large egg: Binds the dough and helps with structure—room temp is best for even mixing.
• Pure vanilla extract: Enhances the chocolate flavor and adds warmth.
• All-purpose flour: Provides structure without weighing down the cookies.
• Natural unsweetened cocoa powder: Use this for a tangy, chocolatey flavor that balances the sweetness.
• Dry hot cocoa mix: Adds extra chocolate flavor and makes it feel just like sipping hot chocolate in cookie form.
• Baking soda: Gives light lift and helps the cookies spread just right.
• Salt: Enhances all the flavors—don’t skip it!
• Milk (any kind): Adds moisture to keep the dough sticky and soft.
• Large marshmallows: Cut in half for that gooey surprise in every cookie.
• Semi-sweet chocolate: Finely chopped for melting—this drizzle sets the cookies apart.

Variations

I love that this Marshmallow Hot Cocoa Cookies Recipe is so versatile—it’s easy to tweak for whatever mood you’re in or what’s in your pantry. Sometimes I swap the semi-sweet chocolate for milk chocolate just for a sweeter finish, and other times I add a pinch of cinnamon for a cozy twist that’s perfect for fall.

• Dairy-Free Variation: Use a plant-based butter and nondairy milk to keep it vegan-friendly without sacrificing flavor—I’ve done this plenty of times with great results.
• Extra Crunch: Add chopped nuts like walnuts or pecans to the dough for a fun texture contrast.
• Spicy Kick: Add a ¼ teaspoon of cayenne pepper or a dash of chili powder for a subtle spicy warmth that pairs surprisingly well with chocolate.
• More Marshmallow Magic: Swap in mini marshmallows inside the dough before baking for even more gooey pockets.

How to Make Marshmallow Hot Cocoa Cookies Recipe

Step 1: Cream the Butter and Sugars

Start by beating your softened butter with the granulated and brown sugars using a mixer on medium-high speed. This step is key to getting light, fluffy cookies. Don’t rush—beat this for about 3 minutes until you see the mixture turn pale and almost mousse-like. If you’ve never creamed butter and sugar before, here’s a little tip: it traps air and creates that perfectly tender texture we all love in cookies.

Step 2: Add Egg and Vanilla

Next, add the egg and vanilla extract, and crank your mixer on high speed just until everything’s combined. Scrape down the bowl to make sure all those sweet bits get mixed evenly.

Step 3: Mix the Dry Ingredients Separately

Whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt in a separate bowl. This makes sure that everything is evenly distributed so you don’t end up with salty or bitter pockets in your cookies.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry ingredients into the butter mixture and beat on low speed to avoid flour flying everywhere. The dough will be thick—don’t worry, that’s exactly what you want. Stir in the milk last; the dough will feel sticky and soft.

Step 5: Chill the Dough

This is a crucial step! Cover the dough tightly and chill it in the fridge for at least 2 hours, or up to 3 days if you want to prep ahead. Chilling helps the cookies keep their shape, and it deepens the flavors. I learned this the hard way after baking dough straight from the mixer and getting flat, greasy cookies—don’t skip the chill!

Step 6: Bake and Marshmallow Magic

Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats. Scoop about a heaping tablespoon of dough for each cookie and place them 2-3 inches apart. Bake for 10 minutes, then immediately press a marshmallow half cut-side down onto each cookie and bake for 2 more minutes. The marshmallow will melt and puff, giving you that gooey surprise.

Step 7: Add the Chocolate Drizzle

After the cookies have cooled for 10 minutes on the sheets, transfer them to a wire rack. Melt your chopped semi-sweet chocolate using a double boiler or the microwave, stirring every 20 seconds until smooth. Drizzle or spoon the melted chocolate over the marshmallow tops—it sets beautifully at room temperature and adds a glossy finish that looks as good as it tastes.

How to Serve Marshmallow Hot Cocoa Cookies Recipe

Garnishes

I like to sprinkle a tiny pinch of flaky sea salt on top of the melted chocolate drizzle—this touch of saltiness cuts through the sweetness and makes each bite pop. Sometimes, a dusting of cocoa powder or even a small chocolate curl on top adds a fancy touch that wows guests.

Side Dishes

These cookies go perfectly with a warm mug of milk, of course, but I also serve them alongside peppermint hot chocolate or a cozy cup of chai tea. Sometimes, I stack a few on a dessert platter with coffee for an afternoon treat that always disappears fast!

Creative Ways to Present

For holiday gifts or parties, I arrange these Marshmallow Hot Cocoa Cookies on a pretty plate sprinkled with crushed candy canes. Wrapping several in cellophane tied with twine makes a charming, edible gift. And a little drizzle of white chocolate over the top can create a festive snow effect that’s delightful to look at and fun to eat.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature, separated by parchment paper layers so the marshmallows and chocolate don’t stick together. They stay fresh for up to a week, and the texture holds up beautifully without getting hard.

Freezing

You can freeze unbaked cookie dough balls on a baking sheet, then transfer them to a zip-top bag after they’re solid. They freeze well for 3 months. Baked cookies freeze nicely too; just thaw at room temp and they taste almost as fresh. Just note the chocolate drizzle might look streaky after freezing but it won’t affect flavor.

Reheating

If you want that fresh-baked warmth, pop frozen or refrigerated cookies into a 300°F oven for 5 minutes or microwave for about 10 seconds. This softens the marshmallow and melts the chocolate just enough to bring back that cozy treat feeling.

FAQs

Final Thoughts

This Marshmallow Hot Cocoa Cookies Recipe is truly one of my favorite ways to cozy up any day. Whether it’s a chilly night in or you’re baking for friends, these cookies bring a nostalgic, comforting vibe with every bite. I love how easy they are to make, but how impressively delicious they turn out. Give this recipe a try—you’ll see why my family goes crazy for these sweet, chocolatey, marshmallow-topped beauties!

Print