Hot chocolate marshmallow cookies deliver everything you love about a cozy mug of cocoa in one soft, fudgy bite. These easy hot cocoa cookies have rich chocolate dough, a gooey marshmallow center and a glossy chocolate drizzle that makes them especially pretty on a holiday cookie tray. The dough chills briefly so the cookies keep a thick, bakery-style shape rather than spreading too thin.
Recipe at a Glance
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Total Time | 30 minutes plus 30 minutes chilling |
| Servings | 18 |
| Category | Cookies |
A quick rest in the refrigerator is included in the total time.
Why You’ll Love This Hot Chocolate Marshmallow Cookies
- The center turns stretchy and gooey while the chocolate cookie stays tender.
- Simple grocery-store ingredients make festive baking approachable.
- The dramatic marshmallow pull is ideal for holiday recipe photos.
- They can be baked ahead and briefly warmed before serving.
Ingredients You’ll Need
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 18 large marshmallows, halved crosswise
- 1/2 cup semisweet chocolate chips
How to Make Hot Chocolate Marshmallow Cookies
- Cream the softened butter with both sugars for 2 minutes. Beat in the egg and vanilla until smooth.
- Whisk the flour, cocoa, baking soda and salt in a separate bowl. Mix into the butter mixture just until no dry streaks remain. Fold in the chocolate chips.
- Cover and chill the dough for 30 minutes. Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
- Scoop about 1 1/2 tablespoons of dough per cookie. Flatten each scoop, place half a marshmallow in the middle and seal the dough around it, leaving a little marshmallow visible at the top.
- Arrange cookies 2 inches apart. Bake for 9–11 minutes until the edges look set but centers remain soft. Let cool on the tray for 5 minutes before transferring to a rack.
Tips for the Best Hot Chocolate Marshmallow Cookies
- Avoid overbaking: cocoa cookies firm up considerably as they cool.
- Pinch the dough firmly around each marshmallow to limit leakage.
- For gooey centers, serve slightly warm; reheat individual cookies for 5–8 seconds.
- Measure flour by spooning it into the cup rather than packing it tightly.
Variations to Try
- Add a pinch of espresso powder to intensify cocoa flavor without making the cookies taste like coffee.
- Use mini chocolate chunks instead of chips for large melted pockets.
- Sprinkle crushed peppermint candy on warm cookies for a winter twist.
How to Store It
Keep fully cooled cookies in an airtight container at room temperature for up to 3 days. Refrigeration dries them out, so avoid it unless the kitchen is unusually warm. Freeze baked cookies for up to 2 months; thaw at room temperature and briefly warm to soften the marshmallow. Raw cookie dough balls can be frozen before stuffing; thaw slightly before adding marshmallows and baking.
Frequently Asked Questions
Why do my hot chocolate marshmallow cookies spread too much?
Usually the butter was too warm or the dough skipped chilling. Refrigerate for the full 30 minutes and use a cool baking sheet for each batch.
Can I make marshmallow stuffed chocolate cookies without a mixer?
Yes. A wooden spoon works if the butter is soft, though you will need to cream the butter and sugars vigorously until well combined.
Can I use mini marshmallows for hot cocoa cookies?
Yes, but group two or three mini marshmallows inside each dough ball and seal the edges carefully to keep them from escaping.
Hot Chocolate Marshmallow Cookies
Ingredients
Equipment
Method
- Step 1: Cream the softened butter with both sugars for 2 minutes. Beat in the egg and vanilla until smooth.
- Step 2: Whisk the flour, cocoa, baking soda and salt in a separate bowl. Mix into the butter mixture just until no dry streaks remain. Fold in the chocolate chips.
- Step 3: Cover and chill the dough for 30 minutes. Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
- Step 4: Scoop about 1 1/2 tablespoons of dough per cookie. Flatten each scoop, place half a marshmallow in the middle and seal the dough around it, leaving a little marshmallow visible at the top.
- Step 5: Arrange cookies 2 inches apart. Bake for 9–11 minutes until the edges look set but centers remain soft. Let cool on the tray for 5 minutes before transferring to a rack.
Notes
Calories are approximate per cookie and vary with brand and portion size.