If you’re a fan of cozy desserts that hug you from the inside out, you’re going to fall head over heels for this Hot Chocolate Cookies with Marshmallows Recipe. Imagine a cookie that tastes like your favorite cup of hot cocoa—rich cocoa flavor, melting chocolate chips, and gooey marshmallows fresh from the oven. Seriously, these cookies are little edible pillows of comfort that I swear everyone will beg you for. Stick around—I’ll walk you through everything you need to make these perfectly soft, chocolaty bites that are just bursting with marshmallow goodness.

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Why This Recipe Works

Perfect Texture Balance: Soft centers with slightly crisp edges, thanks to the blend of brown and granulated sugars.
Rich Cocoa Flavor: Using unsweetened cocoa powder creates that deep chocolate taste without overwhelming sweetness.
Melty Marshmallow Magic: Pressing marshmallows halfway through baking gives you those gooey pockets that elevate the cookie experience.
Simple Ingredients, Impressive Results: No fancy equipment or hard-to-find ingredients needed—just classic pantry staples.

Hot Chocolate Cookies with Marshmallows, chocolate cookies with marshmallows, hot cocoa cookies, easy chocolate marshmallow cookies, cozy dessert recipes - The image shows a white plate filled with seven round chocolate cookies, each topped with a single white toasted marshmallow that has a soft, smooth texture and a slightly browned surface. The cookies are dark brown with visible chunks of melted chocolate scattered across the top, giving a rich and glossy look. The cookies are arranged in a neat group, covering most of the plate. The background is a white marbled surface, and a red and white striped cloth is partially visible in the top left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What really makes these Hot Chocolate Cookies with Marshmallows Recipe shine is the thoughtful combination of ingredients. Each plays a starring role in delivering the cozy, chocolaty, and fluffy marshmallow bite you’re craving. Plus, knowing why each ingredient is there helps you tweak the recipe confidently.

Unsalted Butter: Softened but still cool butter ensures your cookies spread just right without becoming greasy.
Light Brown Sugar: Adds moisture and chewiness thanks to its molasses content, plus that lovely caramel hint.
Granulated Sugar: Gives that necessary crisp edge while balancing the softness from brown sugar.
Large Egg: Binds everything together and adds richness.
Pure Vanilla Extract: Enhances the chocolatey flavors and adds a warm, aromatic depth.
Unsweetened Cocoa Powder: The chocolate hero here, offering rich flavor without extra sweetness.
All-Purpose Flour: Provides structure; measuring it correctly keeps cookies tender and not cakey.
Baking Soda: Helps cookies rise and get those slight cracks on top.
Salt: Balances sweetness and deepens chocolate flavors.
Cornstarch: Secret to a tender, soft texture—trust me on this one!
Chocolate Chips: Divided so some get mixed in for chocolate bursts inside and some decorate the top for an inviting look.
Marshmallows: Cut in halves to melt beautifully on top, giving that gooey, nostalgic hot chocolate feel.
Chopped Chocolate (Optional): For an extra touch of fancy finishing and texture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m all about making recipes your own, and this Hot Chocolate Cookies with Marshmallows Recipe invites that creativity! Whether you want them extra chocolatey, a bit nutty, or even dairy-free, there are so many easy ways to make these cookies feel like your signature treat.

More Chocolate: I often add a handful of mini chocolate chunks for that surprise melty texture with every bite—it’s a game changer!
Nutty Twist: Sometimes I toss in chopped toasted pecans or walnuts to add crunch and depth.
Dairy-Free Swap: Use coconut oil in place of butter and dairy-free chocolate chips; they still turn out wonderfully.
Seasonal Flair: Around the holidays, a pinch of cinnamon or chili powder adds warmth and a subtle kick that’s surprisingly delicious.

Step-by-Step: How I Make Hot Chocolate Cookies with Marshmallows Recipe

Step 1: Creaming the Butter and Sugars

Start by beating your softened-but-cool butter with both brown and granulated sugars. Use a hand or stand mixer and beat for several minutes until you get a light, fluffy, almost cloud-like texture—that’s your signal that air is working its magic to create tender cookies. Be patient here; it makes a noticeable difference in texture.

Step 2: Adding Egg and Flavor

Next, add the egg and pure vanilla extract. Beat again until everything is fully combined and smooth. Scrape down the sides of your bowl with a spatula if bits of butter or sugar are clinging—that ensures even mixing and prevents uneven baking.

Step 3: Mixing Dry Ingredients and Combining

In a separate bowl, whisk together your unsweetened cocoa, all-purpose flour, baking soda, salt, and cornstarch. Slowly add this dry mix to your wet mixture on low speed—the goal is just to combine everything without overmixing, so your cookies stay tender and not tough.

Step 4: Chocolate Chip Divvy-Up

Reserve ¼ cup of chocolate chips for topping later, then fold the rest gently into the dough. This way, you get pockets of gooey chocolate inside, plus those shiny chips on top to make each cookie look irresistible.

Step 5: Shaping and Initial Bake

Scoop dough into 1½ tablespoon-sized balls (a cookie scoop helps keep things consistent). Place them on parchment-lined baking sheets, making sure the dough is mounded and not flattened—this helps keep that soft center. Press a few reserved chocolate chips onto the tops of each ball before baking at 350°F for 7-8 minutes. You want the cookies just starting to spread, with a mound in the middle.

Step 6: Marshmallow Topping and Final Bake

Take the cookies out and gently press half a marshmallow on top of each. Pop them back in the oven for another 1-2 minutes. The marshmallows will melt slightly, making the cookie tops gooey and irresistible. Remove when edges look almost done but centers still seem slightly underbaked—the cookies will firm up as they cool.

Step 7: Finishing Touch

If you want to get fancy (and why wouldn’t you?), sprinkle a bit of finely chopped chocolate on top while the cookies are still warm to add a touch of class and extra chocolatey goodness. Let the cookies cool completely on wire racks before enjoying or storing.

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Pro Tips for Making Hot Chocolate Cookies with Marshmallows Recipe

Keep Butter Cool: If your kitchen is warm, chill butter slightly before mixing to prevent greasy dough.
Don’t Overbake: The slightly underbaked centers ensure a soft, chewy cookie—pull them when edges look set but middles still soft.
Use Parchment Paper: Avoids sticking and helps cookies bake evenly without burning bottoms.
Marshmallow Placement: Press marshmallows gently but firmly to make sure they adhere and melt into the cookies without sliding off.

How to Serve Hot Chocolate Cookies with Marshmallows Recipe

Garnishes

I love dusting these cookies lightly with cocoa powder or a sprinkle of powdered sugar if I’m serving them at a cozy gathering—it makes them look homemade but elevated. Sometimes I drizzle a little melted white chocolate for a festive touch. Of course, extra mini marshmallows on the side are always a hit with kids and the kid-at-heart!

Side Dishes

These cookies pair beautifully with a warm glass of milk, a mug of coffee, or, you guessed it, a classic cup of hot chocolate! For a brunch or dessert spread, I often serve them alongside fresh berries or a simple whipped cream dip for a fun, interactive treat.

Creative Ways to Present

One of my favorite presentation tricks for special occasions is stacking these cookies on a pretty platter with a mason jar full of marshmallow-topped hot chocolate as a centerpiece. You can also place them in cute small paper bags tied with twine as party favors. Another fun idea? Serve them warm with small ramekins of melted chocolate or caramel for dipping. Trust me, it’s a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Hot Chocolate Cookies with Marshmallows Recipe in an airtight container at room temperature. I find they stay soft and fresh for about 2 days. If you want the marshmallows to stay intact and gooey, avoid stacking them tightly right away—give them space, or separate layers with parchment.

Freezing

I like to freeze both baked cookies and unbaked dough balls. For dough balls, freeze on a sheet tray first, then transfer to a freezer bag for up to 2 months. When you want fresh cookies, just bake straight from frozen—add a minute or two of baking time. This trick saves me when unexpected guests show up!

Reheating

To bring leftovers back to life, I pop them in the microwave for 10-15 seconds or warm about three at a time in a 300°F oven for 5 minutes. This melts the chocolate chips and marshmallows just right, making the whole batch taste freshly baked again.

FAQs

Can I use mini marshmallows instead of cutting full-size marshmallows in the Hot Chocolate Cookies with Marshmallows Recipe?

Absolutely! Mini marshmallows will melt more evenly and quickly, creating a gooey topping. Just add them to the tops of the cookies after the initial bake, then return them to the oven briefly so they soften without burning.
Why do these cookies call for cornstarch?

Cornstarch helps create that soft, tender texture we all love in these cookies. It prevents the cookie from spreading too much and keeps the center delightfully chewy—a little ingredient with a big effect.
Can I make the dough ahead of time?

Definitely! You can prepare the dough and refrigerate it for up to 24 hours before baking. In fact, chilling the dough sometimes enhances the flavor and texture, just remember to bring it slightly to room temperature if it’s too stiff to scoop.
How do I avoid marshmallows burning on top?

Keep a close eye during the final 1-2 minutes of baking after adding the marshmallows. Every oven is different, so you want just enough heat to soften and melt the marshmallows without crisping or burning them. If prone to burning, you can tent the cookies loosely with foil.
Can I substitute gluten-free flour for all-purpose?

Yes! I recommend using a 1:1 gluten-free baking flour blend that includes xanthan gum for texture. The cookies may be a bit more delicate, so handle with care, but they still taste delicious and capture that hot chocolate vibe.

Final Thoughts

You know those recipes that become traditions just by the simple joy they bring? This Hot Chocolate Cookies with Marshmallows Recipe has definitely become one of mine. It’s perfect for chilly nights, unexpected visits, or when you simply want to treat yourself with a little chocolatey comfort. Give it a try—you’ll find these cookies become your go-to when you want a sweet hug in cookie form. And hey, don’t be surprised if you end up baking multiple batches the same day. Happy baking, friend!