If you love curling up with a warm mug of hot chocolate, you’re going to fall in love with these irresistible Hot Cocoa Marshmallow Cookies.
Soft, fudgy, brownie-like cookies are infused with rich cocoa flavor, baked until perfectly chewy, and topped with a gooey marshmallow that melts into the center like a warm cup of hot cocoa. Add a drizzle of melted chocolate or a sprinkle of crushed candy canes, and you have the ultimate cozy winter cookie.
Perfect for holiday baking, cookie exchanges, Christmas movie nights, gifting, or whenever you crave something comforting and chocolatey — these cookies are festive, fun, and guaranteed to become a new seasonal favorite.
Why You’ll Love Hot Cocoa Marshmallow Cookies
These cookies are rich, soft, and ridiculously delicious.
- Taste like hot chocolate in cookie form
- Thick, chewy, brownie-texture centers
- Gooey marshmallow topping
- Easy recipe with pantry staples
- Great for decorating with chocolate drizzle or sprinkles
- Kid-friendly, crowd-pleasing, holiday-approved
- Stay soft for days
Why You Should Try This Recipe
These cookies take everything you love about steaming mugs of hot cocoa — the warmth, the richness, the creaminess — and transform it into a decadent baked treat. The marshmallow melts just enough to become gooey and pillowy on top of the fudgy cookie. Add a drizzle of melted chocolate and a pinch of festive sprinkles, and they instantly feel like Christmas.
Ingredients You’ll Need
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Mix-Ins & Topping
- 1 cup chocolate chips (milk or semi-sweet)
- 12–16 large marshmallows, cut in half
- Optional: crushed candy canes, mini marshmallows, chocolate drizzle
How to Make Hot Cocoa Marshmallow Cookies (Detailed)
1. Mix Dry Ingredients
In a bowl, whisk together:
- Flour
- Cocoa powder
- Baking soda
- Salt
Set aside.
2. Cream Butter & Sugars
Beat softened butter, brown sugar, and granulated sugar until creamy and smooth.
3. Add Egg & Vanilla
Beat in egg and vanilla extract until fully combined.
4. Combine Wet & Dry
Add dry ingredients into the wet mixture.
Mix until a soft chocolate dough forms.
5. Fold in Chocolate Chips
Stir in chocolate chips for extra cocoa richness.
6. Scoop & Bake
Scoop dough onto a parchment-lined baking sheet.
Bake at 350°F (175°C) for 8–9 minutes.
7. Add the Marshmallow Topping
Remove cookies from oven.
Press half a large marshmallow (cut side down) into each cookie.
Return to oven for 1–2 minutes until marshmallow puffs slightly.
8. Drizzle & Decorate
Once cooled slightly, add:
- Melted chocolate drizzle
- Crushed candy canes
- Mini marshmallows
- Holiday sprinkles
9. Serve
Serve warm for gooey marshmallow centers — pure hot cocoa bliss!
Nutritional Information (Estimated per cookie)
- Calories: 165
- Carbs: 22g
- Fat: 7g
- Sugar: 16g
- Protein: 2g
Tips for the Best Hot Cocoa Marshmallow Cookies
- Don’t overbake — soft centers = perfect hot cocoa texture.
- Use fresh, soft marshmallows for the best melt.
- For thicker cookies, chill dough for 20 minutes.
- Cut marshmallows in half so they melt just right.
- Add chocolate chunks for extra richness.
- Let cookies cool a few minutes before removing from tray.
Variations & Substitutions
- Mint Hot Cocoa Cookies: Add ½ tsp peppermint extract.
- Mexican Hot Chocolate: Add a pinch of cinnamon + cayenne.
- Marshmallow-Stuffed: Wrap dough around a mini marshmallow for gooey centers.
- White Hot Chocolate Cookies: Use white chocolate chips instead of dark.
- Hot Cocoa Mix Version: Add ¼ cup hot cocoa mix to dough.
What to Serve with These Cookies
- Hot chocolate
- Peppermint mocha
- Eggnog
- Christmas brunch
- Dessert boards
- Cookie exchange boxes
Common Mistakes to Avoid
- Adding marshmallows too early: They will melt completely.
- Overbaking cookies: Leads to dry, crumbly cookies.
- Using stale marshmallows: They won’t puff nicely.
- Not letting cookies cool slightly: Marshmallow can slide off.
Storing Tips
- Store at room temperature for 3–4 days.
- Refrigerate for up to 1 week.
- Freeze baked cookies for up to 2 months (add toppings after thawing).
- Freeze dough balls for 3 months — add marshmallow during baking.
Conclusion
These Hot Cocoa Marshmallow Cookies capture the cozy magic of winter in every soft, chocolatey, marshmallow-topped bite. Rich yet comforting, festive yet simple, they’re the kind of cookie that brings joy to holiday gatherings, cookie boxes, and chilly December evenings. Whether you serve them warm or pack them as gifts, everyone will ask for the recipe.
Recipe FAQ’s
Can I use mini marshmallows instead?
Yes — add a small handful on top during the last minute of baking.
Can I use hot cocoa mix instead of cocoa powder?
Use cocoa powder for depth; you can include cocoa mix as an add-in.
Why didn’t my marshmallows melt nicely?
Your oven may not have been hot enough — or marshmallows were stale.
Can I double the recipe?
Absolutely — perfect for holiday baking batches.
Can I make them ahead?
Yes — bake cookies and add marshmallows the day of serving for freshness.