These soft, fudgy Marshmallow Hot Cocoa Cookies are loaded with real cocoa powder and hot cocoa mix, then topped with a melty marshmallow half and finished with a drizzle of chocolate. I first made these on a snowy Saturday afternoon when I wanted something that tasted like my favorite mug of hot chocolate, and they turned out even better than I imagined. They're surprisingly simple to make with pantry staples, and they bake up with bakery-worthy results that'll have everyone asking for the recipe.
If you love cozy winter treats, you'll also want to try my Easy Giant Cinnamon Roll Cake Recipe or these Orange Chocolate Chip Ricotta Cookies for more sweet inspiration.
Why This Marshmallow Hot Cocoa Cookies Works
My neighbor Sofia stopped by last week while I was pulling a batch of these from the oven, and the smell alone had her practically floating into the kitchen. She grabbed one before they'd even cooled, got marshmallow all over her fingers, and just laughed while licking chocolate off her thumb. "These taste like winter in a cookie," she said, reaching for a second one.
What makes these Marshmallow Hot Cocoa Cookies special is the way they capture everything you love about hot cocoa. The dough itself has two types of chocolate, which creates layers of flavor that taste complex but come together easily. The marshmallow gets toasted and gooey in the oven, and that chocolate drizzle on top seals the deal.
They're also forgiving, which I love. Even if your marshmallow slides a little to one side or your chocolate drizzle isn't Instagram-perfect, they still taste incredible.
Jump to:
- Why This Marshmallow Hot Cocoa Cookies Works
- Marshmallow Hot Cocoa Cookies Ingredients
- How to Make Marshmallow Hot Cocoa Cookies
- Substitutions and Variations
- Equipment For Marshmallow Hot Cocoa Cookies
- How to Store These Marshmallow Hot Cocoa Cookies
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Marshmallow Hot Cocoa Cookies
Marshmallow Hot Cocoa Cookies Ingredients
Here's a simple list of what goes into these Marshmallow Hot Cocoa Cookies, and I bet you already have most of it.
See Recipe Card Below This Post For Ingredient Quantities
For the Cookies:
- Unsalted butter: Creamed with the sugars to create a soft, tender cookie base. Make sure it's softened to room temperature so it blends smoothly.
- Granulated sugar: Adds sweetness and helps the cookies spread just enough while baking.
- Brown sugar: Brings moisture and a hint of molasses flavor that makes these cookies extra chewy.
- Egg: Binds everything together and adds richness.
- Vanilla extract: Enhances all the chocolate flavors and adds warmth.
- All-purpose flour: Forms the structure of the cookies. Spoon and level your flour so you don't end up with dry, dense cookies.
- Cocoa powder: Use natural unsweetened cocoa powder for the best chocolate flavor.
- Hot cocoa mix: This is the secret ingredient that makes these taste like real hot chocolate. It adds a subtle sweetness and that familiar cocoa flavor.
- Baking soda: Helps the cookies rise slightly and gives them a tender crumb.
- Salt: Balances the sweetness and makes the chocolate flavor pop.
- Milk: Just a splash makes the dough sticky and helps the cookies stay soft.
For the Topping:
- Large marshmallows: Cut in half and pressed into the warm cookies. They get golden and gooey in the oven.
- Semi-sweet chocolate: Melted and drizzled over the cooled cookies for a beautiful finish. You can chop a chocolate bar or use chocolate chips.
How to Make Marshmallow Hot Cocoa Cookies
These Marshmallow Hot Cocoa Cookies come together in a few easy steps, and the hardest part is waiting for the dough to chill.
Cream the butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract, and beat on high speed until combined. Scrape the sides and bottom of the bowl as needed so everything mixes evenly.
Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat on low until combined. The dough will be thick and a little crumbly at this point. Beat in the milk until the dough becomes sticky and holds together.
Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. Chilling helps the flavors develop and keeps the cookies from spreading too much in the oven.
Preheat and prepare baking sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats so the cookies don't stick.
Shape and bake the cookies: Remove the dough from the refrigerator. Scoop and roll dough into 1 tablespoon (25-26g) balls, placing them 2 to 3 inches apart on the baking sheet. Bake for 10 minutes. The cookies will look slightly puffy but won't be fully set yet.
Add marshmallow topping: Remove the cookies from the oven and immediately press a marshmallow half into the top of each cookie, cut side down. Return the cookies to the oven and bake for an additional 2 minutes. The marshmallows will puff up and start to turn golden.
Flatten marshmallow and cool: Press the marshmallow down slightly with the back of a spoon to flatten it a bit. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. This cooling time helps the marshmallows set.
Melt the chocolate: Melt the chocolate in a double boiler or microwave. If using the microwave, heat in 20-second increments, stirring after each one until the chocolate is smooth and glossy.
Drizzle the chocolate: Spoon the melted chocolate over each cooled cookie. You can drizzle it with a fork or spoon, or transfer it to a small zip-top bag with the corner snipped off for more control. Allow the chocolate to set at room temperature for 30 to 60 minutes before serving or storing.
Substitutions and Variations
Use milk chocolate or dark chocolate. Semi-sweet is classic, but milk chocolate makes these sweeter, and dark chocolate adds a more intense flavor.
Try mini marshmallows. You can use 3 to 4 mini marshmallows per cookie instead of half a large marshmallow.
Add peppermint extract. A tiny bit of peppermint extract in the dough turns these Marshmallow Hot Cocoa Cookies.
Swap the hot cocoa mix for more cocoa powder. If you don't have hot cocoa mix, you can use an extra ¼ cup of cocoa powder and add 2 tablespoons of sugar.
Make them gluten-free. Use a 1-to-1 gluten-free flour blend in place of all-purpose flour.
Equipment For Marshmallow Hot Cocoa Cookies
You don't need much to make these Marshmallow Hot Cocoa Cookies, just a few basic tools.
- Handheld or stand mixer: Makes creaming the butter and sugars quick and easy.
- Mixing bowls: One for wet ingredients, one for dry.
- Whisk: For mixing the dry ingredients evenly.
- Baking sheets: I like to use two so I can bake multiple batches.
- Silicone baking mats or parchment paper: Keeps the cookies from sticking and makes cleanup easier.
- Cooling rack: Lets the cookies cool evenly and prevents soggy bottoms.
- Double boiler or microwave-safe bowl: For melting the chocolate smoothly.
How to Store These Marshmallow Hot Cocoa Cookies
These Marshmallow Hot Cocoa Cookies stay fresh and soft for up to a week when stored properly.
Room temperature: Store the cookies in an airtight container at room temperature for up to 1 week. Layer them with parchment paper if you're stacking them so the chocolate doesn't stick.
Refrigerator: You can refrigerate them if you want the chocolate to stay firm, but they're best at room temperature.
Freezer: Freeze baked cookies (without the chocolate drizzle) in a freezer-safe container for up to 3 months. Thaw at room temperature and add the chocolate drizzle before serving.
Freezing the dough: You can also freeze the cookie dough balls before baking. Freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 extra minutes to the baking time.
Serving Suggestions
These Marshmallow Hot Cocoa Cookies are delicious on their own, but here are a few ways to make them even more special.
Serve with hot chocolate. It's like eating your hot cocoa and drinking it too. The flavors complement each other perfectly.
Pair with vanilla ice cream. A scoop of cold vanilla ice cream next to a warm cookie is unbeatable.
Add to a holiday cookie tray. These look gorgeous next to sugar cookies and gingerbread. Try pairing them with my Easy Peach Streusel Muffins for a cozy dessert spread.
Pack them for gifting. Wrap them in cellophane bags with a ribbon for a homemade gift that looks bakery-quality.
Expert Tips
Don't skip the chilling step. I know it's tempting to skip this, but chilling the dough makes a huge difference in texture. The Marshmallow Hot Cocoa Cookies will be thicker and chewier, and they won't spread too thin.
Use room temperature ingredients. Softened butter and a room temperature egg blend more easily and create a smoother dough.
Watch the baking time carefully. These Marshmallow Hot Cocoa Cookies bake fast, and overbaking will make them dry. They should look slightly underdone in the center when you pull them out.
Press the marshmallows gently. You want them to stick, but you don't want to squish the cookies flat.
Let the chocolate cool before drizzling. If the chocolate is too hot, it'll slide right off the cookies. Let it cool for a minute or two after melting.
FAQ
What does adding marshmallows to hot chocolate do?
Marshmallows add sweetness and a creamy, fluffy texture as they melt. In these Marshmallow Hot Cocoa Cookies, they create a gooey topping that gets slightly toasted and caramelized in the oven.
Can you put hot cocoa powder in cookies?
Yes! Hot cocoa mix works great in cookies because it contains cocoa powder, sugar, and sometimes milk powder, which all add flavor and moisture. It gives these Marshmallow Hot Cocoa Cookies that familiar hot chocolate taste.
Can you mix marshmallows into cookies?
You can, but they tend to melt and disappear into the dough. Pressing them on top halfway through baking keeps them visible and gives you that gooey marshmallow center.
Does marshmallow dissolve in hot chocolate?
Marshmallows soften and melt in hot chocolate, creating a sweet, creamy layer. In cookies, they soften and get gooey but hold their shape better because the heat is less intense.
Related
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Pairing
These are my favorite dishes to serve with Marshmallow Hot Cocoa Cookies
Marshmallow Hot Cocoa Cookies
Ingredients
Method
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar with a handheld or stand mixer until the mixture is light and fluffy, about 3 minutes.
- Add the egg and vanilla extract, and beat on high speed until fully combined. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Mix the dry ingredients into the wet ingredients, beating on low until just combined. The dough will be thick.
- Beat in the milk until the dough is slightly sticky but still thick.
- Cover the dough tightly and refrigerate for at least 2 hours, up to 3 days. Chilling is crucial for the dough's consistency.
- Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop and roll dough into heaping tablespoon-sized balls (about 25-26g each) and place them 2-3 inches apart on the prepared baking sheets.
- Bake the cookies for 10 minutes, then remove them from the oven. Gently press a marshmallow half (cut side down) into the center of each cookie. Return them to the oven and bake for 2 more minutes.
- After baking, gently press down on the marshmallow with the back of a spoon to flatten it slightly.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Melt the chocolate using a double boiler or microwave. If microwaving, heat in 20-second intervals, stirring between each, until fully melted.
- Spoon the melted chocolate over the cooled cookies, covering the marshmallow tops. Allow the chocolate to set at room temperature for 30-60 minutes before serving.
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