Hot Cocoa Marshmallow Cookies

A cozy treat that tastes like a cup of hot cocoa in cookie form.

introduction

These Hot Cocoa Marshmallow Cookies combine chocolatey cookie dough with melty marshmallow tops to evoke a warm mug of hot cocoa. Soft centers, slightly crisp edges, and little pockets of gooey marshmallow make them a favorite for cold nights, movie nights, and holiday baking.

why make this recipe

• Quick to prepare with pantry-friendly ingredients.
• Familiar flavors that please both kids and adults.
• Soft, comforting texture that’s easy to customize (add peppermint, nuts, or different chocolates).
• Great for cookie swaps, gift tins, or serving alongside hot drinks.

how to make Hot Cocoa Marshmallow Cookies

This recipe is a straightforward drop-cookie method: cream the butter and sugars, mix in eggs and vanilla, combine dry ingredients (including cocoa), fold in chocolate chips, portion the dough, top with mini marshmallows, and bake until set but still soft.

Ingredients :

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 cup mini marshmallows

Directions :

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
3. Beat in the eggs, one at a time, then stir in the vanilla.
4. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add to the butter mixture until well combined.
5. Fold in the chocolate chips.
6. Drop rounded tablespoons of dough onto the prepared baking sheets.
7. Press a few mini marshmallows on top of each cookie.
8. Bake for 10-12 minutes, until the cookies are set but still soft.
9. Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

how to serve Hot Cocoa Marshmallow Cookies

Serve warm or at room temperature. For an extra cozy pairing, plate them with a mug of hot chocolate, coffee, or a glass of cold milk. Warm briefly in the oven or microwave (10–15 seconds) to revive gooey marshmallows before serving.

how to store Hot Cocoa Marshmallow Cookies

• Room temperature: Store in an airtight container for up to 3 days. Place wax paper between layers to prevent sticking.
• Refrigerator: Keep in an airtight container for up to 1 week (marshmallows may become chewier).
• Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature; reheat briefly if you want the marshmallows soft.

tips to make Hot Cocoa Marshmallow Cookies

• Use room-temperature butter and eggs for even mixing.
• Don’t overbake: remove when centers are set but still soft to keep them tender.
• Press marshmallows lightly on top rather than mixing them into the dough to preserve their shape and gooey topping.
• If marshmallows brown too quickly, tent the sheet with foil for the last minute or two.
• For chewier cookies, slightly underbake and allow residual heat on the sheet to finish them.

variation (if any)

• Peppermint Hot Cocoa Cookies: add 1/2 teaspoon peppermint extract to the dough and sprinkle crushed candy canes on top.
• Nutty twist: fold in 1/2 cup chopped toasted nuts (walnuts, pecans, or hazelnuts).
• White hot cocoa: substitute half the cocoa for white hot cocoa mix for a sweeter, creamy flavor.
• Hot chocolate mix shortcut: swap 1/2 cup of flour plus the cocoa for 1/2 cup hot cocoa mix for a quicker flavor boost.

FAQ

Q: Will the marshmallows melt into the cookie?
A: If placed on top, mini marshmallows will soften and get gooey but generally stay visible; larger marshmallows will melt more and can spread.

Q: Can I mix marshmallows into the dough?
A: You can, but they may dissolve and become sticky. Pressing marshmallows on top preserves the marshmallow pop.

Q: Can I freeze the dough?
A: Yes. Portion the dough onto a tray, freeze until firm, then transfer to a bag. Bake frozen dough, adding a minute or two to the bake time.

Q: How do I keep marshmallows from getting hard when storing?
A: Place a slice of bread or an apple wedge in the container (separately wrapped) to help retain moisture; consume within a few days for best texture.

Conclusion

For more inspiration and similar recipes, check out this take on Hot Cocoa Cookies Made With Hot Chocolate Mix (Hot Cocoa Cookies Made With Hot Chocolate Mix) and a marshmallow-surprise version at Sally’s Baking (Marshmallow-Surprise Hot Cocoa Cookies – Sally’s Baking). These links offer variations and tips that pair well with this simple Hot Cocoa Marshmallow Cookies recipe.