If you’re craving something that tastes like your favorite cozy winter drink, I’ve got just the thing for you—my fan-freaking-tastic Hot Chocolate Cookies with Marshmallows Recipe. Imagine biting into a soft, chocolatey cookie studded with melty chocolate chips and topped with gooey marshmallows. It’s like having a cup of hot cocoa in cookie form, and trust me, once you try this, you’ll be making it again and again. Stick around—I’ll share all the tips and tricks so your cookies come out perfect every time.

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Why This Recipe Works

Perfect Texture: Soft, slightly underbaked centers keep the cookies chewy and moist, just like they should be.
Marshmallow Magic: Pressing marshmallows on halfway through baking creates that gooey, toasted topping everyone loves.
Balanced Sweetness: A combo of brown and granulated sugars brings depth and just the right amount of caramel notes.
Chocolate Harmony: Using cocoa powder and chocolate chips gives you rich chocolate flavor and gooey pockets of chocolate goodness.

Hot Chocolate Cookies with Marshmallows, cozy winter cookies, chocolate chip marshmallow cookies, easy hot cocoa cookies, marshmallow-topped chocolate cookies - 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

Each ingredient in this Hot Chocolate Cookies with Marshmallows Recipe plays a part in creating that melt-in-your-mouth experience. I always stick to quality cocoa powder and fresh brown sugar because they really elevate the cookie’s flavor. Also, the marshmallows—cutting them in half gives the perfect coverage and melt.

Unsalted butter: Softened but still cool butter helps the cookies spread just right without getting greasy.
Light brown sugar: Adds moisture and a subtle caramel flavor; make sure it’s fresh and soft for best results.
Granulated sugar: Balances sweetness and helps with the cookie’s texture.
Egg: Binds everything together and adds moisture.
Pure vanilla extract: Enhances all the flavors in the cookie recipe with a warm aroma.
Unsweetened cocoa powder: Gives that classic hot chocolate taste and rich color.
All purpose flour: Provides structure; measuring it correctly is key to avoid dry or dense cookies.
Baking soda: Helps the cookies rise slightly and adds tenderness.
Salt: Balances sweetness and deepens chocolate flavor.
Cornstarch: Keeps the cookies soft and cakey by inhibiting gluten formation.
Chocolate chips: For gooey pockets of melty chocolate; reserve some to press on top.
Full-size marshmallows: Cut in half to top each cookie perfectly, creating that gooey marshmallow melt.
Finely chopped chocolate (optional): Adds a snazzy finishing touch and extra chocolate punch.

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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

One of the best things about this Hot Chocolate Cookies with Marshmallows Recipe is how easy it is to make it your own. I love swapping in different types of chocolate chips or adding a tiny pinch of cayenne if I’m feeling adventurous—it adds a surprising warmth that works beautifully.

Variation: I once tried white chocolate chips instead of regular ones; the cookies were sweeter but just as irresistible. You might want to adjust sugar slightly with that.
Diet Modifications: For a dairy-free option, coconut oil works as a butter substitute, but expect a slight coconut flavor.
Seasonal Twist: Stir in some peppermint extract near the end for a festive winter version I adored making for holiday parties.
Difficulty Level: If you’re short on time, chilling the dough isn’t necessary but helps prevent spreading for thicker cookies.

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

Step 1: Cream Butter and Sugars Until Fluffy

Start by beating your softened, but cool butter with both sugars using a hand mixer or stand mixer fitted with the paddle attachment. I usually go for about 3-4 minutes until it’s light and fluffy—that’s your foundation for perfectly textured cookies. Don’t rush this step; good creaming traps air, which helps the cookies rise nicely.

Step 2: Add Egg and Vanilla, Mix Well

Next, crack in the egg and pour in the vanilla extract. Beat these into your butter-sugar mixture until everything’s well combined. Scrape the bowl once or twice with a spatula so no pockets of butter or egg get left behind. This extra step saves you from uneven dough and guarantees consistent cookies.

Step 3: Combine Dry Ingredients, Mix Into Wet

In a separate bowl, whisk together the cocoa, flour, baking soda, salt, and cornstarch. Slowly add this mixture to your wet ingredients on low speed, mixing just until combined. Overmixing here can make cookies tough, so keep an eye—once you don’t see dry flour, stop! Then fold in chocolate chips, reserving a quarter cup to press on top later.

Step 4: Scoop, Mound, and Press Chocolate Chips

I use a 1½ tablespoon cookie scoop for even portions, and it’s key to let the dough balls be mounded, not flattened. This helps them stay thick and chewy. Place the dough on parchment-lined sheets, then gently press a few of the reserved chocolate chips into the top of each ball—this little trick ups the chocolate factor and makes for a pretty presentation.

Step 5: Bake, Add Marshmallow Halves, Finish Baking

Bake your cookies for 7-8 minutes at 350°F. You want them to still look a bit underbaked and mounded in the center when you pull them out. Now carefully press half a marshmallow onto each cookie’s top, gently flattening it just a tad. Pop the trays back in the oven for another 1-2 minutes until the marshmallows are melty but not burned. Pull them out, let cool on wire racks, and enjoy the magic as the cookies firm up perfectly.

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Pro Tips for Making Hot Chocolate Cookies with Marshmallows Recipe

Chill Dough if Needed: If your kitchen is warm, pop the dough in the fridge between batches to prevent spreading and get nicely shaped cookies.
Watch the Baking Time Closely: Overbaking can make the cookies dry—take them out while they’re still a little underdone and let them firm up on cooling racks.
Cut Marshmallows Uniformly: I find that slicing marshmallows evenly ensures each cookie looks gorgeous and bakes evenly.
Avoid Flattening Dough Balls: Mounding dough keeps centers soft and chewy—the best texture for these cookies.

How to Serve Hot Chocolate Cookies with Marshmallows Recipe

Garnishes

I like to sprinkle a little finely chopped chocolate on top of each cookie while they’re still warm—it adds a lovely glossy finish and extra chocolate oomph. Sometimes, I dust a bit of cocoa powder or even a tiny pinch of cinnamon for a warm, comforting touch. It’s those small additions that take these cookies to the next level.

Side Dishes

Serve these Hot Chocolate Cookies with Marshmallows Recipe alongside a tall glass of cold milk, or if you want to get fancy, a steaming cup of your favorite hot cocoa or coffee. For a party, I like to pair them with a bowl of fresh berries or whipped cream on the side—it balances the sweetness beautifully.

Creative Ways to Present

For special occasions, I’ve arranged these cookies on a platter lined with a festive cloth napkin, interspersed with sprigs of fresh mint or holly. Wrapping them individually in parchment paper tied with twine turns them into charming edible gifts that my friends adore. Plus, stacking them in clear jars layered with marshmallows and cocoa powder looks adorable and invites snacking.

Make Ahead and Storage

Storing Leftovers

After baking, I store these cookies in an airtight container at room temperature for up to 2 days. The marshmallows stay soft but don’t get too sticky, and the cookies maintain their chewy texture. If you want to keep the marshmallow gooeyness, just reheat briefly before serving.

Freezing

I’ve frozen both baked cookies and scooped dough balls. For dough, I flash freeze the scoops on a tray, then transfer to a freezer bag—they bake up great straight from frozen, just add a minute or two to baking time. Baked cookies freeze well too; just thaw at room temperature and warm gently before serving.

Reheating

To reheat leftover cookies, I pop them in a warm oven (about 300°F) for 5 minutes—it revitalizes the chocolate chips and softens the marshmallows beautifully, as if fresh out of the oven. A quick microwave zap works too, but I prefer the oven for even warmth and less risk of melting the marshmallows too much.

FAQs

Can I use mini marshmallows instead of full-size ones for this Hot Chocolate Cookies with Marshmallows Recipe?

Absolutely! Mini marshmallows work well too, though they won’t create the same gooey, toasted topping as the halved full-size marshmallows do. If you use minis, consider sprinkling them on during the last minute or so of baking to prevent them from fully melting away.
How do I measure flour correctly for these cookies?

Flour measurement can make or break your cookies. I recommend fluffing the flour first, scooping a heaping portion into your measuring cup, then leveling it off with the back of a knife. This prevents packing the flour too densely, which can cause dry, crumbly cookies.
Why are my cookies spreading too much?

If your cookies spread more than you want, it might be due to warm dough, too much butter, or not chilling the dough in a warm kitchen. Try placing the dough in the fridge between scooping batches, and make sure your butter isn’t too soft or melted.
Can I substitute the butter for oil or margarine?

Butter is key for flavor and texture here, but you could experiment with margarine if needed. Oil won’t give you the same structure, so expect thinner, less fluffy cookies. If you try margarine, use it in the same amount as the butter.
Can I make these cookies vegan?

You can swap butter for vegan butter and use a flax or chia egg instead of a regular egg. Make sure your chocolate chips and marshmallows are vegan-friendly—some brands offer those options. While I haven’t tested this version myself, many readers have found success with these swaps.

Final Thoughts

Honestly, this Hot Chocolate Cookies with Marshmallows Recipe holds a special place in my heart—it’s the ultimate comfort treat I reach for on chilly afternoons or when I want to impress guests with minimal fuss. The combination of rich chocolate and gooey marshmallow is pure nostalgic bliss, and I can’t wait for you to try it in your kitchen. Give it a go, and watch these cookies disappear faster than you can say “more please.” Happy baking!