Hot Chocolate Marshmallow Cookies Recipe

If you’re a fan of cozy winter treats, you’ll absolutely adore this Hot Chocolate Marshmallow Cookies Recipe. These cookies are like a warm hug in a bite — fudgy, chocolatey, with that gooey marshmallow center that melts just right. I love this recipe because it combines all the best parts of hot chocolate in cookie form, and honestly, once you try them, you’ll find yourself coming back for more. Keep reading; I’ll walk you through everything to make sure your batch turns out perfect every single time!

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Ingredients You’ll Need

Each ingredient in this Hot Chocolate Marshmallow Cookies Recipe plays a starring role, building layers of flavor and texture that blend perfectly. When I shop for this recipe, I go for the best-quality chocolate chips I can find, and room temperature eggs make mixing easier and smoother.

• Unsalted butter: Using unsalted butter lets you control the saltiness so the chocolate shines.
• Semisweet chocolate chips: I recommend good-quality chips here for that deep, classic hot cocoa taste.
• All-purpose flour: The base flour creates structure without heaviness.
• Unsweetened cocoa powder: Adds rich chocolate flavor and a slightly fudgy texture.
• Baking powder: Gives just enough lift to keep cookies soft but not cakey.
• Salt: Balances sweetness and enhances the chocolate.
• Light brown sugar: Gives the cookies moisture and a slight caramel undertone.
• Large eggs: Act as a binder; room temperature is best for smoother batter.
• Vanilla extract: Brings warmth and depth to the chocolate profile.
• Marshmallows: The star gooey addition – halving them helps them melt evenly on top.
• Confectioners’ sugar (for icing): For a smooth, sweet finish that hardens nicely.
• Butter (for icing): Adds richness and smooth texture to the icing.
• Hot water (for icing): Helps dissolve sugar for that perfect glaze.
• Sprinkles (optional): Because sometimes, a pop of color makes these cookies even more fun!

Variations

This Hot Chocolate Marshmallow Cookies Recipe is so fun to tweak! I love to experiment with mix-ins or slight ingredient swaps based on what I have. Don’t be afraid to make it your own – I’ll share a couple favorites that turned out great for me.

• Dairy-Free Option: I once swapped butter for coconut oil and used dairy-free chocolate chips – the cookies were slightly crispier but still deliciously chocolatey.
• Extra Chocolate: Adding chunks of dark chocolate or mini chocolate chips inside before baking gives an extra melty surprise I never get tired of.
• Spiced Twist: A pinch of cinnamon or chili powder adds a warm, cozy kick that’s fantastic for winter evenings.
• Marshmallow Toppings: Instead of halves, try mini marshmallows scattered on top for different gooey textures.

How to Make Hot Chocolate Marshmallow Cookies Recipe

Step 1: Melt the butter and chocolate gently

Start by combining your unsalted butter and semisweet chocolate chips in a microwave-safe bowl. Heat for 30 seconds, then stir well. Continue heating in 15-second intervals, stirring after each, so you don’t overheat the chocolate. You want it smooth and glossy but not burnt. I discovered this method prevents scorching and keeps the chocolate silky every time.

Step 2: Mix your dry ingredients well

In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Whisking here breaks up any lumps, making sure the dry mix blends smoothly when added to the wet. Trust me, this little step saves you from those grainy bites.

Step 3: Cream the brown sugar, eggs, and vanilla

Using a mixer, beat the brown sugar, eggs, and vanilla extract on low speed just until they’re well combined and slightly thickened. Starting on low helps avoid splashes and gives an even, creamy texture that incorporates air without overbeating. That makes for lighter cookies.

Step 4: Combine wet and dry ingredients carefully

Pour in the cooled melted chocolate mixture and fold it in gently. Then, on low speed, gradually add the flour mixture. Be sure to scrape down the sides with a rubber spatula so nothing gets left behind. The goal is just combined dough — overmixing can lead to tough cookies, so stop as soon as the dough looks uniform.

Step 5: Chill the dough before baking

Cover your bowl with plastic wrap and refrigerate your dough for at least one hour. I learned that this step is crucial — the dough firms up, which prevents the cookies from spreading too much and helps develop the flavor.

Step 6: Scoop, bake, and add marshmallows

Preheat your oven to 325°F and line baking sheets with parchment paper. Use a medium cookie scoop or tablespoon to portion dough balls about 2 inches apart. Bake for 11 minutes, then carefully top each cookie with a halved marshmallow, sticky side down. Return the cookies to the oven for 2-3 minutes so the marshmallows soften and cling perfectly. Don’t overbake here — you want them just melty.

Step 7: Cool and ice your cookies like a pro

Let the cookies cool on the sheet for 10 minutes until firm enough to transfer to a cooling rack. Meanwhile, whisk together the confectioners’ sugar, melted butter, hot water, and vanilla for the icing until silky smooth. Place the rack over a lined baking sheet to catch drips, then spoon icing over each marshmallow, spreading gently. If you want a pop of color, quickly add sprinkles before the icing sets — you’ll need to work briskly here. Let the icing fully set for 30-60 minutes before serving.

How to Serve Hot Chocolate Marshmallow Cookies Recipe

Garnishes

Honestly, I usually keep it simple with a dusting of colorful sprinkles on the icing – it feels festive and adds a little crunch. Sometimes I throw on a tiny pinch of flaky sea salt for a surprising savory contrast. If you want to get creative, a drizzle of white chocolate or a sprinkle of crushed peppermint candies works amazingly for holidays.

Side Dishes

These cookies are perfect with a glass of cold milk or a steaming cup of hot chocolate (you can never have too much chocolate, right?). For a special brunch or dessert spread, pair them with whipped cream-topped coffee or a bowl of vanilla ice cream to balance the richness.

Creative Ways to Present

I once arranged these cookies on a platter with mini marshmallows and hot chocolate spoons for a party hot cocoa bar setup – everyone loved them! You can also package them in festive tins or clear bags tied with ribbons to gift friends and family. They’re a big hit wherever they show up.

Make Ahead and Storage

Storing Leftovers

I keep any leftover cookies in an airtight container at room temperature, and they stay fresh and chewy for 2-3 days. If the marshmallow texture softens, a quick 10-second zap in the microwave brings back some gooey goodness.

Freezing

To freeze, I arrange baked cookies in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. This helps prevent them sticking together. When I’m ready to indulge, I let them thaw at room temperature or gently warm them slightly in the microwave for a freshly baked feel.

Reheating

Reheating these cookies works best in short bursts in the microwave — usually 8-10 seconds per cookie revives the marshmallow melt and makes the chocolate soft again. If you have a small oven or toaster oven, warming for just a couple of minutes also works beautifully.

FAQs

Final Thoughts

I absolutely love how this Hot Chocolate Marshmallow Cookies Recipe comes together — it’s the perfect cozy treat that feels like a little celebration with every bite. Whenever I make these, my family goes crazy over them, and I’m always amazed at how simple ingredients create such magic. If you want a cookie that tastes like your favorite winter drink with a soft, gooey twist, you’ve got to try this recipe. I’m confident you’ll look forward to making it again and again — just like I do!

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