Hot Chocolate Cookies with Marshmallows Recipe

If you’re craving a sweet treat that wraps up the cozy feelings of a cold winter night in every bite, this Hot Chocolate Cookies with Marshmallows Recipe is exactly what you need. Imagine biting into a soft, chocolatey cookie bursting with gooey marshmallow goodness and finished off with a smooth, sweet icing—it’s like your favorite cup of hot cocoa transformed into cookie form. I love making these whenever friends come over because they’re always a hit and bring out that nostalgic comfort we all secretly crave.

What makes this Hot Chocolate Cookies with Marshmallows Recipe special is how the marshmallows melt just right inside the cookie, creating those irresistible pockets of gooeyness. Plus, the cocoa powder in the dough adds real depth to the chocolate flavor, balancing sweetness with a slight richness. Whether you’re baking them for a holiday gathering or just indulging in a quiet night at home, these cookies are totally worth the effort and perfect for sharing (or not!).

Ingredients You’ll Need

Choosing the right ingredients really makes all the difference here because they blend to create that soft, fudgy texture and melt-in-your-mouth taste. I always recommend using good-quality chocolate chips and fresh marshmallows for the best results.

• Unsalted butter: Room temperature butter ensures your dough mixes smoothly and helps your cookies stay soft.
• Semisweet chocolate chips: Adds the essential chocolate punch without being too bitter or too sweet.
• All-purpose flour: The base for your cookie texture; don’t skip sifting if you’re prone to lumps!
• Unsweetened cocoa powder: This packs in rich chocolate flavor and deepens the color of the cookies.
• Baking powder: Gives the cookies just enough lift so they’re fluffy but still dense.
• Salt: Enhances all the sweet flavors—don’t omit it even in sweet recipes!
• Light brown sugar: Adds moisture and a subtle molasses flavor which complements the marshmallows perfectly.
• Eggs: Bring the dough together and add richness; I suggest using room temperature eggs to avoid tough dough.
• Vanilla extract: A touch of vanilla elevates all the flavors beautifully.
• Marshmallows: I cut mine in half so every cookie has that delightful gooey melt inside.
• Confectioners sugar, melted butter, hot water, vanilla extract (for icing): Creates the perfect glossy glaze that hardens just enough without being crunchy.
• Sprinkles (optional): For that extra festive touch, especially fun with kids!

Variations

I like to mix things up depending on the season or who I’m baking for, so don’t hesitate to tweak this Hot Chocolate Cookies with Marshmallows Recipe to your taste. Adding your own twist can make the baking experience even more fun.

• Use dark chocolate chips instead: I tried this once for a richer, slightly bitter edge, and it paired beautifully with the sweet marshmallows.
• Swap in vegan butter and egg replacer: Perfect for dairy-free and egg-free friends, and it still retains the soft texture.
• Add a pinch of espresso powder: This enhances the chocolate flavor dramatically, especially in winter when I want a little caffeine boost.
• Top cookies with crushed candy canes: I sometimes sprinkle these on the icing for a festive crunch during the holidays.

How to Make Hot Chocolate Cookies with Marshmallows Recipe

Step 1: Cream the butter and sugar

Start by beating your room temp butter and packed brown sugar together until the mixture looks pale and fluffy—about 3-4 minutes. This aerates the dough and helps give your cookies a soft, tender crumb. I like to use a stand mixer for this step, but a hand mixer works just as well. Resist the urge to rush this part; proper creaming is key for texture.

Step 2: Mix in eggs and vanilla

Next, crack in the eggs one at a time, mixing well after each addition. Adding eggs slowly helps your dough stay smooth and prevents it from curdling. Stir in the vanilla extract, which adds that warm, inviting aroma that makes baking feel like a cozy ritual.

Step 3: Combine dry ingredients and add to wet

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Then, gradually add this dry mix to your wet ingredients, folding gently. Don’t overmix here—just combine until you see no streaks of flour. Overworking the dough can make the cookies tough, and we want that soft bite!

Step 4: Fold in the chocolate chips and marshmallows

Now the fun part: folding in those semisweet chocolate chips and the halved marshmallows. Be gentle so you don’t mash the marshmallows too much. I usually reserve a few marshmallow halves to press on top of each cookie dough ball just before baking—makes them look so inviting when they come out of the oven.

Step 5: Scoop and bake

Scoop dough balls about 1 to 1.5 tablespoons each onto a baking sheet lined with parchment paper. Don’t forget to press those reserved marshmallow halves on top if you saved any! Bake at 350°F (175°C) for 10-12 minutes—watch closely near the end so you get soft edges but a fully baked center. They’ll look slightly underdone but will set as they cool.

Step 6: Prepare and drizzle the icing

While cookies cool on the baking rack, make your icing by mixing confectioners sugar, melted butter, hot water, and vanilla until smooth. The warm water helps the sugar dissolve for that perfect drizzle consistency. Use a spoon or piping bag to add a pretty glaze over each cookie and, if you like, sprinkle on some colorful accents. Let the icing set before enjoying.

How to Serve Hot Chocolate Cookies with Marshmallows Recipe

Garnishes

I tend to keep the garnishes simple—just some festive sprinkles or a single mini marshmallow on top of the icing. It adds charm without distracting from the cookie’s star ingredients. For a chocolate lover’s touch, you could also drizzle some melted dark or white chocolate as an extra decoration.

Side Dishes

These cookies are perfect alongside a steaming mug of hot cocoa or coffee. I like pairing them with a scoop of vanilla ice cream, especially on chilly evenings when you want a little indulgence. They also go great with spiced chai or a glass of cold milk—whatever floats your boat!

Creative Ways to Present

For special occasions, I love stacking these cookies in a little tower tied with a festive ribbon, making them look like an edible gift. You could also arrange them on a platter surrounded by mini hot chocolate cups or serve in cute mason jars with cookie layers separated by parchment paper. Presentation is so fun and instantly makes these cookies feel like a celebration treat.

Make Ahead and Storage

Storing Leftovers

I store leftover Hot Chocolate Cookies with Marshmallows in an airtight container at room temperature, and they stay soft for up to 3-4 days. If you notice them starting to dry out a bit, a quick 5-10 second zap in the microwave revives that gooey marshmallow magic beautifully.

Freezing

I like freezing the cookie dough balls before baking so I always have some on hand for last-minute treats. Just scoop the dough onto a tray, freeze until firm, then transfer to a freezer bag. When you want fresh cookies, bake straight from frozen—just add 1-2 extra minutes to the baking time. You can also freeze baked cookies layered with parchment paper for up to 2 months.

Reheating

To reheat, I pop individual cookies in the microwave for 10-15 seconds to soften them up and melt those marshmallows again. Avoid overheating or they might get too gooey or dry out. If you’re serving a batch, warming them briefly in a low oven (around 300°F/150°C) for 5 minutes works wonders too.

FAQs

Final Thoughts

This Hot Chocolate Cookies with Marshmallows Recipe has become one of my all-time favorites because it’s just so comforting and fun to make. It brings the essence of a warm night by the fire right into your kitchen, plus it’s a joy to share with friends. If you want to cozy up with a sweet treat that’s easy to customize and always impressive, you’ll want to add this recipe to your baking lineup. Give it a try—you won’t regret it!

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