Imagine biting into a soft, cocoa-kissed cookie with gooey marshmallow surprises tucked inside—pure comfort and joy in every bite. This Hot Chocolate Cookie Sandwiches Recipe is a game-changer for cozy nights or sweet celebrations. Trust me, it’s worth every moment you spend making them!
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Why You'll Love This Recipe
I've made these Hot Chocolate Cookie Sandwiches more times than I can count, and they never cease to impress. They bring together rich chocolate flavors and that nostalgic marshmallow warmth in a cookie you’ll want to share (or maybe not!).
- Deep Chocolate Flavor: Featuring Dutch cocoa, hot cocoa mix, and browned butter, these cookies boast an irresistible richness.
- Marshmallow Surprise: Freezing mini marshmallows before baking ensures they stay gooey inside, not melted into a puddle.
- Soft, Yet Slightly Chewy: Every bite balances softness and chewiness perfectly—no dry or crumbly disappointments here.
- Fun to Assemble: Creating the sandwich effect by layering dough and marshmallows is a playful touch that delights both kids and adults alike.
Ingredients & Why They Work
The magic behind these cookies comes down to a delicious blend of ingredients working in harmony, from the fluffiest browned butter to the chewy marshmallows chilled for just the right texture. Plus, a pinch of baking soda and salt bring balance and lift. Let’s break down some key ingredients.
- All-purpose flour: The sturdy foundation that keeps these cookies soft yet structured enough to hold their shape.
- Dutch-process cocoa powder: Adds a deep, smooth chocolate flavor without bitterness—essential here.
- Hot cocoa mix: A flavor secret that boosts sweetness and gives that cozy “hot chocolate” vibe.
- Baking soda: Helps cookies rise and develop light cracks, giving them that homemade charm.
- Salt: Balances sweetness and enhances the chocolate notes.
- Browned butter: The superstar here—adds nutty richness that elevates every bite. Just be sure not to burn it!
- Coconut oil: Keeps the texture tender and adds a subtle tropical twist that pairs surprisingly well.
- Granulated and light brown sugar: A combo that ensures sweetness and moisture.
- Egg: Binds ingredients together, gives structure.
- Honey: Adds natural sweetness and helps keep cookies soft.
- Mini marshmallows: The gooey center of the cookie sandwiches, frozen first for perfect melty pockets.
- Extra granulated sugar: For rolling, adds a little crunch and sparkle on the outside.
Make It Your Way
I love to mix things up with these cookie sandwiches depending on my mood or the season. Adding chopped pecans or swapping coconut oil for browned butter only intensifies the flavor. Feel free to make this recipe your own!
- Variation: One time, I swapped mini marshmallows for halves of full-size marshmallows, which worked great—just be sure to freeze them first to keep that gooey center perfect.
Step-by-Step: How I Make Hot Chocolate Cookie Sandwiches Recipe
Step 1: Brown the Butter for Maximum Flavor
Start by melting your butter over medium-low heat. It will foam, crackle, and then brown with little golden bits settling at the bottom—this is the flavor jackpot! Let it cool and solidify in the fridge for about an hour—it makes your dough silky and rich.
Step 2: Prep Your Marshmallows and Dry Ingredients
While the butter chills, freeze the mini marshmallows on a baking sheet so they don’t melt too fast when baked. Next, whisk together the flour, Dutch cocoa, hot cocoa mix, baking soda, and salt—this dry mix builds the cookie’s chocolaty backbone.
Step 3: Cream Butter, Oils, and Sugars
Using a stand mixer, beat the browned butter, coconut oil, granulated sugar, and brown sugar until light and fluffy—this usually takes about 2 minutes. It’s the texture here that promises soft cookies.
Step 4: Mix in Egg, Honey, then Dry Ingredients
Add the egg and honey, mixing well but gently. Then, slowly incorporate the dry ingredients in two or three additions to avoid overmixing. You want just combined dough so it stays tender.
Step 5: Assemble Cookie Sandwiches with Frozen Marshmallows
Using a medium scoop, portion a 1-ounce ball of dough. Place 4–5 frozen mini marshmallows on top, then cover them with another 1-ounce scoop of dough. Gently roll the whole thing into a ball and coat it evenly with granulated sugar—it gives a sweet crust and sparkle.
Step 6: Shape and Bake to Perfection
Place dough balls 2 inches apart on parchment-lined baking sheets and gently flatten the tops—don’t press too hard, just enough to even them out. Bake at 325°F for 11–12 minutes until you see cracks and marshmallows peeking through. Let cool on the sheet for 10 minutes before moving to a wire rack.
Top Tip
These little tips can really make your Hot Chocolate Cookie Sandwiches stand out, saving you time and helping you snag perfect results every bake.
- Butter Browning Patience: Don’t rush browning your butter—stir frequently and keep heat medium-low to catch those nutty notes without burning.
- Freeze Marshmallows First: This little step prevents them from melting into the dough, so you get fluffy pockets instead of flat marshmallow glue.
- Don’t Overmix Dough: Once you add the flour mixture, stop mixing as soon as it’s incorporated to keep cookies tender, not tough.
- Gentle Flattening: Press dough lightly before baking—too much pressure can make cookies dense rather than soft and crackly.
How to Serve Hot Chocolate Cookie Sandwiches Recipe
Garnishes
I like sprinkling a tiny pinch of flaky sea salt on top after rolling in sugar—salty-sweet is a winner in my book! Sometimes, I’ll dust them lightly with powdered sugar for a festive wintery look.
Side Dishes
These cookies pair beautifully with a warm mug of your favorite hot chocolate or coffee. For a fun twist, serve alongside homemade peppermint bark or a scoop of vanilla ice cream for indulgence overload.
Creative Ways to Present
For parties, I stack them on a rustic wooden board and add cinnamon sticks and mini candy canes. Wrapping individually in parchment and tying with twine makes a charming edible gift. These little touches really impress guests!
Make Ahead and Storage
Storing Leftovers
I store leftover cookie sandwiches in an airtight container at room temperature for up to 3 days. They stay soft and melt-in-your-mouth delicious—just don’t forget to hide them!
Freezing
Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe container or bag. They freeze beautifully for up to 2 months. When I pull them out, I let them thaw at room temp for 30 minutes before eating.
Reheating
I gently warm cold cookies in a microwave for 10–15 seconds or in a low oven (around 300°F for 5 minutes). This softens the marshmallow center and brings that freshly baked warmth back to life.
Frequently Asked Questions:
Dutch-process cocoa provides a smoother, less bitter taste which is key for this recipe’s rich flavor. If you only have natural cocoa powder, you can use it, but expect a slightly more acidic and sharper chocolate note.
Browning butter develops deep nutty flavors and adds complexity to the cookies that plain melted butter can’t match. It’s a simple step that really elevates the overall taste.
Freezing the marshmallows helps them maintain shape and creates gooey pockets inside the cookie, rather than melting completely into the dough. It’s key to getting that classic hot chocolate marshmallow effect!
You can swap the all-purpose flour with a gluten-free baking blend that measures 1-for-1. Just be sure your blend contains xanthan gum or another binder for the best texture.
Final Thoughts
This Hot Chocolate Cookie Sandwiches Recipe has a special place in my recipe box—it’s the kind of treat that never fails to lift spirits, whether for a chilly evening or a surprise for guests. I hope you enjoy making these as much as I do, savoring the warm chocolate and gooey marshmallow moments bite after bite!
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Hot Chocolate Cookie Sandwiches Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Hot Chocolate Cookies are a delightful twist on classic chocolate cookies, featuring a rich blend of cocoa powders and a surprise mini marshmallow center. Browned butter and coconut oil lend a deep flavor and soft texture, while the marshmallows melt inside for gooey sweetness in every bite. Perfect for cozy winter evenings or special treats.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour (280 g), spooned and leveled
- ¼ cup Dutch process cocoa powder (30 g), sifted
- 3 tablespoons Land O Lakes Cocoa Classics Chocolate Supreme Cocoa Mix (1 packet or 3 ounces)
- 2 teaspoons baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (113 g), browned but solid at room temperature
- ¼ cup coconut oil, soft but not melted
- ½ cup granulated sugar (100 g)
- ½ cup light brown sugar, packed (100 g)
- 1 large egg, room temperature
- ¼ cup honey (80 g)
Add-ins
- 1 ½ cups mini marshmallows
- ¼ cup granulated sugar, for rolling cookies
Instructions
- Brown the Butter: Melt butter in a small saucepan over medium-low heat. Stir occasionally until it crackles and foams, then continue stirring until it turns amber and small brown milk solids form, about 5 minutes. Remove from heat and pour into a heat-safe bowl, scraping browned bits into the bowl. Refrigerate until firm, about 45 minutes to 1 hour.
- Freeze Marshmallows: While butter chills, spread mini marshmallows on a baking sheet or plate and place in freezer to freeze.
- Preheat Oven and Prepare Baking Sheets: Remove butter from fridge and let soften at room temperature for 10 minutes. Preheat oven to 325°F. Line two baking sheets with parchment paper. Fill a small bowl with ¼ cup granulated sugar to use later.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, dutch-process cocoa powder, hot cocoa mix, baking soda, and salt. Set aside.
- Cream Wet Ingredients: In a stand mixer fitted with paddle attachment, beat browned butter, coconut oil, granulated sugar, and brown sugar for about 2 minutes until light and fluffy.
- Add Egg and Honey: Add egg and mix for about 30 seconds until combined, then add honey and mix on low speed until incorporated.
- Combine Dry and Wet Ingredients: With mixer on low, add dry ingredients one cup at a time until just combined. Do not overmix.
- Assemble Cookies: Using a medium cookie scoop, portion out 1 ounce of dough. Place 4 to 5 frozen mini marshmallows on the dough. Scoop another ounce of dough and cover the marshmallows, forming a ball. Roll the dough ball in the bowl of granulated sugar to coat evenly.
- Arrange on Baking Sheets: Place cookie dough balls on prepared sheets, leaving 2 inches between each. Flatten the tops gently with palm or measuring cup bottom to level them without pressing down too far.
- Bake: Bake one sheet at a time on center rack for 12 minutes, or until cookie tops crack and melted marshmallows peek through.
- Cool: Remove from oven and cool cookies on baking sheet for 10 to 15 minutes. Transfer carefully using a spatula to a wire rack to cool completely.
Notes
- For best flavor and texture, bake cookies immediately after assembling the dough balls.
- Freeze baked cookies tightly wrapped for up to 2 months for longer storage.
- If using full-size marshmallows instead of mini, cut them in half before placing inside the cookie dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
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