There’s something incredibly cozy about biting into warm, chocolatey goodness with a gooey marshmallow center—that’s exactly what this Hot Cocoa Cookies with Marshmallows Recipe delivers. It’s like drinking a cup of hot cocoa, but in cookie form, perfect for chilly days or whenever you need a sweet hug from your oven.

The image shows several round dark brown chocolate cookies arranged on a white marbled surface. Each cookie has a smooth, thick white dollop of cream in the center, topped with small pieces of dark chocolate shavings. One cookie is broken in half, revealing a soft and creamy layer of white filling inside with some melted chocolate on it. The cookies have a rough, slightly cracked texture on the outside, with scattered bits of chocolate around them. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Cocoa Cookies with Marshmallows Recipe
Top Tip
How to Serve Hot Cocoa Cookies with Marshmallows Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Cocoa Cookies with Marshmallows Recipe

Why You'll Love This Recipe

I absolutely adore this Hot Cocoa Cookies with Marshmallows Recipe because it balances deep chocolate flavor with soft, melty marshmallows in every bite. It’s a nostalgic treat that feels homemade yet special enough to share with friends and family.

Unique flavor combo: The rich cocoa combined with a sweet marshmallow center creates a taste reminiscent of a cozy cup of hot cocoa.
Great texture balance: Soft, tender cookies with marshmallows that melt just right without turning into a sticky mess.
Simple ingredients: Nothing fancy or hard to find here—just pantry staples that come together beautifully.
Perfect for gifting: These cookies impress without requiring complicated steps, making them ideal for sharing during holidays or cold evenings.

The image shows a top view of multiple round chocolate cookies arranged neatly on a white marbled textured surface. Each cookie has a thick, dark brown base with a smooth, round layer of white cream in the center. On top of the cream, there are small, scattered pieces of chocolate shavings, adding a textured detail. The cookies are spaced evenly, with small crumbs and chocolate bits scattered around them on the surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Hot Cocoa Cookies with Marshmallows Recipe plays an important role. Together, they build a cookie that’s chocolatey, moist, and perfectly complemented by the soft marshmallow topping. Here are some tips to get the most out of each one.

Flat lay of a small mound of all-purpose flour, a small heap of unsweetened cocoa powder, a small white bowl of baking soda powder, a small white bowl of kosher salt, a few pieces of unsalted butter at room temperature, a small pile of light brown sugar, a small pile of granulated sugar, two large whole brown eggs with clean shells, a small white bowl of pure vanilla extract, several large marshmallows cut in half horizontally arranged neatly, a small white bowl filled with finely chopped chocolate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The backbone of the cookie, giving it structure while keeping it soft and chewy.
Unsweetened cocoa powder: This delivers the deep chocolate flavor without extra sweetness—don’t swap it for hot cocoa mix!
Baking soda: Helps the cookies rise slightly, keeping them tender instead of dense.
Kosher salt: Enhances all the chocolatey flavors and balances out the sweetness.
Unsalted butter: At room temperature, it creams easily and adds richness and moisture.
Light brown sugar: Adds a touch of caramel flavor and helps keep the cookie soft.
Granulated sugar: Offers sweetness and aids in creating that lightly crisp edge.
Eggs: Bind the ingredients and add tenderness; fresh eggs make a noticeable difference.
Pure vanilla extract: Lifts the chocolate flavor and adds warmth.
Large marshmallows: The real star—cut in half so they melt evenly and don’t overwhelm the cookie.
Finely chopped chocolate: A final touch of extra chocolatey goodness on top.

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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.

Make It Your Way

I love tweaking this Hot Cocoa Cookies with Marshmallows Recipe depending on the occasion. You can make it your own while still keeping the essence of a cozy, chocolatey treat.

Variation: One time I swapped in dark brown sugar for a richer caramel undertone—it deepened the flavor beautifully without changing the texture.
Dietary tweaks: Using dairy-free butter and egg substitutes work great here if you need to keep things vegan or allergy-friendly.
Seasonal styling: Around winter holidays, adding a sprinkle of crushed peppermint on top of the marshmallows gives a lovely festive twist.

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

Step 1: Prep your dry ingredients

Start by whisking together your flour, cocoa powder, baking soda, and salt in a medium bowl. This ensures all the dry ingredients evenly distribute and your cookies bake uniformly. It's one of those simple steps that really pay off in consistency.

Step 2: Cream the butter and sugars

Using a stand mixer with the paddle attachment (or a hand mixer), beat the butter and both sugars on medium-high speed. I find about 2 minutes is perfect—long enough to get a light, creamy texture but not so long that it melts the butter. This airiness makes all the difference for soft cookies.

Step 3: Add eggs and vanilla

Mix in each egg one at a time, beating well after each addition. This helps with even incorporation and texture. Then, pour in your vanilla extract. Scrape down the bowl edges with a spatula so everything blends nicely.

Step 4: Combine dry and wet

Add the dry ingredients to the wet mixture and fold with the mixer on low speed—just until combined. Overmixing can lead to tougher cookies, so keep it gentle. You want the dough to look glossy and hold together nicely.

Step 5: Scoop and bake the cookies

Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. They spread a bit, so give them space to breathe. Bake at 350°F for 8 minutes—just enough to set the edges but keep the centers soft.

Step 6: Marshmallow magic

As soon as you pull the cookies out, quickly but gently press a marshmallow half into the center of each cookie. Do this swiftly so the cookies don’t cool down too much—pop the pan right back in the oven for 1 more minute. This melts the marshmallow just enough to melt softly without turning into a sticky blob.

Step 7: Cool and garnish

Let the cookies cool on the baking sheet for a few minutes; this helps the marshmallow hold its shape. Then transfer them to a wire rack to cool completely. Sprinkle finely chopped chocolate over the tops for an extra hit of melty goodness.

Top Tip

From my experience with this Hot Cocoa Cookies with Marshmallows Recipe, timing and gentle handling of the marshmallows make or break the result. Here are some tips that saved me after a few trial runs:

Don’t overbake: Cookies are done when edges are set but centers still look soft—you want that tender bite.
Work quickly with marshmallows: Once you take out the cookies, add marshmallows fast so the residual heat isn’t lost.
Use parchment paper: This prevents sticking and helps cookies bake evenly without burning on the bottom.
Chill dough if needed: If your kitchen is warm, refrigerate dough for 15 minutes before scooping to prevent spreading.

How to Serve Hot Cocoa Cookies with Marshmallows Recipe

Garnishes

I usually stick with finely chopped milk or dark chocolate sprinkled on top right after baking because it melts slightly and adds a subtle crunch once cooled. You could also dust with powdered sugar or drizzle melted chocolate for a fancier look.

Side Dishes

These cookies are fantastic alongside a cold glass of milk or a steaming mug of your favorite hot cocoa. For a brunch or cozy dessert spread, pair them with whipped cream-topped hot chocolate or cinnamon-spiced latte.

Creative Ways to Present

For gatherings, I like to arrange the cookies in a rustic basket lined with a festive cloth and tuck in some mini marshmallows and cocoa pods for decoration. For kids’ parties, layer cookies with hot chocolate cups and let everyone dip marshmallows for an interactive treat.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store your cookies in a single layer inside an airtight container to keep the marshmallows from sticking together. At room temperature, they stay fresh for up to 3 days—though they've rarely lasted that long at my house!

Freezing

I usually freeze the dough scooped into balls without the marshmallows—just pop them in a freezer bag or container. When you want fresh cookies, bake straight from frozen, then add the marshmallows during the last minute as directed. This way, marshmallows stay perfectly gooey, not overcooked.

Reheating

A quick zap in the microwave for 10-15 seconds revives the soft marshmallow and warms the cookie just enough to bring back that fresh-baked feel. If reheating multiple cookies, a low oven heat (300°F for 3–5 minutes) works wonders without drying them out.

Frequently Asked Questions:

Can I use mini marshmallows instead of large ones?

Mini marshmallows tend to melt quickly and disappear into the cookie, so using large marshmallows cut in half ensures you get that precious gooey center in every bite.

Why do the marshmallows get sticky when stored?

Because marshmallows are sticky by nature, storing the cookies in layers can cause them to stick together. Keeping cookies in a single layer inside an airtight container prevents this and preserves the texture.

Can I substitute almond flour or gluten-free flour?

You can substitute gluten-free all-purpose flour blends, but it may affect the texture slightly. Almond flour tends to give a denser result, so if you try that, consider mixing it with a gluten-free blend for balance.

How do I prevent the cookies from spreading too much?

If your kitchen is warm or your butter too soft, chill the dough for 15–30 minutes before baking. Using parchment paper and spacing the dough balls properly also helps the cookies keep shape during baking.

Final Thoughts

This Hot Cocoa Cookies with Marshmallows Recipe always brings a smile to my face. They’re the perfect cozy treat that feels both indulgent and surprisingly simple to make. I can’t recommend baking a batch enough—once you try these, they’ll become your go-to when you crave that warm chocolatey hug. So grab your ingredients, turn on the oven, and get ready to treat yourself and your loved ones to something truly special.