Marshmallow Hot Cocoa Cookies Recipe

If you’re anything like me and absolutely adore that cozy feeling of hot cocoa on a chilly day, wait until you try this Marshmallow Hot Cocoa Cookies Recipe. These cookies are basically your favorite cup of cocoa transformed into soft, chocolatey bites crowned with gooey marshmallows and a drizzle of melted chocolate. Seriously, they’re the ultimate comfort treat and perfect for sharing or keeping all to yourself—you won’t regret it!

this Recipe

Ingredients You’ll Need

The ingredients come together so well in this Marshmallow Hot Cocoa Cookies Recipe because they balance richness, sweetness, and texture just right. I recommend using a good-quality cocoa powder and hot cocoa mix to get that authentic flavor, and don’t skip chilling the dough—that step makes all the difference!

• Unsalted butter: Using softened butter helps cream it with sugar for a light dough texture.
• Granulated sugar: Adds classic sweetness and crunch.
• Brown sugar (light or dark): Boosts moisture and gives those signature chewy edges.
• Egg: Binds the ingredients while adding richness.
• Pure vanilla extract: Enhances the overall flavor profile with warm undertones.
• All-purpose flour: The sturdy base for a soft, thick cookie.
• Natural unsweetened cocoa powder: The star ingredient for deep chocolate flavor—make sure to use natural, not Dutch-processed.
• Dry hot cocoa mix: Adds sweetness and that classic hot cocoa taste; avoid ones with marshmallows inside for this recipe.
• Baking soda: Helps cookies puff up slightly with just the right texture.
• Salt: Balances and intensifies the sweetness and chocolate flavor.
• Milk: Just a touch to keep the dough sticky and yielding chewy cookies.
• Large marshmallows: Cut in halves, these go on top mid-bake for that gooey surprise.
• Semi-sweet chocolate: Finely chopped for melting over the cooled cookies to finish with a glossy chocolate crown (baking chocolate bars work best).

Variations

I love how versatile this Marshmallow Hot Cocoa Cookies Recipe is—once you’ve nailed the classic, you can start adding your own twist. Don’t hesitate to play with the toppings or try swapping ingredients to fit your preferences or dietary needs.

• Use dark or milk chocolate: I often swap the semi-sweet chocolate for milk chocolate when I want an extra creamy finish—my kids adore this version!
• Vegan adaptation: Substitute dairy butter for vegan butter and use a flax egg instead of a regular egg; plant-based milk works fine too.
• Spiced hot cocoa cookies: Adding a pinch of cinnamon or chili powder in the dry mix creates a fun and warming variation.
• Mini marshmallows topping: For a different texture, sprinkle mini marshmallows on top instead of halves before the last bake.

How to Make Marshmallow Hot Cocoa Cookies Recipe

Step 1: Creaming Butter and Sugars

Start by beating the softened butter with granulated and brown sugars. Trust me, this step is where you build fluffy cookie goodness; I like to mix on medium-high for about 3 minutes until it looks light in color and super airy. If you want a quick refresher, I found this tutorial on creaming butter and sugar really helpful when I first started baking cookies.

Step 2: Combine Wet and Dry Ingredients

Next, add the egg and vanilla to the creamed mixture and beat until smooth. In another bowl, whisk together your all-purpose flour, cocoa powder, hot cocoa mix, baking soda, and salt. Add those dry ingredients to the wet ones and mix on low speed just until combined. The dough will feel thick and sticky—that’s exactly how it should be! Finally, stir in the milk; it helps keep the dough soft.

Step 3: Chill the Dough

Here’s a tip I discovered—the dough must be covered tightly and chilled for at least 2 hours, or up to 3 days. When I skipped chilling once, my cookies spread thin and lost that cozy bite I love. So chilling not only makes the dough easier to handle but also leads to thicker, chewier cookies.

Step 4: Bake and Marshmallow Topper

Preheat your oven to 350°F (177°C). Scoop heaping tablespoon-sized dough balls onto parchment-lined baking sheets, spacing them well. Bake for 10 minutes, then remove and gently press a marshmallow half (cut side down) atop each cookie. Pop them back in for 2 more minutes—watch those marshmallows puff up and get nicely melted. After taking them out, I like pressing the marshmallow slightly with the back of a spoon to get that perfect flat top.

Step 5: Melt Chocolate and Finish

Once the cookies have cooled on a wire rack, melt your finely chopped semi-sweet chocolate in the microwave in short bursts or over a double boiler. I usually microwave for 20-second intervals, stirring each time, until smooth. Then I spoon or drizzle the chocolate over each cookie, creating a shiny, decadent finish. It sets in about 30–60 minutes, so you can prep them in advance and store or gift them without fuss.

How to Serve Marshmallow Hot Cocoa Cookies Recipe

Garnishes

I love adding an extra sprinkle of cocoa powder or a pinch of flaky sea salt on the melted chocolate for a slight contrast—it really lifts the flavors. Sometimes I toss a few mini marshmallows on top of the chocolate drizzle before it sets for extra whimsy!

Side Dishes

Pair these cookies with a creamy latte or a classic cup of hot chocolate for the ultimate indulgent snack. I’ve also served them alongside fresh fruit or spiced nuts when hosting friends, and they make a wonderful sweet finish.

Creative Ways to Present

For holiday gatherings, I arrange the cookies in a circle on a decorative plate with extra marshmallows and chocolate shavings in the center—it looks so festive and inviting! Wrapping stacked cookies with a ribbon makes a simple yet heartfelt gift, too.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay soft and delicious for about a week. I make sure to place parchment paper between layers so the chocolate drizzle doesn’t stick together.

Freezing

One of my favorite tricks is freezing the cookie dough balls—just scoop them out, freeze in a single layer on a tray, then transfer to a freezer bag. They last up to 3 months this way, and you can bake fresh cookies straight from the freezer by adding a minute or two to baking time.

Reheating

If you want to enjoy leftover cookies warm, pop them in the microwave for 10-15 seconds or warm gently in the oven for 5 minutes at 300°F. The chocolate and marshmallow get all melty again, and you’ll think they just came out of the oven.

FAQs

Final Thoughts

I love how this Marshmallow Hot Cocoa Cookies Recipe perfectly captures the spirit of a warm, comforting drink in every bite. Whether you’re baking for a crowd or your own little treat, these cookies bring a little magic to the table. Trust me, once you try them, you’ll be making them again and again—warm, gooey, chocolatey happiness is just a batch away!

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