Hot Chocolate Marshmallow Cookies Recipe

If you’re looking for a cozy treat that tastes like a winter hug, you’re going to absolutely love this Hot Chocolate Marshmallow Cookies Recipe. These cookies combine the rich, chocolatey goodness of hot cocoa with gooey mini marshmallows, making each bite feel like a cup of hot chocolate you can hold in your hand. I’ve made these a million times—seriously, my family goes crazy for them every single time—and I can’t wait to share all the tips that make them perfect every bake.

this Recipe

Ingredients You’ll Need

These ingredients work together to create cookies that are rich, chewy, and just sweet enough without being overpowering. I always recommend using high-quality cocoa and fresh marshmallows for the best texture and flavor!

• Unsalted Butter: Make sure it’s softened to room temperature for easy creaming and a smooth dough texture.
• Light Brown Sugar: Packed tightly to bring that moist, caramel-like sweetness that contrasts beautifully with cocoa.
• Granulated Sugar: Divided use in the recipe helps balance sweetness and gives a nice sugary crust when rolled.
• Egg: Acts as a binder and adds moisture – using a large egg ensures the dough isn’t too dry or too wet.
• Vanilla Extract: Adds warmth and depth to the chocolate flavor; don’t skip it!
• All-Purpose Flour: Provides structure but use spoon and level method for accuracy to avoid dense cookies.
• Hot Chocolate Mix Packet: This is the secret to that authentic hot chocolate flavor, so pick a good quality mix without too much added sugar.
• Unsweetened Cocoa Powder: For that rich chocolate punch—go Dutch-processed or natural for slight flavor variations.
• Baking Soda: Helps cookies rise and get that soft crumb texture.
• Kosher Salt: Balances sweetness and enhances the chocolate flavors.
• Mini Marshmallows: These little clouds of gooeyness are the heart of the recipe—make sure they’re small so they nestle perfectly inside the cookie dough.

Variations

I love making this Hot Chocolate Marshmallow Cookies Recipe my own depending on the season or my mood. Feel free to swap or add ingredients that excite your taste buds—you’ll find it super fun to tweak this recipe and make it truly yours.

• Chocolate Chip Boost: I started adding a handful of mini chocolate chips with the marshmallows and it was game-changing—extra melty chocolate without losing the marshmallow magic.
• Peppermint Twist: Around the holidays, crushed peppermint candies mixed in or sprinkled on top add a refreshing coolness to the warm cocoa notes.
• Nutty Addition: Chopped toasted pecans or walnuts add crunch and a nutty compliment I never knew I needed until I tried it.
• Gluten-Free Version: Substitute all-purpose flour for a gluten-free blend with xanthan gum and your cookies will still come out beautifully chewy.

How to Make Hot Chocolate Marshmallow Cookies Recipe

Step 1: Creaming Butter and Sugars to Perfection

Start by beating your softened butter with light brown sugar and half of the granulated sugar until the mixture is fluffy and light—this usually takes about 2-3 minutes with an electric mixer on medium speed. I once rushed this part, and the cookies were dense, so take your time here. Once fluffy, add the egg and vanilla extract and beat until everything is fully incorporated. You’ll know you’re ready for the next step when the batter looks smooth and slightly glossy.

Step 2: Mixing Dry Ingredients Right

In a separate bowl, whisk together the all-purpose flour, hot chocolate mix, cocoa powder, baking soda, and kosher salt. When you add these to your wet mixture, stir gently and just until combined. I can’t stress this enough—overmixing will lead to tough cookies. The dough should look soft but hold together nicely.

Step 3: Scoop, Fill, and Seal Those Cookies

Using a 1 1/2 to 2 tablespoon cookie scoop, portion out 24 even scoops of dough. Roll each into a ball, then flatten it slightly into a small disc. Place them on a parchment-lined cookie sheet with a few inches apart because they will spread a bit. Now, here’s the fun part: top each disc with 5-6 mini marshmallows, then carefully wrap the dough around them, pinching the seams closed. Roll the ball until smooth, then coat the outside in the remaining granulated sugar. I discovered that this extra sugar coating gives a slight sparkle and a slight crispy texture on the outside.

Step 4: Baking and Cooling to Gooey Glory

Bake the cookies at 350°F for 10-12 minutes. You want to see cracks on the tops and marshmallows peek through the cracks, but keep a close eye—too long and the marshmallows can melt into the cookie, losing their fun texture. When you take them out, they’ll seem a little soft, which is perfect! Let them cool on wire racks for about 15 minutes to set up into the chewy, melty goodness you’re aiming for.

How to Serve Hot Chocolate Marshmallow Cookies Recipe

Garnishes

For a little extra flair, I love dusting the tops with a tiny sprinkle of powdered sugar or a few extra mini marshmallows immediately after baking. You could even drizzle some melted chocolate or a bit of caramel sauce if you’re feeling fancy. These touches make your cookies look as delightful as they taste.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a warm mug of… well, hot chocolate! For brunch or dessert spreads, consider serving alongside whipped cream-topped coffee or even a scoop of vanilla ice cream for an indulgent twist.

Creative Ways to Present

At holiday gatherings, I’ve served these cookies stacked tall on a rustic wooden tray with some sprigs of fresh pine or holly beside them—it’s like a mini winter scene! For kids’ parties, placing individual cookies in festive mini cellophane bags tied with red and white twine turns these into perfect edible gifts.

Make Ahead and Storage

Storing Leftovers

I always store leftover Hot Chocolate Marshmallow Cookies in an airtight container at room temperature. They keep wonderfully for up to a week, and I’ve noticed they actually taste better after a day when the flavors meld. Just be sure to layer them with parchment paper to prevent sticking or marshmallow messes!

Freezing

Freezing is a fantastic option if you want to make a double batch. My go-to method is to wrap each cookie tightly in plastic wrap, then place them in an airtight freezer container. They freeze great for up to three months. When I’m ready, I just thaw them overnight on the counter—marshmallows stay delightfully gooey.

Reheating

If you’d like your cookies extra gooey warm, pop them in a 300°F oven for about 5 minutes or microwave for 10-15 seconds. Be careful not to overheat, as marshmallows can get tough if reheated too much. I love this easy warm-up trick especially on chilly evenings.

FAQs

Final Thoughts

I can’t tell you how many times this Hot Chocolate Marshmallow Cookies Recipe has been my go-to for cozy nights and celebrations alike. I love that it’s easy enough to whip up on a whim but impressive enough to share. Every time I bake them, I feel a little bit of that childhood joy come back, warm and melty with each bite. Honestly, once you try these, you might just want to keep the recipe a secret—but I’m glad to share it with you, my friend. Grab your ingredients, preheat that oven, and get ready for some seriously delicious cookie magic.

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