When chilly weather hits, nothing beats a cozy treat like these Hot Chocolate Cookies with Marshmallows Recipe. Imagine biting into a soft, chocolatey cookie crowned with melty marshmallows—you’ll be hooked from the very first bite. I’ve made these countless times, and trust me, they’re the kind of cookies you’ll want to bake again and again. Stick around because I’m sharing every little tip to get them just right!

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Why This Recipe Works

Perfect Texture: These cookies stay soft and chewy with a slightly melty marshmallow center that feels like a warm hug.
Balanced Sweetness: Brown sugar adds depth, while cocoa brings that rich chocolate flavor without being overpowering.
Simple Ingredients: No fancy stuff here, just common pantry staples you’re likely to have on hand.
Fun Baking Moment: Pressing the marshmallow on mid-bake creates that signature gooey top everyone loves.

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Ingredients & Why They Work

Every ingredient in this Hot Chocolate Cookies with Marshmallows Recipe plays a star role. From the rich cocoa powder to the fluffy marshmallows, they combine beautifully for that comforting flavor and texture. Here are my key shopping tips to get the best results:

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Unsalted Butter: Softened but still cool butter makes your cookies tender without being greasy, helping achieve the perfect crumb.
Light Brown Sugar: Use fresh, soft brown sugar for moisture and a subtle caramel note that complements the cocoa.
Granulated Sugar: Adds a slight crispness at the edges, balancing the softness inside.
Large Egg: Binds everything while contributing to the cookie’s structure and softness.
Pure Vanilla Extract: A splash of vanilla enriches the chocolate flavor and adds warmth.
Unsweetened Cocoa Powder: This gives the cookies their deep chocolate base without extra sweetness.
All-Purpose Flour: Properly measured flour ensures your cookies aren’t cakey or flat—fluff then level it for best results.
Baking Soda: A little lift for perfect spreading and chewy texture.
Salt: Enhances all the flavors, especially chocolate.
Cornstarch: A secret weapon for soft, tender cookies that melt in your mouth.
Chocolate Chips: Divided, so some are mixed into the dough and some top each cookie for bursts of melty chocolate.
Marshmallows: Halved full-size marshmallows add gooey sweetness and that signature melted look on top.
Finely Chopped Chocolate (Optional): Sprinkled on top after baking for extra chocolatey flair.

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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.

Tweak to Your Taste

I love to personalize this Hot Chocolate Cookies with Marshmallows Recipe depending on my mood or the occasion. It’s super versatile, so feel free to make it your own—don’t be shy to experiment!

Dark Chocolate Lovers: I sometimes swap half of the chocolate chips for chopped dark chocolate for a richer flavor punch that’s not too sweet.
Nutty Twist: Adding chopped toasted pecans or walnuts brings a lovely crunch and cozy nuttiness.
Extra Marshmallow Goo: For parties, I occasionally pile on mini marshmallows on top before the final bake stage for an ultra-gooey effect.
Gluten-Free: I’ve had great results swapping the flour for a trusted 1:1 gluten-free baking blend—same amazing texture and taste.
Seasonal Flavors: Sprinkle a pinch of cinnamon or pumpkin spice into the dough for a fun twist in cooler months.

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

Step 1: Creaming the Butter and Sugars to Fluffy Perfection

I start by beating the softened but still cool unsalted butter with the light brown and granulated sugars until the mixture is light and fluffy—this usually takes several minutes with a hand mixer. It’s important to get air into the mix here because this helps your cookies rise just enough and gives them that soft, tender crumb. Be patient and scrape down the bowl a couple of times so everything blends nicely.

Step 2: Adding the Egg and Vanilla

Next, I add the large egg and pure vanilla extract and beat again until fully combined. This step binds the dough and adds moisture, so don’t rush it. Plus, that vanilla adds a lovely depth that makes the chocolate sing.

Step 3: Mixing Dry Ingredients Separately

In a separate bowl, I mix the cocoa powder, all-purpose flour, baking soda, salt, and cornstarch. Combining dry ingredients separately means they’ll incorporate evenly into the wet mixture, preventing clumps and ensuring your cookies bake evenly.

Step 4: Combining Wet and Dry Mixtures

With the mixer on low speed, I slowly add the dry mixture into the butter-sugar mixture, mixing just until everything comes together. Resist the urge to overmix here; overworking the dough leads to tough cookies. Then, I fold in most of the chocolate chips but keep some set aside to press on top later.

Step 5: Scooping and Baking the Dough

I use a 1½ tablespoon cookie scoop to portion dough onto parchment-lined baking sheets, making slightly tall mounds rather than flattening the dough. This helps keep the inside chewy and soft. Just before baking, I press some of the reserved chocolate chips on top for a melty chocolate finish.

Step 6: Baking and Adding Marshmallows

Bake the cookies at 350°F for 7-8 minutes—they’ll still look slightly underbaked and stay mounded in the center. Remove the trays and gently press one half of a marshmallow onto each cookie. This is my favorite part because those marshmallows melt into a heavenly topping during the last 1-2 minutes back in the oven. Keep an eye on them; the edges should look set but the center a bit soft.

Step 7: Cooling and Optional Chocolate Finish

Once out of the oven, I let the cookies cool on wire racks to firm up so they hold their shape but remain soft. If I’m feeling fancy, I sprinkle finely chopped chocolate on top while they’re still warm to enhance the chocolate flavor even more. Repeat the process with any remaining dough once your baking sheets have cooled.

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Pro Tips for Making Hot Chocolate Cookies with Marshmallows Recipe

Keep Butter Cool: I’ve learned that slightly cooler butter helps maintain the dough’s structure and prevents it from spreading out too thin during baking.
Don’t Overbake: Pull the cookies when they still look a bit underdone in the middle—that gives you that soft, chewy texture that’s so irresistible.
Cookie Scoop Magic: Using a cookie scoop ensures even-sized cookies, so they all bake uniformly.
Chill Dough If Needed: If your kitchen is warm, I recommend chilling the dough briefly between batches to avoid melting butter and overly flat cookies.

How to Serve Hot Chocolate Cookies with Marshmallows Recipe

Garnishes

I usually keep it simple with this recipe—I love how the melted marshmallows and chocolate chips shine on their own. But for a little extra charm, sprinkling finely chopped chocolate or a dusting of cocoa powder on top adds a beautiful touch. Occasionally, I like to add a pinch of flaky sea salt on top after baking to balance the sweetness—it’s a game-changer!

Side Dishes

This cookie pairs wonderfully with a warm mug of milk, but I especially enjoy serving them alongside a steaming cup of homemade hot cocoa or a peppermint latte when it’s holiday season. Sometimes I throw together a simple fruit salad or scoop of vanilla ice cream for a fun dessert plate.

Creative Ways to Present

For special occasions like birthday parties or cozy winter gatherings, I stack these cookies on a wooden board garnished with fresh mint sprigs and mini marshmallows scattered around—they look adorable and inviting. Another fun trick I’ve tried is serving them alongside little glasses of hot chocolate for dipping—kids (and adults!) loved the interactive experience.

Make Ahead and Storage

Storing Leftovers

I store leftover Hot Chocolate Cookies in an airtight container at room temperature for up to two days. This keeps them soft and fresh. If you notice they get a bit firm, a quick 10-second zap in the microwave revives that gooey marshmallow magic instantly.

Freezing

Freezing baked cookies or unbaked cookie dough balls works wonderfully. I like to freeze the dough balls on a baking sheet first, then transfer them to a sealed freezer bag. When I’m ready to bake, I just thaw them slightly on the counter and bake fresh. For baked cookies, freezing them in a single layer inside an airtight container preserves taste and texture for up to two months.

Reheating

Reheating your cookies gently in the microwave for about 10-15 seconds softens the marshmallow topping and warms the chocolate chips without drying out the cookie. I avoid the oven to keep that soft center intact, but a few seconds in a warm toaster oven also does the trick.

FAQs

Can I use mini marshmallows instead of full-size for this Hot Chocolate Cookies with Marshmallows Recipe?

Absolutely! Mini marshmallows will still melt beautifully, and you can sprinkle a bunch on top right before the last minute of baking for a gooey, fluffy topping. Just keep in mind that full-size marshmallows give you that dramatic, melty half-moon look, so choose based on your texture preference.
Why do the cookies need to be underbaked?

Pulling the cookies out slightly underbaked ensures they stay soft and tender once cooled. If you overbake, the edges can get hard and the interior turns cakey instead of chewy. The marshmallow topping also sets better on a soft cookie base.
Can these cookies be made vegan?

With some substitutions, yes! Swap butter for a vegan margarine or coconut oil, use a flax or chia egg instead of a chicken egg, and pick dairy-free chocolate chips and marshmallows. The texture will vary slightly but still delicious.
How do I measure flour properly for this recipe?

Flour measurement can make or break your cookies. I fluff the flour jar with a spoon first, then scoop a heaping portion into my measuring cup and level it off with the back of a knife. This keeps the flour light and prevents dense, dry cookies.
Can I bake these cookies at a different temperature?

350°F is ideal for this recipe to allow the cookies to set without browning too fast. If you bake at a higher temperature, they might brown too quickly on the edges and stay raw inside; lower temps can make them dry out. So I recommend sticking with 350°F for best results.

Final Thoughts

This Hot Chocolate Cookies with Marshmallows Recipe holds a special place in my heart because it’s the perfect blend of nostalgia and indulgence. Whether you’re baking for friends, family, or just yourself, these cookies bring warmth and smiles with every bite. Give them a try—you might just find your new go-to winter treat, just like I have!