If you’re in the mood for something that tastes like a warm hug on a chilly day, you have to try my Hot Chocolate Cookies with Marshmallows Recipe. These cookies are the perfect combination of rich cocoa, melty chocolate chips, and that irresistible gooey marshmallow center that makes every bite pure joy. Trust me, once you bake a batch, they’ll become a fast favorite in your cookie rotation. Stick with me, and I’ll walk you through everything to make sure your cookies come out just right!

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Why This Recipe Works

Perfect Texture: The combination of brown sugar and cornstarch keeps these cookies soft and chewy while the marshmallows add that gooey center.
Balanced Sweetness: Using both cocoa powder and chocolate chips creates layers of rich chocolate flavor without being overwhelming.
Simple Ingredients: Pantry staples come together in a way that feels cozy and special at the same time.
Easy to Personalize: You can swap chocolate types, add nuts, or adjust sweetness to match your taste perfectly.

Hot Chocolate Cookies with Marshmallows, Hot Chocolate Cookies, Chocolate Marshmallow Cookies, Cocoa Cookies with Marshmallows, Warm Hug Cookies - The image shows a white plate filled with seven round chocolate cookies, each topped with a single white toasted marshmallow that has a soft, smooth texture and a slightly browned surface. The cookies are dark brown with visible chunks of melted chocolate scattered across the top, giving a rich and glossy look. The cookies are arranged in a neat group, covering most of the plate. The background is a white marbled surface, and a red and white striped cloth is partially visible in the top left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Hot Chocolate Cookies with Marshmallows Recipe plays a part in creating that delicious balance of soft, chocolatey, and gooey goodness. When you’re shopping, look for fresh brown sugar (the moisture makes a huge difference!) and good-quality cocoa powder for the best flavor.

Unsalted Butter: Using unsalted butter lets you control the salt balance, and softened but cool butter helps keep the cookie texture just right.
Light Brown Sugar: Adds moisture and a subtle molasses flavor that deepens the cookie’s richness.
Granulated Sugar: Balances the sweetness and helps with the cookie’s crisp edges.
Egg: Binds the ingredients and adds structure to the cookies.
Pure Vanilla Extract: Enhances all the flavors and adds warmth.
Unsweetened Cocoa: Gives that classic hot chocolate color and rich chocolate flavor without extra sweetness.
All-Purpose Flour: The foundation of the dough; be sure to measure correctly for the best results!
Baking Soda: Helps the cookies rise and spread perfectly.
Salt: Balances sweetness and heightens the chocolate flavor.
Cornstarch: Keeps the cookies tender and soft instead of tough.
Chocolate Chips: Melty pockets of chocolate throughout — you need these!
Marshmallows: The star of the show, adding that ooey-gooey texture and nostalgic hot cocoa vibe.
Chopped Chocolate (Optional): A finishing touch that adds texture and extra indulgence.

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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 these Hot Chocolate Cookies with Marshmallows Recipe just as they are, but I’m all about making recipes fit your vibe. Whether you like things extra chocolatey or want to sneak in some texture, these cookies are an easy canvas.

Variation: Once, I added a handful of chopped toasted pecans for a nutty crunch — it was a hit at my holiday party!
Dairy-Free: Swap the butter for coconut oil or a vegan butter substitute and use dairy-free chocolate chips for a great alternative.
Spiced Up: Adding a pinch of cinnamon or cayenne can add a lovely warmth or unexpected kick to the cookies.
Mini Marshmallows: Instead of halving large marshmallows, try mini marshmallows for a different gooey texture.

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

Step 1: Cream the Butter and Sugars

Start by beating your softened-but-still-cool butter with the light brown and granulated sugar until the mixture is light and fluffy. This usually takes a good few minutes with a hand mixer or stand mixer. It’s so important to get that air in here—it helps give the cookies a tender crumb and just the right bite. Don’t rush this step, it really pays off!

Step 2: Mix in the Egg and Vanilla

Next, add in your egg and vanilla extract. Beat until everything is well combined, scraping down the sides of your bowl so you don’t miss any pockets of butter or sugar. This keeps the dough consistent and your cookies evenly flavorful.

Step 3: Combine Dry Ingredients and Gradually Add

In a separate bowl, whisk together the cocoa, flour, baking soda, salt, and cornstarch. Slowly add this mixture to your wet ingredients on low speed to avoid overmixing. Mix just until you don’t see any flour left. Over-mixing can make your cookies tough, so this is key to keep them soft and chewy.

Step 4: Fold in the Chocolate Chips and Scoop Dough

Reserve about ¼ cup of chocolate chips for decorating later, then stir the rest into the dough by hand. I like to use a cookie scoop to portion out about 1½ tablespoons per cookie, placing the dough balls on parchment-lined baking sheets. Make sure to mound them nicely instead of flattening; this helps keep that pillowy center.

Step 5: First Bake, Then Add Marshmallows

Bake the cookies at 350°F for 7-8 minutes—watch for the edges to set while the centers still look soft and mound-like. Pull them from the oven, then gently press half a marshmallow onto each cookie. This is the magic step that brings out the gooey, melty marshmallow you want. Put the tray back in for another 1-2 minutes. Remember, it’s okay if the cookies look a bit underbaked when you take them out; they’ll finish setting as they cool.

Step 6: Cool and Optional Chocolate Topping

Let the cookies cool completely on wire racks. If you like, sprinkle some finely chopped chocolate on top while the cookies are still warm to add a little extra texture and shine. You can repeat baking with the remaining dough once your sheets have cooled down.

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Tips from My Kitchen

Cool but Soft Butter: I always soften butter until it’s cool but yielding—too warm and the dough gets greasy, too firm and it’s hard to mix.
Keep Dough Mounded: Leaving dough balls slightly rounded helps the marshmallows rest nicely on top without sinking in too much.
Watch the Bake Time: Underbaking slightly is key to getting soft, chewy cookies with gooey centers. They continue baking on the tray!
Marshmallow Placement: Press marshmallows gently but don’t completely flatten the cookie — this keeps that irresistible marshmallow pillowy effect.

How to Serve Hot Chocolate Cookies with Marshmallows Recipe

Garnishes

When I serve these delightful hot chocolate cookies, I love a light dusting of powdered sugar or a small drizzle of melted chocolate on top — it adds a bit of festive flair that makes them feel extra special. For a winter party, topping with crushed peppermint or a sprinkle of sea salt can elevate the flavor beautifully.

Side Dishes

The best companion to these cookies? A simple glass of cold milk or a warm cup of coffee or hot cocoa (to really double down on the chocolate goodness!). I often serve these alongside a fruit platter or a nice scoop of vanilla ice cream for a dessert spread that feels balanced and indulgent.

Creative Ways to Present

I’ve had great success stacking these cookies in little towers tied with rustic twine for gifting or party plates. For a fun twist, place individual cookies in mini treat bags with a mini bottle of hot chocolate mix for guests to take home. Another cute idea is to serve them alongside cinnamon sticks and peppermint straws for a hot chocolate bar theme.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they usually stay soft and delicious for up to two days. If your kitchen tends to be warm or humid, I recommend keeping them in the fridge to prevent the marshmallows from melting too much.

Freezing

One of my favorite tricks is freezing unbaked dough balls between sheets of parchment. When I’m ready, I bake straight from frozen, adding a minute or two to the bake time. Frozen baked cookies also freeze beautifully — just wrap them well to prevent freezer burn, and you can indulge anytime you want a cozy treat.

Reheating

To bring frozen or leftover cookies back to life, I pop them in the microwave for a few seconds or warm them briefly in a 300°F oven for about 5 minutes. This softens the chocolate chips and marshmallows beautifully without drying out the cookie.

FAQs

Can I use mini marshmallows instead of halved full-size marshmallows?

Absolutely! Mini marshmallows will melt evenly and create a different but just as delicious gooey effect. Just sprinkle a few on top after the initial bake and return to the oven until they’re puffed and melted.
What if my cookies spread too much during baking?

If your cookies spread too thin, try chilling the dough for 15-30 minutes before scooping. Also, be sure your butter isn’t too warm. Using a cookie scoop to mound the dough helps maintain thicker, chewier cookies perfect for holding marshmallows.
Can I make these cookies gluten-free?

You can! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Just make sure to test the dough consistency—it might need a touch more or less flour to get the right feel because gluten-free flours behave differently.
How do I keep the marshmallows from burning in the oven?

Add the marshmallows after the cookies have partially baked, as described in the recipe, and keep the additional bake time short (1-2 minutes). Keep an eye on them—they should be melted and soft, not browned.
What’s the best way to measure flour for this recipe?

Fluff your flour with a spoon, then lightly scoop it into your measuring cup, and level with the back of a knife. This prevents packing too much flour into the cup, which can make cookies dry and dense.

Final Thoughts

These Hot Chocolate Cookies with Marshmallows Recipe are hands down one of my all-time favorites to bake when I want something cozy and comforting. They’ve got that nostalgic edge of hot cocoa in cookie form that just makes you feel good with every bite. I’m so excited for you to try them and maybe make a few tweaks to make them yours. Whether it’s a chilly afternoon treat or the star of your holiday cookie tray, these cookies deliver happiness that’s hard to beat.