If you have a serious sweet tooth and love cozy flavors, you’re going to adore this Hot Chocolate Cookies with Marshmallows Recipe. Imagine chewy, chocolatey cookies with melty marshmallows on top, just like your favorite winter drink but in cookie form. It’s the perfect treat for chilly days or anytime you need a little chocolate comfort. Stick with me—I’m sharing all my tips so you can nail these every single time!

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Why This Recipe Works

Perfect Balance of Flavors: The mix of cocoa, brown sugar, and vanilla creates rich, deep chocolate notes without being overpowering.
Marshmallow Magic: Pressing marshmallows on top near the end of baking gives a lovely gooey topping that doesn’t completely melt away.
Soft, Chewy Texture: Using cornstarch and carefully timed baking keeps the cookies soft in the center while edges get just crisp.
Simple Yet Impressive: With straightforward ingredients and easy steps, you get a show-stopping cookie without the fuss.

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Ingredients & Why They Work

Each ingredient in this Hot Chocolate Cookies with Marshmallows Recipe is thoughtfully chosen to deliver that rich cocoa flavor with a luscious, soft texture. I love how a mix of brown and granulated sugar adds warmth and just the right chewiness, while the marshmallows bring that nostalgic gooey element. Here are some key notes on what you’ll want to look out for when shopping:

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Unsalted Butter: Make sure it’s softened but still cool, which helps you cream it properly without melting the dough.
Light Brown Sugar: Fresh and soft brown sugar makes all the difference for moisture and flavor here.
Granulated Sugar: Adds a touch of crispness to balance the chewiness of brown sugar.
Large Egg: Acts as a binder and adds richness to the dough.
Pure Vanilla Extract: Enhances the chocolate flavor with warm, sweet notes.
Unsweetened Cocoa: Go for a good quality cocoa powder for deep chocolate flavor without added sugar.
All-Purpose Flour: Provides the structure—make sure to measure properly to avoid dense cookies.
Baking Soda: Helps the cookies rise slightly and spread just right.
Salt: Balances sweetness and intensifies overall flavor.
Cornstarch: This little trick keeps the cookies soft and tender by preventing gluten overdevelopment.
Chocolate Chips: For melty pockets of chocolate inside the cookies and on top as garnish.
Full-Size Marshmallows: Cut in halves to create that iconic gooey topping that’s everything you want in a hot chocolate cookie.
Finely Chopped Chocolate (Optional): Sprinkle on warm cookies for an extra chocolate kick.

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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’m a big fan of keeping this Hot Chocolate Cookies with Marshmallows Recipe straightforward, but the beauty is you can absolutely play with it. I love trying different types of chocolate chips (like bittersweet or white chocolate) or adding a sprinkle of cinnamon for warmth. Feel free to make it yours—it’s all about what makes you happy in the kitchen.

Variation: Sometimes I swap out regular marshmallows for flavored ones (hello, peppermint!) during the holidays—it takes these cookies to another level.
Dietary Alternative: You can use dairy-free butter and egg replacers to accommodate dietary needs—just expect a slightly different texture.
Add-in Idea: Toss in chopped nuts for some crunch if you’re into texture contrast.

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

Step 1: Cream the Butter and Sugars Until Fluffy

Start by softening your butter but keeping it cool—it should be soft enough to press with your finger but not greasy. Using a mixer, beat the butter with both the light brown and granulated sugar for several minutes until the mixture looks light and fluffy. This step traps air in the dough, so you get a nice rise and tender crumb. Don’t rush it—if it’s not fluffy, your cookies might come out dense.

Step 2: Add Egg and Vanilla and Mix Thoroughly

Next, crack in the egg along with the vanilla extract. Beat these in well, scraping down the sides of your bowl as needed to get everything incorporated. This adds moisture and richness, and the vanilla gives your cookies that warm, comforting flavor.

Step 3: Combine Dry Ingredients and Mix Gently

In a separate bowl, whisk together cocoa powder, flour, baking soda, salt, and cornstarch. Slowly add this dry mixture to the wet while mixing on low speed. Mixing just until combined is key here—overmixing will make the cookies tough because of gluten development. Once the dough looks uniform, stir in ¾ cup of your chocolate chips by hand, saving the rest for topping.

Step 4: Scoop Dough onto Sheets and Add Chocolate Chunks

I like to use a 1½ tablespoon cookie scoop for even-sized cookies. Scoop the dough onto parchment-lined baking sheets, keeping the mounds fairly tall (don’t flatten them). Press some of the reserved chocolate chips on top of each dough ball to get those gorgeous melty patches of chocolate on top.

Step 5: Bake, Add Marshmallows, Then Finish Baking

Bake at 350°F for about 7-8 minutes. You’ll want to pull them out once the edges look set but the centers are still soft and mounded. This is the sweet spot for chewy cookies. Press one half of a marshmallow onto each cookie, gently flattening them just a bit. Pop them back in the oven for 1-2 more minutes until the marshmallows puff and get that gooey topping. Remember, don’t wait for the cookies to look fully baked—underbaked here means soft and tender once cooled.

Step 6: Cool and Optional Chocolate Sprinkle

Transfer your baking sheets to wire racks so the cookies cool properly. They’ll firm up as they cool but stay soft and chewy inside. While they’re still warm, I love sprinkling finely chopped chocolate over the marshmallows—it melts slightly for an indulgent finish. Bake the next batch once the sheets are cool to prevent dough spreading too much.

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Tips from My Kitchen

Keep Your Butter Cool: I learned that too-soft butter makes the dough greasy and flat cookies; cool but soft works best.
Don’t Overbake: These cookies look underdone when perfect, so trust the timing and your eye for soft edges.
Press Marshmallows Gently: Too much pressure can squish your cookies thin, so be gentle when adding marshmallows.
Chill Dough if Warm: When it’s hot in my kitchen, I pop the dough in the fridge between batches to keep cookies from spreading too much.

How to Serve Hot Chocolate Cookies with Marshmallows Recipe

Garnishes

I usually keep it simple with a sprinkle of chopped semi-sweet or dark chocolate on warm cookies—this adds a little extra melty chocolate goodness that pairs perfectly with the toasted marshmallow topping. If I’m feeling fancy, a tiny pinch of flaky sea salt on top balances out the sweetness beautifully.

Side Dishes

These cookies are incredible on their own, but I love serving them with a cold glass of milk or a steaming cup of coffee or tea. For a fun twist, set up a hot chocolate bar with whipped cream and sprinkles alongside the cookies—it’s always a crowd-pleaser!

Creative Ways to Present

For holiday gatherings, I’ve placed these cookies in a clear jar with festive ribbons for a sweet gift. Another time, I arranged warmed Hot Chocolate Cookies with Marshmallows on a platter alongside mini marshmallow skewers and chocolate curls for a s’mores-inspired dessert table. Presents beautifully and tastes even better!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to two days, making sure to layer them between parchment paper to prevent sticking. They stay soft and chewy just like when fresh. If you want them softer still, a quick 5-10 second zap in the microwave works wonders.

Freezing

I freeze unbaked cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag for up to two months. You can bake them straight from frozen—just add a minute or two to baking time. Baked cookies freeze well too; just thaw at room temperature and warm slightly before serving.

Reheating

To bring back that just-baked softness, I reheat cookies in the microwave for about 10 seconds or in a warm oven (300°F) for 5-7 minutes. This also helps get that marshmallow topping gooey again, making the cookies taste freshly baked.

FAQs

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

Mini marshmallows won’t give you the same gooey, melty topping effect because they tend to melt too quickly and disappear into the cookie. Full-size marshmallows cut in half are best for getting that irresistible, slightly toasted marshmallow cap on each cookie.
How do I prevent my Hot Chocolate Cookies with Marshmallows from spreading too much?

Make sure your butter is softened but not melting, and chill the dough if your kitchen is warm. Also, don’t flatten the dough balls before baking—letting them mound high keeps the cookies thick and chewy.
Can I make the cookie dough ahead and bake later?

Absolutely! You can prepare the dough and refrigerate it for up to 24 hours or freeze the dough balls for longer storage. Bring refrigerated dough to room temperature before baking for best results.
What baking pan should I use for the best Hot Chocolate Cookies with Marshmallows?

I recommend using baking sheets lined with parchment paper or silicone mats. They promote even baking and make clean-up a breeze. Avoid dark-colored pans, as they tend to brown cookies more quickly.

Final Thoughts

Honestly, these Hot Chocolate Cookies with Marshmallows Recipe are one of those recipes that always gets me excited to bake because it brings such joy with every gooey bite. They’re perfect for sharing with friends, for cozy nights in, or even as a special gift. I hope you give them a try soon—you’ll find that little moments of sweet comfort are just a batch of cookies away!