Hot Cocoa Cookies with Marshmallows Recipe

If you’re a chocolate lover who dreams of cozy, melt-in-your-mouth treats, then you’re going to adore this Hot Cocoa Cookies with Marshmallows Recipe. It’s basically everything you love about sipping hot cocoa, but transformed into a cookie—rich chocolate, gooey marshmallows, and a drizzle of melted chocolate that just takes it over the top. Trust me, once you try this, you’ll be baking these cookies again and again for all your friends and family.

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Ingredients You’ll Need

Each ingredient in this Hot Cocoa Cookies with Marshmallows Recipe plays a key role—from the creamy butter that gives softness, to the cocoa powder for deep chocolate flavor, and of course, those marshmallows that add that signature gooey flair. When I shop for this recipe, I always reach for good quality semi-sweet chocolate chips and fresh marshmallows to ensure the best texture and taste.

• Butter: Use barely softened for easier creaming and better cookie texture.
• Brown Sugar: Adds moisture and that slight caramel undertone that balances the cocoa.
• Sugar: Helps create a crisp edge while keeping the middle soft.
• Eggs: Make sure they’re large; they bind all the deliciousness together.
• Vanilla Extract: Enhances the overall flavor – if you want a holiday vibe, swap for peppermint extract.
• Flour: I sometimes add a bit extra for thicker cookies, depending on my mood.
• Unsweetened Cocoa Powder: Key for that rich chocolate flavor—use a good Dutch-process cocoa if you can.
• Baking Soda and Cornstarch: Baking soda for leavening and cornstarch for that tender, chewy bite.
• Salt: Balances the sweetness and enhances all flavors.
• Semi-Sweet Chocolate Chips: Melt into pockets of chocolatey goodness as the cookies bake.
• Large Marshmallows: Cut in half to get that perfect gooey topping on each cookie.
• Semi-Sweet Chocolate (Melted): For drizzling and adding a touch of elegance and extra chocolate.
• Peppermint Extract (Optional): Add a festive twist with a tiny splash.
• Crushed Candy Canes (Optional): Great for sprinkling on top for a little crunch and peppermint flavor.

Variations

I love to play around with this Hot Cocoa Cookies with Marshmallows Recipe depending on the season or mood. Sometimes I swap out the semi-sweet chocolate chips for white chocolate or mix in some toffee bits for a delightful crunch. Feel free to make it your own!

• Peppermint Twist: Adding peppermint extract and crushed candy canes turns these into festive cookies that my family goes wild for around the holidays.
• Nutty Addition: Toss in some chopped toasted pecans or walnuts for a bit of crunch and depth.
• Milk Chocolate Variation: Swap semi-sweet chips for milk chocolate chips if you want a sweeter, creamier cookie.
• Gluten-Free Version: I’ve tested with a gluten-free flour blend and it works great—just make sure your blend includes xanthan gum for structure.

How to Make Hot Cocoa Cookies with Marshmallows Recipe

Step 1: Cream the Butter and Sugars Until Light and Fluffy

This is where the magic starts. Using a stand mixer or hand mixer, beat the barely softened butter with both brown and white sugar for about 3 to 4 minutes. You’ll know it’s ready when the mixture turns lighter in color and fluffier in texture. Don’t rush this step — it’s crucial for the right cookie texture. Scrape down the bowl halfway to make sure everything is evenly combined.

Step 2: Add the Eggs and Extracts

Crack in the eggs one at a time and pour in the vanilla extract. If you’re in a festive mood, now’s the time to add that peppermint extract—about a teaspoon does the trick without overpowering. Beat everything together for about a minute until fully combined and smooth.

Step 3: Mix in the Dry Ingredients Just Until Combined

Sift together the flour, cocoa powder, baking soda, cornstarch, and salt. Gradually add this to the wet mixture, mixing gently just until you can’t see any more flour. Over-mixing here can make the cookies tough, so keep it light. Fold in the chocolate chips last so they stay chunky and don’t break down.

Step 4: Bake the Cookies and Add Marshmallows

Preheat your oven to 350°F and line your baking sheet with parchment paper. Roll the dough into balls and place them about 2 inches apart—these cookies spread slightly but keep shape nicely. Bake for 8 to 10 minutes, just until edges are set but centers still look slightly soft. Now comes my favorite part: quickly press half a marshmallow (cut side down) on each cookie and return them to the oven for 2 more minutes, just until the marshmallows puff but don’t completely melt away.

Step 5: Cool and Drizzle with Melted Chocolate

Let the cookies cool for 5 minutes on the pan to set the marshmallows before transferring them to a wire rack. While the cookies cool, melt your remaining semi-sweet chocolate in the microwave on 50% power, stirring every 30 seconds. For a silkier drizzle, I sometimes add a teaspoon or two of oil to thin out the chocolate. Use a spoon or piping bag to drizzle the melted chocolate over your cookies. Sprinkle crushed candy canes on top if you want that peppermint crunch before the chocolate hardens.

How to Serve Hot Cocoa Cookies with Marshmallows Recipe

Garnishes

I love to keep it simple with a drizzle of melted chocolate and a sprinkle of crushed candy canes, especially during winter—it looks festive and adds a little extra crunch. For everyday treats, those gooey marshmallows really speak for themselves and make the perfect charm.

Side Dishes

These cookies are fantastic on their own with a glass of cold milk, but I also love serving them alongside warm hot chocolate or a scoop of vanilla ice cream to turn dessert into a cozy celebration.

Creative Ways to Present

For special occasions, try arranging these cookies on a festive platter with sprigs of fresh mint or mini candy canes. Wrapping them individually in clear cellophane tied with ribbon makes a charming homemade gift that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature; they stay soft and delicious for about 3 days. If the marshmallows start to harden a bit, a quick zap in the microwave (just a few seconds) brings back that gooey goodness.

Freezing

This Hot Cocoa Cookies with Marshmallows Recipe freezes well before baking—place the cookie dough balls on a tray, freeze until solid, and then transfer to a freezer-safe bag. When you want a treat, bake them straight from frozen, adding a minute or two to the baking time.

Reheating

If you want to revive your cookies after storing, pop them in the microwave for about 10-15 seconds. The marshmallows get fluffy again, and the chocolate softens, making every bite feel freshly baked.

FAQs

Final Thoughts

I absolutely love how these Hot Cocoa Cookies with Marshmallows turn out every single time—soft, rich, and with that irresistible marshmallow puff that makes eating them feel like a cozy hug. I used to struggle with getting marshmallows to stay on top without melting into a sticky mess, but now this trick of adding them near the end is a game-changer. If you want a cookie that delivers all the warmth and comfort of hot cocoa in handheld form, this recipe is your new best friend. You’re going to want to have these in your baking rotation ASAP!

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