Marshmallow Hot Chocolate Cookies — ☕️🍪😋These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate. This is the perfect holiday and winter time cookie recipe!
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Marshmallow-Topped Hot Chocolate Cookies
There’s nothing better than curling up on the couch on a chilly day with a mug of hot chocolate that’s filled with soft marshmallows. Unless it’s a chocolate cookie that tastes like hot chocolate complete with a big gooey marshmallow and a chunk of melted dark chocolate underneath the marshmallow!
These easy hot chocolate marshmallow cookies are chewy around the edges, soft in the middle, and taste like the perfect mug of hot chocolate. But better.
The marshmallows and the chunks of dark chocolate melt slightly, creating a smores effect, minus the graham crackers. I’d rather have cocoa cookies than graham crackers any day.
We couldn’t get enough of this version of hot chocolate. These hot cocoa cookies are rich and decadent. The perfect holiday cookie!
Ingredients in Hot Chocolate Cookies
The Christmas hot cocoa cookies are made with simple ingredients you likely keep on hand throughout the year.
To make this hot chocolate cookie recipe, you’ll need:
- Unsalted butter
- Semisweet chocolate chips
- Light brown sugar
- Eggs
- Vanilla extract
- Unsweetened cocoa powder
- All-purpose flour
- Baking powder
- Salt
- Dark chocolate
- Large marshmallows
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Hot Chocolate Cookies
This is such an easy hot cocoa cookie recipe recipe! Full instructions are provided in the recipe card below, but here’s an overview:
- Melt the chocolate chips and butter in the microwave, then combine with the sugar, vanilla, and eggs.
- Stir in the dry ingredients.
- Cover the mixing bowl with plastic wrap and chill for 2 hours.
- Roll the cookie dough into balls and bake for roughly 10 minutes.
- After 10 minutes is up, carefully place a chunk of dark chocolate in the center of each cookie and top with half a marshmallow. Return to the oven and bake until the chocolate chunk is melted and the marshmallows puff up some.
Tip: Let the Cookies Cool
You’ll need to let these hot chocolate marshmallow cookies cool for another 10 minutes before serving them. The marshmallows are essentially molten hot when they first come out of the oven, and you could seriously burn your mouth if you try to eat the cookies right away!
Recipe FAQs
Yes! Which is so nice since the holiday season can get incredibly busy. These hot chocolate cookies will keep airtight at room temperature for up to 1 week.
Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
I don’t see why not! If there’s a certain flavor of marshmallow you like in your cup of hot chocolate, feel free to use that in place of regular marshmallows. I bet chocolate or peppermint marshmallows would work nicely in this recipe.
No, you must use unsweetened cocoa powder in the cookie dough. If you use hot chocolate mix (which contains extra sugar, dry milk powder, and additional ingredients), your cookies will end up being sickeningly sweet. As such, I don’t recommend using hot chocolate mix in this recipe.
Maybe? I prefer having a gooey marshmallow on top of the hot chocolate cookie so I have no idea if adding mini marshmallows to the cookie dough before baking it would work or not.
The chocolate cookie dough is very soft and must be chilled for 2 hours before forming into mounds and baking. It’s more like brownie batter than cookie dough but firms up in the fridge. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.
Recipe Variations to Try
These hot chocolate marshmallow cookies are very easy to make, and you can customize the recipe a few different ways if desired.
- Chocolate chunks (on top): I bet you could add something other than dark chocolate chunks to the top of each cookie. Readers have suggested toppings like peppermint patties, caramel-filled chocolate squares, Rolos, and more. I haven’t tried any of these variations myself, but they all sound so good!
- Chocolate chips (in the dough): I used semi-sweet chocolate chips, but for a different flavor profile you could use milk or dark chocolate chips instead (or a blend).
- Marshmallows: I cut large marshmallows in half, but you can add a few mini marshmallows on top if that’s all you have.
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Hot Chocolate Cookies
Ingredients
- ½ cup unsalted butter
- one 12-ounce bag semi-sweet chocolate chips
- 1 ¼ cups light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ cup unsweetened natural cocoa powder
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- about 8 ounces dark chocolate, diced into 1/2-inch pieces (I used a Trader Joe’s Pound Plus Dark Chocolate Bar)
- about 12 large marshmallows, cut in half
Instructions
- To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth (You’ll likely only need 1 or 2 bursts). Alternatively, melt the chocolate chips and butter in a medium saucepan over low heat, stirring constantly until just melted. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
- To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute.
- Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
- Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
- Cover bowl with plastic wrap and refrigerate for 2 hours, or until dough has firmed up significantly. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.
- Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
- Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
- Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.
- Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don’t let them brown and don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Cookies will keep airtight at room temperature for up to 1 week.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Chocolate Christmas Cookie Recipes:
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Mexican Chocolate Shortbread Cookies – These buttery shortbread cookies are full of chocolate, cinnamon-and-sugar, and a bit of spice thanks to a couple unique ingredients! They remind me of a good cup of Mexican hot chocolate, in cookie form.
Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies — Cream cheese keeps them super soft! Say hello to your new favorite chocolate cookie!
Soft and Chewy Nutella White Chocolate Chip Cookies – Thick, rich, chocolaty cookies that are so soft you won’t be able to resist them!
Quadruple Chocolate Soft Fudgy Pudding Cookies – For true chocolate lovers, these super soft cookies are loaded with chocolate
Caramel-Stuffed Quadruple Chocolate Cookies – Soft and chewy cookies with four kinds of chocolate and so much gooey caramel!
Andes Mint Chip Soft Fudgy Chocolate Cookies – Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!
Devil’s Food Cake Cookies — Foolproof cookies made with just 5 ingredients!! If you’re craving chocolate and want to make super EASY cookies that are soft, FUDGY, and delicious, this is the recipe to make!!
Originally published November 12, 2015 and republished on December 25, 2019 with updated text.
I guess this is the perfect excuse to just gobble up the entire batch right after making em huh? or else the chocolate would harden. I mean, sure I can heat it up again the next day, but this looks wayyyy too good to not eat all at once!
~Andrea Tiffany~
https://aglimpseofglam.blogspot.com
Dreamy, just me, its very yummi :-)
Thanks for the inspiration :-)
This is such a smart idea!
OH MY GOSH! These must be heavenly!!! I’ll be sure to save this recipe for my cheat days. xx
http://www.daintydeeds.com
Yes please!!! These cookies look amazing. Would it be wrong to have a hot chocolate cookie and a hot chocolate?!
I have been drinking hot chocolate at least once a day for the last week or so. I got a killer deal on the Swiss Miss packets and I am IN LOVE. I used to crush those things in middle school. I could seriously drink hot chocolate all day long in the winter. And tea. I got this Folgers mocha squirty thing….DELICIOUS in hot cocoa!
Sorry for the OT and rambly comment. You know me. ;)
I cannot see you as a Swiss Miss Girl but those things, oh the memories of those! A couple years ago I was on a kick with making (skinny) hot chocolate with extra dark cocoa powder, stevia, and cashewmilk. Pretty darn good!
These look incredible! That melty chocolate and the marshmallow look like perfection!
All of these chocolate cookies look amazing! Dangerous territory for a girl who hasn’t eaten lunch yet!
Paige
https://thehappyflammily.com
We are having pellety snow and gusty winds here so anything that would warm me up sounds soooo appealing! I’m with the person who wants these cookies WITH the hot chocolate … what a great idea!
Hearing about that weather makes me SO GLAD I live in San Diego (sorry!) but it does after growing up in the midwest with blizzards this time of year, I do appreciate it! And feel for you! Hope it warms up soon…and if not, make cookies :)
Oh goodness these are so decadent! I just want to jump through the screen and grab one haha.
Oh that gooey drippy chocolate!! And I love dough that needs to be chilled – it means it’ll be AMAZING baked!
All dough really I think just is better after being chilled but this was mandatory because it was so soft and fudgy :) In the best possible way!
These look dreamy Averie!!
Thank you! I need a gingerbread latte of yours now to wash them down!
AMAZE BALLS! Averie you are a LEGEND!
These would be perfect for today–the wind is howling and it’s barely 40 degrees. I love the melty chocolate marshmallow center and the cookie looks soft and rich with a few crackles on top. This is my kind of hot cocoa!!
You’re the second person who’s left a comment about brutal weather…ugh. Thank God I live in San Diego and I do count my blessings after being raised in the midwest! Stay warm and bake some cookies :)
Oh man. Imagine eating these cookies WITH hot chocolate. Would that be overload? Nope. I think these are so amazing!
There is no such thing as chocolate overload, you’re so right about that!
Ohhh… soo yummy looking, definitely copying this recipe