If you’re a fan of all things cozy and chocolaty, you’re going to absolutely adore this Hot Chocolate Cookies with Marshmallows Recipe. Imagine biting into a soft, fudgy cookie with that rich chocolate warmth, crowned with melty marshmallows and a sweet, creamy icing on top—pure magic! I can’t wait to walk you through making these at home. Trust me, once you try them, they’ll become your go-to comfort treat for chilly days or any time you need a little chocolate hug.
Why You’ll Love This Recipe
- Comfort in Every Bite: These cookies perfectly mimic the cozy feeling of sipping hot chocolate, but with the added fun of gooey marshmallows baked right in.
- Simple Ingredients: You don’t need a pantry full of fancy stuff—just everyday baking staples and a couple tricks to make them extra special.
- Fun to Make with Loved Ones: The marshmallow topping and icing step makes this a delightful project, especially if you want to get the family involved.
- Perfect for Any Occasion: From holiday gatherings to cozy nights in, these cookies are always a crowd-pleaser.
Ingredients You’ll Need
The ingredients for this Hot Chocolate Cookies with Marshmallows Recipe come together to create a soft, fudgy texture with just the right amount of sweetness and marshmallow gooeyness. Grab the best-quality chocolate chips you can find—it really makes a difference here!
- Unsalted butter: Room temperature is key to getting a creamy batter without being greasy.
- Semisweet chocolate chips: Adds the rich chocolate flavor. I always pick good-quality chips for deeper taste.
- All-purpose flour: Provides structure but keeps the cookies tender.
- Unsweetened cocoa powder: For that classic hot chocolate color and punch of chocolate flavor.
- Baking powder: Helps the cookies rise just enough for a soft bite.
- Salt: Balances the sweetness beautifully.
- Light brown sugar: Packs moisture and a subtle caramel note—perfect in cookies.
- Large eggs: Bring everything together and add richness.
- Vanilla extract: Enhances the chocolate flavor with a sweet warmth.
- Marshmallows: Cut in halves to get that gooey melting center on top.
- Confectioners sugar: For a smooth, shiny icing that adds that final sweet touch.
- Butter (for icing): Melted to combine smoothly with sugar.
- Hot water: Thins the icing to just the right consistency.
- Optional sprinkles: For that festive or fun pop of color.
Variations
I love how flexible this Hot Chocolate Cookies with Marshmallows Recipe is—you can easily tailor it to fit your taste or make it a bit healthier. I’m all about baking with a twist to keep things interesting, and you’ll enjoy experimenting too!
- Make it minty: Swap the vanilla extract for peppermint extract and add mini chocolate chips. My family goes crazy for this during the holidays!
- Nutty upgrade: Toss in some chopped toasted pecans or walnuts. The crunch contrasts so well with the soft cookie and marshmallow.
- Gluten-free option: Use a gluten-free flour blend instead of all-purpose flour. Just know the texture shifts slightly, but still delicious.
- Vegan twist: Replace butter with vegan margarine, use flax eggs, and vegan marshmallows. I tried this once and was surprised how close it came to the original!
How to Make Hot Chocolate Cookies with Marshmallows Recipe
Step 1: Melt Butter and Chocolate
Start by heating the unsalted butter and semisweet chocolate chips together in a microwave-safe bowl. I usually do 30 seconds at a time and stir in between. This prevents overheating and keeps the chocolate silky smooth. Set this aside to cool slightly—you don’t want it piping hot when it mixes with the eggs!
Step 2: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Mixing these well ensures even flavor and texture in each bite, so no pockets of baking powder surprise you later.
Step 3: Mix Sugars, Eggs, and Vanilla
Using a hand mixer or stand mixer, beat the light brown sugar, eggs, and vanilla extract on low speed until just combined. This step makes the batter smooth and helps balance moisture and sweetness.
Step 4: Add Melted Chocolate Mix
Pour in the cooled chocolate and butter mixture. Blend gently until the batter is uniform. If your chocolate’s a bit warm, the eggs might start cooking—so just keep an eye on this.
Step 5: Gradually Add Dry Ingredients
With your mixer on low, slowly add the dry flour mixture, stopping to scrape down the bowl with a rubber spatula to ensure everything’s folded nicely. Mix just until combined—overmixing can make the cookies tough, and nobody wants that.
Step 6: Chill the Dough
Cover the dough tightly with plastic wrap and refrigerate for at least an hour. I always find this step makes the cookies spread less in the oven and boosts the flavors. Yes, waiting is tough, but trust me on this one.
Step 7: Scoop and Bake
Heat your oven to 325°F and line baking sheets with parchment paper. Using a tablespoon or medium cookie scoop, form dough balls and place them a couple of inches apart. Bake for about 11 minutes—until you see the edges set but the centers are still soft.
Step 8: Add Marshmallows and Finish Baking
Right after the initial bake, take the cookies out and press a halved marshmallow, sticky side down, into the center of each cookie. Pop them back into the oven for 2 to 3 minutes so the marshmallows soften nicely and stick. This step is my favorite—those melty marshmallows feel like a warm, sweet surprise.
Step 9: Cool Before Icing
Let the cookies cool right on the baking sheet for about 10 minutes—just enough time for the marshmallows to set a bit, so they’re easier to top with icing without a mess.
Step 10: Make the Icing
Whisk together confectioners’ sugar, melted butter, hot water, and vanilla extract (adding cocoa powder if you want that extra chocolate boost in the icing). I like a smooth, spreadable consistency, so add the hot water slowly—you can always thin it out if it’s too thick.
Step 11: Ice and Decorate
Set a cooling rack over a lined baking sheet to catch drips. Spoon the icing over each marshmallow while it’s still soft, spreading gently. If you want, sprinkle fun sprinkles on top before it sets—it’s such a cheerful finishing touch! Work quickly because the icing will start to set fast.
Step 12: Let It Set
Let the icing firm up for 30 to 60 minutes before serving or storing. This wait is just as tricky as chilling the dough, but that glossy finish makes all the effort worth it.
Pro Tips for Making Hot Chocolate Cookies with Marshmallows Recipe
- Don’t Skip Chilling the Dough: It tightens the dough, so your cookies keep their shape and don’t spread too thin.
- Use Room Temperature Eggs: This helps the batter mix more evenly, giving your cookies a soft, luscious texture.
- Add Marshmallows at the Right Time: Putting them on right after the initial bake avoids burning and gives that perfect gooey top.
- Work Quickly With Icing: The icing sets fast, so have your sprinkles or tools ready before you start decorating.
How to Serve Hot Chocolate Cookies with Marshmallows Recipe
Garnishes
Besides the sprinkles I mentioned, sometimes I like to dust a little extra cocoa powder or even a light sprinkle of edible glitter over the icing when it’s just set. It gives a festive vibe, especially around the holidays, and makes the cookies look extra special.
Side Dishes
I love pairing these hot chocolate cookies with a tall glass of cold milk (the classic combo can’t be beat). For an adult twist, hot coffee or a rich hot chocolate drink alongside really ups the indulgence factor—because why not double down on chocolate?
Creative Ways to Present
One time, I stacked a few of these cookies on a pretty plate, layered with mini marshmallows and chocolate shavings, then tied a rustic ribbon around the stack as a gift. It’s a charming way to present them for parties or holiday gatherings, and Trust me, they vanish in no time!
Make Ahead and Storage
Storing Leftovers
After these cookies cool and the icing sets, I store leftovers in an airtight container at room temperature. They keep beautifully for 2 to 3 days—just make sure to layer parchment paper between cookies so they don’t stick together.
Freezing
I’ve frozen the cookie dough ahead of time by scooping and placing balls on a parchment-lined tray, then transferring them to a freezer bag. When ready, bake from frozen adding a couple extra minutes to the baking time. This is super handy if you want fresh cookies on demand!
Reheating
If you have leftover cookies that have lost a bit of their freshness, pop one in the microwave for about 10 seconds to revive the marshmallow gooeyness and soften the cookie slightly—delicious like just-baked.
FAQs
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Can I use mini marshmallows for this recipe?
Absolutely! Mini marshmallows work well too, especially if you want a more even melting on top. Just adjust the amount so each cookie gets a good marshmallow topping without overwhelming the cookie.
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What if I don’t have cocoa powder?
If you don’t have cocoa powder, you could try using melted bittersweet chocolate in place, but it will change the texture a bit. For true hot chocolate flavor and the right cookie structure, cocoa powder is best.
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How do I prevent the marshmallows from burning?
Adding marshmallows for just 2–3 minutes in the last part of baking ensures they soften without roasting too much. Keep a close eye, as ovens vary, and remove them as soon as they puff up and become sticky.
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Can I skip the icing?
You can skip the icing for a simpler cookie, but the icing balance really elevates the Hot Chocolate Cookies with Marshmallows Recipe with its sweet, creamy finish. If you do, consider a dusting of powdered sugar to keep things festive.
Final Thoughts
Honestly, this Hot Chocolate Cookies with Marshmallows Recipe has become one of my absolute favorites for sharing during the colder months—or frankly, anytime! They strike that perfect combo of warm, chocolaty comfort and playful marshmallow goo that’s hard to resist. I hope you give them a try because whether you’re baking alone or with friends and family, these cookies bring a little extra joy and sweetness to every bite. Can’t wait to hear how your batch turns out!
Print
Hot Chocolate Cookies with Marshmallows Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 40 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Hot Chocolate Cookies are a decadent treat featuring a rich cocoa dough studded with melted semisweet chocolate, topped with toasted marshmallows, and finished with a smooth, sweet icing. Perfect for chilly days, they capture the cozy flavors of hot chocolate in a delightful cookie form.
Ingredients
Cookie Dough
- ½ cup unsalted butter, room temperature
- 12 ounces semisweet chocolate chips
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cup light brown sugar, packed
- 3 large eggs, room temperature preferred
- 1 ½ teaspoon vanilla extract
- 20 marshmallows, halved
Icing
- 2 cups confectioners sugar
- 4 Tablespoons unsalted butter, melted
- ¼ cup hot water
- ½ teaspoon vanilla extract
- sprinkles, optional
Instructions
- Melting chocolate and butter: In a microwave-safe bowl, heat the butter and chocolate chips in 30-second increments, stirring between intervals until melted and smooth. Set aside to cool slightly.
- Mix dry ingredients: Whisk together the flour, cocoa powder, baking powder, and salt in a separate bowl; set aside.
- Combine sugar, eggs, and vanilla: Using a mixer, beat the light brown sugar, eggs, and vanilla extract on low speed until fully combined and smooth.
- Add chocolate mixture: Pour in the cooled chocolate and butter mixture to the sugar and eggs, mixing until just combined.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients while mixing on low speed, scraping the bowl as needed, and mix until just combined.
- Chill dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up for easier handling.
- Prepare for baking: Preheat the oven to 325°F (163°C) and line baking sheets with parchment paper. Scoop out tablespoon-sized portions of dough and place balls 2 inches apart on sheets.
- Bake cookies and add marshmallows: Bake for 11 minutes, then carefully top each cookie with a halved marshmallow sticky side down. Return to oven for 2-3 minutes until marshmallows soften and adhere.
- Cool cookies: Allow cookies to cool on the baking sheet for about 10 minutes until firm enough to transfer to a wire rack to cool completely.
- Make the icing: Whisk together the confectioners’ sugar, melted butter, hot water, and vanilla extract until smooth.
- Decorate cookies: Place the cooling rack over a lined baking sheet to catch drips. Spoon the icing over each marshmallow, spreading gently, and add sprinkles immediately before the icing sets.
- Set icing: Let the icing fully set for 30-60 minutes before serving or storing.
Notes
- You can fully cover the marshmallows with icing for a “marshmallow surprise” effect or drizzle to leave part of the marshmallows visible for a different look.
- Store the cookies in an airtight container at room temperature for 2-3 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 17g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
