Name: Hot Chocolate Marshmallow Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 1/4 cups (280 g) all-purpose flour, spooned and leveled; 1/4 cup (30 g) Dutch process cocoa powder, sifted; 3 tablespoons (1 packet or 3 ounces) Land O Lakes Cocoa Classics Chocolate Supreme Cocoa Mix; 2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup (113 g) unsalted butter, browned but solid at room temperature; 1/4 cup coconut oil, soft but not melted; 1/2 cup (100 g) granulated sugar; 1/2 cup (100 g) light brown sugar, packed; 1 large egg, room temperature; 1/4 cup (80 g) honey; 1 1/2 cups mini marshmallows; 1/4 cup granulated sugar, for rolling cookies

There’s something wonderfully cozy about biting into a cookie that tastes like a warm cup of your favorite winter drink. That’s exactly what happens with this Hot Chocolate Marshmallow Cookies Recipe—gooey marshmallows peek out from rich, chocolatey dough, making these a real treat to bake and share.

The image shows five round chocolate cookies with cracked, rough textures on the top, placed on crumpled white parchment paper over a white marbled surface. Each cookie has a rich dark brown color with sugar crystals visible on the surface. One cookie in the center is broken open, revealing a stretchy white marshmallow layer inside. Small pieces of dark chocolate and some mini marshmallows are scattered around the cookies, adding more detail to the scene. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Chocolate Marshmallow Cookies Recipe
Top Tip
How to Serve Hot Chocolate Marshmallow Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Chocolate Marshmallow Cookies Recipe

Why You'll Love This Recipe

I have to admit, the first time I baked these Hot Chocolate Marshmallow Cookies, I fell in love instantly. The mix of browned butter and cocoa creates such depth, while the marshmallows give a playful, melty surprise in every bite. They’re the perfect balance of nostalgia and indulgence.

Rich flavor profile: Browned butter combined with cocoa powders gives these cookies a deep, complex chocolate taste that’s anything but ordinary.
Gooey marshmallow surprise: Freezing mini marshmallows before baking ensures they melt just right without disappearing.
Soft yet slightly crisp texture: These cookies have tender edges with a luscious, chewy center — a delightful contrast that will keep you coming back.
Fun and family-friendly: Making these with kids or friends adds a hands-on element of joy, especially with marshmallow stuffing.

The image shows a group of nine round chocolate cookies with cracked tops and visible white marshmallow pieces melting through the cracks, all placed on white parchment paper atop a black cooling rack. The cookies have a dark brown color with a slightly rough texture coated in sugar. Scattered around the cookies are small white marshmallows and bits of dark chocolate chunks. In the top right corner, there is a white bowl filled with mini marshmallows, and in the bottom left, there is a small white measuring cup with chopped dark chocolate. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All the ingredients in this Hot Chocolate Marshmallow Cookies Recipe play a key role in building its unique character. The blend of Dutch process cocoa, a hot cocoa mix, and browned butter creates that irresistible chocolate richness you can’t fake. Plus, the contrast between brown sugar and honey balances sweetness and chewiness beautifully.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl filled with fine Dutch process cocoa powder, a separate small white bowl holding a rich dark brown cocoa mix powder, a neat pile of pale beige baking soda powder, a small heap of fine white table salt, a square of browned unsalted butter with golden milk solids visible, a soft solid disk of creamy coconut oil, a small white bowl with white granulated sugar crystals, another small white bowl filled with packed light brown sugar, one large whole egg with a clean shell, a small white bowl containing golden honey, a simple white ceramic plate scattered with mini white marshmallows, and another small white bowl holding white granulated sugar for rolling, all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides the classic structure to our cookies — spooned and leveled for accurate measurement.
Dutch process cocoa powder: Gives a smooth, mellow chocolate flavor with a rich color, perfect for that “hot cocoa” vibe.
Chocolate cocoa mix: Adds instant cocoa flavor and a touch of sweetness, mimicking your favorite hot chocolate drink.
Baking soda: Leavens the cookies gently for tenderness and helps with spreading just right.
Salt: Balances the sweetness and enhances the chocolate notes.
Unsalted butter (browned): Browned butter gives a nutty, caramel-like depth that’s the star of the flavor show here.
Coconut oil: Adds fat for moisture and a subtle richness, plus it keeps cookies soft.
Granulated sugar: Contributes to crisp edges and sweetness without overpowering.
Light brown sugar: Brings moisture and a slight molasses flavor for chewiness.
Egg: Binds ingredients together and adds richness.
Honey: Adds natural sweetness and helps cookies stay moist.
Mini marshmallows: The magical gooey pockets in the cookies that make this recipe shine.
Extra granulated sugar (for rolling): Creates a delicately crisp exterior that really contrasts with the soft inside.

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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’ve tried a few tweaks with this Hot Chocolate Marshmallow Cookies Recipe, and honestly, it’s pretty great as is. But feel free to make it your own—play around with add-ins or swap the marshmallows for something different if you want a twist!

Variation: For extra texture, I sometimes toss in a handful of chopped walnuts or pecans — the crunch complements the gooey marshmallows perfectly.
Dairy-free version: Using vegan butter and skipping honey (or substituting with maple syrup) still yields deliciously rich cookies.
Seasonal twist: Swap the mini marshmallows for peppermint bits during holidays to give a festive, refreshing zing.

Step-by-Step: How I Make Hot Chocolate Marshmallow Cookies Recipe

Step 1: Brown the Butter to Deepen Flavor

Start by melting unsalted butter over medium-low heat until it foams and crackles — I usually hover near the stove, stirring often. This is when the milk solids start to brown and infuse the butter with a nutty, caramel aroma. Pour the browned butter into a heat-safe bowl, scraping in those flavorful bits, then pop it in the fridge to firm up again. This step adds a complexity that's hard to beat!

Step 2: Prep the Marshmallows and Dry Ingredients

While your butter chills, freeze the mini marshmallows on a baking sheet — this keeps them intact when baked so you get that magical melty center. Meanwhile, whisk together your flour, Dutch cocoa, hot cocoa mix, baking soda, and salt in a medium bowl. Prepping everything now makes mixing a breeze later.

Step 3: Cream the Butter and Sugars

Once your browned butter is firm but slightly softened (about 10 minutes at room temp does the trick), whisk it together with coconut oil, granulated sugar, and brown sugar until light and fluffy in your mixer. This fluffy base helps give your cookies tenderness and a slight crisp edge.

Step 4: Add the Egg, Honey, and Dry Ingredients

Beat in the egg until combined, then drizzle in honey to add natural sweetness and moisture. With your mixer on low, gradually fold in the flour mixture, stopping as soon as everything is just mixed to avoid tough cookies.

Step 5: Assemble the Marshmallow-Stuffed Cookies

This is the fun part! Scoop out about 1 ounce of dough, then place 4 to 5 frozen mini marshmallows on top. Top this with another ounce of dough, gently pressing together, then roll into a smooth ball. Roll the cookie dough ball in granulated sugar for a lightly crunchy shell—this finish is just magical.

Step 6: Bake and Cool

Place cookies evenly spaced on parchment-lined sheets and gently flatten tops just a bit with your palm or a measuring cup. Bake one sheet at a time at 325°F for 11–12 minutes. You want to see cracks on top and marshmallows peeking through. Let cool on the pan for 10–15 minutes before transferring to a wire rack. Cooling here helps them set without losing that gooey center.

Top Tip

After baking these Hot Chocolate Marshmallow Cookies a dozen times, I’ve learned a few secrets that really make a difference in texture and flavor:

Don’t skip browning the butter: It’s that nutty richness that makes these cookies feel extra special and complex in taste.
Freeze marshmallows first: You want the marshmallows soft and melty inside, not melted away entirely — freezing helps hold their shape.
Portion in two stages: Adding marshmallows between two cookie dough scoops ensures the marshmallow stays nestled inside rather than sliding out while baking.
Cool cookies before moving: Let them rest on the baking sheet so they firm up just enough to avoid breaking apart when you transfer to the rack.

How to Serve Hot Chocolate Marshmallow Cookies Recipe

hot chocolate cookies - Serving Suggestion

Garnishes

I love to sprinkle a little extra cocoa powder or powdered sugar over these cookies just before serving for a pretty, cozy look. For a grown-up twist, a tiny pinch of flaky sea salt on top brings out the chocolate beautifully.

Side Dishes

These cookies pair perfectly with a mug of creamy hot chocolate (for the ultimate theme) or a cup of black coffee to balance the sweetness. I’ve also enjoyed them alongside vanilla ice cream for a decadent dessert treat.

Creative Ways to Present

For parties, I’ve arranged these cookies on a platter with marshmallows and chocolate chunks scattered around for a rustic hot cocoa vibe. Wrapping a few in cellophane tied with a ribbon makes a lovely gift for friends and neighbors too.

Make Ahead and Storage

Storing Leftovers

I usually store leftover baked cookies in an airtight container at room temperature. They keep well for up to 3 days, staying soft and moist inside thanks to the marshmallows.

Freezing

If I’m making these ahead for a party, I freeze the baked cookies wrapped tightly in plastic wrap, then placed in a freezer-safe bag. They last up to 2 months, and thaw beautifully overnight at room temp without losing their gooey magic.

Reheating

To bring the cookies back to life, I pop them in a 300°F oven for about 5 minutes or nuke them in short 10-second bursts in the microwave. This restores soft melty goodness without drying them out.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch process?

You can, but Dutch process cocoa gives a smoother, less acidic chocolate flavor that pairs really well with the browned butter. If you only have regular cocoa, expect a slightly different, sharper taste—but the cookies will still be delicious.

Why do I need to freeze the marshmallows before baking?

Freezing mini marshmallows helps them hold their shape during baking, so you get those lovely melty pockets inside the cookie instead of a gooey mess that spreads out. It's key to the cookie's texture and surprise factor!

Can I substitute the coconut oil?

Yes! Coconut oil adds moisture and a subtle sweetness, but if you prefer, you can substitute with an equal amount of vegetable oil or extra browned butter for similar results. Just make sure the oil is soft but not melted when mixing.

How do I prevent the marshmallows from burning?

Keep an eye on baking time and temperature—325°F for 11–12 minutes is ideal. The marshmallows are frozen and encased in dough, which helps protect them from burning. Avoid baking longer than recommended to prevent scorching.

Final Thoughts

Honestly, this Hot Chocolate Marshmallow Cookies Recipe brings back all the warm, fuzzy feelings of sipping cocoa by the fire on a chilly day. I’m so glad I found a way to capture that magic in cookie form, and I think you’ll love baking and sharing it just as much as I do. Grab your ingredients, invite some friends or family to join in, and make your kitchen smell like the ultimate cozy treat!