There’s something delightfully cozy about chewy, chocolaty treats with gooey marshmallows melting on top. That’s exactly why I’m excited to share this Hot Cocoa Marshmallow Cookies Recipe with you—it’s like a warm hug in cookie form, perfect for chilly afternoons or whenever you need a little sweet comfort.

The image shows several round dark brown chocolate cookies arranged on a white marbled surface. Each cookie has a smooth, thick white dollop of cream in the center, topped with small pieces of dark chocolate shavings. One cookie is broken in half, revealing a soft and creamy layer of white filling inside with some melted chocolate on it. The cookies have a rough, slightly cracked texture on the outside, with scattered bits of chocolate around them. 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 Cocoa Marshmallow Cookies Recipe
Top Tip
How to Serve Hot Cocoa Marshmallow Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Cocoa Marshmallow Cookies Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve gone back to make this Hot Cocoa Marshmallow Cookies Recipe again—and again. It’s the perfect mashup of rich cocoa flavor with that irresistible soft marshmallow topping that just makes each bite magical.

Rich Cocoa Flavor: The unsweetened cocoa powder really gives these cookies that deep, authentic hot chocolate taste.
Soft and Chewy Texture: Thanks to the brown sugar and butter mix, these cookies stay tender rather than dry or crumbly.
Melty Marshmallow Magic: Adding marshmallows midway through baking gives you that perfectly gooey, slightly toasted topping you’ll crave.
Fun to Customize: Whether you top with chopped chocolate or experiment with different marshmallow types, it’s all about making it your own.

The image shows a top view of multiple round chocolate cookies arranged neatly on a white marbled textured surface. Each cookie has a thick, dark brown base with a smooth, round layer of white cream in the center. On top of the cream, there are small, scattered pieces of chocolate shavings, adding a textured detail. The cookies are spaced evenly, with small crumbs and chocolate bits scattered around them on the surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Hot Cocoa Marshmallow Cookies Recipe comes from simple, well-chosen ingredients that play off each other beautifully. Here’s a quick overview of why each one earns its spot:

Flat lay of a small mound of all-purpose flour, a small heap of unsweetened cocoa powder, a small white bowl of baking soda powder, a small white bowl of kosher salt, a few pieces of unsalted butter at room temperature, a small pile of light brown sugar, a small pile of granulated sugar, two large whole brown eggs with clean shells, a small white bowl of pure vanilla extract, several large marshmallows cut in half horizontally arranged neatly, a small white bowl filled with finely chopped chocolate, all 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 structure without making the cookies too heavy.
Unsweetened Cocoa Powder: Gives that bold chocolate taste that's rich without overpowering sweetness.
Baking Soda: Helps the cookies rise just right and stay soft.
Kosher Salt: Balances sweetness and enhances the chocolate flavor.
Unsalted Butter: The base for that tender chew—make sure it’s room temperature for easier mixing.
Light Brown Sugar: Adds moisture and a touch of caramel flavor that works perfectly here.
Granulated Sugar: Brings sweetness and helps the cookies spread evenly.
Large Eggs: Bind everything together and add richness.
Pure Vanilla Extract: A subtle flavor booster that complements cocoa nicely.
Large Marshmallows: Cut in half for that perfect gooey, melty topping.
Chopped Chocolate: Optional garnish that amps up the chocolate bliss.

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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

One of the things I love most about this Hot Cocoa Marshmallow Cookies Recipe is how easy it is to tweak depending on what you’re in the mood for. I often swap in peppermint marshmallows during the holidays for a minty twist, but feel free to get creative!

Variation: Adding a sprinkle of sea salt on top before baking gives an amazing sweet-salty contrast that always wows guests.
Dietary Tip: For a dairy-free version, try coconut oil in place of butter and check your marshmallows for gelatin content.
Seasonal Switch: Toss in mini candy canes or festive sprinkles to match holidays or celebrations.

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

Step 1: Prep Your Dry Mix

Start by whisking together the flour, cocoa powder, baking soda, and kosher salt in a medium bowl. Getting these dry ingredients combined right off the bat helps make sure your cookies bake evenly and the cocoa flavor spreads through every bite.

Step 2: Cream the Butter and Sugars

Using a stand mixer with the paddle attachment, beat your room-temperature butter and both sugars for about 2 minutes until light and airy. This step might seem small, but it’s key for soft, fluffy cookies that melt in your mouth.

Step 3: Add Eggs and Vanilla

Mix in the eggs one at a time, then pour in the vanilla extract. Don’t forget to scrape down the sides of your bowl to make sure everything gets mixed well—I’ve learned the hard way that missing bits of batter can lead to uneven texture.

Step 4: Combine Wet and Dry Ingredients

Pour your dry mix into the wet ingredients and stir just until combined. The last thing you want is to overmix here, or you risk tough cookies instead of tender ones.

Step 5: Scoop and Bake

Scoop the dough by rounded tablespoons onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F for 8 minutes. When the timer dings, quickly pull out the pan.

Step 6: Marshmallow Magic

Press a marshmallow half gently into the center of each warm cookie. Be swift—marshmallows melt fast! Pop the pan back in the oven for one more minute to get those marshmallows soft and dreamy.

Step 7: Cool and Garnish

Remove the cookies from the oven and let them cool on the pan a few minutes so the marshmallows set just right. Transfer them to a wire rack and sprinkle with finely chopped chocolate if you want to double down on chocolate goodness.

Top Tip

Over the years, I’ve realized a few tricks that make baking this Hot Cocoa Marshmallow Cookies Recipe fail-proof and even more enjoyable to make every time.

Butter Temperature: Make sure your butter is soft, not melted—this helps with the fluffy texture and easy mixing.
Watch the Marshmallows: Adding marshmallows too early can cause them to burn or disappear into the dough; adding them toward the end locks in that gooey texture.
Don’t Overmix: When combining wet and dry, mix just until ingredients come together to keep cookies tender.
Use Parchment Paper: I learned that parchment prevents cookies from sticking and keeps them evenly baked—makes cleanup a breeze too!

How to Serve Hot Cocoa Marshmallow Cookies Recipe

Garnishes

For garnishes, I like sprinkling finely chopped chocolate on top right after baking so it melts slightly over the marshmallows. A tiny dusting of powdered sugar or even a pinch of cinnamon works beautifully too, adding a little extra flavor punch that pairs well with the cocoa.

Side Dishes

These cookies go perfectly with warm drinks—think hot chocolate, chai tea, or a rich latte. I often serve them at cozy gatherings alongside bowls of mixed nuts or fresh fruit to balance all that sweetness.

Creative Ways to Present

For holiday parties or special treats, try stacking these cookies with a layer of marshmallow fluff in between, then drizzle melted chocolate over the top for a show-stopping dessert. Arranging them on a rustic wooden board with sprigs of mint or pine brings a charming, festive vibe.

Make Ahead and Storage

Storing Leftovers

Once your Hot Cocoa Marshmallow Cookies are fully cooled, store them in an airtight container in a single layer. This helps keep the marshmallows from sticking together. I’ve found they stay fresh and chewy for about 2–3 days at room temperature, which is perfect since they tend to disappear fast!

Freezing

If you want to save time later, freeze the unbaked dough balls without marshmallows—that way, when you’re ready to bake, you can just pop them on a tray and add marshmallows as directed. This keeps the marshmallows from getting tough or melted during freezing.

Reheating

If you reheat leftover cookies, I recommend a quick zap in the microwave for about 10-15 seconds to soften the marshmallows again, or a few minutes in a low-heat oven. It makes them feel freshly baked and gooey all over again.

Frequently Asked Questions:

Can I use mini marshmallows instead of large ones?

Mini marshmallows tend to melt completely and disappear during baking, so I recommend using large marshmallows cut in half as the recipe suggests to get that perfect gooey topping.

How do I prevent the marshmallows from burning?

Adding marshmallows after the first 8 minutes of baking and then baking for just one more minute helps prevent burning while still softening them perfectly. Avoid putting marshmallows on the dough before baking.

Can I substitute the cocoa powder with melted chocolate?

While melted chocolate could work, it changes the texture and fat content quite a bit. Stick to unsweetened cocoa powder for the best balanced flavor and chewiness in these cookies.

How should I store these cookies to keep marshmallows soft?

Store the cookies in a single layer inside an airtight container at room temperature. This prevents marshmallows from sticking together and maintains their soft texture for a few days.

Final Thoughts

Honestly, this Hot Cocoa Marshmallow Cookies Recipe feels like a little piece of happiness every time I bake it. Whether it’s for a quiet afternoon treat or a crowd-pleasing dessert, these cookies deliver warm, comforting vibes and easy-to-love flavors. Give it a try—you’ll find it’s one of those recipes that feels like a hug from the inside out.