If you love cozy winter desserts, these hot chocolate marshmallow cookies are about to become a holiday favorite. They are rich, chewy chocolate cookies topped with melted chocolate and a gooey, toasted marshmallow that tastes just like your favorite mug of hot cocoa, only in cookie form.
As a Southern RD, I love recipes like this during the holidays because they feel festive and fun without being complicated. These cookies are especially popular in December for cookie exchanges, snowy weekends, and baking days with kids. They use familiar pantry ingredients and come together without any hassle, which makes them realistic for busy holiday schedules.
For more holiday cookies like these, check out my peppermint bark cookies for a chocolaty, minty twist or these mini snickerdoodle cookies for a soft, cinnamon-sugar favorite!
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Why You'll Love These Hot Chocolate Cookies
- Hot cocoa flavor in cookie form: Each cookie delivers rich chocolate flavor that tastes just like a warm mug of hot cocoa (marshmallows included!).
- Simple pantry ingredients: You can make these without a special grocery trip or hard-to-find ingredients.
- Fun for baking with kids: Topping and toasting the marshmallows makes this recipe extra interactive and family-friendly.
- Perfect for holiday sharing: These cookies are always a hit at cookie swaps, parties, and dessert boards.
For more chocolate desserts that are simple to serve for a crowd, this no-bake hot cocoa dip or Christmas mini crack pretzels are always a hit!
Ingredients
These hot chocolate marshmallow cookies use simple ingredients to create a rich, chewy texture and classic cocoa flavor.
- Unsalted butter (room temperature): Creates a soft, creamy base for the cookie dough.
- Brown sugar: Adds sweetness and helps keep the cookies chewy.
- Dark unsweetened cocoa powder: Brings that deep, chocolatey flavor similar to a cozy cup of hot cocoa.
- Espresso powder: Just a little bit help to enhance the chocolate flavor without adding a coffee taste. It's my secret to these bold, chocolate cookies.
- All-purpose flour: The foundation of the dough, giving them the perfect texture.
- Chocolate chips (dark or milk chocolate): Melted to create the rich topping that pairs perfectly with the toasted marshmallow.
- Large marshmallows: We slightly flatten then toast for that signature gooey finish.
See the recipe card below for the full ingredients list and measurements.
Substitutions & Variations
Make these hot chocolate marshmallow cookies your own with these fun and easy swaps and add-ons.
- Prefer a sweeter cookie? Use milk chocolate chips instead of dark chocolate for the topping.
- Replace large marshmallows with mini marshmallows or marshmallow bits for a fun and bite-sized variation.
- Add a dash of peppermint extract to the dough or sprinkle crushed candy canes over the chocolate topping for a festive flavor.
- Use a 1:1 gluten-free flour blend to create a gluten-free version that's just as delicious.
- Sprinkle chopped nuts, like pecans or hazelnuts, over the chocolate topping for extra texture.
Instructions
Follow these simple steps to bake the most delicious hot chocolate marshmallow cookies with gooey marshmallow toppings and rich chocolate flavor.
Step 1: Preheat the oven to 350°F and line a large cookie sheet with parchment paper.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on high speed until light and fluffy (about 2 minutes). Add the egg and vanilla and mix until combined.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
Step 4: Scoop the dough into 2 to 3 tablespoon portions, roll into balls, and place about 2 inches apart on the prepared baking sheet.
Step 5: Bake for 10 to 12 minutes, until the edges are set and the centers are still soft. Let the cookies cool for at least 10 minutes.
Step 6: Melt the chocolate chips in the microwave in 30-second intervals, stirring until smooth. Spoon melted chocolate onto the top of each cookie.
Step 7: Flatten a marshmallow, place it on top of the cookie, and toast using the broiler or a kitchen torch until golden.
Tips for the Best Hot Chocolate Cookies
Keep these tips in mind to ensure your cookies turn out perfectly every time!
- Always use parchment paper or a silicone baking mat to prevent sticking and make cleanup a breeze. I am obsessed with these parchment paper sheets!
- If your dough feels too soft or sticky, chilling it for 15-20 minutes will make it easier to work with and help the cookies hold their shape during baking.
- If you're using the broiler to toast the marshmallows, keep a close eye on them!! They can go from golden brown to burnt in seconds!
- I love using a kitchen torch to toast the marshmallows. It gives you more control and creates that perfect golden finish without the risk of over-toasting.
Storage
These cookies store well and are easy to make ahead for holiday baking.
- Leftovers: To keep your hot chocolate marshmallow cookies fresh and delicious, store them in an airtight container at room temperature for up to 3 days.
- Freezer: For longer storage, place the cookies in a single layer in a freezer-safe container and freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature and, if desired, reheat them gently. For best results, add the marshmallow and chocolate topping fresh after reheating for that perfectly gooey finish.
FAQ
Yes! Mini marshmallows toast just as well and gives them a different finishing look!
Avoid overmixing the dough and pull the cookies from the oven while the centers still look slightly underbaked.
Absolutely! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding 1 to 2 minutes to the baking time.
Top with crushed candy canes, holiday sprinkles, or a light dusting of powdered sugar for a snowy look.
Related
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Thank you!
Jessie
Hot Chocolate Marshmallow Cookies
Ingredients
- ½ cup unsalted butter room temperature
- 1 cup brown sugar
- 1 egg room temperature
- 2 teaspoon vanilla
- 1 ¼ cups all purpose flour
- ⅓ cup unsweetened dark cocoa powder
- ½ teaspoon espresso powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For topping
- 1 cup chocolate chips
- 12 large marshmallows
Instructions
- Preheat the oven to 350°F and line a large cookie sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on high speed until light and fluffy (about 2 minutes). Add the egg and vanilla and mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Scoop the dough into 2 to 3 tablespoon portions, roll into balls, and place about 2 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes, until the edges are set and the centers are still soft. Let the cookies cool for at least 10 minutes.
- Melt the chocolate chips in the microwave in 30-second intervals, stirring until smooth. Spoon melted chocolate onto the top of each cookie.
- Flatten a marshmallow, place it on top of the cookie, and toast using the broiler or a kitchen torch until golden.
Notes
- If your dough feels soft, chilling it for 15 to 20 minutes makes scooping easier and helps the cookies hold their shape while baking.
- For make-ahead baking, bake the cookies without toppings and store them, then add melted chocolate and marshmallows right before serving for the best texture.
- Store fully baked cookies in an airtight container at room temperature for up to 3 days, or freeze plain baked cookies for up to 3 months and add toppings after thawing.
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