Name: Hot Chocolate Cookies with Marshmallows Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 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; 2 cups confectioners sugar; 4 Tablespoons unsalted butter, melted; ¼ cup hot water; ½ teaspoon vanilla extract; sprinkles, optional

There’s something incredibly cozy about Hot Chocolate Cookies with Marshmallows Recipe that just spells comfort to me. Imagine biting into a soft, chocolaty cookie with gooey marshmallow pockets and a drizzle of sweet, vanilla icing on top. These cookies have become my go-to treat on chilly evenings when I want a little warmth and sweetness in one delicious bite.

What makes this Hot Chocolate Cookies with Marshmallows Recipe truly special is the way the rich cocoa and melted marshmallows come together, mimicking that nostalgic cup of hot chocolate but in cookie form. Whether you’re baking for a family gathering or just treating yourself after a long day, these cookies are guaranteed to bring a smile and are straightforward enough for any day of the week.

Ingredients You’ll Need

I always find it’s key to gather your ingredients beforehand — it makes the baking process so much smoother. Plus, these ingredients play off one another beautifully to create the chewy, chocolatey, and slightly gooey texture that makes this Hot Chocolate Cookies with Marshmallows Recipe irresistible.

Unsalted butter: Using room temperature butter helps mix everything evenly for a perfect dough consistency.
Semisweet chocolate chips: I like semisweet for balance — not too bitter, not too sweet.
All-purpose flour: Essential for structure without weighing your cookies down.
Unsweetened cocoa powder: This adds a rich chocolate depth, making the cookies truly taste like hot chocolate.
Baking powder: To give the cookies a nice little lift and keep them soft.
Salt: Just a pinch to bring all the flavors together.
Light brown sugar: Adds moisture and a slight caramel flavor that pairs amazingly with marshmallows.
Eggs: I use large and room temperature for easy blending.
Vanilla extract: A small but powerful addition that enhances the chocolate flavors.
Marshmallows: Halved for little pockets of melty goodness inside each cookie.
Confectioners sugar: For the icing that adds a sweet finishing touch.
Additional butter for icing: Melted for smooth blending.
Hot water: To make sure the icing reaches the perfect pourable consistency.
Sprinkles (optional): Because sometimes you just want a little extra fun on top!

Variations

One of my favorite things about the Hot Chocolate Cookies with Marshmallows Recipe is how easy it is to tweak it to your style or needs. Don’t be afraid to experiment — it keeps baking fun and personal.

Dairy-Free: Swap the butter for coconut oil and use dairy-free chocolate chips — I’ve done this for a vegan friend, and they couldn’t believe how yummy it turned out.
Extra Chocolatey: Add a handful of mini chocolate chunks or white chocolate chips; it’s indulgence overload in the best way.
Spicy Twist: A pinch of cayenne or cinnamon in the dough gives it a little warmth that feels perfect in winter.
Mini Cookies: For parties, I like making smaller versions — they’re easier to pop in your mouth and share.

How to Make Hot Chocolate Cookies with Marshmallows Recipe

Step 1: Cream the Butter and Sugar

Start by beating your room-temperature butter and light brown sugar together until they’re fluffy and smooth. I usually use a hand mixer for this part. It takes about 3-4 minutes — don’t rush, as this creates the perfect base for your cookie dough to be tender and chewy.

Step 2: Add Eggs and Vanilla

Next, crack in your eggs one at a time and pour in the vanilla extract. Mix it all well but avoid over-mixing here. The eggs help bind everything, so you’ll want a smooth, silky batter at this stage.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. This ensures an even distribution of the leavening and cocoa throughout the dough, which is key to a consistent chocolate flavor.

Step 4: Mix Dry Ingredients Into Wet

Slowly add the dry mixture to the wet ingredients and mix on low speed. The dough will start to come together and get a bit dense—this is exactly what you want. Stir in the chocolate chips last for pockets of melty chocolate in every bite.

Step 5: Add Marshmallows and Shape Cookies

Fold in the halved marshmallows gently. I like to chill the dough for about 15 minutes to keep the marshmallows from melting too quickly while baking. Using a cookie scoop or spoon, drop dollops of dough on a baking sheet lined with parchment paper, spacing them a few inches apart.

Step 6: Bake

Bake at 350°F (175°C) for 10-12 minutes. Keep an eye on them—they should be soft in the middle but set around the edges. Don’t overbake if you want that chewy texture with molten marshmallow pockets.

Step 7: Prepare the Icing

While the cookies cool, whisk your confectioners sugar, melted butter, hot water, and vanilla extract together until smooth and pourable. This icing adds a lovely sweetness and makes these cookies look like a treat from a cozy café.

Step 8: Drizzle and Decorate

Drizzle the icing over the cooled cookies and add sprinkles if you want a festive touch. Let them set for a few minutes before digging in. The drizzle adds a final delicate crunch and sweetness that balances nicely with the marshmallow’s gooey softness.

How to Serve Hot Chocolate Cookies with Marshmallows Recipe

The image shows six white bowls and plates on a white marbled surface, each filled with different baking ingredients arranged in two rows and three columns. The top left round bowl contains a light, fluffy white powder, likely flour, with a smooth texture. Next to it on the top right is a round bowl filled with small, dark brown chocolate chips, shiny and dense, piled high. Below the flour, in the middle left, is a square white plate holding a thick, smooth, pale yellow block of butter, neatly shaped with slight texture on the sides. To the right of the butter, a square white bowl holds a similar white powder to the flour but looks more clumped. At the bottom left, another round white bowl holds more dark brown chocolate chips, identical to the ones above. The final bowl at the bottom right, round and white, is filled with white, soft marshmallows, puffy and square-shaped, filling the bowl generously. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these cookies with a dusting of cocoa powder or even a few mini marshmallows on top, just before serving, to amp up the charm and give a little extra marshmallowy goodness. Sprinkles also bring a playful pop of color if you’re sharing with kids or at a party.

Side Dishes

Pair these cookies with a warm mug of milk or, my personal favorite, a creamy cup of hot chocolate to echo the flavors. They’re also surprisingly great with a scoop of vanilla or cinnamon ice cream for an indulgent dessert.

Creative Ways to Present

For winter parties, I like arranging them on a platter lined with festive napkins and adding some peppermint sticks on the side. Sometimes, I roll the dough into balls, insert a mini marshmallow center, and dust them with edible glitter for holiday magic—it’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store these cookies in an airtight container at room temperature. They keep soft and chewy for up to 4 days, which is perfect if you’re baking ahead for a gathering. Just make sure the container isn’t too tight to avoid squishing the marshmallows.

Freezing

I’ve had great success freezing the dough balls before baking. Just freeze them on a tray, then transfer to a zip-lock bag. When you want fresh cookies, bake straight from frozen adding a minute or two to the baking time. This trick is a lifesaver for last-minute cozy treats!

Reheating

To warm leftover cookies, I pop them in the microwave for about 10-15 seconds to revive that fresh-baked gooeyness without drying them out. If you like your icing a bit melty, give them a quick zap before enjoying.

FAQs

Can I use mini marshmallows instead of halving regular ones?

Absolutely! Mini marshmallows work well and create those little melty spots throughout the cookie. Just keep in mind, they might melt faster and spread more during baking, so chilling the dough before baking helps them hold their shape better.
Is this Hot Chocolate Cookies with Marshmallows Recipe suitable for children?

Yes, it’s a great kid-friendly recipe both in flavor and ingredients. Just watch the baking time closely to keep the cookies soft and chewy, which I find kids especially love.
Can I substitute the confectioners sugar icing with another topping?

Definitely. Some of my friends like a simple dusting of powdered sugar or a drizzle of melted chocolate instead. It’s all about what sweet finish you enjoy most, so feel free to experiment!

Final Thoughts

Honestly, this Hot Chocolate Cookies with Marshmallows Recipe has become one of my favorite little indulgences. It brings together the nostalgic flavors of hot chocolate with that comforting marshmallow stretch in a way that only homemade cookies can offer. Try it out next time you’re craving something warm and sweet — I promise, you’ll find yourself making them again and again.