If you’re looking for a cozy treat that feels like a warm hug straight from your oven, you’ve got to try this Hot Chocolate Cookies with Marshmallows Recipe. They’re soft, chocolatey, and topped off with gooey marshmallows that melt just enough to make every bite pure magic. Trust me, these cookies have become my go-to comfort bake whenever I want to cheer myself up or impress friends with something truly memorable. Stick around—I’ll walk you through every step so you nail these perfect little clouds of chocolaty goodness.

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Why This Recipe Works

Perfect Balance of Flavors: The cocoa creates a rich chocolate base while the marshmallows add sweetness and softness that melts in your mouth.
Soft, Chewy Texture: Mixing sugar types and using cornstarch yields cookies that are tender yet hold together beautifully.
Easy to Make Yet Impressively Delicious: The straightforward steps are foolproof, even if baking isn’t your daily jam.
Fun Presentation: Marshmallow-topped cookies feel festive and special, perfect for cozy nights or sharing.

Hot Chocolate Cookies with Marshmallows, Chocolate Cookies with Marshmallows, Cozy Hot Chocolate Cookies, Gourmet Marshmallow Cookies, Easy Hot Chocolate Cookies - The image shows a white plate filled with seven round chocolate cookies, each topped with a single white toasted marshmallow that has a soft, smooth texture and a slightly browned surface. The cookies are dark brown with visible chunks of melted chocolate scattered across the top, giving a rich and glossy look. The cookies are arranged in a neat group, covering most of the plate. The background is a white marbled surface, and a red and white striped cloth is partially visible in the top left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Hot Chocolate Cookies with Marshmallows Recipe plays a key role in nailing the perfect cookie. From the butter that adds richness to the cornstarch that creates softness, I always make sure to use fresh, high-quality ingredients for best results.

Unsalted Butter: Using softened but still cool butter helps achieve the right creamy texture without melting the dough too much.
Light Brown Sugar: Adds moisture and a hint of caramel flavor that deepens the chocolate profile.
Granulated Sugar: Balances sweetness and contributes to the slight crispiness on the cookie edges.
Egg: Binds ingredients and adds structure to the cookies.
Pure Vanilla Extract: Elevates the flavors and adds warmth.
Unsweetened Cocoa: The star chocolate flavor without extra sugar.
All Purpose Flour: Provides the base structure; fluffing and leveling it properly is key for soft texture.
Baking Soda: Helps cookies rise slightly and spread just enough.
Salt: Enhances chocolate flavor and balances sweetness.
Cornstarch: Secret weapon for softness and giving cookies that melt-in-your-mouth feel.
Chocolate Chips: Chunky pockets of melted chocolate add texture and crazy delicious bursts.
Full Size Marshmallows: The pièce de résistance — melting slightly on top and giving that gooey charm.
Chopped Chocolate (optional): For a fancy finishing touch and extra melty indulgence.

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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.

Tweak to Your Taste

I love how flexible this Hot Chocolate Cookies with Marshmallows Recipe is. Over time, I’ve played with swapping in different chocolates or adding a pinch of cinnamon for a little warmth. So don’t hesitate to make it your own—you’ll enjoy the process as much as the cookies!

Variation: Once, I added a handful of chopped toasted pecans for crunch—it added a lovely texture contrast.
Dietary Tweaks: You can swap regular flour for gluten-free 1:1 blends to suit gluten sensitivities, though texture might vary slightly.
Seasonal Twist: A sprinkle of peppermint extract and mini crushed candy canes on top make it festive and cheerful.

Step-by-Step: How I Make Hot Chocolate Cookies with Marshmallows Recipe

Step 1: Cream Butter and Sugars Until Fluffy

Start by beating together the softened, yet still cool, butter with both the light brown sugar and granulated sugar. I use my stand mixer with the paddle attachment, but a hand mixer works just fine. The secret here is to beat them long enough until the mixture is light and fluffy – this helps your cookies rise and gives great texture. When you see that fluffy consistency, you know you’re on the right track.

Step 2: Add Egg and Vanilla

Next, add the egg and pure vanilla extract to the butter and sugar. Beat well, scraping down the bowl sides now and then. I find this step crucial for even flavor distribution. The vanilla especially gives that cozy warmth to every bite.

Step 3: Mix Dry Ingredients and Combine Gently

In a separate bowl, whisk together the unsweetened cocoa, flour, baking soda, salt, and cornstarch. Slowly add this dry mixture into the wet butter mixture while your mixer is on low speed. You want to mix just until combined—overmixing develops gluten and you’ll lose that tender crumb. Reserve about ¼ cup of your chocolate chips to press on top later and stir the rest into the dough.

Step 4: Scoop and Shape Your Dough

Using a cookie scoop or spoon, portion your dough into 1-½ tablespoon mounds on parchment-lined baking sheets. Don’t flatten them! I like these dough balls to sit nice and high because the cookies spread just enough as they bake. Press some reserved chocolate chips on top of each mound—this little step is both decorative and super tasty.

Step 5: Bake, Add Marshmallows, and Finish Baking

Bake your cookies at 350°F for about 7-8 minutes. They should just start to spread but still look puffy in the middle—that’s exactly how you want them. Remove the tray and gently press half a marshmallow on top of each cookie, pressing slightly to flatten the cookie just a bit. Then pop them back in for 1-2 minutes more. The marshmallows melt and the edges look set but not fully done—remember, they’ll firm up as they cool.

Step 6: Cool and Optional Chocolate Topping

Place your baking sheets on wire racks and let the cookies cool completely. If you’re feeling fancy, sprinkle a little finely chopped chocolate over the warm cookies for extra gooeyness. This last touch always makes them look like they came from a bakery!

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Pro Tips for Making Hot Chocolate Cookies with Marshmallows Recipe

Keep Butter Cool: Butter that’s too warm can make dough spread too thin and result in flat cookies.
Don’t Overbake: Cookies look underdone when pulled but firm up as they cool – that’s the sweet spot for soft, chewy texture.
Press Marshmallows Gently: Too much pressure can squish the dough too flat; just enough to adhere and slightly flatten is perfect.
Use Fresh Brown Sugar: Old, hardened brown sugar affects moisture and texture, so make sure yours is soft and fresh.

How to Serve Hot Chocolate Cookies with Marshmallows Recipe

Garnishes

I usually keep it simple and cherish the natural star: melted marshmallow. But sometimes, for a little extra wow, I dust the cookies with a tiny pinch of cocoa powder or add a drizzle of melted chocolate for those special snack-time moments.

Side Dishes

These cookies go beautifully with a steaming mug of classic hot chocolate (of course!) or a cup of rich coffee. For a fun party, serving with whipped cream-topped milkshakes makes for an indulgent treat lineup.

Creative Ways to Present

I’ve gifted these cookies in cute mason jars layered with parchment, tied with twine. For holidays, I shape the dough balls slightly smaller and add colorful mini marshmallows on top for a festive touch that never fails to delight.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to two days—this keeps them soft and fresh. After that, they start to lose their perfect chewy texture, so they’re best eaten relatively fresh.

Freezing

One of my favorite hacks: freeze unbaked cookie dough balls on a tray, then transfer to a freezer-safe bag for up to two months. When you’re craving cookies, just bake them straight from frozen and enjoy freshly baked treats anytime.

Reheating

To revive leftover cookies, I pop them in a warm oven (around 300°F) for 5 minutes, or a few seconds in the microwave to warm the marshmallows without drying the cookie. This refreshes that melty, soft texture like they just came out of the oven.

FAQs

Can I use mini marshmallows instead of full-size ones?

Absolutely! Mini marshmallows can be used, but you may want to press a cluster of them together on each cookie to get that gooey, melty effect. Full-size marshmallow halves tend to create a more dramatic and visually pleasing top, but mini marshmallows still work great taste-wise.
How do I prevent the cookies from spreading too thin?

Make sure your butter is softened but still cool, and avoid overmixing the dough. Also, scoop your dough into tall mounds rather than flattening them. Chilling the dough briefly if your kitchen is warm helps steady the spread, too.
Can I use a different type of chocolate?

Definitely! I’ve tried semisweet, milk chocolate, and even chunks of dark chocolate. Each gives the cookies a slightly different flavor profile, so feel free to experiment based on what you enjoy most.
Why do these cookies seem underbaked when I take them out?

They’re meant to look slightly underbaked so they remain soft and chewy once cooled. If you bake until fully set and browned, the cookies can become dry and lose that perfect melt-in-your-mouth texture.

Final Thoughts

This Hot Chocolate Cookies with Marshmallows Recipe has a special place in my heart—it’s the kind of cookie you crave when the weather turns chilly or when you just need a little joyful escape. I hope you’ll find as much comfort and delight in baking these as I have. Grab your mixing bowl, invite a friend, and embrace the cozy chaos of these melty, fluffy bites. You truly can’t go wrong—except maybe eating them all at once!