Hot Cocoa Cookies with Marshmallows Recipe

If you’re looking for a cookie recipe that feels like a cozy hug on a chilly day, then you’re in for a treat with this Hot Cocoa Cookies with Marshmallows Recipe. I absolutely love how these cookies turn out—rich, chocolatey, and topped with gooey marshmallows that melt just right. Whether you’re making them for a holiday party or a sweet snack, you’ll find that they quickly become a family favorite because they capture the warmth and nostalgia of a cup of hot cocoa in cookie form. Stick around—I’ll share some of my best tips to make sure your batch turns out perfect every time!

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Ingredients You’ll Need

You’ll want good quality ingredients for this Hot Cocoa Cookies with Marshmallows Recipe because the texture and flavor really depend on the balance of chocolate and marshmallow fun. I always opt for high-quality cocoa powder and chocolate chips because it makes a noticeable difference!

• Butter: Use barely softened butter to make creaming easier and to ensure nice cookie texture.
• Brown Sugar: Adds moisture and a subtle caramel note that complements the chocolate.
• Sugar: Balances sweetness – I use a mix of brown and white sugar for the best texture.
• Eggs: Help bind everything together and add richness.
• Vanilla Extract: A classic flavor enhancer that deepens the chocolate taste.
• Flour: For thicker cookies, I sometimes go up to 2 ¾ cups – just remember to add a bit more gradually.
• Unsweetened Cocoa Powder: Key for that deep cocoa flavor—don’t skip this!
• Baking Soda: Provides just a bit of lift without making the cookies cakey.
• Cornstarch: This little trick keeps the cookies soft and tender.
• Salt: Balances the sweetness and enhances flavors.
• Semi-Sweet Chocolate Chips: The chocolate pockets throughout make this extra dreamy.
• Large Marshmallows: Cut in half so they melt perfectly on top of each cookie.
• Semi-Sweet Chocolate (melted): For drizzling—a fun finishing touch.
• Peppermint Extract (optional): Adds a festive twist if you’re in a holiday mood.
• Crushed Candy Canes (optional): Provides a crunchy, minty contrast that’s delightful on top.

Variations

The fun part about this Hot Cocoa Cookies with Marshmallows Recipe is how easy it is to make tweaks to suit your taste or the occasion. I love experimenting with flavors and add-ins to keep things interesting.

• Peppermint Twist: I discovered this trick when I added peppermint extract and crushed candy canes for a holiday party, and my family went crazy for the festive flair.
• Nutty Add-In: Sometimes I stir in chopped toasted pecans or walnuts for a crunchy texture contrast that pairs beautifully with the marshmallow softness.
• Double Chocolate Lovers: For an ultra indulgent treat, try using dark chocolate chips instead of semi-sweet, or add white chocolate chips for a fun flavor contrast.
• Gluten-Free Version: I’ve successfully swapped regular flour for a gluten-free blend and the cookies still come out soft and delicious—just be sure to check your blend’s carb absorption.

How to Make Hot Cocoa Cookies with Marshmallows Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by preheating your oven to 350°F. In a large mixing bowl, cream together your barely softened butter, brown sugar, and sugar for 3 to 4 minutes. You’ll want the mixture to be light and fluffy because this makes the cookies tender. Scrape down the sides at least once so everything mixes evenly.

Step 2: Add Eggs and Flavors

Next, add in your eggs and vanilla extract. If you’re going for the peppermint variation, now’s the time to add the peppermint extract, too. Mix everything well for about a minute until smooth and combined. This helps build the base before adding the dry ingredients.

Step 3: Mix in Cocoa, Flour, and Leavening

Now add your unsweetened cocoa powder, flour, baking soda, cornstarch, and salt. Mix just until everything comes together—you don’t want to overmix here or the cookies might get tough. Fold in the semi-sweet chocolate chips gently so they’re evenly distributed but not smashed.

Step 4: Shape and Bake the Cookies

Line a baking sheet with parchment paper and roll the dough into balls—about 2 tablespoons each works well. Place them roughly 2 inches apart. Bake 8 to 10 minutes until you see the edges are just set but the centers still look a little soft. This is key for that perfect chewy texture.

Step 5: Add Marshmallows and Finish Baking

As soon as you take the cookies out, quickly press half of a large marshmallow (cut side down) onto the center of each cookie. Pop them back in the oven for just 2 minutes. You want the marshmallows to puff up slightly without burning or melting into a flat blob.

Step 6: Cool and Drizzle with Chocolate

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. While they cool, microwave your semi-sweet chocolate in 30-second bursts at half power, stirring in between, until smooth and shiny. To get the right drizzle consistency, I sometimes add a teaspoon or two of neutral oil. Drizzle the chocolate over the cookies however you like—using a spoon or piping bag works great.

Step 7: Add Optional Candy Cane Crunch

If you want that extra peppermint pop, sprinkle crushed candy canes on top of your chocolate drizzle before it sets. It adds a festive look and a refreshing crunch that pairs so well with the warm chocolate and marshmallow.

How to Serve Hot Cocoa Cookies with Marshmallows Recipe

Garnishes

I usually keep it simple with a drizzle of melted chocolate and optional crushed candy canes, but if I want to get fancy, a tiny sprinkle of sea salt on top enhances the chocolate flavor beautifully. Sometimes, a little dusting of cocoa powder adds that final touch of elegance and richness.

Side Dishes

These cookies pair wonderfully with a warm mug of milk or, of course, a hot cup of cocoa themselves. For grown-up gatherings, I love serving them alongside peppermint or coffee liqueur for dipping. Fruit like fresh raspberries also balance the sweetness nicely if you want a fresh contrast.

Creative Ways to Present

One holiday season, I arranged these Hot Cocoa Cookies with Marshmallows on a festive platter with sprigs of pine and mini candy canes for a stunning centerpiece. For birthday parties, I’ve served them stacked with a layer of whipped cream between cookies for a fun “cookie sandwich” version that has everyone coming back for more.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, separating layers with parchment paper to keep the gooey marshmallow from sticking. They stay soft and fresh for up to 3 days—but honestly, mine don’t last that long!

Freezing

Believe it or not, you can freeze the dough balls before baking. Just roll them and freeze on a tray, then transfer to a freezer bag. When you’re ready, bake from frozen but add a minute or two to the baking time. This is a lifesaver when you want a fresh batch without starting from scratch.

Reheating

To enjoy leftovers warm, I pop individual cookies in the microwave for about 10 to 15 seconds. This revives the gooey marshmallow and melts the chocolate slightly, making them taste freshly baked again.

FAQs

Final Thoughts

This Hot Cocoa Cookies with Marshmallows Recipe is one I always keep in my baking rotation, especially when I want to bring a little extra comfort and joy to friends and family. There’s just something so magical about biting into a chocolate cookie with that warm marshmallow and chocolate drizzle combo—it’s like a hug in dessert form. I hope you give these a try and see how easily they become your go-to cozy treat. Feel free to share your favorite variations or questions—I love hearing how people make this recipe their own!

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