Hot Chocolate Cookies with Marshmallows Recipe

I’ve always been a sucker for anything that combines rich chocolate with that cozy, nostalgic feel of marshmallows, which is exactly why my Hot Chocolate Cookies with Marshmallows Recipe quickly became a favorite in my kitchen. These cookies are like a warm hug in dessert form—soft, chocolatey, and with gooey marshmallows that melt into little pockets of pure joy. They’re perfect for chilly evenings or when you just want to treat yourself to something special without too much fuss.

What makes this Hot Chocolate Cookies with Marshmallows Recipe stand out is how it captures the essence of your favorite winter drink but in a handheld, bite-sized cookie. Plus, with the addition of a smooth, sweet icing and optional sprinkles, it feels festive yet comforting all at once. Trust me, once you try these, they’ll be a go-to whenever you’re craving that cozy chocolaty goodness.

Ingredients You’ll Need

Each ingredient in this Hot Chocolate Cookies with Marshmallows Recipe was chosen to create that perfect balance between rich chocolate flavor and a tender, chewy texture. A couple of simple pantry staples and a handful of marshmallows come together to make magic happen.

• Unsalted butter: Using room temperature butter helps it cream perfectly with sugar, giving the cookies that light yet rich base texture.
• Semisweet chocolate chips: The star players here for real chocolatey taste—go for quality chips for a deeper flavor.
• All-purpose flour: Your trusty go-to flour that gives these cookies just the right structure without being heavy.
• Unsweetened cocoa powder: This amps up the chocolate punch, so don’t skip it!
• Baking powder: Helps your cookies rise just enough to stay soft and pillowy.
• Salt: Just a pinch to balance all the sweetness and bring out flavor.
• Light brown sugar: Adds moisture and a subtle caramel note that blends beautifully with chocolate.
• Eggs: Room temperature eggs incorporate better and help with a tender crumb.
• Vanilla extract: A touch of warmth and depth to the overall flavor.
• Marshmallows: Halved for perfect pockets of gooey sweetness that melt during baking.
• Confectioners sugar (for icing): For that sweet, silky glaze on top.
• Butter (for icing): Melted to blend smoothly into the icing creating richness.
• Hot water (for icing): Dissolves sugar crystals and thins out the icing just right.
• Vanilla extract (for icing): Adds a lovely finishing touch of flavor.
• Sprinkles (optional): I love adding these for a fun pop of color and extra sweetness!

Variations

One of the best parts about this Hot Chocolate Cookies with Marshmallows Recipe is how easy it is to tweak it to your liking. You can add your own spin to suit whatever mood or dietary need you’ve got going on!

• White chocolate chips instead of semisweet: I once swapped these in and got a sweeter, creamier version that my kids adored.
• Use vegan butter and egg replacer: This tweak works like a charm if you want a plant-based treat without losing that cookie magic.
• Add a pinch of cinnamon or chili powder: For a spicy warmth that pairs beautifully with the chocolate and marshmallows – perfect for holiday vibes.
• Mix mini marshmallows inside the dough: For extra gooey bites instead of just the halved marshmallow pockets.

How to Make Hot Chocolate Cookies with Marshmallows Recipe

Step 1: Cream the Butter and Sugar

Start by beating the room temperature unsalted butter with the light brown sugar until the mixture is light and fluffy—this usually takes about 3-5 minutes with a mixer on medium speed. This little step is crucial because it creates tiny air pockets that give your cookies a soft, tender texture. If you skip this, your cookies might turn out dense, so don’t rush!

Step 2: Add Eggs and Vanilla

Next, crack in your eggs one at a time, beating well after each addition. Then pour in your vanilla extract and mix until just combined. Using room temperature eggs helps prevent your batter from curdling and ensures everything comes together smoothly.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures everything’s evenly distributed and helps avoid any bitter cocoa clumps. Then slowly add the dry ingredients to your wet mixture, mixing on low speed. Don’t overmix here—stop once you don’t see dry flour.

Step 4: Fold in Chocolate Chips

Gently fold in the semisweet chocolate chips, trying not to break them up too much. This step adds delightful pockets of melty chocolate throughout your cookies, which is what makes this Hot Chocolate Cookies with Marshmallows Recipe feel so indulgent.

Step 5: Shape and Add Marshmallows

Scoop out the dough in rounded tablespoons onto a parchment-lined baking sheet. Then press a halved marshmallow gently into the center of each dough ball, cut side up. This way, you’ll get that marshmallow melting into the cookie while baking but still visible on top for a beautiful, gooey finish.

Step 6: Bake and Cool

Bake at 350°F (175°C) for 12-14 minutes, just until the edges look set but the centers are still soft. Keep a close eye after 10 minutes because you don’t want your marshmallows to brown too much. Once baked, let the cookies cool on the sheet for about five minutes before transferring to a wire rack to cool completely.

Step 7: Whip Up the Icing

Mix the confectioners sugar, melted butter, hot water, and vanilla together until smooth. If it feels too thick, add a little more hot water—too thin and it’ll run off the cookies, so aim for a glossy, thick glaze consistency. Drizzle or spread over the cooled cookies, then sprinkle with sprinkles if you like a little extra fun.

How to Serve Hot Chocolate Cookies with Marshmallows Recipe

Garnishes

I’m a sucker for a simple dusting of cocoa powder on top of the icing or a few extra mini marshmallows placed on warm cookies for extra gooey goodness. Sometimes I sprinkle crushed peppermint candies or cinnamon sugar for a festive touch, which adds great texture and flavor contrast.

Side Dishes

These cookies pair wonderfully with a tall glass of cold milk (classic combo!) or a steaming mug of your favorite hot chocolate for a double chocolate hit. I’ve even enjoyed them alongside a scoop of vanilla ice cream for dessert parties, and trust me, it’s a crowd-pleaser.

Creative Ways to Present

For a cozy holiday gift, I like stacking these Hot Chocolate Cookies with Marshmallows Recipe on a festive plate, tying a pretty ribbon around them, and adding a sprig of holly or fresh rosemary. Another fun idea is to serve them in a mug with a spoonful of whipped cream on top for a “cookie float” vibe—everyone loves the whimsy!

Make Ahead and Storage

Storing Leftovers

I always store leftover cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking. They stay soft and delicious for up to 3 days—perfect for snacking or a quick pick-me-up.

Freezing

These cookies freeze beautifully. I like to freeze the un-iced cookies after baking. Just pop them into a freezer-safe bag and thaw at room temperature when you’re ready to indulge. Then, add the icing fresh so it doesn’t get soggy. This trick keeps them tasting just as fresh as day one.

Reheating

To revive any leftover cookies, I warm them in a microwave for about 10-15 seconds—enough to get those marshmallows soft and melty again without making the cookie hard. If you like them extra fresh, a quick 5-minute stint in a 300°F oven does the trick nicely.

FAQs

Final Thoughts

This Hot Chocolate Cookies with Marshmallows Recipe has become a little kitchen favorite of mine because it brings that nostalgic warmth we all crave, especially when the weather gets chilly. I hope you’ll find as much joy making (and eating!) these as I do. They’re forgiving, quick, and just the right kind of cozy—basically the perfect cookie to share with friends, family, or just to sneak a few for yourself with your next cup of coffee or hot cocoa.

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