Name: Hot Chocolate Marshmallow Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour (280 g), spooned and leveled; 1/4 cup Dutch process cocoa powder (30 g), sifted; 3 tablespoons Land O Lakes Cocoa Classics Chocolate Supreme Cocoa Mix (1 packet or 3 ounces); 2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter (113 g), browned but solid at room temperature; 1/4 cup coconut oil, soft but not melted; 1/2 cup granulated sugar (100 g); 1/2 cup light brown sugar, packed (100 g); 1 large egg, room temperature; 1/4 cup honey (80 g); 1 1/2 cups mini marshmallows; 1/4 cup granulated sugar, for rolling cookies

There’s something so cozy about the melty, gooey nests of marshmallow tucked inside rich chocolate cookies, isn’t there? This Hot Chocolate Marshmallow Cookies Recipe brings all that warm nostalgia to your kitchen, with a perfect balance of deep cocoa flavor and sweet, pillowy marshmallows. Trust me, once you bake these, you’re going to want to make them again and again.

The image shows five round chocolate cookies with cracked, rough textures on the top, placed on crumpled white parchment paper over a white marbled surface. Each cookie has a rich dark brown color with sugar crystals visible on the surface. One cookie in the center is broken open, revealing a stretchy white marshmallow layer inside. Small pieces of dark chocolate and some mini marshmallows are scattered around the cookies, adding more detail to the scene. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Chocolate Marshmallow Cookies Recipe
Top Tip
How to Serve Hot Chocolate Marshmallow Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Chocolate Marshmallow Cookies Recipe

Why You'll Love This Recipe

I remember the first time I baked these hot chocolate marshmallow cookies — the smell of browned butter combined with chocolate filled every corner of my kitchen. They’re not your average chocolate cookies; the marshmallows frozen before baking create little pockets of melted sweetness inside each bite. It’s like a cup of hot cocoa transformed into a cookie you can hold in your hand!

Browned Butter Magic: Browned butter adds a nutty, caramel depth that makes these cookies utterly irresistible.
Frozen Mini Marshmallows: Freezing the marshmallows prevents them from melting completely, giving you delightful gooey bursts instead of losing all that fluff inside the oven.
Double Cocoa Punch: Combining Dutch process cocoa with a hot cocoa mix creates an intense chocolate flavor that feels extra indulgent.
Simple Yet Sophisticated: Despite looking fancy and taste-rich, this Hot Chocolate Marshmallow Cookies Recipe is easy enough for any home baker to master.

The image shows a group of nine round chocolate cookies with cracked tops and visible white marshmallow pieces melting through the cracks, all placed on white parchment paper atop a black cooling rack. The cookies have a dark brown color with a slightly rough texture coated in sugar. Scattered around the cookies are small white marshmallows and bits of dark chocolate chunks. In the top right corner, there is a white bowl filled with mini marshmallows, and in the bottom left, there is a small white measuring cup with chopped dark chocolate. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a role in creating these decadent cookies. From that luscious browned butter to the special mix of cocoa powders, knowing why you’re using what helps you appreciate the process and get better results.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl filled with fine Dutch process cocoa powder, a separate small white bowl holding a rich dark brown cocoa mix powder, a neat pile of pale beige baking soda powder, a small heap of fine white table salt, a square of browned unsalted butter with golden milk solids visible, a soft solid disk of creamy coconut oil, a small white bowl with white granulated sugar crystals, another small white bowl filled with packed light brown sugar, one large whole egg with a clean shell, a small white bowl containing golden honey, a simple white ceramic plate scattered with mini white marshmallows, and another small white bowl holding white granulated sugar for rolling, all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure but makes sure to spoon and level it for accurate measurement — no dense cookies here!
Dutch process cocoa powder: Adds a smooth, rich chocolate base with that deep cocoa tone you expect from a “hot chocolate” inspired treat.
Cocoa mix (like Land O Lakes Chocolate Supreme): A secret weapon for that authentic sweet hot chocolate flavor — it’s got sugar and extra chocolate notes.
Baking soda: Gives your cookies just the right lift and spread.
Salt: Balances sweetness and enhances all the chocolate goodness.
Unsalted butter, browned: Browned butter brings warmth, nuttiness, and adds moisture; the browning step is worth the wait for that amazing aroma and flavor.
Coconut oil: Helps keep the cookies soft and adds a subtle richness without overpowering other flavors.
Granulated and light brown sugar: A combo that creates the perfect chewiness and sweetness — with brown sugar adding a touch of molasses depth.
Egg: Binds everything together and gives the dough the right texture.
Honey: Adds natural sweetness and moisture — and that little sticky chewiness that’s pure comfort.
Mini marshmallows: Frozen before baking to ensure gooey, melty pockets inside each cookie.
Extra granulated sugar for rolling: Creates a lightly crisp, sugary shell on the outside — my favorite final touch!

📝

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.

Make It Your Way

One of the best parts about this Hot Chocolate Marshmallow Cookies Recipe is how you can tweak it to fit your mood or pantry. I love to switch up add-ins or experiment with different types of marshmallows depending on the occasion.

Variation: Adding a handful of chopped pecans or walnuts offers a wonderful crunch contrast to the soft marshmallow centers — a combo I tried on a chilly winter afternoon and adored.
Dietary Swap: You can replace coconut oil with more browned butter, or swap honey for maple syrup for a slightly different sweetness profile.
Marshmallow Options: If mini marshmallows aren’t handy, try cutting regular ones in half to mimic the melting behavior — just freeze them before assembling the cookies.
Seasonal Tweak: For a festive twist, add a pinch of cinnamon and a few peppermint chips to the dough — it turns these cookies into holiday magic.

Step-by-Step: How I Make Hot Chocolate Marshmallow Cookies Recipe

Step 1: Brown the butter and chill it

I always start by browning the butter because it’s the secret to that toasty, nutty flavor in these cookies. Melt it over medium-low heat, stirring often until you see golden milk solids forming and the color turns a warm amber — this usually takes about 5 minutes. Pour the browned butter into a bowl immediately so it doesn't keep cooking and refrigerate it until firm, about 45 minutes to an hour. Trust me, it’s worth the wait!

Step 2: Prep marshmallows and dry ingredients

While that butter chills, scatter your mini marshmallows on a baking sheet and pop them in the freezer — this step helps keep them from melting away when baking. Then, whisk together your all-purpose flour, Dutch cocoa powder, hot cocoa mix, baking soda, and salt in a medium bowl. Setting your dry stuff aside helps make mixing faster and easier later.

Step 3: Mix the dough

Using a stand mixer fitted with the paddle attachment, beat your chilled browned butter, coconut oil, granulated sugar, and brown sugar until fluffy and lighter in color—about 2 minutes. Then add the egg and beat until combined, followed by the honey. When your wet ingredients are ready, add the dry ingredients in increments, mixing on low speed just until the dough comes together. Overmixing will make the cookies tough, so stop as soon as you see no dry flour.

Step 4: Assemble the marshmallow-stuffed dough balls

Time for the fun part! Scoop out about 1 ounce of dough and flatten it slightly in your palm. Place 4 to 5 frozen mini marshmallows in the center, then cover with another 1-ounce scoop of dough. Gently roll into a ball, sealing the marshmallows inside. Roll each ball in the extra granulated sugar to give the cookies a lovely, sparkly outer crunch. They look as good as they taste!

Step 5: Bake and cool

Line your baking sheets with parchment paper and space the cookies about 2 inches apart—remember, these will spread a bit. Press down lightly just to level the tops, and bake at 325°F for 11 to 12 minutes. Look for cracks on the top with melted marshmallow peeking through—that’s your cue! Let the cookies cool on the sheet for 10–15 minutes before moving them to a wire rack. This resting step ensures they don’t fall apart and finish setting perfectly.

Top Tip

From my many batches of these cookies, I learned a few tricks that make the difference between great and unforgettable. Don’t skip the freezing of marshmallows and the browning of butter — they’re the heart and soul of the flavor and texture!

Freeze your marshmallows: This keeps them from deflating and disappearing in the oven, giving you those gooey centers you love.
Brown your butter carefully: Stir often and watch the color; it moves quickly from perfect to burnt, so patience is key.
Don’t overmix the dough: Overworking will give you dense cookies—stir until just combined for tender treats.
Cool on the sheets first: Handling the cookies too soon can cause them to break apart because the melted marshmallows are very soft right after baking.

How to Serve Hot Chocolate Marshmallow Cookies Recipe

hot chocolate cookies - Serving Suggestion

Garnishes

I like to sprinkle a little extra cocoa powder or powdered sugar over these cookies just before serving — it adds a delicate, snow-dusted look that’s perfect for chilly days. Sometimes, a drizzle of melted chocolate across the top makes them look as decadent as they taste.

Side Dishes

These cookies pair wonderfully with a warm cup of your favorite milk—regular, almond, or oat milk all work great. I often serve them alongside a mug of rich hot chocolate or a cup of coffee for a cozy afternoon treat that feels like a mini celebration.

Creative Ways to Present

For holiday parties, I arrange a plate with these cookies alongside small bowls of mini marshmallows and peppermint sticks, letting guests create their own hot chocolate-inspired snack plates. They also make adorable edible gifts when stacked in a mason jar tied with a festive ribbon.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering with parchment paper in between so they don’t stick together. They stay soft and delicious for about 3-4 days, which rarely happens because they’re usually eaten up fast!

Freezing

These cookies freeze beautifully—either the dough balls or the baked cookies. For dough, freeze them on a tray first, then store in a sealed bag so you can bake fresh cookies anytime you want. Baked cookies can be tightly wrapped in foil or plastic wrap and frozen for up to 2 months without losing flavor.

Reheating

To bring frozen baked cookies back to life, I pop them in a warm oven (about 300°F) for 5-7 minutes. This revives the slightly crisp edges and makes the marshmallows soft and melty again—almost like they just came out of the oven.

Frequently Asked Questions:

Can I use regular marshmallows instead of mini marshmallows?

You can definitely use regular marshmallows, but I recommend cutting them in half to create a better melt and texture inside the cookie. Also, don’t forget to freeze them before assembly to get those gooey pockets instead of a melted mess.

Why do we brown the butter for this recipe?

Browning the butter brings out deep, nutty flavors and caramel notes that elevate these cookies beyond standard chocolate cookies. It adds warmth and richness that pairs perfectly with the marshmallows and cocoa.

What’s the benefit of rolling the cookies in sugar before baking?

Rolling the cookie dough balls in granulated sugar creates a slightly crisp, sparkling outer layer that contrasts beautifully with the soft, gooey interior. It also adds a subtle sweetness and pretty finish.

Can I make the dough ahead of time?

Yes! You can prepare the dough, assemble the marshmallow-stuffed balls, and refrigerate them overnight before baking. This helps the flavors meld and can improve the texture, but make sure to bring the dough back to room temperature before baking for even results.

Final Thoughts

This Hot Chocolate Marshmallow Cookies Recipe feels like a tiny celebration in every bite—a perfect mix of gooey, soft, and chocolatey goodness that lifts my spirits no matter the season. Whether you’re baking for a cozy night in, gifting to friends, or just treating yourself, these cookies never disappoint. I’m excited for you to try them and discover how comforting and delicious homemade can be!