There's something absolutely cozy and nostalgic about the combination of chocolate and melting marshmallows, and that's exactly what makes this Hot Cocoa Marshmallow Cookies Recipe so special. These cookies practically taste like a warm hug in bite-sized form, perfect for snacking any time you need a little comfort.

The image shows several round dark brown chocolate cookies arranged on a white marbled surface. Each cookie has a smooth, thick white dollop of cream in the center, topped with small pieces of dark chocolate shavings. One cookie is broken in half, revealing a soft and creamy layer of white filling inside with some melted chocolate on it. The cookies have a rough, slightly cracked texture on the outside, with scattered bits of chocolate around them. 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 Cocoa Marshmallow Cookies Recipe
Top Tip
How to Serve Hot Cocoa Marshmallow Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:

Why You'll Love This Recipe

I remember the first time I made these cookies on a chilly afternoon, the kitchen filled with the rich scent of cocoa and sweetness as the marshmallows melted into gooey pockets. It’s easy to get hooked on that contrast between soft centers and slightly crisp edges.

Decadent Flavor: The blend of cocoa and marshmallow creates a flavor that’s reminiscent of your favorite hot drink but in cookie form.
Simple Ingredients: You probably already have everything you need in your pantry, making it an easy choice for spontaneous baking sessions.
Perfect Texture: The marshmallows add a soft, melty surprise right in the middle of each cookie, balancing the slightly chewy exterior.
Fun for All Ages: Kids, adults, everyone will enjoy the playful twist that these cookies bring to classic chocolate cookies.

The image shows a top view of multiple round chocolate cookies arranged neatly on a white marbled textured surface. Each cookie has a thick, dark brown base with a smooth, round layer of white cream in the center. On top of the cream, there are small, scattered pieces of chocolate shavings, adding a textured detail. The cookies are spaced evenly, with small crumbs and chocolate bits scattered around them on the surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Hot Cocoa Marshmallow Cookies Recipe is chosen to create the perfect balance of flavor and texture. From the rich cocoa to the pillowy marshmallows, here’s why they all matter and how to pick the best versions.

Flat lay of a small mound of all-purpose flour, a small heap of unsweetened cocoa powder, a small white bowl of baking soda powder, a small white bowl of kosher salt, a few pieces of unsalted butter at room temperature, a small pile of light brown sugar, a small pile of granulated sugar, two large whole brown eggs with clean shells, a small white bowl of pure vanilla extract, several large marshmallows cut in half horizontally arranged neatly, a small white bowl filled with finely chopped chocolate, all 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 without weighing down the cookies, so they stay chewy and soft.
Unsweetened cocoa powder: Delivers a rich chocolate flavor; I recommend using a good-quality Dutch-processed cocoa for deeper taste.
Baking soda: Helps the cookies rise just enough to stay tender but not cakey.
Kosher salt: Enhances the chocolate flavor and balances sweetness – don’t skip it!
Unsalted butter: Adds richness and flavor; using room temperature butter makes mixing easier and smoother.
Light brown sugar: Adds moisture and a hint of caramel that complements the cocoa beautifully.
Granulated sugar: Gives that classic cookie crunch and helps with browning.
Eggs: Bind everything together for a perfect chewy texture.
Pure vanilla extract: Elevates all flavors without overpowering.
Large marshmallows: The star ingredient—cutting them makes each cookie a melty, marshmallowy surprise.
Finely chopped chocolate (for garnish): Adds an extra layer of chocolate goodness and a little touch of elegance.

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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.

Make It Your Way

I love adding a sprinkle of sea salt on top before baking to enhance the chocolate-marshmallow flavor combo, but feel free to experiment with your own twists. These cookies are forgiving and fun to customize!

Variation: Once, I swapped the chopped chocolate garnish for mini chocolate chips stirred into the dough; it turned out delightfully melty inside and crisp outside.
Dietary tweaks: You can try using a dairy-free butter substitute and vegan marshmallows to make these dairy-free; just watch the baking time closely!
Seasonal spins: A pinch of cinnamon or a dash of chili powder added in the dry mix gives these cookies a cozy, festive vibe.

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

Step 1: Prep like a pro

Start by preheating your oven to 350°F and lining a large baking sheet with parchment paper. This step might seem simple but having your space ready is key to a smooth bake. Then, whisk together the flour, cocoa powder, baking soda, and salt — this dry mix brings the chocolatey base with just the right lift from the soda.

Step 2: Cream the butter and sugars

Using a stand mixer with a paddle attachment (or a sturdy hand mixer if that’s what you have), beat the butter with both sugars on medium-high until it’s light and creamy. This usually takes about two minutes. This step is crucial for the perfect texture — it traps air and gives the cookies a delicate crumb.

Step 3: Add eggs and vanilla, then mix dry ingredients

Mix in the eggs and vanilla extract, scraping down the sides as you go to keep everything evenly combined. Next, add your dry ingredients gradually and mix on low speed—just until combined. Overmixing can make the cookies tough, so watch for when the flour just disappears.

Step 4: Scoop, bake, and add marshmallows

Scoop your dough by rounded tablespoons onto the parchment-lined sheet, spacing them about 2 inches apart. Bake for 8 minutes, then pull the pan out and press a marshmallow half gently into the center of each dough mound. Pop them back in the oven for one more minute to get those marshmallows perfectly soft without over-melting.

Step 5: Cool and garnish

Let your cookies cool for a few minutes on the baking sheet to set up, then move them to a wire rack to cool completely. While still slightly warm, sprinkle on finely chopped chocolate — this melts a bit for an irresistible finish.

Top Tip

From my own kitchen experiments, a few little hacks really make this recipe shine. Knowing these will help you avoid common pitfalls and get those cookies just right every time.

Don’t Overmix: Once you add the dry ingredients, mix just until you see no flour streaks; overmixing leads to tougher cookies.
Room Temperature Butter: Starting with butter that’s too cold or melted changes the cookie texture drastically — I always let mine soften for 30 minutes before I bake.
Marshmallow Timing: Adding marshmallows at the right moment (after the initial bake) ensures they don’t burn or flatten too much.
Cool on the Baking Sheet: Let your cookies cool there a bit before moving them, so they keep their shape and avoid sticking.

How to Serve Hot Cocoa Marshmallow Cookies Recipe

Garnishes

I typically garnish these cookies with finely chopped dark chocolate because it melts lightly from residual warmth and adds a nice bitterness that balances the sweet marshmallow. Sometimes I add a tiny pinch of flaky sea salt on top before serving for an extra flavor pop.

Side Dishes

Pair these cookies with a warm mug of coffee or your favorite milk—hot or cold — to complement the chocolatey, melty goodness. They’re also lovely alongside a scoop of vanilla ice cream for a dessert that feels cozy yet decadent.

Creative Ways to Present

For holiday parties, I like arranging these cookies on a rustic wooden board with sprigs of fresh mint or pine needles for a festive touch. Wrapping them in cute cellophane bags tied with twine makes for sweet, homemade gifts that friends always rave about.

Make Ahead and Storage

Storing Leftovers

Store completely cooled cookies in an airtight container in a single layer to prevent marshmallows from sticking. They keep well at room temperature for 2 to 3 days, though they rarely last that long in my house!

Freezing

I like to freeze unbaked dough balls without the marshmallows, so when I’m ready, I just bake straight from frozen and add the marshmallow as directed. This keeps the texture spot-on and saves prep time on busy days.

Reheating

If you have leftovers, a quick zap in the microwave for 10-15 seconds helps revive the soft marshmallow center and warm the cookie just right. Avoid overheating or the marshmallow will get tough.

Hot Cocoa Marshmallow Cookies Recipe