These hot cocoa cookies are soft, chewy, and loaded with rich chocolate flavor. With a gooey marshmallow center and a smooth chocolate topping, they’re like a mug of hot cocoa in cookie form—perfect for winter baking!
If you love hot chocolate, you’re going to fall in love with these hot cocoa cookies with marshmallows. They have everything you crave in a cozy winter dessert: a chewy, chocolatey cookie base, a melty marshmallow surprise, and a rich chocolate topping that sets into the perfect bite.
These cookies are inspired by hot cocoa bombs, those magical little chocolate spheres filled with cocoa mix and marshmallows that melt into a decadent cup of hot chocolate. But instead of sipping your hot cocoa, you can eat it in cookie form!
Whether you’re making them for holiday cookie exchanges, cozy nights in, or a fun baking day with kids, these cookies are guaranteed to be a hit. They stay soft for days, making them perfect for gifting—or just keeping on the counter for whenever a chocolate craving hits!
⭐ Why You’ll Love These Cookies
- Hot cocoa in cookie form! Rich chocolate flavor with a melty marshmallow surprise.
- Soft, chewy texture that stays fresh for days.
- Easy to make ahead! The dough can chill for up to 3 days.
- Great for holiday baking—perfect for Christmas cookie trays and winter treats.
- Crowd-pleaser! Kids and adults alike love the gooey, chocolatey goodness.
🍫 Ingredients You’ll Need
For the Cookies:
- ½ cup (1 stick) butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 2 teaspoons milk (any kind—dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ cup hot cocoa mix (use the dry mix, not liquid hot cocoa!)
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Topping:
- 12 large marshmallows, cut in half
- 8 ounces chocolate, melted (semi-sweet, bittersweet, or milk chocolate)
Substitutions & Variations:
- No hot cocoa mix? Increase the cocoa powder to ½ cup for extra chocolate flavor.
- Want a festive twist? Sprinkle crushed peppermint or mini marshmallows on top of the chocolate.
- Love peanut butter? Swap the chocolate topping for melted peanut butter chips!
🧑🍳 How to Make Marshmallow Hot Cocoa Cookies
1. Make the Cookie Dough
In a large bowl, beat together the butter, granulated sugar, and brown sugar until creamy and smooth. Add the egg, milk, and vanilla extract, mixing until combined.
In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Slowly mix the dry ingredients into the wet ingredients until a thick dough forms.
Pro Tip: The dough will be sticky—don’t worry! Chilling will help it firm up.
2. Chill the Dough
Cover the dough and refrigerate for at least 2 hours (or up to 3 days). This step is key for preventing spreading and making the cookies extra chewy.
Shortcut: In a rush? Scoop the dough into balls before chilling for faster prep.
3. Bake the Cookies
Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
Roll the dough into 1-tablespoon-sized balls (about 25g each) and place them 2 inches apart on the baking sheet. Bake for 10 minutes, just until the edges are set.
4. Add the Marshmallow
Remove the cookies from the oven and gently press half a marshmallow onto each one. Return to the oven for 2 minutes, just until the marshmallows puff up.
Pro Tip: Use kitchen shears to cut sticky marshmallows in half easily!
Once out of the oven, gently press down on each marshmallow with the back of a spoon to flatten it slightly. This helps create an even surface for the chocolate topping.
5. Top with Melted Chocolate
While the cookies cool, melt the chocolate in a heatproof bowl over simmering water or in the microwave in 20-second bursts.
Spoon or drizzle the melted chocolate over each marshmallow, covering it completely. Let the cookies sit for 30-60 minutes until the chocolate sets.
Want an extra festive touch? Sprinkle crushed candy canes, holiday sprinkles, or mini marshmallows on top before the chocolate hardens!
❄️ FAQs & Expert Tips
Can I make these cookies ahead of time?
Yes! The dough can be made up to 3 days in advance and stored in the fridge. You can also freeze unbaked cookie dough balls for up to 3 months—just bake them straight from the freezer, adding 1-2 extra minutes to the bake time.
How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. Just note that thawed chocolate may develop a slight white coating (called “bloom”), but it’s still perfectly fine to eat.
What’s the best chocolate for melting?
Use high-quality chocolate bars like Ghirardelli or Baker’s. Chocolate chips contain stabilizers, which can prevent smooth melting.
Can I make these without marshmallows?
Yes! If you prefer, skip the marshmallow and just drizzle the chocolate over the cookies. They’ll still be deliciously rich and chewy!
What’s the difference between hot cocoa mix and cocoa powder?
Hot cocoa mix contains sugar and milk powder, while unsweetened cocoa powder is pure chocolate. This recipe uses both to create the ultimate hot cocoa flavor!
🍪 More Cozy Winter Cookie Recipes
- Andes Mint Chocolate Cookies – A chocolate-mint dream!
- Chocolate Crinkle Cookies – A holiday classic with a fudgy center.
- Peanut Butter S’mores Cookies – Just like campfire s’mores in cookie form!
🎄 Bake & Share!
These marshmallow surprise hot cocoa cookies are a guaranteed winter favorite! If you make them, share a photo on Instagram and tag #HotCocoaCookies—I’d love to see your delicious creations! 🍪☕
Now, grab a glass of milk (or a mug of hot cocoa!), and enjoy your cozy, chocolatey, marshmallow-filled cookies. Happy baking! ❤️