Hot Chocolate Cookies with Mini Marshmallows: The Cozy Winter Treat You Need

Imagine your favorite mug of rich, creamy hot chocolate, but in cookie form. A soft, fudgy chocolate cookie, loaded with melty chocolate chips and packed with gooey, toasted mini marshmallows in every single bite. That’s exactly what you get with these Hot Chocolate Cookies with Mini Marshmallows. They are the ultimate edible hug, combining the nostalgic comfort of a winter classic with the chewy, decadent satisfaction of a perfect cookie. I promise, one bite of these warm, marshmallow-studded cookies will transport you to your coziest memory by the fireplace.

WHY THESE HOT CHOCOLATE COOKIES WITH MINI MARSHMALLOWS WILL WARM YOUR SOUL

Let me tell you why this recipe is an instant favorite.

• First, the cookie base is incredibly soft and chocolatey, thanks to a double dose of cocoa and chocolate chips.
• Secondly, the mini marshmallows bake into delightful pockets of gooeyness, mimicking that perfect melted marshmallow swirl in your drink.
• Thirdly, they are wonderfully simple to make, requiring just one bowl and no chill time.
• Finally, they are the ultimate shareable treat for holiday parties, cookie swaps, or a snowy afternoon at home.

These Hot Chocolate Cookies with Mini Marshmallows are pure, unadulterated joy in dessert form.

Print

YOUR SIMPLE INGREDIENT LIST

You likely have most of these pantry staples already. Here’s what you’ll need for these irresistible Hot Chocolate Cookies with Mini Marshmallows.

For the Chocolate Cookie Dough:

• Unsalted Butter, melted: Melted butter gives us a chewy, dense texture reminiscent of brownies.
• Light Brown Sugar & Granulated Sugar: Brown sugar adds moisture and molasses notes; white sugar helps with spread and crisp edges.
• Egg & Vanilla Extract: For binding and flavor.
• All-Purpose Flour: The structure for our cookie.
• Unsweetened Cocoa Powder: Use natural cocoa powder for that classic hot chocolate flavor.
• Baking Soda & Salt: For rise and balancing sweetness.

For the Mix-Ins & Topping:

• Semi-Sweet Chocolate Chips: For pools of melted chocolate throughout.
• Mini Marshmallows: Divided some folded into the dough, some pressed on top for that iconic look.

THE TOOLS YOU’LL NEED

• Large mixing bowl
• Whisk and spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (optional but helpful)
• Wire rack

STEP-BY-STEP: BAKING THE PERFECT COOKIE

This is a straightforward, one-bowl process. Let’s make some magic!

MAKE THE CHOCOLATE COOKIE DOUGH

Start by preheating your oven to 350°F (175°C) and lining your baking sheets. In your large bowl, whisk together the melted butter and both sugars until smooth and glossy. Whisk in the egg and vanilla extract until fully combined. Sift in the flour, cocoa powder, baking soda, and salt. Use a spatula to fold the dry ingredients into the wet until just a few flour streaks remain.

FOLD IN THE MARSHMALLOWS AND CHOCOLATE CHIPS

Before the dough is fully mixed, add most of your chocolate chips and 1 cup of the mini marshmallows. Reserve the rest for topping. Fold everything together until you have a thick, sticky, uniformly chocolate dough. The marshmallows will want to stick to everything. This is normal!

SCOOP, BAKE, AND ADD MORE MARSHMALLOWS

Using a cookie scoop or two spoons, portion the dough into 1.5-inch balls (about 2 tablespoons each). Place them at least 2 inches apart on your prepared sheets. Do not flatten them. Bake for 8 minutes. The cookies will be just set but still very soft. Carefully remove the tray from the oven and quickly press the remaining chocolate chips and 3-4 extra mini marshmallows onto the top of each hot cookie. This gives them that gorgeous, loaded appearance.

THE FINAL TOUCH: A MARSHMALLOW TOPPING

Return the tray to the oven and bake for another 2-3 minutes, just until the new marshmallows on top are puffed and slightly toasted. The cookies will still look soft in the center. Let them cool on the baking sheet for 5 full minutes they will continue to set. Then, transfer to a wire rack to cool completely. The marshmallows will become chewy as they cool.

THE SECRET TO PERFECTLY GOOEY MARSHMALLOWS IN COOKIES

The key to perfect Hot Chocolate Cookies with Mini Marshmallows is managing the marshmallow’s behavior. If you put all the marshmallows in the dough at the beginning, they can completely melt and disappear or burn. By folding in one cup and then pressing more into the hot, partially baked cookies, we ensure two textural experiences: hidden pockets of melted marshmallow inside and toasted, chewy marshmallow bits on top. It’s the best of both worlds!

PRO TIPS FOR THE BEST HOT CHOCOLATE COOKIES

• Don’t Overmix: Once you add the flour, mix just until combined to avoid tough cookies.
• Use a Scoop: A cookie scoop ensures even sizing and baking.
• Under-Bake for Chewiness: The cookies should look underdone when you take them out. They set up as they cool.
• Press Toppings Fast: Work quickly when adding the extra marshmallows after the first bake so the cookies don’t cool down.
• Parchment is a Must: It prevents sticking and makes cleanup from any stray melted marshmallow a breeze.

DELICIOUS VARIATIONS TO TRY

• Peppermint Hot Chocolate: Add 1/2 tsp peppermint extract to the dough and top with crushed candy canes.
• Salted Caramel: Drizzle cooled cookies with caramel sauce and a sprinkle of flaky sea salt.
• Mexican Hot Chocolate: Add 1/2 tsp cinnamon and a pinch of cayenne to the dry ingredients.
• Rocky Road: Fold in 1/2 cup of chopped toasted walnuts or pecans with the chocolate chips.

STORAGE & FREEZING INSTRUCTIONS

Store completely cooled Hot Chocolate Cookies with Mini Marshmallows in an airtight container at room temperature for up to 3 days. The marshmallows will become increasingly chewy. For longer storage, freeze the baked cookies for up to 2 months. You can also freeze the unbaked dough balls on a tray, then transfer to a bag. Bake from frozen, adding 1-2 minutes to the bake time.

TROUBLESHOOTING COMMON QUESTIONS

• My marshmallows completely melted/disappeared.
  This happens if they are all mixed into the dough. Using the two-stage method (some inside, some on top) prevents this. Also, avoid using marshmallow bits or fluff.
• My cookies spread too thin.
  Your butter may have been too hot, or your baking soda could be old. Make sure your melted butter has cooled slightly before mixing, and check your leavener’s expiration date.
• The cookies are cakey, not chewy.
  This is usually from over-mixing the dough or measuring the flour incorrectly (scooping directly from the bag packs in too much). Spoon and level your flour for accuracy.
• Can I use large marshmallows?
  I don’t recommend it. They don’t distribute well and can create overly large, sticky pockets. Mini marshmallows are the perfect size for these hot chocolate cookies.

HOW TO SERVE THESE COOKIES

Serve these Hot Chocolate Cookies with Mini Marshmallows slightly warm with a tall glass of cold milk, a cup of coffee, or, naturally, a mug of hot chocolate for the ultimate thematic experience. They are perfect for holiday cookie plates, winter bake sales, or as a sweet ending to a family dinner.

A QUICK NUTRITION NOTE

These are a decadent, dessert cookie. For a slightly lighter version, you can use half whole wheat flour, but the texture will be more hearty.

THE STORY BEHIND THE RECIPE: A BLIZZARD-BAKING SESSION

This recipe was born during the first big snowstorm of the season a few years ago. My kids were begging for hot chocolate, and I was in the mood to bake cookies. We decided to merge the two ideas. That afternoon, with the snow falling outside and the oven warming the kitchen, we created these Hot Chocolate Cookies with Mini Marshmallows.

The result was so perfect, the way the marshmallows toasted and the chocolate stayed gooey, that it instantly became a family tradition. Now, we make them to celebrate the first snowflake sighting every year.

FINAL CHECKLIST BEFORE YOU BAKE

• Oven is preheated to 350°F (175°C).
• Butter is melted and slightly cooled.
• Baking sheets are lined with parchment.
• Cocoa powder and flour are sifted or whisked to remove lumps.
• Mini marshmallows are divided: 1 cup for inside, the rest for topping.

FREQUENTLY ASKED QUESTIONS