Hot Chocolate Cookies With Marshmallow

These aren’t just any chocolate cookies, friends. These are thick, brownie-like chocolate cookies with a deep, authentic hot cocoa flavor, studded with pockets of melted chocolate chips, and crowned with the most glorious, gooey cap of perfectly melted mini marshmallows. And before you say, “But marshmallows always burn or turn into a sticky mess on cookies!”—I’ve cracked the code. I’m sharing the foolproof two-step baking method that gives you those Pinterest-perfect marshmallow tops every single time.

Trust me, once you master this simple trick, these hot chocolate cookies with marshmallow will become your go-to treat for every snow day, holiday party, and cozy weekend at home.

Hot Chocolate Cookies With Marshmallow Overview

Hot Chocolate Cookies With Marshmallow Ingredients

Here’s everything you need to make about 18-20 hot chocolate cookies:

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Key Ingredients

• ½ cup (115g) unsalted butter, melted

• ¾ cup (150g) granulated sugar

• ½ cup (100g) light or dark brown sugar, packed

• 2 large eggs, at room temperature

• 2 teaspoons vanilla extract

• 1¾ cups (220g) all-purpose flour

• ½ cup (50g) high-quality unsweetened cocoa powder

• 1 packet (1 ounce) of your favorite hot cocoa mix

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup (175g) semi-sweet or milk chocolate chips

• 2 cups mini marshmallows (for topping)

Baker’s Notes on Ingredients:

The Hot Cocoa Mix is Key! Using a packet of real hot cocoa mix adds a milky sweetness and authentic flavor that cocoa powder alone can’t replicate. It’s what makes these taste like actual hot chocolate!

Melted Butter for Fudginess: Using melted butter instead of softened butter is a key trick for achieving that dense, chewy, brownie-like texture we’re after.

Mini Marshmallows Only! Do not use large marshmallows. Trust me on this! Minis provide the perfect ratio of gooey topping to cookie and melt more evenly without overwhelming the cookie.

How To Make Hot Chocolate Cookies With Marshmallow

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Instructions

• Prep Your Kitchen
  Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. Have your mini marshmallows measured and ready to go—you’ll need to work quickly later!
• Make the Cookie Dough
  In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and combined, about 1 minute. The mixture should look glossy and thick.
  Beat in the eggs one at a time, then add the vanilla extract. Mix until everything is well incorporated and smooth.
  In a separate medium bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Make sure there are no lumps in your cocoa powder!
  Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix—you want to see just a few streaks of flour disappearing. Fold in the chocolate chips with a spatula.
• Scoop & Bake (Part 1)
  Using a cookie scoop or a spoon, portion the dough into balls (about 2 tablespoons each) and place them on your prepared baking sheets, spacing them about 2 inches apart. You should get about 9-10 cookies per sheet.
  Bake for 10 minutes. Set a timer! The cookies will look puffy and slightly underdone in the center. This is exactly what you want.
• The Marshmallow Trick
  Here’s where the magic happens! Remove the cookies from the oven. They’ll look puffy and soft—don’t worry, they’re perfect.
  Working quickly but carefully, gently press a small handful (about 6-8) of mini marshmallows onto the top of each hot cookie. Press them down gently so they stick. Don’t be shy—pile them on! They’ll settle as they bake.
• Bake (Part 2)
  Immediately return the pan to the oven and bake for 2-3 more minutes, just until the marshmallows are puffed up and starting to get slightly melty and golden on top. Watch them carefully—you want them soft and gooey, not browned or burnt.
• Cool and Set
  Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes. This is crucial! The marshmallows will settle and become perfectly gooey as they cool. The cookies will also set up and become fudgy instead of cakey.
  After 10 minutes, you can transfer them to a cooling rack or enjoy them slightly warm with a cold glass of milk!

Tips for Perfect Hot Chocolate Cookies With Marshmallow

The Two-Step Bake is Non-Negotiable: I cannot stress this enough—adding marshmallows at the beginning of baking will result in them melting into a sugary puddle or burning. The two-step process is the ONLY way to get that perfect, Instagram-worthy topping. Bake the cookie first, then add marshmallows and bake briefly again.

Don’t Overbake the Cookie: For the fudgiest texture, the cookies should look slightly soft and puffy in the center when you pull them out for the marshmallow addition. They’ll continue to bake during the second round and will set as they cool.

For Perfectly Round Cookies: If you want bakery-perfect circles, as soon as the cookies come out of the oven the final time, use a round cookie cutter or the rim of a glass to gently “scoot” the edges of the cookies into a perfect circle. Do this while they’re still hot and soft!

Optional Broil for Toasted Marshmallows: Want that campfire look? After the second bake, you can place the cookies under the broiler for 15-30 seconds. But watch them like a hawk! Marshmallows can go from golden to burnt in seconds.

Room Temperature Eggs: This helps everything incorporate smoothly and creates a better texture in the finished cookie.

Hot Chocolate Cookies With Marshmallow Variations

Once you’ve mastered the classic, try these delicious twists:

Mexican Hot Chocolate Cookies: Add 1 teaspoon of ground cinnamon and a pinch of cayenne pepper to the dry ingredients for a warm, spicy kick that pairs beautifully with the chocolate.

Peppermint Hot Chocolate Cookies: Add ½ teaspoon of peppermint extract to the dough and sprinkle crushed candy canes over the marshmallows before the final bake. Perfect for Christmas!

Salted Caramel Hot Chocolate: Drizzle the finished, cooled cookies with salted caramel sauce and sprinkle with a tiny pinch of flaky sea salt. Pure decadence.

Dark Chocolate Version: Use dark chocolate chips and add an extra tablespoon of cocoa powder for a more intense, grown-up chocolate experience.

Storing Your Hot Chocolate Cookies With Marshmallow

Store these hot chocolate cookies in a single layer in an airtight container at room temperature for up to 3 days. The marshmallows can become sticky if you stack them, so if you need to stack, place parchment paper between the layers.

These cookies are best enjoyed within the first two days when the marshmallows are at their gooiest. If the marshmallows firm up, you can warm a cookie in the microwave for about 10 seconds to bring back that melty magic!

The Cozy Conclusion

There’s something truly special about a cookie that tastes like a hug in edible form. These hot chocolate cookies with marshmallow are the ultimate comfort bake—they’re chocolatey, gooey, nostalgic, and absolutely perfect for sharing on a cold day (or keeping all to yourself, no judgment here!).

The secret to success is all in that two-step baking method. Once you nail it—and you will, because it’s actually so simple—you’ll be making these cookies all winter long. They’re perfect for holiday parties, snow day baking with kids, or just treating yourself after a long day.

So grab your ingredients, preheat that oven, and get ready to experience hot chocolate in cookie form. Don’t forget to pour yourself a glass of cold milk—you’re going to need it!

Now it’s your turn! Have you made these hot chocolate cookies? I’d love to hear about it! Drop a comment below with your star rating and let me know: what’s your favorite hot chocolate topping? Whipped cream? Extra marshmallows? Cinnamon? Let’s chat!