If you’re craving a cozy treat that feels like a warm hug in cookie form, this Hot Chocolate Cookies with Marshmallows Recipe is exactly what you need. Imagine biting into a rich, chocolatey cookie, made even more decadent with a soft cloud of toasted marshmallow melting on top. It’s the perfect blend of sweet, gooey, and slightly crispy all at once—a nostalgic twist that transforms ordinary cookies into something magical and irresistible.
Ingredients You’ll Need
These simple but essential ingredients come together beautifully to create a cookie that’s rich in flavor and irresistibly soft in texture. Each component complements the others, from the deep cocoa to the buttery base, finishing with the luscious marshmallows for that final touch.
- Sugar cookie mix: This provides a convenient base that guarantees a tender crumb.
- Dark chocolate chips: For bursts of intense chocolate flavor throughout each bite.
- Cocoa powder: Adds a deep, rich chocolate color and an extra layer of cocoa goodness.
- Salted butter: Gives the dough moisture and a subtle savory balance to the sweetness.
- Large egg: Acts as a binder to bring all the ingredients together smoothly.
- Marshmallows (halved or mini): These melt into gooey pockets that are tender and lightly toasted on top for incredible texture.
How to Make Hot Chocolate Cookies with Marshmallows Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350 degrees Fahrenheit and lining several baking sheets with parchment paper. This simple prep step ensures your cookies bake evenly and prevents sticking, which makes cleanup so much easier.
Step 2: Combine Dry Ingredients
In a large mixing bowl, stir together the sugar cookie mix, dark chocolate chips, and cocoa powder until they are fully combined. This step is key for an even distribution of chocolate throughout the dough so every cookie delivers full flavor.
Step 3: Mix in Butter and Egg
Using a hand or stand mixer, beat the softened butter and large egg into the dry ingredients. Keep mixing for about 2 to 3 minutes until the dough thickens into a luscious consistency. Don’t worry if it feels like it’s not coming together at first—the magic happens with patience!
Step 4: Scoop and Shape the Dough
Use a cookie scoop measuring about 1 ½ tablespoons to portion the dough into balls roughly the size of golf balls. Rolling them between your hands will help create smooth, even shapes that bake uniformly.
Step 5: Initial Bake
Bake each sheet one at a time for 11 to 14 minutes. You’ll want to look for firm edges to know they’re almost ready. This bake sets the cookie’s structure, so it doesn’t spread too thin once the marshmallows go on.
Step 6: Add the Marshmallows
Place half a marshmallow or three mini marshmallows in the center of each cookie, gently pressing them in so the dough expands slightly around them. This creates a soft bed for the marshmallows to melt into without sliding off.
Step 7: Final Bake for Toasted Marshmallows
Pop the cookies back in the oven for 2 to 3 minutes until the marshmallows puff up and turn golden brown around the edges. This final touch creates that iconic toasted marshmallow flavor and gives the cookies an irresistible look.
Step 8: Cooling Time
Once out of the oven, let your cookies cool on the baking sheet for at least five minutes before moving them to a rack or serving plate. This resting time allows them to firm up slightly while keeping the marshmallow goo warm and inviting.
Step 9: Serve Warm and Enjoy
These cookies are best enjoyed while still warm, especially alongside a comforting hot beverage. Their melty marshmallows and rich chocolatey dough make for a cozy, nostalgic treat you’ll want to share again and again.
How to Serve Hot Chocolate Cookies with Marshmallows Recipe
Garnishes
If you want to elevate these cookies even further, sprinkle a tiny pinch of flaky sea salt on top just after baking. It adds a subtle contrast to the sweetness and highlights the chocolate and marshmallow flavors beautifully.
Side Dishes
Pairing these cookies with a warm cup of milk, steaming hot cocoa, or even a frothy latte turns them into the ultimate comfort combo. The creamy drinks perfectly complement the dense chocolate richness and fluffy marshmallow topping.
Creative Ways to Present
Consider serving these cookies on a rustic wooden platter surrounded by mini hot chocolate packets or festive holiday mugs. You could also stack them with layers of parchment paper in a decorative box for gifting. Presentation really amps up the joy of sharing this delightful recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 3 days. To maintain their soft texture and marshmallow freshness, avoid refrigeration as it can make them firm and less gooey.
Freezing
You can freeze the baked cookies by placing them in a single layer on a baking sheet to flash freeze, then transferring to a sealed container or freezer bag. They’ll keep well for up to 2 months, allowing you to enjoy these treats anytime.
Reheating
When you’re ready to enjoy frozen cookies, let them thaw for about 15 minutes at room temperature and then warm them for 10 to 15 seconds in the microwave. This brings back the gooey marshmallow texture and refreshes the soft cookie base.
FAQs
Can I use regular chocolate chips instead of dark chocolate chips?
Absolutely! Regular or semi-sweet chocolate chips work just as well and will give the cookies a sweeter, less intense chocolate flavor. Feel free to customize based on your taste preferences.
What if I don’t have sugar cookie mix? Can I make this recipe from scratch?
Yes, you can substitute the sugar cookie mix with your favorite homemade sugar cookie dough recipe. Just be sure to adjust the cocoa powder and chips accordingly to keep the right balance of flavors.
Can I use vegan or dairy-free butter alternatives?
Definitely. Vegan buttery spreads or coconut oil can replace salted butter, but expect slightly different textures or flavors. The cookies may be a bit more crumbly, but still delicious.
Are mini marshmallows better than halved large marshmallows?
Both work wonderfully. Mini marshmallows create multiple gooey spots per cookie, while halved large marshmallows give a bold, singular marshmallow center. It’s all about the marshmallow experience you prefer.
Can I make these cookies ahead for a party?
These cookies are fantastic for making ahead! Bake them completely, store them well, and reheat briefly before serving. The marshmallows taste best freshly toasted, but reheated versions are still a treat.
Final Thoughts
This Hot Chocolate Cookies with Marshmallows Recipe is pure joy in cookie form, perfect for sharing with friends, family, or savoring solo on a chilly day. The combination of rich chocolate and toasty marshmallow is nostalgic yet freshly delicious, sure to become a new favorite. So grab your ingredients and get baking—your taste buds are in for a warm, cozy treat you won’t forget!
Print
Hot Chocolate Cookies with Marshmallows Recipe
- Total Time: 29 minutes
- Yield: 24 cookies
Description
Delight in these warm, gooey Hot Chocolate Cookies bursting with rich dark chocolate and topped with melted marshmallows. Perfectly soft and chocolaty, these cookies offer a nostalgic hot cocoa experience in every bite, ideal for cozying up on chilly days.
Ingredients
Cookie Base
- 1 17.5 ounces packet of sugar cookie mix
- 1 cup dark chocolate chips
- ⅓ cup cocoa powder
- ½ cup (1 stick) salted butter, softened
- 1 large egg
Topping
- 12 marshmallows (halved) or 36 mini marshmallows
Instructions
- Preheat oven and prepare baking sheets: Set your oven to 350°F (175°C) and line multiple baking sheets with parchment paper to prevent sticking and promote even cooking.
- Combine dry ingredients: In a large mixing bowl, stir together the sugar cookie mix, dark chocolate chips, and cocoa powder until evenly mixed.
- Incorporate butter and egg: Using a hand or stand mixer, beat in the softened butter and large egg with the dry mixture until a thick dough forms, usually about 2 to 3 minutes. The dough may seem crumbly at first but will come together as you continue mixing.
- Shape the dough balls: Use a 1 ½ tablespoon cookie scoop to portion out the dough, then roll each portion into golf ball-sized spheres for uniform cookies.
- Bake the cookies partially: Place dough balls on the prepared baking sheets and bake one sheet at a time for 11 to 14 minutes, or until the cookies start to firm at the edges but remain soft in the center.
- Add marshmallow topping: Immediately after the first bake, press half a marshmallow or three mini marshmallows into the center of each cookie to allow for expansion.
- Final bake for marshmallow melt: Return the cookies to the oven and bake for an additional 2 to 3 minutes until the marshmallows puff up and develop a light golden color around the edges.
- Cool the cookies: Remove from oven and allow the cookies to cool on the baking sheet for at least 5 minutes to set and avoid breakage before transferring them to a cooling rack or serving plate.
- Serve: Enjoy the cookies warm alongside your favorite hot drink for a cozy treat.
Notes
- For softer cookies, avoid overbaking during the first bake; check for just-firm edges.
- Use room temperature butter for better mixing and dough consistency.
- Substitute mini marshmallows for halved large marshmallows for easier portioning.
- These cookies are best enjoyed warm; store leftovers in an airtight container and reheat gently to soften.
- You can add a pinch of salt if using unsalted butter to balance sweetness.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
