There’s something magical about a batch of hot chocolate cookies with mini marshmallows a cozy, winter-inspired treat that tastes like a warm mug of cocoa transformed into a soft, chewy cookie. These cookies deliver pools of melted chocolate, crisp edges, and gooey marshmallows that toast ever so slightly in the oven. Whether you’re baking for a holiday cookie box, a snow day, or a simple weeknight dessert, this recipe guarantees comfort in every bite.
Table of Contents
Hot Chocolate Cookies with Mini Marshmallows
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 16 cookies
Calories: 165 per cookie (approx.)
Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar, packed
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 2 tbsp milk
- 1 cup chocolate chips (milk or semisweet)
- 1 1/4 cups mini marshmallows (divided)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add the egg, vanilla, and milk. Beat until combined.
- Mix the dry ingredients into the wet mixture until a thick dough forms.
- Fold in the chocolate chips and 1/2 cup of the mini marshmallows.
- Scoop 2 tbsp portions of dough onto the baking sheets, spacing each cookie 2 inches apart.
- Gently press 3–4 mini marshmallows into the top of each dough ball.
- Bake for 9–10 minutes, until the edges are set but the centers look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a rack.
Substitutions & Dietary Swaps
- Gluten-free: Replace flour with a 1:1 gluten-free baking blend.
- Dairy-free: Use vegan butter and dairy-free chocolate chips; replace milk with almond or oat milk.
- Lower sugar: Swap half the sugar for coconut sugar.
- No marshmallows? Add white chocolate chunks for a similar creamy contrast.
Chef’s Pro Tips
- Chill the dough for 20 minutes if your kitchen is warm to prevent spreading.
- Press extra marshmallows on top after baking for the perfect gooey look.
- Use high-quality cocoa powder for deeper chocolate flavor.
- Underbake slightly for soft and fudgy centers.
Make Ahead, Storage & Reheating
- Make Ahead: Dough can be chilled for 48 hours.
- Refrigerate: Store baked cookies in an airtight container for up to 5 days.
- Freeze: Freeze dough balls (with marshmallows pressed on top) for up to 2 months.
- Reheat: Warm cookies in the microwave for 10–12 seconds for a melty finish.
Troubleshooting & Common Mistakes
- Cookies spread too much: Dough was too warm chill before baking.
- Marshmallows burn: Add some toppings mid-bake (at 5 minutes).
- Dry cookies: Overbaked remove when centers still look soft.
- Bitter flavor: Use fresh cocoa powder and measure it accurately.
Flavor Pairings & Serving Suggestions
Hot Chocolate Cookies with Mini Marshmallows
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
- Add the egg, vanilla extract, and milk to the butter mixture. Beat until smooth and fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a thick, soft dough forms. Do not overmix.
- Fold in the chocolate chips and about 1/2 cup of the mini marshmallows, distributing them evenly throughout the dough.
- Scoop about 2 tablespoons of dough per cookie and place onto the prepared baking sheets, spacing them 2 inches apart.
- Gently press 3–4 mini marshmallows into the top of each dough ball for a gooey, toasted marshmallow topping.
- Bake for 9–10 minutes, or until the edges are set but the centers still appear soft and slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm for the best hot chocolate cookie experience.
Notes
FAQs
Can I use regular marshmallows?
Yes, but chop them into smaller pieces so they melt evenly.
Why did my marshmallows disappear?
Marshmallows melt quickly add some on top during the last 3 minutes of baking.
Can I double this recipe?
Absolutely. The recipe scales perfectly with no adjustments needed.
Do these cookies stay soft?
Yes! Proper underbaking and storing in an airtight container keep them soft for days.
Can I add hot chocolate mix?
You can replace 2 tablespoons of cocoa with hot chocolate mix for extra nostalgia.
Can I freeze the baked cookies?
Yes, up to 3 months. Reheat slightly to bring back the gooey texture.
Conclusion
These irresistible hot chocolate cookies with mini marshmallows bring the warmth of a winter drink into a soft, chewy treat. Perfect for gifting, celebrating, or enjoying with a cozy blanket, they’re the ultimate cold-weather cookie. Bake a batch today and share the sweetness!