Gooey Hot Cocoa Marshmallow Cookies

Why You’ll Love This Recipe

• They taste exactly like a mug of hot cocoa in cookie form: rich chocolate, cozy sweetness, and gooey marshmallows.
• Soft, fudgy centers with lightly chewy edges and melty pockets of marshmallow in every bite.
• Made with real hot cocoa mix plus cocoa powder for big flavor using simple pantry ingredients.
• Perfect for holidays, cookie exchanges, snow days, or anytime you want a nostalgic, crowd-pleasing treat.

Grocery List

• Produce: None
• Dairy: Unsalted butter, eggs
• Pantry: All-purpose flour, unsweetened cocoa powder, hot cocoa mix, light brown sugar, granulated sugar, vanilla extract, baking soda, baking powder, fine salt, semisweet chocolate chips or chunks, mini marshmallows, flaky sea salt (optional)

Full Ingredients

For the Hot Cocoa Cookie Dough

• 3/4 cup (170 g) unsalted butter, softened to room temperature
• 1 cup (200 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1/2 cup (40 g) unsweetened cocoa powder
• 1/2 cup (60 g) hot cocoa mix (about 2 standard 1-oz / 28 g packets; not sugar-free)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp fine sea salt or table salt

Mix-ins & Marshmallow Filling

• 1 cup (170 g) semisweet chocolate chips or chopped chocolate
• 1 1/2 cups mini marshmallows, divided
  • 1 cup for stuffing inside the cookies (freeze briefly)
  • 1/2 cup for gently pressing on top after baking (optional, for looks)
• Optional: 2–3 Tbsp extra chocolate chips or chunks for pressing on top after baking
• Optional: flaky sea salt for sprinkling on warm cookies

Step-by-Step Instructions

Step 1: Prep your pans, oven, and marshmallows

Line 2 large baking sheets with parchment paper and set aside. Position a rack in the center of the oven and preheat to 350°F (175°C).

Measure out 1 cup of mini marshmallows and spread them in a single layer on a plate or small tray. Place them in the freezer for 10–15 minutes while you make the dough. Chilling the marshmallows helps them hold their shape better in the oven and stay gooey inside the cookies instead of fully melting out.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, unsweetened cocoa powder, hot cocoa mix, baking soda, baking powder, and salt until there are no streaks of cocoa or hot cocoa mix. This step ensures the leavening is evenly distributed so your cookies bake up evenly and with a consistent texture.

Step 3: Cream butter and sugars, then add eggs and vanilla

In a large mixing bowl, add the softened unsalted butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 2–3 minutes, until the mixture looks slightly lighter in color and fluffy. This aerates the butter and helps create a soft, tender cookie.

Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. The mixture should look smooth and glossy, with no streaks of egg.

Step 4: Combine wet and dry, then fold in chocolate chips

With the mixer on low speed, gradually add the dry ingredient mixture to the butter-sugar mixture in 2–3 additions. Mix just until no dry streaks remain. Avoid overmixing once the flour goes in; that can make the cookies tough.

Using a spatula, fold in the semisweet chocolate chips or chopped chocolate until evenly distributed. The dough will be thick and a bit sticky, similar to brownie batter turned into cookie dough.

Step 5: Chill the dough

Cover the bowl of dough tightly with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 24 hours. Chilling helps the dough firm up, which keeps the cookies thick and chewy, and it also gives the cocoa and hot cocoa flavors time to deepen.

If chilling for longer than 1 hour, let the dough sit at room temperature for 10–15 minutes before scooping so it is easier to work with.

Step 6: Shape the cookies with marshmallow centers

Remove the chilled dough and the frozen mini marshmallows from the freezer. Use a medium cookie scoop (about 1 1/2 tablespoons) or a heaped tablespoon to portion the dough. Working with one portion at a time, flatten it slightly in your palm to form a small disc.

Place 3–4 frozen mini marshmallows in the center of the disc. Wrap the dough around the marshmallows, pinching the seams so that the marshmallows are completely enclosed inside the dough. Roll gently into a ball, making sure there are no visible marshmallow bits on the outside, which can cause excessive leaking while baking.

Place the dough balls at least 2 inches apart on the prepared baking sheets. Repeat with the remaining dough and marshmallows. If the dough starts to get very soft, pop the tray into the fridge for 5–10 minutes before baking.

Step 7: Bake, garnish, and cool

Bake one sheet at a time on the center rack for 9–11 minutes, or until the edges look set, the tops are slightly puffed, and the centers still look a little soft and underbaked. The cookies will continue to firm up as they cool, giving you that soft, hot-cocoa-like texture.

As soon as the cookies come out of the oven, while they are still very warm and soft, you can optionally press a few extra mini marshmallows and chocolate chips onto the tops for a bakery-style look. Sprinkle with a light pinch of flaky sea salt if you like a sweet-salty contrast.

Let the cookies cool on the baking sheet for at least 10 minutes before carefully transferring them to a wire rack to cool completely. The marshmallow centers will be especially gooey while warm, then settle into soft, chewy pockets as the cookies cool.

Pro Tips

• Weigh your dry ingredients if possible. Using a kitchen scale for flour and cocoa powder helps prevent dense, dry cookies from accidentally adding too much flour.
• Do not skip the chill time. Even 30 minutes of chilling makes the dough easier to work with and helps keep the cookies thick with gooey centers rather than spreading flat.
• Hide the marshmallows in the center. Make sure the marshmallows are fully enclosed in dough so they mostly melt into soft pockets instead of oozing out onto the pan.
• Err on the side of slightly underbaked. Pull the cookies when the edges are set but the centers still look soft; they will finish cooking on the hot tray and stay fudgy.
• Rotate pans if your oven runs hot or uneven. For the most even baking, rotate the baking sheet halfway through if you know your oven has hot spots.

Variations

• Peppermint Hot Cocoa Cookies: Add 1/2 tsp peppermint extract with the vanilla and fold in 1/3 cup finely crushed candy canes along with the chocolate chips. Top warm cookies with a little extra crushed candy for a holiday feel.
• Mexican Hot Chocolate Cookies: Add 1 tsp ground cinnamon and a pinch (1/8 tsp) of cayenne pepper to the dry ingredients. The gentle warmth pairs beautifully with the rich chocolate and marshmallows.
• Extra Fudgy Triple Chocolate: Use half semisweet and half milk chocolate chips, and drizzle cooled cookies with melted dark chocolate for an ultra-chocolatey finish.

Storage & Make-Ahead

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. Layer them with parchment paper to keep the marshmallow spots from sticking together.

For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag or container for up to 2 months. Thaw at room temperature or warm for 5–7 minutes in a 300°F (150°C) oven to refresh the texture and re-soften the marshmallows.

To make ahead, shape the dough balls around the frozen marshmallows and freeze them on a parchment-lined sheet until solid. Transfer to a freezer bag and bake from frozen at 350°F (175°C), adding 1–2 extra minutes to the baking time.

Nutrition (per serving)

Approximate values per cookie (1 of 24): about 180 calories, 3 g protein, 26 g carbohydrates, 8 g fat, 5 g saturated fat, 1 g fiber, 18 g sugar, and 140 mg sodium. Actual values will vary depending on the brands of ingredients used and the exact cookie size.