There’s just something magical about cozying up with a warm, melty treat, right? Well, you’re going to adore this Hot Chocolate Cookies with Marshmallows Recipe. These cookies are like a hug in dessert form—soft, chocolatey, and bursting with gooey marshmallows. I always get asked how I get the marshmallows so perfectly melty without turning into a sticky mess, and lucky for you, I’m spilling all my secrets. Stick around—I promise you’ll want to bake a batch as soon as you finish reading!

🤎

Why This Recipe Works

Perfect Texture: The mix of brown and granulated sugar gives you soft, chewy cookies with just the right amount of crisp on the edges.
Marshmallow Magic: Adding the marshmallows near the end of baking keeps them melty and gooey instead of burnt or hard.
Chocolate Richness: Cocoa powder plus chocolate chips means you get deep chocolate flavor in every bite.
Easy to Customize: Whether you love big gooey mounds or just a hint of marshmallow, this recipe lets you tweak it your way.

Hot Chocolate Cookies with Marshmallows, chocolate cookies with marshmallows, cozy dessert recipes, easy chocolate cookie recipes, gooey marshmallow cookies - The image shows a white plate filled with seven round chocolate cookies, each topped with a single white toasted marshmallow that has a soft, smooth texture and a slightly browned surface. The cookies are dark brown with visible chunks of melted chocolate scattered across the top, giving a rich and glossy look. The cookies are arranged in a neat group, covering most of the plate. The background is a white marbled surface, and a red and white striped cloth is partially visible in the top left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a part in creating the perfect Hot Chocolate Cookies with Marshmallows Recipe. From the butter that lends richness to the cornstarch that adds softness, knowing why helps you bake your best cookies.

Unsalted butter: Soft but still cool butter provides creaminess and structure without making the dough greasy.
Light brown sugar: Adds moisture and chewiness, plus a subtle caramel flavor that deepens the chocolate taste.
Granulated sugar: Gives light crispness to the cookie edges, balancing the softness.
Egg: Binds everything together and helps the cookie hold its shape.
Vanilla extract: Enhances all the flavors without overpowering.
Unsweetened cocoa powder: The heart of the chocolate flavor—makes the cookies rich and fudgy.
All purpose flour: Gives the cookie its structure—measure it properly for the best texture.
Baking soda: Helps the cookies rise just enough to stay soft.
Salt: Balances sweetness and intensifies cocoa flavor.
Cornstarch: A secret weapon that keeps cookies tender, soft, and just a little bit pillowy.
Chocolate chips: Melty pockets of chocolate insider each cookie that complement the cocoa powder perfectly.
Full size marshmallows: Cut in half and added near the end so they melt just right—goey but not burned.
Finely chopped chocolate (optional): A little extra chocolate sparkle on top for presentation and a slight crunch.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m a big fan of making recipes my own, and this Hot Chocolate Cookies with Marshmallows Recipe is no exception. Depending on your mood or occasion, you can easily swap things up to make these cookies truly yours.

Double the marshmallows: One time I doubled the marshmallows because I was craving maximum gooeyness—totally worth the extra sticky fingers!
Nutty twist: Adding chopped toasted pecans or walnuts adds a crunchy contrast if you want some texture.
Spicy kick: A pinch of cinnamon or cayenne pepper gives a subtle warmth that brightens the chocolate.
Gluten-free: Swap all-purpose flour with a gluten-free blend that includes xanthan gum to keep the texture just right.
Vegan version: Use coconut oil instead of butter and a flax egg to keep these vegan without losing any of the cookie goodness.

Step-by-Step: How I Make Hot Chocolate Cookies with Marshmallows Recipe

Step 1: Creaming the Butter and Sugars Until Fluffy

Start by beating the softened—but still cool!—butter with the brown and granulated sugars. I usually use my hand mixer here and take my time to get the mixture light and fluffy, about 3-4 minutes. This step is crucial because it traps air, giving you cookies that aren’t dense but wonderfully soft inside. Be sure to scrape down the mixer bowl sides so everything blends evenly.

Step 2: Adding Egg and Vanilla

Next, add the egg and pure vanilla extract to the butter-sugar mix and blend again until just combined. If you overmix here, the texture can get tough, so pause once everything looks uniform. The vanilla elevates the overall flavor, bringing out every chocolate note.

Step 3: Mixing the Dry Ingredients and Combining

In a separate bowl, whisk together the cocoa powder, flour, baking soda, salt, and cornstarch. Then, with your mixer on low speed, gradually add this dry mix into the wet mixture. Mix just until combined—overmixing can make cookies tough! This balance keeps your cookies tender yet held together.

Step 4: Stirring in Chocolate Chips and Preparing the Dough

Reserve about ¼ cup of the chocolate chips for topping. Stir the rest into the dough so every bite hides a melty piece of chocolate. Using a cookie scoop (I swear by mine), portion the dough into 1½-tablespoon-sized mounds onto parchment-lined baking sheets. Keep your dough mounds rounded and fairly high—this helps the cookies stay nice and thick.

Step 5: First Bake and Adding Marshmallows

Bake the cookies for 7-8 minutes at 350°F. Trust me, they won’t look done—the centers will still be mounded and slightly underbaked; that’s perfect. Carefully press half a marshmallow onto the top of each cookie, gently flattening the mound just a bit. Pop them back in the oven for 1-2 minutes until edges are set but the marshmallows stay soft. This little two-stage bake is the trick that creates those wonderfully gooey marshmallow tops.

Step 6: Finishing Touches and Cooling

Right after the second bake, sprinkle chopped chocolate on each warm cookie if you like that extra chocolate flair. Let the cookies cool completely on wire racks. They’ll firm up and keep their softness—don’t skip the cooling or you’ll lose that dreamy texture.

💡

Pro Tips for Making Hot Chocolate Cookies with Marshmallows Recipe

Don’t Freeze the Marshmallow Topping: Adding marshmallows before the final bake keeps them gooey; freezing them solid won’t give you that perfect melt later.
Keep Dough Cool: On warm days, pop the dough in the fridge for 10-15 minutes before baking; this helps avoid spreading and keeps those marshmallow pockets intact.
Watch Bake Time Closely: Cookies look underdone when perfect—err on the side of underbaking to keep your center soft and marshmallows gooey.
Use Parchment Paper or Silicone Mats: These prevent sticking and make cleanup quicker, plus keep your cookies’ bottoms soft instead of hard or burnt.

How to Serve Hot Chocolate Cookies with Marshmallows Recipe

Garnishes

I love sprinkling a little extra finely chopped chocolate on top while the cookies are still warm—it adds a lovely glossy finish and a slight crunch that contrasts beautifully with the soft marshmallows. Sometimes, I even dust a tiny pinch of cocoa powder or a light sprinkle of powdered sugar just before serving for a cafe-style touch.

Side Dishes

These cookies pair wonderfully with a steaming cup of hot chocolate or just a glass of cold milk—whatever you prefer. For a brunch or dessert spread, serve alongside cinnamon-spiced fruit or a simple vanilla ice cream scoop to enhance the warm, chocolatey flavors.

Creative Ways to Present

For special occasions, I like to stack these cookies with parchment paper between layers inside a rustic wooden box or tie a small bundle with twine and a sprig of fresh mint or rosemary. It turns a simple cookie into a thoughtful gift that says, “I made this just for you.” You can also serve them warm on a pretty platter with marshmallows and chocolate chunks scattered around for a cozy, inviting look.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store these cookies in an airtight container at room temperature. They stay soft and melty for up to 2 days. If you want to keep them longer, be mindful that the marshmallows may lose some gooey texture, but the flavor remains delicious.

Freezing

If I’m making a big batch or want to prep in advance, I freeze the unbaked cookie dough balls individually on a baking sheet and then transfer them to a freezer bag. They freeze great for up to 2 months. When I want cookies, I bake them straight from frozen, adding an extra minute or two to the bake time. Just remember not to add marshmallows before freezing—add them fresh after baking.

Reheating

To reheat, I pop a cookie or two in the microwave for about 10-15 seconds or in a 300°F oven for 5 minutes. This brings back the melty chocolate and soft marshmallow experience almost like fresh-baked. Just keep an eye so you don’t overdo it, or the marshmallow can get chewy instead of gooey.

FAQs

Can I use mini marshmallows instead of full size in the Hot Chocolate Cookies with Marshmallows Recipe?

Absolutely! Mini marshmallows work well too, but they tend to melt quicker and can lose shape, so I recommend adding them just before the final minute or so of baking. This way, they get melty but don’t completely disappear into the cookie.
How do I prevent the marshmallows from burning?

The key is timing—adding marshmallows after the initial bake allows you to give the cookies a short second bake just long enough to soften the marshmallows without turning them brown or tough. Keep a close eye during this second bake, as marshmallows can go from gooey to burnt quickly.
Can I make the cookie dough ahead of time?

Yes! You can mix the dough and refrigerate it for up to 2 days before baking. This can actually improve the flavor as the ingredients meld. Just let the dough sit at room temperature for a few minutes before scooping and baking so it’s easier to work with.
What’s the purpose of cornstarch in this recipe?

Cornstarch helps make the cookies softer and more tender by reducing gluten formation and adding a slight pillowy texture. It’s a small ingredient that makes a noticeable difference in how the cookies feel when you bite into them.
Can I substitute other types of chocolate chips?

Definitely. Semi-sweet chocolate chips are classic here, but you can also use milk chocolate, dark chocolate, or even white chocolate chips for a fun twist. Each one will bring a different flavor profile, so feel free to experiment!

Final Thoughts

Honestly, this Hot Chocolate Cookies with Marshmallows Recipe has become one of my favorite go-to comfort treats, especially on chilly evenings. I love how easy it is to make, yet it feels so special with those melty marshmallows and rich chocolate flavor. You really can’t go wrong here, and I’m confident you’ll love baking (and eating) these just as much as I do. So go ahead, grab your mixing bowl, and start making your own batch—you deserve a little homemade happiness in cookie form!