Hot Chocolate Marshmallow Cookies Recipe

If you’re craving something cozy and utterly delightful, you’re going to love this Hot Chocolate Marshmallow Cookies Recipe. Imagine rich, fudgy chocolate cookies with melty marshmallows nestled right on top—it’s like hugging a cup of hot cocoa in cookie form. I promise, once you try these, they’ll be your go-to comfort treat, especially when the weather gets chilly. Let me walk you through everything you need to know so you can nail them right in your own kitchen.

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Ingredients & Why They Work

This Hot Chocolate Marshmallow Cookies Recipe shines because of its carefully chosen ingredients that combine gooey marshmallow charm with decadent chocolate. Knowing a bit about each one helps you get the best cookie every time, so you’ll want to pick fresh brown sugar and high-quality cocoa for depth of flavor.

• Unsalted butter: It gives the cookies a tender crumb and rich flavor—make sure it’s softened but still cool to keep dough texture just right.
• Light brown sugar: Provides moistness and that subtle caramel note that balances the chocolate.
• Granulated sugar: Adds sweetness and helps with spreading and texture.
• Egg: Binds ingredients together and adds a bit of lift and richness.
• Pure vanilla extract: Enhances all the chocolatey goodness without overpowering it.
• Unsweetened cocoa powder: The heart of the chocolate flavor, choose good-quality cocoa for best results.
• All-purpose flour: Gives structure—don’t forget to measure it properly (fluff, scoop, level) for perfect cookies.
• Baking soda: Helps cookies rise just enough for softness without too much puff.
• Salt: Enhances sweetness and stops the chocolate from becoming flat.
• Cornstarch: A little secret for extra tender, melt-in-your-mouth texture.
• Chocolate chips: The melty pockets of joy—mix them into the dough and reserve some for the tops.
• Full-size marshmallows: Cut in half so each cookie gets a perfect gooey crown.
• Finely chopped chocolate (optional): For that extra finishing touch once warm from the oven.

Make It Your Way

While I adore these cookies as written, I’m all for making them your own! I often switch up the chocolate chips—sometimes white chocolate or even butterscotch chips add a fun twist. You can also toss in chopped nuts if you like a bit of crunch. The beauty of this Hot Chocolate Marshmallow Cookies Recipe is that it’s a great base for experimenting without losing that comforting vibe.

• Variation: One winter, I added a dash of cinnamon and a pinch of cayenne, turning these into spicy-sweet cookies that were a total hit at holiday parties.
• Dietary tweaks: I’ve tried swapping in vegan butter and egg replacers for allergy-friendly batches—it works well, just watch the texture closely.
• Seasonal fun: During the holidays, swapping marshmallows for peppermint ones or adding crushed candy canes gives a fresh seasonal blast.

Step-by-Step: How I Make Hot Chocolate Marshmallow Cookies Recipe

Step 1: Cream Butter and Sugars Until Fluffy

Start by beating your softened butter with the brown and granulated sugars using a hand mixer or stand mixer with a paddle attachment. This stage is important because you want the sugar to dissolve into the butter and create a light, airy texture that helps your cookies rise nicely. I usually go for about 3-4 minutes here, scraping down the bowl midway so everything blends perfectly.

Step 2: Add Egg and Vanilla

Next, crack in your egg and pour the vanilla extract. Mix just until combined, remembering to scrape the sides again. This ensures your dough will be smooth and ready for the dry ingredients.

Step 3: Combine Dry Ingredients Separately

In a separate bowl, whisk together the unsweetened cocoa, flour, baking soda, salt, and cornstarch. Mixing these dry ingredients thoroughly before adding them prevents clumps and ensures an even chocolate flavor in every bite.

Step 4: Gently Fold Dry Ingredients Into Wet

With your mixer on low speed, gradually add the dry ingredients to the butter mixture just until combined. Overmixing here can make the cookies tough, so I like to stop as soon as I don’t see flour. Then stir in most of your chocolate chips by hand, saving a little to press on top of the dough balls later.

Step 5: Scoop & Shape Your Cookies

Using a 1½ tablespoon cookie scoop really helps keep these cookies consistent, and I make sure not to flatten the dough balls—they need to be nice and mounded. After placing them on parchment-lined baking sheets, press some reserved chocolate chips onto the tops. Trust me, the chocolate on top melts and looks irresistible after baking.

Step 6: The Two-Part Bake with Marshmallow Magic

Bake your cookies for 7-8 minutes until they’ve just started to spread but still hold a soft mound in the center. Now, carefully press one half of a marshmallow onto each cookie, slightly flattening them so the marshmallows meld into the cookie. Pop them back in the oven for 1-2 more minutes. Remember, it’s okay if they look a little underbaked—the edges should be set but the centers soft. That’s the secret to chewy delight.

Step 7: Cool and Optional Toppings

Remove from the oven and if you want to add that extra chocolatey sheen, sprinkle finely chopped chocolate on top while they’re still warm. Then move the baking sheets to wire racks to cool completely. The cookies firm up as they cool but remain soft and gooey inside thanks to the marshmallow topping. Repeat the process with the rest of your dough after the sheets cool down.

How to Serve Hot Chocolate Marshmallow Cookies Recipe

Garnishes

I love sprinkling a little chopped chocolate or cocoa nibs on top of the warm cookies for a rustic, chocolaty finish. Sometimes, a light dusting of powdered sugar adds a pretty snowy look perfect for winter vibes. For an extra touch of indulgence, a tiny drizzle of melted caramel or chocolate sauce can’t hurt either!

Side Dishes

These cookies pair wonderfully with a mug of steaming hot cocoa (no surprise there), coffee, or even a glass of cold milk to balance the sweet richness. If you want to go all out, a scoop of vanilla ice cream served alongside is a dreamy treat—for sure a hit at family gatherings.

Creative Ways to Present

For holiday parties, I’ve presented these cookies stacked with a marshmallow between each layer to mimic s’mores; it’s playful and festive. Wrapping individual cookies in parchment and tying with twine makes a charming gift. If you’re serving at a cozy brunch, a cookie platter nestled with cinnamon sticks and cranberries adds beautiful seasonal flair.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, lined with parchment paper to prevent sticking. They stay soft and delicious for up to two days, but honestly, they rarely last that long in my house!

Freezing

If I want to save some for later, I freeze baked cookies between layers of parchment in a sealed container. They freeze beautifully for up to two months. Another option is to freeze the cookie dough balls on a tray, then transfer them to a bag—this lets you bake fresh cookies on demand.

Reheating

To bring frozen or leftover cookies back to life, I pop them in a 300°F oven for about 5 minutes or until warmed through. This revives that melty chocolate and gooey marshmallow — just be careful not to overheat or the marshmallows might burn.

FAQs

Final Thoughts

This Hot Chocolate Marshmallow Cookies Recipe is pure comfort food magic, and I love how it brings smiles at any gathering or even just a quiet night in. I hope you enjoy making them as much as I do—and remember, there’s nothing like warm cookies fresh from the oven after a long day. So grab your apron, whip up a batch, and treat yourself because, honestly, you deserve it!

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