There's something so cozy about biting into a cookie that tastes like a warm mug of cocoa with gooey marshmallows melted right in. That’s exactly what makes this Hot Cocoa Marshmallow Cookies Recipe so special and absolutely worth baking when you want a sweet treat that feels like a hug in dessert form.

The image shows several round dark brown chocolate cookies arranged on a white marbled surface. Each cookie has a smooth, thick white dollop of cream in the center, topped with small pieces of dark chocolate shavings. One cookie is broken in half, revealing a soft and creamy layer of white filling inside with some melted chocolate on it. The cookies have a rough, slightly cracked texture on the outside, with scattered bits of chocolate around them. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Cocoa Marshmallow Cookies Recipe
Top Tip
How to Serve Hot Cocoa Marshmallow Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Cocoa Marshmallow Cookies Recipe

Why You'll Love This Recipe

I’ve made these cookies on chilly evenings and shared them with friends who instantly ask for the recipe. The combination of rich cocoa and soft marshmallow on top just feels joyful and indulgent—like a grown-up take on hot chocolate in cookie form.

Perfect Cocoa Flavor: The unsweetened cocoa powder provides deep chocolate warmth without being too sweet, balancing the sugar beautifully.
Gooey Marshmallow Topping: Adding marshmallows halfway through baking gives you that melty, pillowy texture that’s pure magic.
Simple Ingredients: You can find everything in your pantry or local store, making it easy and hassle-free to whip up quickly.
Versatile and Fun: These cookies are great for holiday gifting, parties, or just a cozy night in with a favorite movie.

The image shows a top view of multiple round chocolate cookies arranged neatly on a white marbled textured surface. Each cookie has a thick, dark brown base with a smooth, round layer of white cream in the center. On top of the cream, there are small, scattered pieces of chocolate shavings, adding a textured detail. The cookies are spaced evenly, with small crumbs and chocolate bits scattered around them on the surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Hot Cocoa Marshmallow Cookies Recipe uses ingredients that create the perfect balance between rich, tender cookie and that classic hot cocoa flavor topped with marshmallow softness. Here’s why I trust these elements to make the magic happen.

Flat lay of a small mound of all-purpose flour, a small heap of unsweetened cocoa powder, a small white bowl of baking soda powder, a small white bowl of kosher salt, a few pieces of unsalted butter at room temperature, a small pile of light brown sugar, a small pile of granulated sugar, two large whole brown eggs with clean shells, a small white bowl of pure vanilla extract, several large marshmallows cut in half horizontally arranged neatly, a small white bowl filled with finely chopped chocolate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides just the right structure to hold the cookie together with a tender crumb.
Unsweetened cocoa powder: Adds deep chocolate flavor without overpowering sweetness—look for natural cocoa for the truest flavor.
Baking soda: Helps the cookies rise perfectly and gives just enough spread.
Kosher salt: Enhances the chocolate and balances the sweetness.
Unsalted butter: At room temperature, it creams beautifully with the sugars, giving the dough a rich, tender texture.
Light brown sugar: Adds moisture and a subtle caramel note that blends perfectly with the cocoa.
Granulated sugar: Gives cookies a slight crisp edge while keeping the center soft.
Large eggs: Bind the ingredients and add to the cookie’s softness.
Pure vanilla extract: Enhances flavor depth—a little goes a long way!
Large marshmallows: Cut in half to cover each cookie and melt into a luscious gooey topping.
Finely chopped chocolate: Sprinkled on top to add extra richness and a little texture contrast.

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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.

Make It Your Way

While I love these cookies as is, you can easily make them your own. Sometimes I swap the vanilla extract for peppermint in winter to get a fun holiday twist or add a handful of chopped nuts for a little crunch. Feel free to experiment!

Peppermint Variation: Adding a teaspoon of peppermint extract makes these instantly festive—I tried this one year for a December cookie swap, and it was a hit!
Dairy-Free Adaptation: Use coconut oil instead of butter and a plant-based egg substitute—a bit of trial and error, but the cocoa flavor still shines through.
Extra Chocolate: For chocoholics, mix mini chocolate chips into the dough before baking for pockets of melty chocolate goodness.

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

Step 1: Get your oven ready and prep the dry ingredients

Preheat your oven to 350°F and line a large baking sheet with parchment paper—trust me, this makes cleanup so much easier. Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt in a medium bowl. Mixing these first ensures even cocoa distribution so every bite is perfectly chocolatey.

Step 2: Cream butter and sugars

Using a stand mixer (or hand mixer), beat your room-temperature butter with both the light brown and granulated sugars on medium-high speed. This should take around 2 minutes until the mixture is light and creamy. It’s the foundation for your cookie’s texture, so don’t rush this step! Scrape down the bowl sides as you go.

Step 3: Add eggs and vanilla

Mix in the large eggs and pure vanilla extract until fully combined. This enriches the dough with moisture and flavor, making the cookies tender and fragrant.

Step 4: Combine wet and dry ingredients

Slowly add the dry cocoa and flour mixture to the wet ingredients on low speed, mixing just until combined. Be careful not to overmix here—overworking the dough can make your cookies dense and tough.

Step 5: Scoop and bake

Scoop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 8 minutes until the cookies are just set but still soft in the middle.

Step 6: Marshmallow magic

Carefully pull the baking sheet out of the oven and quickly press one marshmallow half right into the center of each cookie. Then, slide the tray back into the oven for an additional minute to melt the marshmallows into that signature gooey topping.

Step 7: Cool and garnish

Remove the cookies from the oven and let them cool for a few minutes on the pan. Then transfer to a wire rack to cool completely. Finally, sprinkle with finely chopped chocolate for a finishing touch that melts into the warm marshmallows—a small detail that makes a big difference!

Top Tip

Over the years of baking this Hot Cocoa Marshmallow Cookies Recipe, I've realized there are a few simple tricks that really elevate the results, so I’m passing them straight to you!

Use Room Temperature Butter: This helps you cream the butter and sugars to a fluffy texture, ensuring softer cookies.
Don’t Skip Parchment Paper: It prevents sticking and makes cleanup quick, plus your cookies bake more evenly.
Press Marshmallows Gently: When adding marshmallows after the first bake, press too hard and you’ll deflate the cookie; just a light touch is enough to stick them on.
Watch the Baking Time Closely: Cookies can go from perfectly soft to overbaked fast—set a timer and take them out as soon as edges look firm.

How to Serve Hot Cocoa Marshmallow Cookies Recipe

Garnishes

I usually just sprinkle some finely chopped dark chocolate on top because it melts beautifully with the warm marshmallow, creating little chocolate pools. Sometimes I dust with a tiny pinch of powdered sugar or a few festive sprinkles for holiday gatherings—simple but festive!

Side Dishes

I love pairing these cookies with a hot cup of your favorite coffee, tea, or yes, even a real mug of hot cocoa. They’re also great alongside a scoop of vanilla ice cream for an indulgent dessert or served at a brunch spread with fresh fruit.

Creative Ways to Present

For parties, I like arranging these cookies on a festive platter lined with pine sprigs or colorful napkins. Stacking them like little towers and adding mini marshmallow skewers on the side is another fun idea I've tried that guests always enjoy. They make such a cute edible centerpiece!

Make Ahead and Storage

Storing Leftovers

Store completely cooled cookies in a single layer inside an airtight container. I’ve found keeping marshmallow cookies stacked can make the marshmallows stick together and pull off, so a single layer is best. They last well at room temperature for 2 to 3 days.

Freezing

To freeze, scoop and freeze the dough balls on a baking sheet before baking (without marshmallows). When ready to bake, bake the frozen dough and add fresh marshmallows halfway through baking for the best texture and flavor. This way, you'll have fresh-tasting cookies any time.

Reheating

If you have leftovers, gently warm cookies in a 300°F oven for 3-4 minutes or microwave for 10 seconds to bring back softness and gooey marshmallow charm. Just be careful not to overheat, or the marshmallows will get rubbery.

Frequently Asked Questions:

Can I use mini marshmallows instead of large ones?

Mini marshmallows can work, but they melt quickly and may disperse too much during baking. Cutting large marshmallows in half provides the perfect size and texture for this recipe.

How do I prevent marshmallows from sticking together when storing cookies?

Avoid stacking cookies in the storage container. Store them in a single layer, and if needed, place parchment or wax paper between layers to keep marshmallows separate and intact.

Is there a gluten-free option for this Hot Cocoa Marshmallow Cookies Recipe?

Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that includes xanthan gum for best results, keeping the other ingredients the same.

Why do you add marshmallows halfway through baking?

Adding marshmallows after the cookie has baked a bit prevents them from burning or melting too much, allowing them to soften perfectly on top without losing their shape or flavor.

Final Thoughts

This Hot Cocoa Marshmallow Cookies Recipe is one of those easy, feel-good bakes that never disappoint. Every time I make these, the warm chocolate scent fills the kitchen and the soft marshmallows remind me of cozy nights by the fire. Trust me, once you try these, you’ll have a new favorite cookie that’s perfect year-round. So go ahead—grab the ingredients, bake a batch, and share the warmth with your loved ones.