There’s something magical about sipping a mug of hot chocolate on a chilly day. Now imagine that cozy comfort captured in a chewy, gooey cookie! These Hot Chocolate Marshmallow Cookies are everything you love about the classic winter drink, baked into a sweet, decadent treat. The rich, chocolatey base is perfectly balanced by soft, melty marshmallows, making every bite feel like a warm hug. Whether you’re whipping these up for a holiday gathering, a cozy family evening, or just because, these cookies will be an instant hit.
Growing up, hot chocolate was a winter staple in my home. We’d gather around the fireplace, mugs in hand, topped with fluffy marshmallows that melted into a creamy cloud. These cookies bring all of that nostalgia back, and I can’t wait to share this recipe with you!
Why You’ll Love This Recipe:
- Comforting & Cozy: These cookies capture the essence of a warm cup of cocoa.
- Perfect Texture: Crispy edges with a soft, fudgy center and gooey marshmallow topping.
- Crowd-Pleaser: A fun twist on a classic that everyone will adore, from kids to adults.
- Easy to Make: Simple ingredients and straightforward steps mean anyone can bake these!
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 12 large marshmallows, cut in half
How to Make Hot Chocolate Marshmallow Cookies:
Step-by-Step Instructions:
- Preheat & Prep:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside. - Cream the Butter & Sugars:
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). This creates the perfect base for your cookies. - Add Wet Ingredients:
Beat in the eggs, one at a time, ensuring each is fully incorporated. Then mix in the vanilla extract. - Mix Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies soft. - Fold in Chocolate Chips:
Gently stir in the chocolate chips, evenly distributing them throughout the dough. - Form the Cookies:
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. - Bake & Add Marshmallows:
Bake the cookies for 8-10 minutes, just until the edges are set but the centers remain soft. Remove the tray from the oven and immediately press a halved marshmallow into the center of each cookie. - Final Bake:
Return the cookies to the oven for an additional 2-3 minutes, allowing the marshmallows to puff up and soften slightly. Watch carefully to avoid over-browning the marshmallows. - Cool & Enjoy:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature with a glass of milk or, of course, hot chocolate!
Helpful Tips:
- For Gooey Marshmallows: Place the marshmallow halves sticky side down to help them adhere better to the cookies.
- Chill the Dough: If you have time, refrigerate the dough for 30 minutes before baking. This helps prevent spreading and makes thicker, chewier cookies.
- Use Mini Marshmallows: Don’t have large marshmallows? Sprinkle a few mini marshmallows on top instead.
- Storage Tip: Store leftover cookies in an airtight container at room temperature for up to 3 days. Pop them in the microwave for 10 seconds to bring back that fresh-from-the-oven warmth.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Notes:
- Feel free to get creative with add-ins! Crushed peppermint candies, chopped nuts, or even a drizzle of caramel sauce would take these cookies to the next level.
- For an extra chocolatey touch, use a mix of semi-sweet and milk chocolate chips.
Nutritional Information (per cookie):
Calories: ~180
Protein: ~2g
Fat: ~8g
Carbohydrates: ~26g
Sodium: ~80mg
Frequently Asked Questions:
1. Can I freeze these cookies?
Yes! You can freeze the dough before baking or freeze the baked cookies. For the dough, roll it into balls and freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding an extra minute or two to the bake time.
2. How can I make these cookies even richer?
Use Dutch-process cocoa powder for a deeper chocolate flavor, or substitute some of the chocolate chips with chopped dark chocolate.
3. Can I make these gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free 1-to-1 baking flour. The texture may vary slightly, but they’ll still be delicious.
4. What’s the best way to melt the marshmallows?
Baking them for a few extra minutes works great, but for perfectly golden marshmallows, you can briefly toast them with a kitchen torch after baking.
Storage Instructions:
Store these cookies in an airtight container at room temperature for up to 3 days. To keep them soft, add a slice of bread to the container—it helps retain moisture.
Related Recipes:
If you loved these cookies, try these other irresistible chocolatey treats:
Conclusion:
These Hot Chocolate Marshmallow Cookies are everything you could want in a winter dessert—rich, comforting, and undeniably fun! Whether you’re sharing them with friends and family or treating yourself to a little indulgence, they’re guaranteed to bring a smile to your face. Serve them warm for the ultimate gooey experience, and don’t forget the hot chocolate on the side!
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Hot Chocolate Marshmallow Cookies
Description
There’s something magical about sipping a mug of hot chocolate on a chilly day. Now imagine that cozy comfort captured in a chewy, gooey cookie! These Hot Chocolate Marshmallow Cookies are everything you love about the classic winter drink, baked into a sweet, decadent treat. The rich, chocolatey base is perfectly balanced by soft, melty marshmallows, making every bite feel like a warm hug. Whether you’re whipping these up for a holiday gathering, a cozy family evening, or just because, these cookies will be an instant hit.
Growing up, hot chocolate was a winter staple in my home. We’d gather around the fireplace, mugs in hand, topped with fluffy marshmallows that melted into a creamy cloud. These cookies bring all of that nostalgia back, and I can’t wait to share this recipe with you!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 12 large marshmallows, cut in half
Instructions
- Preheat & Prep:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside. - Cream the Butter & Sugars:
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). This creates the perfect base for your cookies. - Add Wet Ingredients:
Beat in the eggs, one at a time, ensuring each is fully incorporated. Then mix in the vanilla extract. - Mix Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies soft. - Fold in Chocolate Chips:
Gently stir in the chocolate chips, evenly distributing them throughout the dough. - Form the Cookies:
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. - Bake & Add Marshmallows:
Bake the cookies for 8-10 minutes, just until the edges are set but the centers remain soft. Remove the tray from the oven and immediately press a halved marshmallow into the center of each cookie. - Final Bake:
Return the cookies to the oven for an additional 2-3 minutes, allowing the marshmallows to puff up and soften slightly. Watch carefully to avoid over-browning the marshmallows. - Cool & Enjoy:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature with a glass of milk or, of course, hot chocolate!
Notes
- Feel free to get creative with add-ins! Crushed peppermint candies, chopped nuts, or even a drizzle of caramel sauce would take these cookies to the next level.
- For an extra chocolatey touch, use a mix of semi-sweet and milk chocolate chips.