Hot Chocolate Cookies with Mini Marshmallows – 12 Irresistible Bites

There’s nothing quite like wrapping your hands around a mug of hot chocolate on a chilly evening—except maybe biting into one of these soft, chewy hot chocolate cookies studded with melty mini marshmallows! I first made these on a snowy afternoon when my kids begged for something “cozy and chocolatey,” and now they’re our go-to winter treat. The marshmallows toast just enough in the oven, creating little pockets of gooey goodness that remind me of sipping cocoa by the fire. Trust me, one bite and you’ll be hooked!

Why You’ll Love These Hot Chocolate Cookies with Mini Marshmallows

Oh, where do I even start with these little morsels of joy? These cookies are my happy place—warm, fudgy, and stuffed with melty marshmallow surprises. Here’s why they’ll become your new obsession too:

• That dreamy texture: Crispy edges give way to a center so soft, it’s like biting into a baked hot chocolate mug
• Nostalgia in every bite: The toasted marshmallow bits taste just like childhood winters by the fireplace
• Foolproof baking: No fancy techniques—just mix, scoop, and bake (perfect for kitchen newbies!)
• Instant mood booster: One whiff of that cocoa-vanilla smell and suddenly even Monday feels cozy

My kids call them “hug cookies” because that’s exactly how they make you feel—wrapped in warmth from the first bite.

Ingredients for Hot Chocolate Cookies with Mini Marshmallows

Okay, let’s talk ingredients—because the magic starts here! I’ve made these cookies so many times I could probably recite this list in my sleep. But don’t worry, I’ll walk you through each one and why it matters. (Pro tip: measure everything before you start—it makes the whole process smoother!)

• 1 cup all-purpose flour – Spoon and level it, friends! No packing the flour down or you’ll end up with dry cookies
• 1/2 cup cocoa powder – Use natural unsweetened cocoa (like Hershey’s), not Dutch-process. That acidic tang plays nice with our baking soda
• 1/2 tsp baking soda – The lift master! Make sure yours isn’t expired—test it with vinegar if you’re unsure
• 1/4 tsp salt – Just a pinch to balance all that sweetness. I use fine sea salt
• 1/2 cup unsalted butter, softened – Key word: softened! Leave it out for 30 minutes until your finger leaves a gentle dent
• 1/2 cup granulated sugar – Plain white sugar gives that classic crisp edge
• 1/2 cup packed brown sugar – Pack it firmly into the measuring cup—this adds moisture and chew
• 1 large egg – Room temperature blends better. Quick tip: submerge it in warm water for 5 minutes if you forgot to take it out
• 1 tsp vanilla extract – The good stuff! Imitation vanilla just won’t give the same depth
• 1/2 cup mini marshmallows – The star of the show! I use the plain white ones—they toast beautifully
• 1/2 cup chocolate chips – Semi-sweet balances the sweetness, but milk chocolate works too if you’re feeling extra indulgent

See? Nothing too fancy—just pantry staples that come together in the most magical way. And if you’re missing something, don’t panic! You can swap the chocolate chips for chopped chocolate bars, or use marshmallow bits if mini marshmallows are sold out. The cookie gods are flexible like that.

Equipment You’ll Need

Before we dive into mixing, let’s gather our tools—because scrambling mid-recipe with sticky fingers is no fun! Here’s what you’ll need (and yes, I’ve learned the hard way that skipping any of these can lead to cookie chaos):

• 2 mixing bowls – One for dry ingredients, one for wet. I like using my trusty glass bowls so I can see everything blending
• Whisk – For getting all those dry ingredients cozy together (no cocoa powder lumps allowed!)
• Hand mixer or sturdy spoon – The mixer makes creaming butter easier, but a wooden spoon and elbow grease work too
• Measuring cups and spoons – Precision matters here, especially with the baking soda
• Baking sheets – Two is ideal so you can rotate batches. No fancy pans needed—basic aluminum ones work great
• Parchment paper – Lifesaver for easy cleanup and no stuck cookies! Silicone mats work too
• Cookie scoop or tablespoon – For portioning that gorgeous dough. I use my #40 scoop (about 1.5 tbsp) for perfect rounds
• Spatula – To scrape every last bit of that chocolatey dough from the bowl (because wasting cookie dough should be illegal)

That’s it! No special gadgets required—just the basics most bakers already have. Now let’s get those cookies in the oven, shall we?

How to Make Hot Chocolate Cookies with Mini Marshmallows

Alright, let’s get to the fun part—making these little pockets of chocolatey joy! I promise it’s easier than you think, and the smell alone will have your whole family hovering in the kitchen. Just follow these steps, and you’ll have perfect cookies every time.

Mixing the Dough

First things first—let’s get our ingredients playing nicely together. Here’s how I do it:

1. Whisk dry ingredients: Grab that bowl with your flour, cocoa powder, baking soda, and salt. Give them a good whisk—you want everything evenly distributed with no cocoa lumps hiding at the bottom.
2. Cream butter and sugars: In your other bowl, beat the softened butter with both sugars until it’s light and fluffy. This takes about 2 minutes with a mixer (or 3-4 minutes by hand—consider it an arm workout!). The mixture should look pale and creamy.
3. Add egg and vanilla: Crack in that room-temperature egg and pour in the vanilla. Mix just until combined—don’t go crazy here or your cookies might toughen up.
4. Combine wet and dry: Now, gradually add your dry ingredients to the wet mixture. I do this in three batches, mixing just until the flour disappears each time. Some streaks are okay—we’re not done yet!
5. Fold in the goodies: Here comes the best part! Gently stir in those mini marshmallows and chocolate chips. The dough will be thick and sticky—that’s exactly what we want.

Pro tip: If the dough feels too soft to handle, pop it in the fridge for 15 minutes. This helps prevent the cookies from spreading too much.

Baking the Cookies

Now for the magic transformation—from dough to deliciousness! Here’s how to bake them just right:

1. Preheat and prep: First, get that oven to 350°F (175°C). Line your baking sheets with parchment paper—trust me, it’s worth it for easy cleanup.
2. Scoop the dough: Use your cookie scoop or a tablespoon to portion out dough balls. I make mine about 1.5 inches in diameter. Leave at least 2 inches between them—these babies spread!
3. Bake with care: Slide them into the oven for 10-12 minutes. At 10 minutes, they’ll be super soft (my favorite!). At 12 minutes, they’ll have firmer edges but still stay chewy.
4. Watch for doneness: The cookies are ready when the edges look set but the centers still seem slightly underbaked. They’ll continue cooking on the sheet—this keeps them soft.
5. Cool properly: Let them sit on the baking sheet for 5 minutes before transferring to a wire rack. The marshmallows will be molten lava hot at first!

Warning: The hardest part is waiting for them to cool enough to eat! But that first bite of warm, melty marshmallow and chocolate? Absolute heaven. You’ll know you’ve nailed it when you see those little marshmallow pockets peeking through the cracks.

Tips for Perfect Hot Chocolate Cookies with Mini Marshmallows

After burning through more batches of these cookies than I’d like to admit (some turned into pancake-thin crisps, others resembled chocolate rocks), I’ve learned all the tricks for hot chocolate cookie perfection. Here are my hard-won secrets:

• Chill the dough for thicker cookies: If you’ve got time, refrigerate the dough for at least 30 minutes before baking. Cold dough spreads less, giving you those gorgeous thick, chewy centers I crave.
• Freeze marshmallows prevent melting disasters: Toss your mini marshmallows in the freezer for 10 minutes before folding them in. This helps them hold their shape better during baking instead of disappearing into the dough.
• Underbake slightly for ultimate chew: Take them out when they still look slightly underdone in the center—that residual heat keeps them soft for days. They’ll firm up as they cool, I promise!
• Press extra marshmallows on top: Right after baking, gently press a few additional mini marshmallows onto each cookie’s surface. They’ll melt just enough to create those Instagram-worthy gooey pockets.
• Use a light hand with mixing: Overworked dough makes tough cookies. Once you add the flour, mix just until combined—a few streaks are fine! The marshmallows will distribute better when you fold them in anyway.

Bonus trick from my 8-year-old: Sprinkle a tiny pinch of flaky sea salt on top right after baking. It makes the chocolate flavor sing and balances the sweetness perfectly. Now go forth and bake—your coziest cookies ever await! You can find more cozy baking inspiration on my Pinterest board!

Variations for Hot Chocolate Cookies with Mini Marshmallows

Okay, confession time—I’ve never met a cookie recipe I didn’t want to tinker with! These hot chocolate cookies are like a blank canvas begging for fun twists. Here are my favorite ways to shake things up when I’m feeling adventurous (or just cleaning out my pantry):

• Peppermint patty magic: Add 1/4 tsp peppermint extract with the vanilla for festive cookies. Top baked cookies with crushed candy canes while still warm—instant holiday cheer!
• White chocolate wonderland: Swap the semi-sweet chips for white chocolate chunks. The vanilla notes make the cocoa flavor pop even more.
• Salted caramel swoon: Drizzle cooled cookies with warm caramel sauce and a sprinkle of flaky salt. Goes perfectly with the toasted marshmallows.
• Espresso boost: Stir 1 tbsp instant espresso powder into the dry ingredients for grown-up mocha cookies. The coffee deepens the chocolate flavor without tasting like coffee.
• Rocky road remix: Add 1/4 cup chopped walnuts or almonds with the marshmallows for crunch. My grandpa’s favorite version!

Last winter, I even tried rolling the dough balls in crushed graham crackers before baking—hello, s’mores cookies! The point is, don’t be afraid to play around. That’s how my famous “marshmallow surprise” version was born (hint: hide a whole marshmallow inside each dough ball before baking—ooey-gooey central!). If you’re looking for more sweet inspiration, check out my coffee cake with dates recipe!

Storing and Reheating Hot Chocolate Cookies with Mini Marshmallows

Okay, let’s be real – these cookies rarely last long enough to need storage in my house! But on the off chance you have leftovers (or, like me, you stash some away before the kids find them), here’s how to keep them tasting fresh and gooey for days:

• Room temperature storage: Pop cooled cookies in an airtight container with a slice of bread (sounds weird, works magic!). The bread keeps them soft while absorbing excess moisture. They’ll stay perfect for 2-3 days this way.
• Freezing for later: These freeze like a dream! Place cooled cookies in a single layer in a freezer bag with parchment between layers. They’ll keep for 2 months – just grab one whenever a cookie craving strikes.
• Reviving frozen cookies: No need to thaw! Microwave for 10 seconds straight from the freezer until the marshmallows get soft again. Or pop them in a 300°F oven for 5 minutes to restore that fresh-baked texture.
• Reheating genius: For that just-baked experience, microwave a room-temperature cookie for 8-10 seconds until the chocolate gets glossy and the marshmallows start to melt. Warning: this may cause immediate cookie consumption!

Pro tip from my cookie-obsessed neighbor: Freeze the dough balls before baking! Just scoop them onto a tray, freeze solid, then transfer to a bag. Bake straight from frozen, adding 1-2 extra minutes. Fresh cookies anytime – you’re welcome! For more baking tips, feel free to browse the baking blog.

Nutritional Information

Now, I know what you’re thinking – “Nutrition facts? For cookies?!” But hey, even us cookie monsters like to know what we’re biting into! Here’s the breakdown per cookie (because let’s be honest, nobody stops at just one):

• Calories: About 120 – totally worth it for that melty marshmallow moment
• Fat: 5g (3g saturated) – thank you, glorious butter!
• Carbs: 18g – mostly from that perfect blend of sugars
• Sugar: 10g – but it’s the good kind of sugar, right? Right?
• Protein: 2g – eggs and flour doing their thing
• Sodium: 50mg – just enough salt to balance the sweetness

Important note: These numbers can vary depending on your exact ingredients. Using milk chocolate instead of semi-sweet? That’ll bump up the sugar. Added extra marshmallows? (No judgment – I do this too!) That changes the numbers slightly. Consider this your ballpark guide rather than lab-tested science.

My philosophy? Life’s too short to stress over cookie calories. Just enjoy every gooey, chocolatey bite – maybe with an extra glass of milk to balance things out!

Frequently Asked Questions

Q1. Can I use large marshmallows instead of mini ones?
Oh honey, I tried this once and ended up with marshmallow lava cookies! The big ones melt too much and can make your cookies spread like pancakes. Stick with mini marshmallows—they’re the perfect size for little melty pockets. In a pinch? Chop large marshmallows into small bits and freeze them first!

Q2. How do I prevent the marshmallows from disappearing into the dough?
Here’s my secret: freeze those mini marshmallows for 10 minutes before folding them in. Also, resist the urge to overmix! Gently stir them in at the very end. And for extra oomph, press a few fresh marshmallows on top right after baking—they’ll toast beautifully without vanishing.

Q3. Why did my cookies turn out flat?
Been there! Usually it’s one of three things: butter too soft (should leave a slight dent, not melt), dough too warm (chill it if your kitchen’s hot), or old baking soda (test it with vinegar). Next time, try refrigerating the dough for 30 minutes before baking—makes all the difference! If you want to try another chewy treat, check out this recipe for Kinder Bueno cake without baking.

Q4. Can I make these without a mixer?
Absolutely! I often make them with just a wooden spoon and some elbow grease. Creaming the butter and sugar takes a bit more muscle, but it’s totally doable. Think of it as your pre-cookie workout—you’re earning those extra bites!

Q5. My marshmallows got too dark—what happened?
Ah, the marshmallow tan lines! If they’re browning too much, your oven might run hot. Try lowering the rack or reducing temp by 25°F. Or cover loosely with foil halfway through baking. Remember—we want golden-toasty, not campfire-burnt!

Print