If you’re anything like me, there’s nothing quite like the feeling of cozying up with a warm mug of hot chocolate and some soft, gooey marshmallows on a chilly day. Now imagine capturing all that delight in cookie form! This Hot Chocolate & Marshmallow Cookies Recipe is exactly that — fudgy chocolate cookies crowned with melty marshmallow goodness, delivering a mouthwatering experience that perfectly echoes your favorite winter drink. Whether you’re looking for a festive addition to your holiday cookie tray or a comforting treat for any time of year, these cookies will quickly become your new go-to indulgence.

Ingredients You’ll Need

The image shows three square chocolate brownies with a rough texture and some melted dark chocolate chips on top. Next to them, there are small piles of dark chocolate chips scattered on the white marbled surface. Towards the bottom right, a clear glass jar filled with mini white marshmallows lies on its side with some marshmallows spilled out. To the bottom left, a white bowl filled with dark chocolate chips sits on the surface. There is also a silver spoon with a few marshmallows on it placed at the top left. The whole scene is arranged on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and the way each ingredient plays a star role. Each component combines effortlessly to deliver beautifully textured, richly flavored cookies with gooey, toasted marshmallow magic on top.

1 ¼ cups all-purpose flour: Provides the perfect base structure for soft, tender cookies.
⅓ cup cocoa powder: Adds deep, chocolatey flavor that’s earthy and rich, just like your favorite hot cocoa.
1 tsp baking soda: Helps cookies rise just enough to stay soft but hold their shape.
½ tsp salt: Balances sweetness and enhances the chocolate notes.
½ cup unsalted butter, softened: Brings richness and moisture, making the cookies irresistibly tender.
½ cup granulated sugar: Gives a subtle crunch and sweetness that cuts through the cocoa.
½ cup brown sugar: Adds a hint of caramel-like depth and keeps the cookies chewy.
1 large egg: Binds everything together for that soft center.
1 tsp vanilla extract: Lifts the chocolate flavor and adds warmth.
1 cup chocolate chips (milk, semi-sweet, or dark): Melts into luscious pockets of chocolate yum.
12 large marshmallows, cut in half: The crowning jewels that toast up beautifully for that gooey, melty finish.
Optional toppings: Try chocolate drizzle, crushed candy canes for a peppermint pop, or extra mini marshmallows for fun texture.

How to Make Hot Chocolate & Marshmallow Cookies Recipe

Step 1: Preheat and Prepare

Start by warming your oven to 350°F (175°C) and lining baking sheets with parchment paper. This simple step ensures your cookies bake evenly without sticking or burning on the bottom, setting you up for cookie perfection.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This not only evenly distributes the leavening but also helps keep your cocoa powder lump-free, ensuring every bite is smooth and chocolaty.

Step 3: Cream Butter and Sugars

Grab a large bowl and beat the softened butter with both granulated and brown sugars until fluffy and light in color, roughly 2–3 minutes. This creaming step is crucial because it creates air pockets that give your cookies a tender, melt-in-your-mouth texture.

Step 4: Add Egg and Vanilla

Next, blend in the egg and vanilla extract until just combined. These ingredients bring moisture and subtle aromatic notes, helping to tie the flavors together perfectly.

Step 5: Combine Wet and Dry Ingredients

Slowly add your dry mix into the wet bowl, stirring until just combined. Be careful not to overmix because you want to keep the cookies tender. Finally, fold in the chocolate chips — these little bursts of chocolate make every bite a true delight.

Step 6: Scoop and Bake

Using a tablespoon or cookie scoop, drop 1½ tablespoon-sized balls of dough onto your prepared baking sheets, leaving space between each for spreading. Bake for 8–9 minutes until the cookie edges are just set but centers remain soft, teasing the fudgy texture to come.

Step 7: Add Marshmallows and Finish Baking

Remove the cookies from the oven, and while still hot, quickly press half a marshmallow cut-side down onto each cookie. Return the tray to the oven for another 1–2 minutes, just until the marshmallows soften and melt into a luscious topping without losing their shape.

Step 8: Cool and Add Final Touches

Allow the cookies to cool slightly on the baking sheet so the marshmallows set just enough to hold their gooey texture. Once cooled, feel free to add optional chocolate drizzle, crushed candy canes, or sprinkle mini marshmallows on top for an extra-special finish.

How to Serve Hot Chocolate & Marshmallow Cookies Recipe

The image shows a group of round chocolate cookies arranged closely on a black wire cooling rack. Each cookie has five small, round white marshmallows on top, spread evenly over the surface. The cookies have a rough, cracked texture with a rich dark brown color. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your cookies with a light drizzle of melted chocolate for a glossy look and richer flavor. If you want to add an extra seasonal touch, crushed candy canes or a dusting of powdered sugar look beautiful and boost sweetness.

Side Dishes

These cookies pair wonderfully with a glass of cold milk or a cup of freshly brewed coffee or tea. For an indulgent treat, serve alongside a warm mug of your favorite hot chocolate to elevate the cozy vibes.

Creative Ways to Present

Arrange your Hot Chocolate & Marshmallow Cookies Recipe on a festive platter with sprigs of evergreen or cranberries for holiday charm. Alternatively, pop a few cookies into a clear holiday-themed jar or box for thoughtful gifting that’s as delicious as it looks.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for 3–4 days. This method preserves the soft texture and keeps the marshmallows from drying out, allowing you to enjoy their melty, fluffy charm even after a few days.

Freezing

You can freeze unbaked cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag once solid. When ready, bake them straight from frozen by adding a minute or two to the baking time. Alternatively, freeze fully baked cookies between sheets of parchment paper in a sealed container for up to 2 months.

Reheating

To revive soft marshmallow melting magic, warm leftover cookies briefly in the microwave for 5–10 seconds. This quick heat-up brings back their fresh-from-the-oven charm and gooey texture, perfect when you want a comforting treat on demand.

FAQs

Can I use mini marshmallows instead of large ones?

Absolutely! Mini marshmallows will create a less gooey top and a different texture, but they still taste fantastic. Just sprinkle them generously on top toward the end of baking and watch them puff up delightfully.

What kind of chocolate chips work best?

You can choose your favorite type—milk, semi-sweet, or dark chocolate all work wonderfully here. Dark chocolate offers a richer, slightly bitter contrast, while milk chocolate adds extra sweetness and creaminess.

Is this Hot Chocolate & Marshmallow Cookies Recipe suitable for a dairy-free diet?

To make it dairy-free, substitute the butter with a plant-based alternative and look for dairy-free chocolate chips. The recipe remains just as delicious and perfect for those with dietary preferences.

How can I make these cookies more festive for holidays?

Try adding peppermint extract to the dough or sprinkling crushed candy canes on top for a seasonal twist. Chocolate drizzle in red or green colors also adds a cheerful touch that’s sure to impress guests.

Can these cookies be made gluten-free?

Yes! Use a 1-to-1 gluten-free flour blend in place of regular flour. Just ensure your other ingredients, such as baking soda and chocolate chips, are labeled gluten-free to keep the recipe safe for celiac or gluten-sensitive eaters.

Final Thoughts

This Hot Chocolate & Marshmallow Cookies Recipe is one of those rare gems that delivers comfort, fun, and indulgent flavor all at once. Whether you’re baking for a crowd or sneaking one (or three) for yourself, these cookies capture the warm, cozy spirit of your favorite hot cocoa moment. I promise once you try them, they’ll become a beloved classic in your cookie collection!