Introduction

These Marshmallow Hot Cocoa Cookies combine rich chocolate flavors with gooey melted marshmallows for a cozy treat. Perfect for chilly days, they offer a delightful twist on classic cocoa-inspired desserts that both kids and adults will love.

Marshmallow Hot Cocoa Cookies Recipe - Recipe Image

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/2 cup (107 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1/2 tsp kosher salt
1 large egg
1 tsp pure vanilla extract
1/2 tsp baking soda
1 1/2 cups (180 g) all-purpose flour
1/4 cup (42 g) hot cocoa mix
1/4 cup (21 g) unsweetened cocoa powder
12 marshmallows, halved
2 tbsp unsalted butter, softened (for glaze)
2 tbsp unsweetened cocoa powder (for glaze)
Pinch of kosher salt (for glaze)
2 tbsp steaming hot water (for glaze)
1 cup (113 g) confectioners’ sugar (for glaze)

Instructions

Step 1: In a large bowl, use a handheld mixer on medium-high speed to beat the softened butter, light brown sugar, granulated sugar, and kosher salt until creamy and well combined.
Step 2: Add the egg and vanilla extract to the mixture and beat until incorporated. Then beat in the baking soda until just combined.
Step 3: Gradually add the all-purpose flour, hot cocoa mix, and unsweetened cocoa powder. Beat until the dough is soft and sticky.
Step 4: Cover the bowl with plastic wrap and refrigerate the dough for about 2 hours until cold.
Step 5: Preheat your oven to 375°F and place a rack in the center. Line two or three baking sheets with parchment paper.
Step 6: Scoop about 1 1/2 tablespoons of cookie dough (roughly the size of a ping-pong ball) and place 8 balls on each baking sheet, spacing them about 2 inches apart. If you have only two sheets, keep the remaining dough in the bowl.
Step 7: Bake the cookies one sheet at a time until they are puffy with a matte top, about 8 minutes. Remove the sheet from the oven, then press a halved marshmallow, cut side down, into the center of each cookie, gently pressing so the cookie cracks slightly.
Step 8: Return the cookies to the oven and bake until the marshmallow melts slightly, about 2 more minutes. Use a small spoon to press down on the marshmallows lightly to encourage spreading. Continue with remaining sheets, lining cooled baking sheets with fresh parchment as needed.
Step 9: For the glaze, whisk together the softened butter, cocoa powder, kosher salt, and steaming hot water in a small bowl until smooth.
Step 10: Add the confectioners’ sugar and whisk until no lumps remain. If the glaze is too thick, add a little water to loosen it. If too thin, let it cool for a minute before using.
Step 11: Spoon the glaze over the top of each cooled cookie and allow it to set before serving.

Tips & Variations

For extra gooey marshmallows, try using mini marshmallows instead of halved large ones.
Swap hot cocoa mix for instant espresso powder to add a subtle mocha flavor.
Ensure your butter is softened but not melted to maintain the right cookie texture.
Use parchment paper to prevent sticking and make cleanup easier.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If you prefer them warm and gooey, reheat briefly in the microwave for 10-15 seconds. The glaze may soften slightly when reheated but will firm up again as it cools.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?

Yes, but hot cocoa mix contains sugar and milk powder which add sweetness and richness. If using only cocoa powder, consider adding extra sugar and a pinch of milk powder or substitute for best results.

How do I prevent marshmallows from burning in the oven?

Add the marshmallows toward the end of baking as called for, and keep a close eye on them during the last few minutes. This helps them melt without burning or becoming too browned.

Marshmallow Hot Cocoa Cookies Recipe

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★★★★★

4.5 from 92 reviews

Delight in these Marshmallow Hot Cocoa Cookies that combine rich cocoa flavors with a gooey marshmallow center and a luscious chocolate glaze. Perfectly soft and chewy, these cookies are an irresistible treat for chocolate lovers, making a cozy addition to any dessert table or afternoon snack.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 10 minutes per batch
Total Time: 2 hours 25 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/2 cup (107 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1/2 teaspoon kosher salt
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1 1/2 cups (180 g) all-purpose flour
1/4 cup (42 g) hot cocoa mix
1/4 cup (21 g) unsweetened cocoa powder
12 marshmallows, halved

Glaze Ingredients

2 tablespoons unsalted butter, softened
2 tablespoons unsweetened cocoa powder
Pinch of kosher salt
2 tablespoons steaming hot water
1 cup (113 g) confectioners’ sugar

Instructions

Prepare the Cookie Dough: In a large bowl, use a handheld mixer on medium-high speed to beat together the softened butter, light brown sugar, granulated sugar, and kosher salt until creamy and well combined.
Add Egg and Flavorings: Incorporate the egg and pure vanilla extract into the mixture, beating until fully combined. Then add the baking soda and beat again to incorporate.
Mix Dry Ingredients: Gradually add the all-purpose flour, hot cocoa mix, and unsweetened cocoa powder to the wet ingredients. Beat until the dough is soft and sticky.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough until cold, approximately 2 hours, to develop flavor and improve texture.
Preheat Oven and Prepare Baking Sheets: Arrange an oven rack in the center and preheat the oven to 375°F (190°C). Line 2 to 3 baking sheets with parchment paper.
Scoop the Dough: Using a tablespoon or cookie scoop, form 1 1/2 tablespoon (around 30 g) balls of dough, roughly the size of a ping-pong ball, spacing 8 balls per baking sheet about 2 inches apart. If using fewer sheets, keep remaining balls refrigerated.
First Bake: Bake cookies one sheet at a time for about 8 minutes, until the cookies become puffy and have a matte surface.
Add Marshmallows: Remove the baking sheet from the oven and press half a marshmallow, cut side down, into the center of each cookie, causing slight cracks in the cookie top.
Second Bake: Return cookies to the oven and bake for an additional 2 minutes until the marshmallows start to melt slightly. Use a small spoon to gently press marshmallows down to help them spread evenly.
Repeat Baking: Continue baking remaining sheets of cookies using the same process, replacing parchment paper on cooling sheets as needed.
Prepare the Glaze: In a small bowl, whisk together softened butter, cocoa powder, kosher salt, and 2 tablespoons of steaming hot water until smooth.
Add Sugar to Glaze: Incorporate the confectioners’ sugar into the glaze and whisk until the mixture is lump-free. Adjust consistency by adding a little water if too thick or letting it cool to thicken if too thin.
Glaze the Cookies: Spoon or drizzle the chocolate glaze over the cooled cookies for a rich finishing touch. Allow the glaze to set before serving.

Notes

Chilling the dough is essential for preventing cookie spread and enhancing flavor.
If you only have two baking sheets, rotate the dough balls and bake in batches, keeping remaining dough chilled.
Pressing marshmallows into the warm cookies helps them melt and integrate perfectly.
Adjust glaze consistency carefully; it should be smooth but thick enough to hold shape on the cookies.
Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: hot cocoa cookies, marshmallow cookies, chocolate cookies, cocoa cookies, winter dessert, holiday cookies