If you love sipping on a steaming mug of hot chocolate with gooey marshmallows, these cookies are going to be your new favorite treat. Imagine a soft, chewy chocolate cookie—rich from cocoa powder and hot cocoa mix—topped with a melty marshmallow and smothered in silky chocolate. They’re like hot chocolate bombs, but in cookie form!
These cookies are not only fun to make but also incredibly crowd-pleasing. One reader, Veronica, even said:
“These might be tied for first place for my all-time favorite cookie recipe. I love anything marshmallow, and these came out SO good—rich and chocolatey with the marshmallow still soft and chewy in the middle.” ★★★★★
Whether you’re baking for the holidays, a cookie exchange, or just want something cozy with a glass of milk, these cookies deliver pure comfort.
Why You’ll Love These Hot Cocoa Cookies
- Hot cocoa flavor in every bite – thanks to real cocoa powder and hot cocoa mix.
- Soft, chewy texture – they stay fresh and tender for days.
- Marshmallow surprise – each cookie hides a gooey marshmallow under melted chocolate.
- Festive and fun – perfect for gifting, holiday trays, or pairing with a cup of hot cocoa.
It’s basically your favorite winter drink… turned into the ultimate cookie.
Ingredients You’ll Need
For the Cookie Dough:
- Butter, softened
- White sugar + brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Natural unsweetened cocoa powder
- Hot cocoa mix (dry powder only, no mini marshmallows)
- Baking soda
- Salt
- Milk
For the Topping:
- Large marshmallows (cut in half)
- Semi-sweet chocolate, finely chopped
🔑 Tip: Use pure baking chocolate bars (like Ghirardelli or Baker’s) instead of chocolate chips for the topping—they melt smoother and set better.
Step-by-Step Instructions
1. Make the Cookie Dough
Cream together butter and sugars until light and fluffy. Beat in the egg and vanilla. In a separate bowl, whisk the dry ingredients (flour, cocoa, hot cocoa mix, baking soda, salt). Combine with the wet mixture, then add milk. The dough will be thick and sticky.
2. Chill the Dough
Cover and chill for at least 2 hours (up to 3 days). Chilling makes the dough easier to handle and helps the cookies bake evenly.
3. Bake the Cookies
Preheat oven to 350°F (177°C). Scoop heaping tablespoons of dough (about 25g each), roll into balls, and place 2–3 inches apart on lined baking sheets. Bake for 10 minutes.
4. Add the Marshmallow
Remove cookies from the oven and press a marshmallow half into each cookie. Return to the oven for 2 minutes. Lightly flatten the marshmallows with the back of a spoon once out of the oven.
5. Add the Chocolate Topping
Melt chocolate until smooth. Spoon over the marshmallow-topped cookies, covering the marshmallow completely. Let set at room temperature for 30–60 minutes.
Storage Tips
- Store cookies in an airtight container at room temperature for up to 1 week.
- To freeze: wrap baked cookies in parchment and freeze for up to 2 months. Thaw at room temperature.
Serving Ideas
These cookies are a winter dream on their own, but you can take them up a notch:
- Pair with homemade hot cocoa for the ultimate cozy combo.
- Add crushed peppermint candies on top of the chocolate for a festive twist.
- Use peanut butter cookies as the base for a s’mores-style version.
Final Thoughts
Marshmallow-Surprise Hot Cocoa Cookies are the kind of treat that makes any day feel festive. They’re soft, rich, and chocolatey with a gooey marshmallow center—and finished with a glossy chocolate coating. Perfect for holiday baking, cookie swaps, or just curling up with a blanket and your favorite mug.
Bake a batch, and you’ll see why these cookies are always a hit!
Marshmallow-Surprise Hot Cocoa Cookies
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light or dark brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (188g) all-purpose flour
- 1/3 cup (27g) unsweetened cocoa powder
- 1/4 cup (40g) dry hot cocoa mix (no marshmallows)
- 1 tsp baking soda
- 1/8 tsp salt
- 2 tsp (10ml) milk (dairy or nondairy)
Topping
- 10–11 large marshmallows, cut in half
- 8 oz (226g) semi-sweet chocolate, finely chopped
Instructions
- Beat butter, granulated sugar, and brown sugar until fluffy (about 3 minutes). Mix in egg and vanilla.
- In a separate bowl, whisk flour, cocoa powder, hot cocoa mix, baking soda, and salt. Add to wet mixture and mix on low until combined. Stir in milk.
- Cover and chill dough for at least 2 hours (up to 3 days).
- Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
- Scoop dough into 1 heaping Tbsp balls (25–26g) and place 2–3 inches apart on baking sheets.
- Bake 10 minutes. Press a marshmallow half into each cookie, then bake 2 more minutes. Lightly press marshmallows with the back of a spoon to flatten.
- Cool 10 minutes on the baking sheet, then transfer to a wire rack.
- Melt chocolate in microwave or double boiler until smooth. Spoon over marshmallows. Let set 30–60 minutes before stacking or storing.
Storage: Keep tightly covered at room temperature up to 1 week.