Nothing beats curling up with a mug of hot chocolate on a chilly day—unless, of course, you turn that classic winter beverage into a delicious cookie! Introducing Hot Chocolate Marshmallow Cookies, a warm and gooey delight that tastes just like your favorite cup of cocoa. These cookies are rich, fudgy, and packed with melted marshmallows, offering a nostalgic, comforting treat that’s perfect for the holiday season or any cold day when you need a little indulgence.
With crispy edges, soft centers, and pockets of gooey marshmallow, these cookies are sure to become a new family favorite. Whether you’re baking for a holiday cookie exchange, serving them as a cozy dessert after dinner, or just looking for a sweet snack with a cup of coffee, this recipe has you covered.
Why You’ll Love These Hot Chocolate Marshmallow Cookies
- Rich and Fudgy: The cookies have a brownie-like texture with a deep chocolate flavor, perfect for chocolate lovers.
- Gooey Marshmallows: Mini marshmallows in every bite create pockets of melted, chewy goodness, just like in a real cup of hot cocoa.
- Easy to Make: With simple ingredients and no complicated steps, these cookies are beginner-friendly.
- Perfect for Winter: These cookies bring the warmth and comfort of hot chocolate to a handheld treat, making them the ultimate wintertime dessert.
- Customizable: You can add peppermint, caramel, or even a drizzle of chocolate for extra flair.
Ingredients
Here’s what you’ll need to make these delightful hot chocolate cookies:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup hot chocolate mix (optional for extra cocoa flavor)
For the Marshmallows:
- 1 1/2 cups mini marshmallows (or marshmallow bits)
Optional Garnishes:
- Powdered sugar (for dusting)
- Crushed candy canes (for a peppermint twist)
- Chocolate drizzle (for extra decadence)
Instructions
Step 1: Make the Cookie Dough
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Add the eggs and vanilla: Crack in the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix until everything is fully combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, baking powder, and salt. If you’re using hot chocolate mix for extra flavor, add that to the dry ingredients as well.
- Combine wet and dry ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Once the dough is almost fully mixed, stir in the chocolate chips.
Step 2: Fold in the Marshmallows
Once the dough is ready, gently fold in the mini marshmallows. Be careful not to overwork the dough, as the marshmallows can become sticky. To prevent marshmallows from melting too much during baking, consider freezing them for 10 minutes before adding them to the dough. This helps them hold their shape better in the oven.
Step 3: Chill the Dough
For the best results, chill the dough in the refrigerator for at least 30 minutes. Chilling allows the dough to firm up, preventing the cookies from spreading too much during baking and giving the marshmallows time to set.
Step 4: Bake the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Scoop the dough: Use a cookie scoop or tablespoon to portion out the dough into 1.5 to 2-inch balls. Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie, as they will spread during baking.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Keep an eye on the marshmallows to ensure they don’t melt completely—some browning is fine, but you want them to stay gooey in the center.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool, but they should remain soft and chewy in the middle.
Tips & Tricks for Perfect Hot Chocolate Cookies
- Freezing the Marshmallows: Freezing the mini marshmallows for about 10 minutes before adding them to the dough can help them retain their shape better during baking.
- Chilling the Dough: Don’t skip the dough-chilling step! It helps the cookies hold their shape and prevents too much spreading in the oven.
- Use Quality Cocoa: Since cocoa is a key ingredient, make sure to use high-quality unsweetened cocoa powder for the richest chocolate flavor.
- Extra Hot Chocolate Flavor: For an even stronger hot cocoa taste, add 1/2 cup of hot chocolate mix to the dry ingredients. You can use regular or flavored hot cocoa mix, depending on your taste preference.
- Customization: Add a handful of crushed peppermint candies or drizzle the cookies with melted chocolate for a fun twist. You can also dust them with powdered sugar for a “snowy” effect.
Flavor Profile
These cookies are all about indulgence! The chocolate cookie base is rich and fudgy, similar to a brownie, with a deep cocoa flavor enhanced by the chocolate chips. The marshmallows melt slightly into gooey pockets of sweetness, creating the perfect contrast to the bold chocolate. Together, the combination of chocolate and marshmallow evokes the comforting warmth of a cup of hot chocolate, with a chewy, satisfying texture that makes them irresistible.
Nutritional Information (Per Cookie)
- Calories: 210
- Fat: 11g
- Carbohydrates: 28g
- Protein: 3g
- Sugar: 18g
- Fiber: 2g
- Sodium: 150mg
These cookies are indulgent treats perfect for special occasions or when you’re in the mood for a sweet, comforting snack.
Variations & Additions
The beauty of these Hot Chocolate Marshmallow Cookies is their versatility. Here are some fun variations you can try to put your own twist on this classic:
- Peppermint Hot Chocolate Cookies: Add 1/2 teaspoon of peppermint extract to the dough and top the cookies with crushed candy canes before baking. The peppermint complements the chocolate beautifully, creating a minty twist on the classic flavor.
- Spicy Mexican Hot Chocolate Cookies: Add a pinch of cayenne pepper and cinnamon to the dry ingredients for a spicy, warm variation that channels the flavors of Mexican hot chocolate.
- Salted Caramel Hot Chocolate Cookies: Drizzle the baked cookies with melted caramel and sprinkle with sea salt for a salted caramel twist. The sweet and salty combination is a perfect match for the rich chocolate.
- Triple Chocolate Cookies: Use a combination of semisweet, milk, and white chocolate chips to create triple chocolate cookies with an extra dose of creamy sweetness.
- Nutty Hot Chocolate Cookies: Stir in 1/2 cup of chopped nuts, like pecans or walnuts, for a crunchy texture that complements the gooey marshmallows.
Serving Suggestions
These cookies are perfect for a cozy winter evening or a festive holiday gathering. Here are a few ways you can enjoy them:
- With a Cup of Hot Chocolate: Double up on the chocolatey goodness by serving these cookies with a cup of hot cocoa, topped with whipped cream or marshmallows.
- Holiday Cookie Swap: These cookies make an excellent addition to any cookie exchange or holiday platter, bringing a unique twist to traditional holiday treats.
- Post-Dinner Treat: Serve these cookies warm with a scoop of vanilla ice cream for an indulgent dessert.
- Gifting: Package these cookies in a holiday tin or cellophane bags tied with a festive ribbon for a homemade gift that’s sure to impress.
Storage & Leftovers
Storing:
- These cookies can be stored in an airtight container at room temperature for up to 4 days. To keep them soft and fresh, you can add a slice of bread to the container, which helps prevent the cookies from drying out.
- Alternatively, you can store them in the refrigerator for up to 1 week. Just let them come to room temperature before serving for the best texture.
Freezing:
- You can freeze the cookie dough before baking or freeze the fully baked cookies.
- To freeze cookie dough: Scoop the dough into balls, freeze them on a baking sheet until firm, then transfer to a freezer-safe bag or container. Bake directly from frozen, adding an extra minute or two to the baking time.
- To freeze baked cookies: Allow the cookies to cool completely, then store them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or microwave them for a few seconds to enjoy a warm, gooey cookie.
Seasonal Recommendations
Hot Chocolate Marshmallow Cookies are perfect for the fall and winter seasons, especially during the holiday months. They pair wonderfully with the flavors and aromas of the colder months and make a fantastic addition to holiday cookie plates, Christmas parties, or cozy evenings by the fire. Serve them with hot chocolate, coffee, or a peppermint mocha for the ultimate winter treat.
Beverage Pairings
These cookies pair beautifully with a variety of warm beverages. Here are a few drink ideas that complement their rich chocolatey flavor:
- Hot Chocolate: Enhance the hot cocoa theme by pairing these cookies with a steaming cup of hot chocolate topped with whipped cream or extra marshmallows.
- Coffee or Espresso: The richness of these cookies pairs wonderfully with a strong cup of black coffee or a shot of espresso.
- Peppermint Mocha: If you’re making a peppermint variation of the cookies, serve them with a peppermint mocha for a holiday-inspired treat.
- Milk: For a classic pairing, enjoy these cookies with a cold glass of milk.
