Name: Hot Chocolate Cookies with Marshmallows Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 1/4 cups (280 g) all-purpose flour, spooned and leveled; 1/4 cup (30 g) Dutch process cocoa powder, sifted; 3 tablespoons (1 packet or 3 ounces) Land O Lakes Cocoa Classics Chocolate Supreme Cocoa Mix; 2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup (113 g) unsalted butter, browned but solid at room temperature; 1/4 cup coconut oil, soft but not melted; 1/2 cup (100 g) granulated sugar; 1/2 cup (100 g) light brown sugar, packed; 1 large egg, room temperature; 1/4 cup (80 g) honey; 1 1/2 cups mini marshmallows; 1/4 cup granulated sugar, for rolling cookies

There’s something incredibly cozy about indulging in Hot Chocolate Cookies with Marshmallows Recipe—imagine biting into a rich, chocolatey cookie with gooey marshmallows melting right inside. This treat feels like a warm hug on a chilly day, and I promise, it’s easier to make than you might think!

The image shows five round chocolate cookies on crinkled white paper, placed on a white marbled surface. Each cookie has a cracked texture with sugar crystals visible on the surface. One cookie is broken open in the center, revealing a soft, white marshmallow inside that looks sticky and stretched between the two halves. Small chocolate chunks and a few mini marshmallows are scattered around the cookies. The colors are deep brown from the cookies and bright white from the marshmallow and paper, creating a strong contrast. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Chocolate Cookies with Marshmallows Recipe
Top Tip
How to Serve Hot Chocolate Cookies with Marshmallows Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Chocolate Cookies with Marshmallows Recipe

Why You'll Love This Recipe

Honestly, this Hot Chocolate Cookies with Marshmallows Recipe has become one of my very favorites to bake when I want something comforting yet a little fun. The combination of browned butter and cocoa with those oozy marshmallows is pure magic.

Perfectly balanced chocolate: The mix of cocoa powder and hot cocoa mix layers deep chocolate flavor without being overpowering.
Browned butter bliss: That nutty, caramelized richness from browning butter gives these cookies a next-level taste.
Melty marshmallow surprise: Freezing the marshmallows before baking helps keep them gooey but intact in the center of the cookie.
Soft yet slightly crisp: The exterior has a delicate crackly crust, while the inside stays tender and luscious thanks to the unique fat blend.

The image shows nine round chocolate cookies on crumpled white paper over a white marbled surface. Each cookie has a cracked dark brown outer layer with melted white marshmallow visible through the cracks in different places on each one. The cookies have a slightly rough and sugar-coated texture. To the top right of the cookies, a small white bowl is filled with white marshmallows. At the bottom left, there is a small white measuring cup filled with dark chocolate chunks. Scattered small marshmallows and chocolate pieces are spread around the cookies. The photo is taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Getting the ingredients just right is key in this Hot Chocolate Cookies with Marshmallows Recipe. Each one adds its own character—from texture and flavor, to that irresistible gooeyness.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl of Dutch process cocoa powder, a small white ceramic bowl of chocolate cocoa mix powder, a few teaspoons of baking soda and salt artfully arranged on a white ceramic dish, a solid piece of browned butter at room temperature, a solid piece of soft coconut oil, two small piles of granulated sugar and light brown sugar, one large whole brown egg, a small white ceramic bowl of golden honey, a handful of mini white marshmallows spread neatly, and a small white ceramic bowl filled with granulated sugar for rolling, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The foundation for structure, giving the cookies that perfect chew.
Dutch process cocoa powder: Adds deep chocolate flavor without acidity, which pairs beautifully with the marshmallows.
Hot cocoa mix: This little secret boosts chocolate complexity and sweetness.
Baking soda: Helps give just enough lift and tender crumb.
Salt: Balances sweetness and enhances flavors.
Unsalted butter (browned): Browned butter adds nutty depth and richness you’ll want to pour over everything.
Coconut oil: Adds moisture and a slight chewiness, plus it keeps cookies soft longer.
Granulated sugar: Provides crispiness on the outside and sweetness inside.
Light brown sugar: Adds moisture and a mild caramel note.
Egg: Binds everything together while adding richness.
Honey: A natural sweetener that contributes to chewiness and flavor layering.
Mini marshmallows: The star that melts perfectly inside, creating little pockets of gooey delight.
Extra granulated sugar for rolling: Creates a sparkling, slightly crunchy coating on the cookie’s exterior.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Hot Chocolate Cookies with Marshmallows Recipe is how easy it is to tweak and make your own. I love adding a pinch of cinnamon or swapping coconut oil for extra butter when I’m feeling extra indulgent.

Variation: Once, I tossed in some chopped toasted pecans for crunch — it gave these cookies an amazing nutty texture without overwhelming the marshmallow goo.
Dietary option: For dairy-free, stick to coconut oil and use a dairy-free butter substitute to brown for that same deep flavor.
Seasonal twist: Try adding a dash of peppermint extract around the holidays for a festive spin.

Step-by-Step: How I Make Hot Chocolate Cookies with Marshmallows Recipe

Step 1: Brown the Butter Like a Pro

Start by melting your butter in a small saucepan over medium-low heat. Keep stirring because it’ll crackle and foam before browning. When it stops crackling and takes on a cozy amber color with those golden bits at the bottom, that’s your signal. Pour it into a heat-safe bowl right away, scrape in all those tasty bits, then pop it in the fridge to firm up—it takes about 45 minutes to an hour. Browned butter makes a world of difference here, trust me.

Step 2: Prep the Marshmallows and Dry Ingredients

Place mini marshmallows on a plate or baking sheet and freeze while you mix the dry ingredients. In a medium bowl, sift together flour, cocoa powder, your hot cocoa mix, baking soda, and salt. This ensures your cookies will be perfectly textured and chocolatey in every bite.

Step 3: Beat the Sugars and Fats Together

In your mixer, combine the browned butter (let it soften slightly before mixing), coconut oil, granulated sugar, and brown sugar. Beat them until the mixture turns light and fluffy—about two minutes. This step is where the magic begins; that fluffy mixture traps air, giving your cookies a tender crumb.

Step 4: Add the Egg and Honey

Mix in the egg until just combined, then add the honey on low speed until it’s fully incorporated. Honey helps keep these cookies chewy and adds a little extra warmth in flavor.

Step 5: Combine Wet and Dry

Slowly add your dry ingredients into the wet mixture, one cup at a time on low speed, just until combined. Overmixing can make cookies tough, so keep an eye on the texture—it should look homogeneous but tender.

Step 6: Assemble the Cookies with Marshmallow Center

Use a medium cookie scoop to portion 1-ounce dough balls. Flatten one dough ball and layer 4–5 frozen mini marshmallows on top. Cover with another 1-ounce dough ball and carefully seal it by rolling the dough into a smooth ball with your hands. Roll the complete cookie dough ball in granulated sugar, ensuring an even coating.

Step 7: Bake Your Cookies to Perfection

Place the cookies on parchment-lined baking sheets, leaving at least two inches between them. Gently flatten each cookie just enough to level the top—you don’t want to press the filling out. Bake one tray at a time at 325°F for 11 to 12 minutes. You’ll see beautiful cracks on the surface and marshmallows peeking through—that’s your cue to take them out.

Step 8: Cool and Enjoy

Let cookies rest on the baking sheet for 10–15 minutes to set, then carefully transfer to a wire rack to cool completely. It’s tempting to eat them warm—I do it all the time—but letting them cool helps the texture settle perfectly.

Top Tip

Through my many baking sessions with this Hot Chocolate Cookies with Marshmallows Recipe, I’ve learned a few tricks that make the results consistently delightful and foolproof. These tips can save you stress and elevate your cookies every time.

Brown the butter patiently: Rushing this step can cause burnt bits and a bitter taste. Keep the heat low and stir often until you see that rich amber color.
Freeze the marshmallows: This simple step prevents marshmallows from melting too quickly and disappearing during baking.
Don’t overmix your dough: Mixing dry ingredients just until combined will ensure soft, tender cookies instead of tough ones.
Roll cookies in sugar: This extra coating adds a lovely crunch and shimmer on top, making them look as good as they taste.

How to Serve Hot Chocolate Cookies with Marshmallows Recipe

Hot Chocolate Cookies - Serving Suggestion

Garnishes

I usually keep it simple by dusting a bit of cocoa powder or powdered sugar on top for an extra touch of elegance. Sometimes, I sprinkle a few mini marshmallows or chocolate shavings right before serving to highlight the gooey marshmallow surprise inside.

Side Dishes

These cookies pair beautifully with a glass of cold milk (classic combo, right?). If you want to get fancy, serve them alongside a warm mug of your favorite hot chocolate or even a creamy latte – the extra chocolate notes will amplify the cookie experience.

Creative Ways to Present

For cozy gatherings, I’ve arranged these on a rustic wooden board layered with parchment paper, adding sprigs of fresh mint or small bowls of whipped cream and chocolate sauce for dunking. It’s a treat that looks homemade and special.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 3 days. They stay soft and gooey as long as you avoid stacking them tightly without protection. Layering with parchment paper helps keep them from sticking together.

Freezing

These cookies freeze beautifully—both baked and unbaked. For dough balls, freeze them on a tray before storing in a freezer bag. Bake frozen dough balls by adding a few extra minutes to the baking time. Baked cookies wrapped tightly in plastic wrap and foil last up to 2 months.

Reheating

To bring leftovers back to life, pop cookies in the microwave for 10-15 seconds or in a warm oven (300°F) for about 5 minutes. This melts the marshmallow inside nicely without drying them out.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch process?

Regular cocoa powder will work, but Dutch process cocoa is preferred because it has a smoother, less acidic flavor that pairs beautifully with the marshmallows. If you use natural cocoa, your cookies might taste slightly more tart.

Why do you brown the butter for this cookie?

Browning the butter adds a rich, nutty complexity that you can’t get with plain melted butter. It enhances the chocolate flavor and complements the sweetness of the marshmallows perfectly, giving the cookies a beautiful depth.

Can I use regular-sized marshmallows instead of mini?

Yes! Just cut regular-sized marshmallows in half to fit inside the cookie dough balls. Freezing them before baking will help prevent them from melting away completely.

How do I keep the marshmallows from melting out while baking?

Freezing the mini marshmallows first and sealing them completely inside the dough balls helps keep them from oozing out too much. Also, don’t flatten the cookies too much before baking to create a snug little marshmallow pocket.

Final Thoughts

This Hot Chocolate Cookies with Marshmallows Recipe has a special place in my heart—it brings together nostalgic chocolatey warmth with a fun, melty twist that always surprises and delights. Whether you’re baking for your family or just treating yourself, these cookies promise comfort and joy in every bite. Give them a try, and I’m certain they’ll become one of your favorites too!