There's just something so nostalgic about hot chocolate season. These chewy hot chocolate marshmallow cookies capture that warmth, but in cookie form. They're soft, chocolatey, rich like a mug of cocoa, and topped with a gooey marshmallow. They're incredibly simple to make, no special techniques or equipment needed, and they're the kind of cookie that feels like a hug in December. Whether you make these for holiday gifting, cookie swaps, or just a cozy night at home, they're sure to quickly become a winter favorite.
If you're a fan of these cookies, you have to try my ultimate triple chocolate cookies or my mini s'mores pies!
I love baking batches of homemade cookies all year round, but especially during the holiday season. Recently, I was enjoying a cup of hot cocoa (my first of the season!) and suddenly, an idea hit me: why not throw some hot chocolate mix into cookie dough?
The resulting cookie, of course, was delicious. I mean, what's not to love about hot chocolate in cookie form? Especially with a jumbo marshmallow pressed right on top, while the cookies are still warm from the oven?
I'm talking you through the recipe step-by-step, as well as including some flavor variation ideas, troubleshooting tips, and more.
Jump to:
Why You'll Love These Cookies
- The flavor is just so, so good, especially in the cold winter months! These cookies are rich and indulgent like hot chocolate and the marshmallow on top really takes the texture to the next level.
- These cookies are so easy to make. The ingredients are super simple and straightforward, too.
- What makes these cookies different: the combination of hot cocoa mix in the dough + melty marshmallows on top makes these the perfect holiday cookie.
Quick Summary
Yield: 12 cookies
Total Time: about 50 minutes (includes 30 minutes chill time)
Bake Temp: 350ยบF
Result: Soft, rich, chewy chocolate cookies with a marshmallow pressed on top while warm (aka cozy, melty, wintery perfection)!
Ingredient Notes & Substitutions
- Flour: If you are looking to make these cookies gluten free, I highly recommend Bob's Red Mill 1 to 1 flour blend. Otherwise, any AP flour should work.
- Hot cocoa mix: To be honest, anything goes here. For this particular batch, I used Trader Joe's Organic Hot Chocolate Mix. Any mix should be fine, you just might experience slight variances in flavor and texture based on what all is in your mix.
- Baking soda: Ensure your baking soda is fresh for best results.
- Salt: A bit of salt balances out all of the sweet, rich flavor. I tend to use fine sea salt in my baking.
- Butter: Make sure to use unsalted butter, room temperature.
- Sugar: Any granulated sugar will work here.
- Egg: If you are looking to make these cookies eggless, I recommend using Bob's Red Mill Egg Replacer. Follow the package instructions to replace 1 egg.
- Vanilla extract: High quality is always best, for best results!
- Marshmallows: I would go with regular-sized marshmallows for this recipe rather than mini marshmallows. We're going to cut each one in half and press onto the cookies.
Step-by-Step Instructions
Make the dough
STEP ONE: Whisk the flour, hot cocoa mix, baking soda, and salt in a bowl.
STEP TWO: Use a mixer to cream the butter and sugar until light and fluffy. Add the egg and vanilla extract.
STEP THREE: Add the dry ingredients into the wet ingredients and mix until dough forms.
Chill the dough, scoop, and bake
STEP FOUR: Cover and store in the refrigerator for at least 30 minutes.
STEP FIVE: Scoop the dough out and arrange on a lined baking sheet, a couple of inches apart. They will spread slightly but shouldn't spread too much. Bake in a preheated oven for 8-10 minutes.
Add the marshmallows
STEP SIX: Immediately after removing from the oven, while the cookies are still warm, press half a marshmallow into the center of each cookie. The marshmallow won't melt completely but should soften and get gooey.
Add-Ins & Seasonal Variations
Peppermint: If you can find peppermint flavored marshmallows, that would be a super fun twist! Or you can mix crushed up candy canes into the cookie dough.
Salted caramel: Why not finish with a drizzle of salted caramel sauce? Delicious!
Dietary Adaptations
Gluten free version
Regular readers know I absolutely love Bob's Red Mill 1 to 1 flour. You can simply swap this flour in as a 1:1 substitute in this recipe without having to make any other adjustments. If you are using another gluten free flour blend, make sure it contains xanthan gum. This recipe won't work with almond flour or any other nut flour.
Dairy free or vegan version
For eggless cookies, I recommend using Bob's Red Mill Egg Replacer. I use this powdered egg replacer in my baking all the time and have never had an issue. It's super easy and convenient! Just be sure to follow the instructions on the package. To replace 1 egg, you will need to mix 1 tablespoon of the egg replacer with 2 tablespoons of water.
For dairy free cookies, you should be able to replace the butter with your favorite non-dairy butter without making any adjustments. Also, be sure the hot chocolate mix you're using is dairy free.
Most marshmallows are dairy free but not vegan. I would recommend Dandies if you are looking for vegan marshmallows.
Make-Ahead, Storing, and Reheating
How to store marshmallow cookies
You can store these cookies in an airtight container at room temperature for up to 4 days. Because we press the marshmallows on top after baking, the texture actually holds up really nicely and they stay soft and chewy. If the tops start to firm up a little over time, you can pop one cookie in the microwave for about 7-10 seconds and it will be gooey again instantly.
Pro tip: If you're stacking them, place a small piece of parchment paper in between layers to prevent the marshmallows from sticking together.
How to freeze hot cocoa cookies
These cookies freeze beautifully, just freeze them without marshmallows on top.
Freeze the baked, cooled cookies in a freezer-safe bag or airtight container for up to 3 months. When you're ready to enjoy, thaw at room temperature, then warm slightly in the microwave and press the marshmallow on top while warm.
If you prefer to freeze the dough instead: scoop dough balls, place on a sheet pan to flash freeze until firm, then store in a freezer bag up to 3 months. You can bake from frozen, just add 1-2 extra minutes to the bake time.
Troubleshooting
Because we are adding the marshmallow after baking, these cookies are way less finicky, but here are the most common things that can still pop up and how to fix them fast.
The marshmallows didn't soften enough on top
This means the cookies likely cooled too much before you pressed the marshmallows onto them. They won't melt completely (as you can see in my photos) but they should get gooey and soften.
The fix:
- Add the marshmallows on top of the cookies immediately after removing them from the oven, while they are still warm and on the baking sheet.
- If needed, pop the baking sheet back into the still-warm (but OFF) oven for 30-60 seconds just to warm them up a bit and soften the marshmallows.
My cookies spread and ended up too wide and flat
This means the dough got too warm. The cookies will spread a little but not too much.
The fix:
- The chill time should address this, but if you had this issue, you might want to try chilling an extra 10 minutes.
- If your kitchen is especially warm, chill the scooped dough balls for about 10 minutes before baking.
- If you are baking multiple batches using the same baking sheet, make sure it has cooled completely before reusing for your next batch. The warm pan will cause the dough to get too warm, which will cause your cookies to spread.
The marshmallows slid off after I placed them
This means the tops of the cookies were a little too soft when you added them.
The fix:
- Lightly press the marshmallows into the center, don't get too close to the edges.
- If the cookie surfaces seem glossy, wait 30 seconds before placing the marshmallows.
Frequently Asked Questions
Yes, you can swap cocoa powder in as a 1:1 replacement for the hot cocoa mix. The cookies will taste slightly different, as hot chocolate mix typically has added ingredients like sugar, but they will still be delicious!
The key to successful gluten free baking is a binder like xanthan gum. This is one of the reasons I recommend Bob's Red Mill 1 to 1 flour. If you use a different blend, ensure it contains xanthan gum.
Did you try my hot chocolate marshmallow cookies? Leave a comment below and tag me on Instagram @justastastyblog and #justastasty!
Related Recipes To Try
๐ Recipe
Hot Chocolate Marshmallow Cookies
Ingredients
- 1 ยฝ cups (222g) flour*
- ยผ cup (25g) hot chocolate mix*
- ยฝ teaspoon baking soda
- ยฝ teaspoon salt
- ยพ cup (170g) unsalted butter room temperature
- ยพ cup (150g) granulated sugar
- 1 egg*
- ยฝ teaspoon vanilla extract
- 6 marshmallows* cut in half
Instructions
- In a small bowl, whisk the flour, hot chocolate mix, baking soda, and salt together. Set aside.1 ยฝ cups (222g) flour*, ยผ cup (25g) hot chocolate mix*, ยฝ teaspoon baking soda, ยฝ teaspoon salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Mix in the egg and vanilla extract. Add the dry ingredients into the wet ingredients and mix on low speed until cookie dough forms. Cover and chill dough for at least 30 minutes.ยพ cup (170g) unsalted butter, ยพ cup (150g) granulated sugar, 1 egg*, ยฝ teaspoon vanilla extract
- Preheat oven to 350ยฐF. Line a baking sheet with parchment paper. Arrange scoops of cookie dough on prepared baking sheet, 1-2 inches apart. Bake for 8-10 minutes.
- Immediately after removing the cookies from the oven, while they are still warm, press half a marshmallow on top of each one. Allow the cookies to cool on baking sheet at least 10 minutes before transferring to a wire cooling rack.6 marshmallows*
Notes
- For gluten free cookies, my favorite gluten free flour is Bob's Red Mill 1 to 1. If you are using a different blend, make sure it contains xanthan gum.ย
- You can pretty much use any hot chocolate mix you like. I typically use Trader Joe's Organic Hot Cocoa Mix.
- For eggless cookies, feel free to use Bob's Red Mill Egg Replacer. Follow the instructions on the package to replace 1 egg.
- It's best to use jumbo marshmallows for this recipe, as opposed to mini marshmallows.ย
Sebastian says
Hot Chocolate and Marshmallow are our favorites in our family.
These cookies turned out incredibly tasty. Kids and I are going to bake them for Thanksgiving and then for Christmas.
Taleen Benson says
I'm so happy to hear that, Sebastian!
Sam says
This is the perfect holiday treat to make for when my in laws are in town!
Taleen Benson says
I'm so glad, Sam! Enjoy!