Hot Chocolate Marshmallow Cookies

These Hot Chocolate Cookies deliver all the comfort of a steaming mug of cocoa in cookie form. Crispy edges give way to a gooey marshmallow and soft chocolate middle that feels just right for chilly days or any moment you crave something extra special with your dessert.

The first time I made these I was snowed in at home and the smell alone had everyone lining up at the oven. They have since become a holiday season tradition we never skip.

Ingredients

• Salted butter: slightly cold adds flavor and helps with a soft chewy texture choose a quality creamery butter if possible
• White sugar plus light brown sugar: brings the right balance of sweetness and chew look for fine granulation for better mixing
• Egg: binds the dough and ensures tenderness use the freshest eggs for best results
• Vanilla extract: rounds out flavors pure extract is best for depth
• Milk: gives extra moisture and softness whole milk delivers a richer cookie
• All purpose flour: spooned and leveled to prevent too much density use fresh flour for lighter texture
• Cornstarch: improves tenderness and helps cookies keep their shape
• Cocoa powder: brings intense chocolate flavor Dutch-process can make these deeper in color and taste
• Hot cocoa mix: provides that classic nostalgic flavor use a mix with real chocolate for best results
• Baking soda: helps the cookies rise a fresh box makes all the difference
• Salt: enhances all the flavors in the dough use a fine salt so it blends well
• Freeze dried mini marshmallows or mini marshmallows or white chocolate chips: for texture and extra gooeyness I always go for marshmallows but white chips are great too
• Large marshmallows: for topping go for fresh so they melt nicely on the cookies
• Semi sweet chocolate chips: for the chocolate topping use a good quality chip that melts smoothly

Step-by-Step Instructions

Cream the Butter and Sugars:

Whip slightly cold butter with both white and brown sugars in a stand mixer fitted with a paddle for about five minutes the mixture will get light and fluffy and this helps the cookie edges crisp

Add Wet Ingredients:

Beat in the egg vanilla and milk until combined the dough will look glossy and smooth and will smell warm from the vanilla

Combine Dry Ingredients:

Use a separate bowl for flour cornstarch cocoa powder hot cocoa mix baking soda salt and the marshmallow bits mixing them together so all the chocolate stays evenly distributed

Mix Wet and Dry Together:

Add the dry ingredient blend to the wet in the stand mixer use low speed and mix until just combined this keeps the cookies tender

Chill the Dough:

Wrap the dough well and refrigerate for at least two hours or up to two days this makes scooping easier and keeps the centers gooey

Preheat and Prep:

Line baking sheets with parchment and preheat your oven to three hundred fifty degrees Fahrenheit give yourself thirty minutes after removing the dough from the fridge before you start baking

Shape and Bake:

Roll dough into balls about two tablespoons each and space them out well on the baking sheet so they do not run into each other bake for nine minutes just until they start looking set at the edges

Add Marshmallow and Finish Baking:

Remove the tray and press half a large marshmallow on top then return to the oven for about two and a half minutes the marshmallow will melt slightly but not brown

Cool and Set:

Rest the cookies for about twelve minutes then shift them to a cooling rack so they finish firming up

Add Chocolate Topping:

Melt chocolate chips gently until smooth then spoon chocolate over each marshmallow covered cookie let them stand for about ten minutes or until the chocolate firms before serving or storing

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My favorite part is the way the marshmallow melts into the chocolate topping creating almost a homemade candy bar experience every bite brings back memories of snowy afternoons making hot chocolate after sledding with family

Storage Tips

After the chocolate topping is set place cookies in a single layer in an airtight tin Putting parchment between layers prevents sticking If you want to save them longer freeze the dough rounds on a baking sheet then store in a zip bag for up to two months and bake straight from the freezer just add a minute or two to the baking time

Ingredient Substitutions

You can swap light brown sugar for dark brown for a deeper flavor Try mini marshmallows if you can not find the freeze dried variety and if you are out of cocoa powder add extra hot cocoa mix in its place but expect a milder flavor Dairy free butter and plant milk also work really well in this dough

Serving Suggestions

Serve these slightly warm for true melted marshmallow goodness I like to offer them on a platter with mugs of real hot chocolate topped with extra marshmallows or let kids help decorate the tops with sprinkles for a festive look These are always a hit at cookie swaps or holiday bake sales

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Cultural and Historical Context

Hot chocolate cookies feel like a classic American childhood treat inspired by the winter tradition of sipping cocoa by the fire Most families have their own take on hot chocolate and this cookie version captures that cozy feeling in a chewy bite The combination of marshmallow chocolate and cookie base nods to both s’mores and the beloved cup of cocoa

Frequently Asked Questions

→ How can I prevent marshmallows from over-melting in cookies?

Add marshmallow halves in the last few minutes of baking. Letting them just melt without browning preserves texture and shape.

→ Do I have to chill the dough?

Yes, chilling firms up the dough, helps flavors meld, and prevents the cookies from spreading out too much when baking.

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

Cocoa powder adds deep chocolate flavor; hot cocoa mix adds extra sweetness and a classic hot chocolate taste. Combining both gives best results.

→ What's the best way to melt the chocolate for topping?

A double boiler ensures smooth, even melting, but microwaving with frequent stirring on low power also works well.

→ How should these cookies be stored?

Let the chocolate set fully, then store cookies in an airtight container at room temperature for up to four days.

→ Can I substitute white chocolate or add-ins?

Yes, swap mini marshmallows with white chocolate chips or mix in chopped nuts for a twist on flavor and texture.