Dessert

Marshmallow-Surprise Hot Cocoa Cookies Recipe

ByRita Bennet October 27, 2025October 27, 2025

Introduction

These Marshmallow-Surprise Hot Cocoa Cookies are a cozy treat that combines rich chocolate flavor with gooey marshmallows. Perfect for chilly days, they bring the warm comforts of hot cocoa into a fun and chewy cookie form.

There are several round chocolate cookies arranged close together on a black cooling rack, each topped with a thick, glossy layer of swirled dark chocolate frosting. One cookie near the center has a bite taken out of it, revealing a soft, slightly crumbly interior with a light brown texture beneath the shiny chocolate top. The cookies have a rough, cracked surface and are placed on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature

1 teaspoon pure vanilla extract
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

1/3 cup (27g) natural unsweetened cocoa powder
1/4 cup (40g) dry hot cocoa mix
1 teaspoon baking soda

1/8 teaspoon salt
2 teaspoons (10ml) milk (any kind, dairy or nondairy)
10-11 large marshmallows, cut in half

8 ounces (226g) semi-sweet chocolate, finely chopped

Instructions

Step 1: In a large bowl using a handheld or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
Step 2: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat on low until combined, forming a thick dough. Beat in the milk. The dough will be thick and sticky.

Step 3: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is important for handling this sticky dough.
Step 4: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
Step 5: Remove the dough from the refrigerator. Scoop and roll heaping 1 tablespoon (about 25-26g) portions into balls. Arrange the balls 2–3 inches apart on the prepared baking sheets.

Step 6: Bake the cookies for 10 minutes. Remove from the oven and gently press a marshmallow half onto the top of each cookie. Return the cookies to the oven and bake for 2 more minutes.
Step 7: Remove the cookies again and, using the back of a spoon, gently press down on each marshmallow to slightly flatten it. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Melt the chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring until smooth.

Step 9: Spoon melted chocolate over each cooled marshmallow-topped cookie. Place cookies on a baking sheet or wire rack to set. Chocolate will firm up at room temperature within 30-60 minutes.
Step 10: Store leftover cookies tightly covered at room temperature for up to 1 week.

Tips & Variations

Chilling the dough is essential to manage the sticky texture and to achieve the perfect cookie shape.

You can substitute semi-sweet chocolate with dark or milk chocolate according to your preference.
For extra texture, add chopped nuts like walnuts or pecans to the dough before baking.

Storage

Store these cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze the cookies without chocolate topping for up to 3 months, then melt and add chocolate after thawing. Reheat gently before serving if you prefer the marshmallows warm.

How to Serve

A stack of three chocolate cookies with smooth, shiny dark chocolate on top. The top cookie is broken in half, showing a thick white marshmallow center inside a dense, dark brown cookie base. The broken halves are placed on the middle cookie, which also has a layer of glossy chocolate on top. The bottom cookie has a visible marshmallow layer peeking out slightly on the side. The cookies have a rough, crumbly texture on the edges and a smooth, creamy chocolate layer. The background is a white marbled texture, with more cookies blurred in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of large ones?

Yes, you can use mini marshmallows, but you may want to add a few on top of each cookie to get a gooey effect similar to the large marshmallow halves.

What’s the difference between cocoa powder and hot cocoa mix in this recipe?

Cocoa powder provides pure chocolate flavor without added sugar, while hot cocoa mix includes sugar and other flavorings, enhancing the cookie’s sweetness and warmth, mimicking classic hot cocoa taste.