Hot Cocoa Marshmallow Cookies Recipe

Every winter, I find myself craving the cozy comfort of hot cocoa — so turning that flavor into a cookie just feels like holiday magic.

These Hot Cocoa Marshmallow Cookies are soft, chocolatey, and stuffed or topped with gooey marshmallows that melt into puddles of sweetness.

They taste like a warm mug of cocoa in cookie form, complete with rich chocolate, mini marshmallows, and a sprinkle of holiday cheer.

They’re incredibly fun to make, beautiful for gifting, and always a hit at Christmas parties and cookie exchanges.

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Recipe Highlights

These Hot Cocoa Marshmallow Cookies deliver everything you love about hot chocolate — deep cocoa flavor, soft chewy texture, and melty marshmallows — all wrapped into one festive holiday treat.

The dough mixes quickly and bakes into soft, tender cookies with crackly tops and irresistible marshmallow centers.

These cookies photograph beautifully, especially with melted marshmallow swirls and powdered sugar dusting, making them perfect for Pinterest, gifting, and Christmas dessert boards.

Whether you enjoy your cookies warm from the oven or cooled to a chewy texture, these are guaranteed to become a new holiday favorite.

• Soft, rich hot cocoa–flavored chocolate cookies.
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• Gooey melted marshmallows inside or on top.
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• Simple ingredients and quick baking time.
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• Ideal for holiday gifting, dessert platters, and Christmas movie nights.
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• Perfect for Pinterest-worthy Christmas cookie spreads.

Ingredient Notes

All-Purpose Flour: Provides structure and helps the cookies stay soft yet thick.

Unsweetened Cocoa Powder: Adds deep chocolate flavor reminiscent of homemade hot cocoa.

Baking Soda: Gives the cookies lift and keeps them soft.

Salt: Balances sweetness and enhances the chocolate flavor.

Unsalted Butter: Creates a soft, tender cookie texture.

Granulated Sugar: Sweetens the dough and helps create slightly crisp edges.

Brown Sugar: Adds moisture, chewiness, and warm caramel undertones.

Large Egg: Helps bind the dough and maintain structure.

Vanilla Extract: Enhances the chocolate flavor and adds warmth.

Mini Marshmallows: Create gooey centers or melty toppings.

Chocolate Chips (optional): Adds extra richness and gooey chocolate pockets.

Powdered Sugar (optional): For dusting to mimic snowy hot cocoa.

How to Make My Hot Cocoa Marshmallow Cookies

Step 1 — Preheat the Oven
Preheat your oven to three hundred and fifty degrees Fahrenheit and line two baking sheets with parchment paper.

Step 2 — Mix Dry Ingredients
Whisk together the flour, cocoa powder, baking soda, and salt.

Step 3 — Cream Butter and Sugar
Beat the butter, granulated sugar, and brown sugar together until fluffy.

Step 4 — Add Egg and Vanilla
Mix in the egg and vanilla extract until fully combined.

Step 5 — Add Dry Ingredients to Wet
Slowly mix the dry ingredients into the wet until a thick chocolate dough forms.

Step 6 — Add Marshmallows and Chocolate Chips (Optional)
Fold in chocolate chips if using. Keep marshmallows separate for stuffing or topping.

Step 7 — Shape the Cookies
Roll tablespoon-sized dough balls. Press one or two mini marshmallows into the center and fold the dough over to seal, or place marshmallows on top halfway through baking.

Step 8 — Bake
Bake for eight to ten minutes, or until the tops are slightly crackled.

Step 9 — Add Marshmallow Topping (Optional)
If using marshmallows on top, place them on each cookie during the last two minutes of baking.

Step 10 — Cool and Dust
Let cool on the baking sheet, then dust with powdered sugar if desired.

Serving Suggestions

• Serve warm with hot cocoa, coffee, or peppermint lattes.
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• Pair with other chocolate cookies for a holiday dessert board.
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• Add to Christmas cookie tins and gift boxes.
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• Serve during movie nights with marshmallow-topped drinks.

Tips for the Best Hot Cocoa Marshmallow Cookies

For the gooey marshmallow centers, be sure to seal the dough completely around the marshmallows so they don’t leak out.

If topping instead of stuffing, wait until the last two minutes of baking so the marshmallows melt without burning.

Use high-quality cocoa powder for the richest chocolate flavor. Do not overbake — these cookies should remain soft and fudgy inside.

Storage & Warming Instructions

• Store cookies in an airtight container for up to four days.
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• Reheat in the microwave for five seconds to soften marshmallows.
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• Freeze baked cookies (without marshmallows on top) for up to two months.
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• Freeze unbaked dough balls for up to three months.