Hot Chocolate Marshmallow Cookies Recipe for Cozy Treats

Hot Chocolate Cookies are gooey, chocolaty, sweet, and tender. Unsweetened cocoa powder, hot chocolate mix, and mini marshmallows give these cookies the familiar flavor of hot cocoa in cookie form.

Hot Chocolate Cookies Ingredients

Below are the ingredients you’ll need to make these marshmallow-studded hot chocolate cookies. Exact measurements are included in the recipe card further down.

• Salted butter — If using unsalted butter, add a pinch more salt.
• Granulated white sugar — Brown sugar can be used for a deeper flavor, though results will differ slightly.
• Sour cream — Cream cheese or plain Greek yogurt can be substituted.
• Eggs
• All-purpose flour
• Unsweetened cocoa powder
• Hot chocolate mix — Use a plain mix rather than one already loaded with marshmallows for best texture, though flavored mixes work if you prefer.
• Baking soda
• Mini marshmallows
• Semi-sweet chocolate chips — Milk or dark chocolate chips may be substituted to taste.

Special Tools Needed

These simple tools make the process easier:

• 2-tablespoon cookie scoop (or use two spoons)
• Mixing bowls
• Measuring cups and spoons
• Baking sheet and parchment paper

How to Make Hot Chocolate Cookies with Marshmallows

1. Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper.
2. In a mixer, beat the softened salted butter, granulated sugar, and sour cream until light and fluffy, about 3–5 minutes. Add the eggs and mix until incorporated.
3. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, hot chocolate mix, and baking soda.
4. Gradually combine the dry ingredients into the wet mixture, stirring until just combined.
5. Fold in the mini marshmallows and semi-sweet chocolate chips, taking care that marshmallows remain mostly inside the dough to prevent excess melting on the baking sheet.
6. Use a 2-tablespoon cookie scoop (or two spoons) to portion dough into balls. Place dough balls 2 inches apart on the prepared sheet pan.
7. Bake 10–12 minutes, until the cookie edges are set but centers remain soft. If you prefer marshmallows on top for presentation, add a few to each cookie during the last 2–3 minutes of baking so they get melty but don’t slide off.
8. Allow cookies to cool on the pan for about 10 minutes before transferring to a rack to finish cooling and serving.

Storage Instructions

Store baked cookies in an airtight container at room temperature for up to 6–7 days. To keep them longer, freeze in a sealed, freezer-safe container for several months. Thaw at room temperature before serving.

Recipe Tips

• Keep marshmallows enclosed in the dough balls so they don’t melt out and create sticky spots on the baking sheet. If a marshmallow is exposed, press it into the dough and smooth the surface.
• For a neat toasted marshmallow look, add marshmallows to the top of each cookie with about 2–3 minutes remaining in the bake time.
• Swap chocolate chip types to vary sweetness and texture. Dark chocolate adds a richer, less sweet bite; milk chocolate makes the cookies sweeter and creamier.

The recipe and photos in this article are the property of the original creator and are presented here for reference.