There’s something magical about winter baking—the way the house fills with warmth, the scent of cocoa drifting through the air, and the quiet joy of creating something sweet for the people you love. My Hot Cocoa Cookies with Marshmallow Centers were born on one of those perfect snowy evenings, when my daughter curled up on the couch and asked, “Can we have hot chocolate you can hold?” I laughed, but the idea stuck. That night, I started playing with dough, mixing in cocoa powder and tucking soft marshmallows into the centers. The result? A cookie that tastes like a hug—warm, gooey, and rich with nostalgia. Now, every time I bake them, I’m reminded of that cozy moment, and how something as simple as a cookie can hold so much love.
Why You’ll Love These Hot Cocoa Cookies with Marshmallow Centers
Oh, where do I even begin with these little pockets of joy? First off, that marshmallow center—it’s like biting into a cloud that’s been hugged by melted chocolate. Trust me, when that gooey surprise hits your tongue, you’ll understand why my kids beg me to make these every December.
Here’s what makes them so special:
- Double chocolate magic: We’re not just using cocoa powder here—there’s actual hot cocoa mix in the dough for that extra cozy flavor that reminds you of sipping from a mug by the fireplace.
- Kid-approved fun: My daughter loves helping press the marshmallows into the warm cookies (though we usually lose a few to “quality testing”). It’s one of those easy cookie recipes that turns baking into playtime.
- Holiday hero: These disappear faster than wrapping paper on Christmas morning at parties. The snowy drizzle makes them look festive, but honestly? We make them all winter long.
- Simple but special: No fancy techniques here—just good old-fashioned cookie dough with a fun twist. The hardest part is waiting for the dough to chill!
Really, they’re like edible happiness. The way the marshmallow puffs up in the oven, then collapses into that perfect sticky center… I get excited just thinking about it!
Ingredients for Hot Cocoa Cookies with Marshmallow Centers
Gathering your ingredients is like preparing for a little winter magic show – each one plays a special part in creating these cozy cookies. Here’s what you’ll need:
- Butter: 1/2 cup (that’s 8 Tbsp or 113g) unsalted butter, softened (leave it out for about 30 minutes – it should dent when you press it but not feel greasy)
- Sugars: 1/2 cup each of granulated sugar and packed brown sugar (light or dark both work – I prefer dark for that molasses depth)
- Egg: 1 large egg, at room temperature (this helps everything blend smoothly)
- Vanilla: 1 teaspoon pure vanilla extract (the good stuff makes a difference!)
- Dry ingredients: 1 1/2 cups all-purpose flour, 1/3 cup natural unsweetened cocoa powder (not Dutch-processed), 1/4 cup dry hot cocoa mix (I use the classic packets), 1 teaspoon baking soda, and 1/8 teaspoon salt
- Milk: Just 2 teaspoons of any kind you have – it loosens the dough perfectly
- Marshmallows: 10-11 large marshmallows, cut in half (the standard size you’d toast for s’mores)
- Chocolate: 8 ounces semi-sweet chocolate, finely chopped for drizzling (or use chips if you’re in a hurry)
Ingredient Notes and Substitutions
Baking should be fun, not stressful – so here’s how to adapt if needed:
Cocoa powder: Natural unsweetened gives that classic hot cocoa flavor. Dutch-processed will work in a pinch but makes a darker, less sweet cookie.
Hot cocoa mix: Any brand works, but avoid the “extra rich” varieties – they can make the cookies too sweet. No mix? Just add 2 extra Tbsp cocoa powder and 1 Tbsp sugar.
Dietary swaps: Use gluten-free 1:1 flour blend if needed, and dairy-free butter/chocolate for vegan versions. The marshmallows can be swapped for vegan ones too!
Marshmallow tip: If you only have minis, use 3-4 per cookie instead of halving large ones. They’ll melt together beautifully.
Remember – baking is part science, part love. These ingredients come together to create something greater than their parts, just like holiday memories.
How to Make Hot Cocoa Cookies with Marshmallow Centers
Okay, friends – let’s make some cookie magic happen! I promise these Hot Cocoa Cookies with Marshmallow Centers are easier than they sound, and the payoff is so worth it. Just follow these steps, and you’ll have cookies that taste like winter coziness in every bite.
- Cream the butter and sugars until fluffy (about 3 minutes). This is where the magic starts – you want it light and airy, like whipped cocoa clouds. If your butter’s too cold, you’ll know because the sugar won’t incorporate properly.
- Add the egg and vanilla and beat until just combined. Don’t overmix here – we’re not making scrambled eggs!
- In another bowl, whisk together all the dry ingredients – flour, cocoa powder, hot cocoa mix, baking soda, and salt. This ensures everything gets evenly distributed so every cookie is perfectly chocolatey.
- Gradually mix the dry ingredients into the wet ingredients. The dough will be thick – like fudge meets playdough. When it starts coming together, add the milk and mix until it’s sticky but holds its shape.
- Chill the dough for at least 2 hours (overnight is even better). I know, waiting is hard! But this prevents cookie puddles instead of perfect rounds. Cover the bowl with plastic wrap pressed right onto the dough.
- When you’re ready to bake, preheat your oven to 350°F (177°C) and line baking sheets with parchment. Scoop dough into 1.5 tablespoon balls – I use a cookie scoop for this, but two spoons work too.
- Bake for 10 minutes – they’ll look slightly underdone, but that’s perfect. Quickly press a marshmallow half (cut side down) into the center of each cookie. Return to oven for 2 more minutes – watch closely as the marshmallows puff up gloriously!
- Remove from oven and gently flatten the marshmallows with the back of a spoon. This helps them stay put when you drizzle the chocolate later. Let cookies cool completely on the sheet – they firm up as they cool.
- Melt your chocolate (microwave in 30-second bursts, stirring between) and drizzle artfully over the cooled cookies. Or, if you’re like me, go for the “enthusiastic Jackson Pollock” approach – it all tastes the same!
- Let the chocolate set before serving… if you can wait that long. We rarely do in my house!
See? Not so complicated! The hardest part is resisting eating all the dough while it chills. For more festive baking ideas, check out our chocolate peppermint bread – it’s another winter favorite.
Tips for Perfect Hot Cocoa Cookies
After making approximately a zillion batches of these cookies (okay, maybe just dozens), here are my hard-earned secrets:
Chill that dough! I once got impatient and skipped this step – ended up with cookie pancakes instead of perfect rounds. The colder the dough, the less they spread.
Room temp ingredients matter. That egg and butter need to be at the same temperature to emulsify properly. Cold egg = grainy dough. Learned that the messy way!
Watch those marshmallows like a hawk during the final 2 minutes. They go from perfectly puffed to slightly burnt in seconds. If they start browning too much, pull the cookies out immediately.
Flatten the marshmallows slightly after baking. My first batch had marshmallows that slid right off when people tried to pick them up – total cookie tragedy!
Use a cookie scoop for evenly sized cookies. This ensures they all bake at the same rate. No one wants some cookies done while others are still doughy in the middle!
Remember – even “imperfect” batches taste amazing. My lopsided first attempt is still legendary in our family as “the delicious blob cookies.” Happy baking!
Serving and Storing Hot Cocoa Cookies
Oh, the joy of serving these warm cookies straight from the oven! That first bite when the marshmallow center is still gooey and the chocolate drizzle is slightly melty? Absolute heaven. I love plating them on a vintage cake stand with an extra drizzle of melted chocolate – it makes them look so festive for holiday gatherings. And don’t even get me started on pairing them with a cold glass of milk or a steaming mug of homemade hot chocolate – it’s pure winter magic.
Now, about storing these little treasures (if you somehow have leftovers!):
- Room temperature: Keep them in an airtight container with parchment between layers for up to 1 week. The marshmallows stay surprisingly soft!
- Freezing: These freeze beautifully for up to 3 months. I wrap cooled cookies individually in plastic wrap, then pop them in a freezer bag. To serve, just thaw at room temperature or warm briefly in the microwave.
- Pro tip: If the marshmallows get sticky after a few days, a quick 10-second zap in the microwave brings back that fresh-baked texture.
Honestly, in my house, these rarely last more than two days – they’re that irresistible! But it’s nice to know you can make them ahead for holiday cookie exchanges or unexpected guests. Just maybe hide a few for yourself first – I speak from experience!
Nutritional Information for Hot Cocoa Cookies
Now, let’s be real – we’re not eating these cookies for their health benefits! But I know some of you like to keep track, so here’s the scoop on what’s in each delicious bite. Remember, these are estimates – your exact numbers might vary based on specific ingredients and how generous you are with that chocolate drizzle!
Per cookie (based on making 20 cookies from the recipe):
- Calories: About 150
- Sugar: 12g (hey, it’s a treat!)
- Fat: 7g
- Protein: 2g
If you’re watching your sugar intake, you might want to check out the American Heart Association’s guidelines on added sugars. But personally? I say life’s too short not to enjoy a gooey marshmallow cookie now and then – everything in moderation, including moderation!
FAQs About Hot Cocoa Cookies with Marshmallow Centers
Can I use mini marshmallows instead of large ones?
Absolutely! I’ve done this many times when I’ve run out of the big ones. Use 3-4 mini marshmallows per cookie instead of halving large ones – they’ll melt together into the same gooey center. Just press them gently into the warm cookies like you would with the halves. They might puff up even more dramatically, which is always fun to watch through the oven window!
How do I prevent the marshmallows from sticking to everything?
Oh boy, do I know this struggle! Here’s my foolproof method: let the cookies cool completely before stacking or storing. The marshmallows firm up as they cool. If you’re still having trouble, a light dusting of powdered sugar or cocoa powder between layers when storing helps. And that quick flattening trick after baking? Total game-changer – it keeps the marshmallows from becoming little sticky peaks.
Can I freeze the cookie dough for later?
You sure can – it’s one of my favorite holiday baking hacks! Scoop the dough balls onto a baking sheet, freeze until solid (about 1 hour), then transfer to a freezer bag. They’ll keep for up to 3 months. When you’re ready to bake, just add 1-2 minutes to the baking time – no need to thaw. Perfect for when cookie cravings strike unexpectedly (which, in my house, is approximately every other day in December).
Why do my cookies spread too much?
This usually means your dough wasn’t cold enough – I learned this the hard way! Make sure to chill for at least 2 hours (overnight is even better). Also, check that your baking soda is fresh (it expires!). If your kitchen is warm, try popping the baking sheet with scooped dough in the freezer for 10 minutes before baking. And always use parchment paper – it helps prevent spreading too.
Can I make these without the hot cocoa mix?
Of course! Just add 2 extra tablespoons of cocoa powder and 1 tablespoon of granulated sugar to the dry ingredients. The hot cocoa mix gives that nostalgic flavor, but the cookies will still be delicious without it. I’ve even used peppermint hot cocoa mix for a festive twist – talk about holiday magic!
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Hot Cocoa Cookies with Marshmallow Centers
- Total Time: 2 hours 27 min
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Warm, gooey cookies with a marshmallow center, perfect for holiday baking.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
- 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
- 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)
- 10–11 large marshmallows, cut in half
- 8 ounces (226g) semi-sweet chocolate, finely chopped
Instructions
- Beat butter, granulated sugar, and brown sugar until fluffy, about 3 minutes.
- Add egg and vanilla, then beat until combined.
- Whisk flour, cocoa powder, hot cocoa mix, baking soda, and salt in a separate bowl.
- Mix dry ingredients into wet ingredients until combined.
- Beat in milk until dough is thick and sticky.
- Chill dough for at least 2 hours.
- Preheat oven to 350°F (177°C).
- Scoop dough into balls and bake for 10 minutes.
- Press marshmallow halves onto cookies and bake 2 more minutes.
- Flatten marshmallows slightly and cool cookies completely.
- Melt chocolate and drizzle over cooled cookies.
- Let chocolate set before serving.
Notes
- Chill dough for best results.
- Use room-temperature ingredients for even mixing.
- Store cookies at room temperature for up to 1 week.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: hot cocoa cookies, marshmallow cookies, holiday baking, Christmas desserts, easy treats