These hot chocolate marshmallow cookies taste like hot cocoa in a soft baked chocolate cookie topped with a marshmallow and chocolate. So cozy for the holidays!

Hot chocolate cookies on a white plate.

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Hot Cocoa Cookies with Marshmallows

It’s impossible to pick a favorite cookie recipe, but when it’s cold outside hot chocolate marshmallow cookies are it. I love rich and fudgy cookies like German chocolate cookies, chocolate brownie cookies and chocolate crinkle cookie recipe.

The hot cocoa cookies with marshmallows combine all the chocolatey goodness of sipping on a cup of warm hot chocolate but in a freshly-baked goodie. These treats are super soft with rich flavor—they are really, really good.

Ingredient Notes

Hot chocolate cookie ingredients on a marble counter.

Find the full printable recipe with specific measurements below.

  • Unsweetened cocoa powder: I use natural cocoa to make these cookies, but I like to sub in a bit of Dutch-processed cocoa powder to enrich the flavor.
  • Unsalted butter: Soften butter to room temperature so it easily creams with sugar.
  • All-purpose flour: For amazing texture, be sure to know how to measure flour using the the spoon and level method.
  • Marshmallows: I cut the jumbo marshmallows in half and placed them on top of the baked cookie to make them gooey!
  • Chocolate chips: I like to add in chocolate chips just to make these cookies even more decadent.
  • Vanilla extract: Make sure you’re using the real stuff to really amplify the flavor.
  • Eggs. The necessary binder that helps keep everything together.
  • Granulated sugar. This helps cut the bitterness of the cocoa powder and gives the cookie sweetness.
  • Baking soda. The leavening agent that will gives these cookies their chewy texture.

Variations to Try

  • Add extra marshmallows: Try folding in an extra 1/4 cup of mini marshmallows to the batter once it’s mixed. It will puff up slightly and melt, giving them even more marshmallowy goodness.
  • Add more chocolate: Additionally, if you prefer the taste of chocolate, add a subtle layer of richness by melting chocolate on top of the marshmallows like I do in my chocolate marshmallow cookies.
  • Add a s’mores flavor: S’more lovers will enjoy this fun twist! Try adding a mini Hershey’s bar to the top and 1/4 cup chopped graham crackers to the batter. It’s SO good.
  • Use a cake mix. Use my recipe for Texas sheet cake cookies then proceed with adding the marshmallow and chocolate bar instead of icing.

How to Make Hot Chocolate Cookies

Showing how to make hot chocolate cookies in a 4 step collage.
  • Make dough. In a large bowl, use a hand mixer to beat butter and sugars until smooth and creamy. Beat in the eggs and vanilla until smooth. Whisk in flour, cocoa powder, baking soda, baking powder, and salt until everything is just combined. Fold in chocolate chips. Chill the dough for a few minutes.
  • Scoop. Scoop the dough onto parchment-lined baking sheets using a cookie scoop. 
  • Bake. Bake until the cookies are crispy around the edges and still soft in the middle.
  • Broil. Top each cookie with a marshmallow half. Broil just until the marshmallows are slightly toasted. You don’t want them to get too browned.

Recipe Tips

  • Use a cookie scoop. This ensures cookies are all the same size so they bake evenly.
  • Room temperature ingredients. Room temperature butter and egg will fully incorporate into the dough for the best cookie.
  • Don’t add marshmallow before baking. They will melt into the marshmallow and you won’t quite have the same look to the cookie!
  • Use any chocolate chip. Try white chocolate chips or dark chocolate chips!
  • Enjoy warm out of the oven. No need to wait this dessert has cooled completely to enjoy. Enjoying your hot chocolate cookie warm fresh out of the oven will give you all the yummy gooeyness!
Hot chocolate cookies on a white cake plate.

Storing and Freezing

  • Storage: Store hot chocolate marshmallow cookies in an airtight container or zip-top bag at room temperature up to 3 days.
  • Freezer: Let cool completely, then add to a freezer bag or container. Store in freezer up to 3 months. Let sit at room temperature to thaw or heat in microwave or oven until warm.
Hot cocoa cookies with a marshmallow and chocolate on top.

Craving more chocolate recipes? I got you covered with my ultimate fudge frosted brownies, the best chocolate chip cookies, and Andes mint cookies.

More Chocolate Cookie Recipes

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See all
Hot chocolate cookies on a white cake plate.

Hot Chocolate Marshmallow Cookies

5 from 21 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 7 minutes
Chill + Cool Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 36
These hot chocolate marshmallow cookies taste like hot cocoa in a soft baked chocolate cookie topped with a marshmallow and chocolate. So cozy for the holidays!!
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Ingredients 

  • 1 cup (2 sticks) unsalted butter , softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 ½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ½ cups semi-sweet chocolate chips
  • 18 marshmallows , cut in half

Optional topping: Hershey bars broken into squares

Instructions

  • Cream butter and sugars. In a large bowl, cream 1 cup butter and 1 1/2 cups sugar with an electric mixer on medium speed. Mix in 2 eggs and 2 1/2 teaspoons vanilla until well combined.
  • Chill. In a medium bowl, whisk together 2 cups flour, 3/4 cup cocoa powder, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder and 1 teaspoons salt. Slowly pour the flour mixture into the sugar mixture and mix on low until well combined. Fold in the chocolate chips. Cover and chill 15 to 30 minutes.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Using a medium cookie scoop, scoop the dough into 1 1/2-inch balls onto the baking sheet.
  • Bake 7 to 8 minutes, or until slightly crisp around the edges and soft in the middle. Remove from oven and turn oven to broil. Place marshmallow halves on top of each cookie. Broil 30 seconds to 1 minute, or just until the marshmallows are slightly toasted. You don’t want them to get too browned.
  • Add Hershey squares on top of the marshmallow, if using. Let cool on the sheet 2 minutes before transferring to a cooling rack to cool completely.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Variation:
  • For marshmallow lovers, try adding 1/4 cup vanilla marshmallow bits (not mini marshmallows) to the batter.
  • For chocolate lovers, try adding shaved chocolate to the tops of the marshmallows.
  • For s’more lovers, try adding a Hershey’s kiss and 1/4 cup chopped graham crackers to the batter.
Storage: Store cookies in an airtight container or zip-top bag at room temperature up to 3 days.
Freezer: Let cool completely, then add to a freezer bag or container. Store in freezer up to 3 months. Let sit at room temperature to thaw or heat in microwave or oven until warm.

Nutrition

Calories: 179kcal, Carbohydrates: 24g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 119mg, Potassium: 100mg, Fiber: 1g, Sugar: 16g, Vitamin A: 183IU, Calcium: 19mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Bite taken out of a hot cocoa cookie.