Decadent Hot Chocolate Cookies with Mini Marshmallows

There’s nothing like curling up with a warm mug of hot chocolate on a chilly day—unless it’s biting into a cookie that tastes just like one! These hot chocolate cookies with mini marshmallows became our family’s winter tradition after my daughter begged to make “Christmas in a cookie.” The rich chocolate dough bakes up soft and fudgy, while the toasted marshmallows on top give that cozy, melty goodness we all love. Best part? They’re shockingly easy to make, even when little “helpers” are sneaking chocolate chips. One batch disappears faster than you can say “snow day!”

Why You’ll Love These Hot Chocolate Cookies with Mini Marshmallows

These aren’t just any chocolate cookies—they’re like your favorite winter drink transformed into chewy, melty bites of joy. Here’s why they’ll become your new obsession:

• That perfect texture: Soft and fudgy centers with slightly crisp edges, just like biting into a warm mug of hot cocoa
• Double chocolate magic: Cocoa powder and chocolate chips create the richest flavor (I use dark chocolate for grown-up tastes, but milk works too!)
• Toasty marshmallow surprise: Those mini marshmallows puff up and get golden—like you roasted them over a fire
• Nostalgia in every bite: They taste like childhood snow days and cozy blanket forts
• Impressively easy: The dough comes together in one bowl—no fancy skills needed

Trust me, your cookie jar won’t stand a chance once these start disappearing!

Ingredients for Hot Chocolate Cookies with Mini Marshmallows

Here’s everything you’ll need to make these cozy cookies—and yes, every single ingredient matters! I’ve learned through many batches that the little details (like room temp butter) make all the difference between good cookies and oh-my-goodness cookies.

• 2 cups all-purpose flour – Spoon and level it, friends! No packing the flour or your cookies will turn into little bricks.
• 1/2 cup cocoa powder – The darker the better in my book—I use Dutch-process for that deep chocolate flavor.
• 1 teaspoon baking soda – Freshness counts! If yours has been open more than 6 months, grab a new box.
• 1/2 teaspoon salt – Just enough to make all the flavors pop without tasting salty.
• 11 tablespoons unsalted butter, room temperature – Yes, tablespoons! (That’s 1 stick plus 3 tbsp). It should dent when you press it—not melted, not cold.
• 1/2 cup granulated sugar – For that perfect crisp edge.
• 1 cup dark brown sugar, packed – Pack it tight in the measuring cup—this gives the cookies their chewy magic.
• 2 1/4 teaspoons vanilla extract – Splurge on the good stuff if you can—it makes a difference!
• 2 large eggs, room temperature – Cold eggs can make your dough seize up. I let mine sit out for 30 minutes first.
• 1 1/4 cups chocolate chips, divided – Semi-sweet or dark are my go-tos. We’ll use 3/4 cup in the dough and save the rest for topping.
• 1 cup mini marshmallows – The star of the show! Regular-sized marshmallows will melt into puddles—stick with minis.

See those notes about room temperature ingredients? That’s not just fussy baking talk—it really affects how the dough comes together. (Ask me how I know after my “impatient baker” phase!)

Equipment You’ll Need

No fancy gadgets required—just these basics that you probably already have:

• Electric mixer (stand or handheld) – Makes creaming that butter and sugar a breeze
• Baking sheets – Two if you want to bake batches faster
• Parchment paper – Lifesaver for easy cleanup and no sticking
• Cookie scoop (1-ounce) – For perfectly portioned cookies every time
• Spatula – To scrape every last bit of that delicious dough
• Wire rack – Lets cookies cool evenly without getting soggy

That’s it! Now let’s make some magic.

How to Make Hot Chocolate Cookies with Mini Marshmallows

Okay, let’s get baking! These cookies come together in just a few simple steps, but timing is everything—especially when those marshmallows enter the scene. Follow along and you’ll have warm, gooey cookies ready in no time.

Mixing the Dough

First things first: preheat that oven to 350°F and line your baking sheets with parchment paper. (No parchment? A light grease will do, but parchment gives you those perfect bottoms every time.)

Now, let’s make magic happen in your mixing bowl:

1. Cream the butter and sugars: Beat the room-temperature butter with both sugars on medium speed for 2-3 minutes. You’ll know it’s ready when it turns pale and fluffy—like edible clouds! Scrape down the sides halfway through.
2. Add eggs and vanilla: Crack in one egg at a time, mixing well after each. Then pour in that glorious vanilla. The mixture might look a bit curdled at first—totally normal! Keep mixing until smooth.
3. Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. (Pro tip: Sift if your cocoa is lumpy!)
4. Bring it all together: With the mixer on low, gradually add the dry ingredients to the wet. Mix just until no flour streaks remain—overmixing makes tough cookies! Fold in 3/4 cup chocolate chips by hand.

Baking and Adding Marshmallows

Here’s where the hot chocolate magic really happens:

1. Scoop and bake: Use your cookie scoop to drop dough balls 3 inches apart on the baking sheets. Press a few extra chocolate chips on top of each—because more chocolate is always better!
2. The 9-minute mark: Bake for exactly 9 minutes. The cookies will look underdone (they should!), but this is marshmallow time! Quickly press 2-4 mini marshmallows onto each cookie. Work fast—the oven’s waiting!
3. Final bake: Return the sheets to the oven for just 1-2 more minutes. Watch closely—the marshmallows should puff and turn golden, not melt into gooey puddles.
4. Cool with care: Let cookies sit on the baking sheet for 10 minutes before moving them. Those marshmallows are molten lava when hot! Transfer to a wire rack to finish cooling.

Warning: These cookies disappear fast—especially when they’re still warm and the marshmallows are stretchy! I always “accidentally” burn my fingers taste-testing the first one.

Tips for Perfect Hot Chocolate Cookies with Mini Marshmallows

After burning through more batches than I’d like to admit (literally—those marshmallows can scorch fast!), here are my hard-earned secrets for cookie success:

• Parchment paper is non-negotiable – It prevents sticking and gives you those picture-perfect bottoms. No scrubbing pans!
• Mix just until combined – Overworked dough makes tough cookies. Some flour streaks are okay—they’ll disappear when you fold in the chocolate chips.
• Time those marshmallows perfectly – Add them at exactly 9 minutes, then bake just 1-2 more minutes. Any longer and they’ll melt into sticky puddles.
• Use fresh mini marshmallows – Older ones dry out and won’t puff up properly. Bonus: the bag makes a great snack while you bake!
• Let them cool completely – I know it’s hard, but the marshmallows need time to set. Otherwise you’ll have delicious but messy fingers!

Remember: slightly underbaked is better than overbaked with these cookies. They’ll firm up as they cool!

Ingredient Substitutions and Notes

Baking should be fun, not stressful—so here’s how to tweak these cookies when your pantry rebels! Just remember: every change affects the final texture.

• Chocolate chips: Milk chocolate works if you prefer sweeter cookies (kids love this version!), or try white chocolate for contrast. Just avoid chocolate chunks—they make spreading uneven.
• Butter: Vegan butter substitutes fine, but reduce any added salt in the recipe since most vegan butters are salted. Coconut oil works in a pinch, but cookies spread more.
• Eggs: For egg-free, mix 1 tbsp ground flaxseed with 3 tbsp water per egg—let it thicken 5 minutes first. The cookies will be denser but still delicious.
• Flour: Gluten-free 1:1 baking flour works beautifully here—no other adjustments needed!

Why room temp matters: Cold ingredients don’t blend smoothly, leaving you with dense cookies. Butter should dent when pressed—not squish through your fingers! Eggs straight from the fridge can make your dough seize up. Trust me—the 30-minute wait is worth it!

Storing and Reheating Hot Chocolate Cookies

These cookies are best fresh (let’s be real—they rarely last long!), but here’s how to keep them tasting amazing:

• Store: Pop cooled cookies in an airtight container with parchment between layers. They’ll stay soft for 3 days at room temp—if they last that long!
• Revive marshmallows: To reheat, microwave one cookie for 5-8 seconds or toast briefly under the broiler (watch closely!). The marshmallows will get gloriously gooey again.
• Freeze: Freeze unbaked dough balls for up to 3 months—just add 1-2 minutes to baking time. Already baked? Freeze between wax paper for quick treats anytime.

Pro tip: Hide a few in the back of the freezer for emergency chocolate cravings!

Nutritional Information for Hot Chocolate Cookies with Mini Marshmallows

Okay, let’s be real—these are cookies, not kale smoothies! But if you’re curious (or just keeping track), here’s the scoop on what’s in each delicious bite. Remember, these numbers are estimates—your exact amounts might vary depending on your ingredients and how big you scoop those cookies!

• Serving Size: 1 cookie (about 2.5″ diameter)
• Calories: 199 kcal
• Sugar: 18g (Those marshmallows and chocolate chips add up!)
• Sodium: 120mg
• Fat: 9g (5g saturated from all that buttery goodness)
• Carbohydrates: 28g
• Fiber: 2g (Thank you, cocoa powder!)
• Protein: 3g
• Cholesterol: 30mg

Important note: Nutrition facts change based on your specific ingredients—different cocoa powders, chocolate chips, and marshmallow brands all affect the numbers. I used standard supermarket brands for these calculations. If you’re tracking closely, plug your exact ingredients into a nutrition calculator!

My philosophy? Life’s too short to stress over cookie calories—just enjoy every melty, chocolatey bite! (But maybe share with a friend if you’re worried about eating the whole batch yourself… not that I’ve ever done that…)

Frequently Asked Questions About Hot Chocolate Cookies with Mini Marshmallows

I’ve gotten so many questions about these cookies over the years—here are the ones that pop up most often! (And yes, I’ve made all these mistakes myself at least once.)

Why did my marshmallows melt into flat puddles?
You probably baked them too long! Marshmallows go from perfect to puddle in about 90 seconds. Always add them at the 9-minute mark and bake just 1-2 minutes more—just until they puff up. Also, make sure you’re using mini marshmallows; regular ones are too big and melt faster.

Can I freeze these cookies?
Absolutely! Freeze unbaked dough balls for up to 3 months—just add 1-2 minutes to the baking time. Already baked? Layer cooled cookies between wax paper in an airtight container. To serve, let them thaw or pop them in a 300°F oven for 5 minutes to revive that just-baked texture.

My cookies spread too much—what went wrong?
Usually this means your butter was too soft or your dough got too warm. Next time, chill the dough for 30 minutes before scooping. Also, check your baking soda’s freshness—old baking soda doesn’t give proper lift. And never bake on hot pans—let them cool between batches!

Can I make these without a mixer?
You bet! I’ve made these with just a wooden spoon when my mixer died mid-baking spree. It takes more elbow grease to cream the butter and sugar properly (about 5 minutes of vigorous mixing), but the cookies still turn out great. Just be extra careful not to overmix once you add the flour.

Why are my cookies cakey instead of chewy?
This usually happens with too much flour or overmixing. Always spoon and level your flour—don’t scoop directly from the bag! And mix the dough just until combined after adding dry ingredients. Those last few stirs by hand make all the difference.

Still stumped? Drop your question in the comments—I’ve probably messed it up before and can help!

Share Your Hot Chocolate Cookies with Mini Marshmallows

Nothing makes me happier than seeing your cookie creations! Did your marshmallows puff up just right? Did the kids go wild for them? Snap a photo of those chocolatey masterpieces—I want to see every gooey, golden bite! Drop your pics in the comments or tag me on social media so we can all swoon together.

And hey—if you tweaked the recipe (extra marshmallows? A dash of cinnamon? Sea salt sprinkle?), tell us your brilliant twists! Baking is all about sharing the love, just like those snow days when we’d trade cookies with neighbors. I read every comment and try every variation you suggest—your ideas might just end up in my next batch!

Most importantly: did these cookies give you that warm, cozy feeling? That’s what really matters. Now go pour yourself a glass of milk and enjoy every melty bite—you’ve earned it!

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