If you are looking for a dessert that captures the cozy warmth of a cup of hot chocolate but in cookie form, these marshmallow hot cacao cookies are the ultimate treat. Rich, chewy chocolate cookies infused with hot cocoa mix are topped with a soft, gooey marshmallow and finished with a smooth layer of melted chocolate. Each bite is like enjoying a hot chocolate bomb without needing a mug—perfect for dessert lovers of all ages.
These cookies combine the best of chocolatey, marshmallow-filled indulgence with a texture that is both soft and chewy. They are ideal for festive occasions, gift-giving, or simply satisfying your chocolate cravings at home. This recipe ensures that each cookie maintains its structure while keeping the marshmallow soft and pillowy, creating a unique dessert experience.
Why You’ll Love These Marshmallow Hot Cocoa Cookies
- Rich Chocolate Flavor: The cookie base is enhanced with both unsweetened cocoa powder and dry hot cocoa mix for an intense chocolate experience.
- Chewy Texture: The cookies remain soft for days, making them perfect for enjoying over time or sharing with friends and family.
- Gooey Marshmallow Surprise: Each cookie has a hidden marshmallow that melts slightly during baking, offering a soft, chewy center.
- Chocolate Topping: The melted chocolate drizzled on top seals in the marshmallow and adds another layer of indulgence.
- Dessert Versatility: These cookies are suitable for holidays, parties, bake sales, or simply as a decadent treat for yourself.
Ingredients
Cookie Dough
- ½ cup (113 g) unsalted butter, softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups (188 g) all-purpose flour, spooned and leveled
- ⅓ cup (27 g) natural unsweetened cocoa powder
- ¼ cup (40 g) dry hot cocoa mix (avoid mixes with mini marshmallows)
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 2 teaspoons (10 ml) milk (dairy or plant-based)
Topping
- 10–11 large marshmallows, cut in half
- 8 ounces (226 g) semi-sweet chocolate, finely chopped (or baking bars)
Equipment
- Large mixing bowl
- Electric mixer (handheld or stand with paddle attachment)
- Measuring cups and spoons
- Silicone spatula
- Parchment paper or silicone baking mats
- Baking sheets
- Kitchen shears (for cutting marshmallows)
- Cooling rack
- Double boiler or microwave-safe bowl for melting chocolate
Step-by-Step Instructions
Step 1: Prepare the Cookie Dough
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a handheld or stand mixer fitted with a paddle attachment, beat on medium-high speed for about three minutes, until the mixture becomes light, fluffy, and slightly pale in color. This creaming process is essential for achieving a tender, chewy cookie.
Add the egg and vanilla extract to the butter-sugar mixture. Beat on high speed until fully incorporated. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, dry hot cocoa mix, baking soda, and salt until evenly combined. Gradually add the dry ingredients to the wet ingredients, beating on low speed until fully incorporated. The cookie dough will be thick and slightly sticky.
Finally, add the milk and mix until the dough is smooth. Cover the bowl tightly and refrigerate for at least two hours, up to three days. Chilling the dough is critical for handling sticky dough and for preventing the cookies from spreading too much during baking.
Step 2: Preheat and Prepare Baking Sheets
Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 3: Shape the Cookies
Remove the chilled dough from the refrigerator. Using a tablespoon measure (about 25–26 g per cookie), scoop and roll the dough into balls. Space the dough balls about 2–3 inches apart on the prepared baking sheets to allow for slight spreading.
Step 4: Initial Bake
Bake the cookies for 10 minutes. The cookies will be set around the edges but still soft in the center. Remove the cookies from the oven and carefully press a marshmallow half into the top of each cookie, cut side down. Kitchen shears work best for cutting sticky marshmallows evenly.
Return the cookies to the oven and bake for an additional 2 minutes. Once removed, use the back of a spoon to gently press down the marshmallows to flatten slightly, creating a stable surface for the chocolate topping.
Step 5: Melt and Top with Chocolate
While the cookies cool, melt the chocolate using a double boiler or microwave. If using a microwave, place the chopped chocolate in a heatproof bowl and heat in 20-second increments, stirring after each interval until smooth and glossy.
Spoon or drizzle the melted chocolate over each marshmallow-topped cookie, covering the marshmallow completely. The chocolate will set at room temperature within 30–60 minutes, forming a delicious, glossy finish.
Step 6: Cool and Store
Allow the cookies to cool completely on a wire rack. Once cooled, stack or store them in an airtight container at room temperature for up to one week. For longer storage, baked cookies can be frozen for up to three months; thaw at room temperature before serving.
Tips for Perfect Marshmallow Hot Cocoa Cookies
- Use dry hot cocoa mix to maintain the correct texture in the cookie dough. Avoid mini marshmallows in the mix.
- Chill the dough thoroughly; this prevents cookies from spreading too much and keeps the marshmallow centered.
- Cut marshmallows evenly with kitchen shears to ensure uniform topping on each cookie.
- Use chocolate bars, not chips, for melting—chips contain stabilizers that prevent proper melting and glossy texture.
- Milk addition prevents the cocoa powder from drying out the cookies while enhancing chewiness.
Why These Cookies Are the Ultimate Dessert
These marshmallow hot cacao cookies are more than just cookies—they are a dessert experience. Each bite combines the richness of cocoa-flavored dough with the gooey sweetness of a marshmallow and the silky texture of melted chocolate. Unlike traditional cookies, these offer multiple layers of flavor and texture, making them a standout option for any dessert platter.
Perfect for holiday gatherings, bake sales, or a cozy treat at home, this recipe ensures that each cookie maintains its chewy base while offering a soft, indulgent marshmallow surprise. They pair beautifully with a mug of warm milk or coffee for an elevated dessert experience.
Storage and Make-Ahead Tips
- Refrigeration: Cookie dough can be refrigerated for up to three days.
- Freezing: Unbaked dough balls freeze well for up to three months. Baked cookies can also be frozen for the same period; thaw at room temperature.
- Shelf Life: At room temperature, cookies last about one week in an airtight container.
