Name: Hot Chocolate Cookies with Marshmallows Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour (280 g), spooned and leveled; 1/4 cup Dutch process cocoa powder (30 g), sifted; 3 tablespoons Land O Lakes Cocoa Classics Chocolate Supreme Cocoa Mix (1 packet or 3 ounces); 2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter (113 g), browned but solid at room temperature; 1/4 cup coconut oil, soft but not melted; 1/2 cup granulated sugar (100 g); 1/2 cup light brown sugar (100 g), packed; 1 large egg, room temperature; 1/4 cup honey (80 g); 1 1/2 cups mini marshmallows; 1/4 cup granulated sugar for rolling cookies

There’s something utterly comforting about the soft, chocolatey warmth of these treats — that’s what makes this Hot Chocolate Cookies with Marshmallows Recipe so irresistible. Imagine biting into a cookie that’s rich with cocoa and hiding gooey marshmallows inside — perfection for cozy afternoons or sharing with friends.

The image shows five round chocolate cookies on crinkled white paper, placed on a white marbled surface. Each cookie has a cracked texture with sugar crystals visible on the surface. One cookie is broken open in the center, revealing a soft, white marshmallow inside that looks sticky and stretched between the two halves. Small chocolate chunks and a few mini marshmallows are scattered around the cookies. The colors are deep brown from the cookies and bright white from the marshmallow and paper, creating a strong contrast. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Chocolate Cookies with Marshmallows Recipe
Top Tip
How to Serve Hot Chocolate Cookies with Marshmallows Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Chocolate Cookies with Marshmallows Recipe

Why You'll Love This Recipe

This Hot Chocolate Cookies with Marshmallows Recipe quickly became a favorite in my kitchen because it takes the nostalgia of hot cocoa and turns it into a decadent cookie with a surprise inside — ooey, gooey marshmallows. It’s the kind of recipe you’ll want to make over and over.

Browned Butter Magic: Browned butter adds a nutty, rich depth you simply can’t get with plain melted butter.
Chocolate Layers: Using both Dutch cocoa and hot cocoa mix gives these cookies an extra, complex chocolate flavor.
Marshmallow Surprise: Freezing the mini marshmallows before baking keeps them intact and molten inside without melting all over the tray.
Perfect Texture: The combination of browned butter, coconut oil, and honey delivers a cookie that’s crisp around the edges yet soft and chewy inside.

The image shows nine round chocolate cookies on crumpled white paper over a white marbled surface. Each cookie has a cracked dark brown outer layer with melted white marshmallow visible through the cracks in different places on each one. The cookies have a slightly rough and sugar-coated texture. To the top right of the cookies, a small white bowl is filled with white marshmallows. At the bottom left, there is a small white measuring cup filled with dark chocolate chunks. Scattered small marshmallows and chocolate pieces are spread around the cookies. The photo is taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here come together to create a cookie that’s decadent but not overwhelming. A few special touches elevate this beyond your average chocolate cookie — and I’ll share why each component matters!

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl of Dutch process cocoa powder, a small white ceramic bowl of chocolate cocoa mix powder, a few teaspoons of baking soda and salt artfully arranged on a white ceramic dish, a solid piece of browned butter at room temperature, a solid piece of soft coconut oil, two small piles of granulated sugar and light brown sugar, one large whole brown egg, a small white ceramic bowl of golden honey, a handful of mini white marshmallows spread neatly, and a small white ceramic bowl filled with granulated sugar for rolling, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The foundation for structure that keeps your cookies tender yet sturdy enough to hold the marshmallows.
Dutch process cocoa powder: Rich, smooth, and less acidic—perfect for deep chocolate flavor.
Hot cocoa mix: It’s a clever addition that layers a familiar sweetness and a hint of creaminess.
Baking soda: Helps cookies rise nicely and get those signature crackly tops.
Salt: Balances sweetness and enhances the chocolate flavours beautifully.
Unsalted butter (browned): Browning butter brings a toasty, caramel-y aroma that really sets these cookies apart.
Coconut oil: A subtle richness and softness that keeps these cookies moist.
Granulated sugar: Adds the perfect crunch and sweetness.
Light brown sugar: Gives moisture and a little molasses depth.
Egg: Binds the dough and contributes to chewiness.
Honey: Adds natural sweetness and keeps them wonderfully soft.
Mini marshmallows: The star of the show—freeze them first to keep their shape during baking.
Extra granulated sugar for rolling: Creates a sweet shell that makes these cookies extra inviting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Hot Chocolate Cookies with Marshmallows Recipe is how easy it is to put your own spin on it. Whether you want to add nuts, swap out ingredients for dietary needs, or play with cocoa types, this dough is very forgiving—and delicious!

Variation: I’ve tried adding a handful of chopped walnuts or pecans for extra crunch, and it adds a lovely textural contrast without overpowering those melty marshmallows.
Dairy-free swap: Using coconut oil as part of the fat keeps the cookies moist if you want to replace butter with a non-dairy option—just be sure to brown the butter if using it for flavor.
Extra gooey: For a more molten center, add a marshmallow inside twice before sealing the dough around it; it’s a little tricky but so worth the marshmallow explosion!

Step-by-Step: How I Make Hot Chocolate Cookies with Marshmallows Recipe

Step 1: Brown Your Butter Beautifully

Start by melting your butter gently over medium-low heat, stirring frequently. You want to hear that satisfying crackle start, then watch closely for the color shift to amber and the smell of toasted nuts. This step is key—it transforms the flavor, so don’t rush it! As soon as it’s ready, pour into a bowl, scraping in those brown bits, then chill until firm but not rock-hard, about 45-60 minutes.

Step 2: Prep Your Marshmallows and Dry Ingredients

While your butter chills, scatter mini marshmallows on a tray and freeze them—this little trick keeps them from melting all over your cookie sheets. Next, whisk together the flour, cocoa powder, cocoa mix, baking soda, and salt so your dry ingredients are perfectly blended and ready.

Step 3: Cream, Combine, and Mix Gently

Once the butter is slightly softened, beat it together with the coconut oil and sugars until fluffy—this airiness lightens the dough wonderfully. Add your egg and honey, mixing just until incorporated, then gently fold in the dry ingredients in batches. Be careful not to overmix or your cookies will get tough.

Step 4: The Marshmallow Pocket

Here's the fun part! Use a cookie scoop to measure out 1-ounce dough portions. Flatten one, add 4-5 frozen marshmallows on top, then cover with another 1-ounce scoop. Seal the dough around the marshmallows completely and roll into a smooth ball. Roll the dough ball in granulated sugar for a sweet, crackly crust.

Step 5: Bake to Gooey Perfection

Place your cookies spaced apart on parchment-lined sheets and gently flatten the tops—just enough to level, not to squish. Bake at 325°F for 11–12 minutes, watching for cracks on top and marshmallows peeking through. Let cookies cool on the sheet before transferring to a rack so they set up perfectly without falling apart.

Top Tip

Making this Hot Chocolate Cookies with Marshmallows Recipe was a delightful experiment for me, especially getting the marshmallow filling just right. Here are some tips that helped avoid common pitfalls and get those perfect cookies every time.

Freeze Your Marshmallows: I learned this the hard way—if you use room temperature marshmallows, they melt completely and flatten out. Freezing keeps them intact inside your cookie dough.
Don’t Skip Browning the Butter: Some might want to shortcut this, but browned butter gives the cookie a toasty, deep flavor that blends wonderfully with chocolate and marshmallow.
Cover the Marshmallows Well: Make sure the dough seals around the marshmallows snugly; pockets of exposed marshmallow can seep out and burn on your baking sheet.
Bake One Sheet at a Time: Baking multiple trays affects oven heat and can change texture. One at a time ensures even baking and gooey marshmallow centers.

How to Serve Hot Chocolate Cookies with Marshmallows Recipe

hot chocolate cookies - Serving Suggestion

Garnishes

I love sprinkling a little flaky sea salt on top of the cookies right after baking to highlight the chocolate and add a pop of flavor. Sometimes, a dusting of powdered sugar makes them look extra festive for special occasions.

Side Dishes

These cookies pair beautifully with a big mug of warm milk, creamy vanilla ice cream, or—if you're really going all out—a cup of spicy chai tea. I like how the spicy chai contrasts with the sweet marshmallow center.

Creative Ways to Present

For holiday gatherings, I stack these cookies on a pretty plate and drizzle melted white chocolate over them, then add some mini peppermint candies for sparkle. Kids love helping me decorate them this way, and it also turns the treat into a real centerpiece.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature for up to 3 days, layering them between parchment paper to keep them from sticking. That way, they stay tender and fresh without getting chewy.

Freezing

If you want to stash some for later, these cookies freeze wonderfully. Wrap them tightly in plastic wrap or foil, then place in a freezer-safe container for up to 2 months. When you take them out, just thaw at room temperature or warm gently in the oven to revive the marshmallow goo.

Reheating

Reheat leftovers in a 300°F oven for 5–7 minutes to soften the marshmallow center and bring back that fresh-baked charm. Microwaves work in a pinch but can make the cookie a bit soggy, so I prefer oven warming whenever possible.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch process cocoa?

You can, but Dutch process cocoa is less acidic and provides a smoother, richer chocolate flavor which really complements the browned butter in this recipe. If using regular cocoa, expect a slightly different flavor profile, but the cookies will still be delicious.

Why do I need to freeze the marshmallows before baking?

Freezing the marshmallows helps them maintain their shape inside the cookie during baking. Without this step, the marshmallows can melt and spread on the baking sheet instead of staying soft and gooey inside the cookie.

What can I substitute if I don’t have coconut oil?

You can use an equal amount of softened unsalted butter instead of coconut oil. Coconut oil adds a subtle richness and tenderness, but butter alone will still yield lovely cookies. Just be sure it’s soft, not melted, when mixing to avoid greasy dough.

Can I use larger marshmallows in this recipe?

Yes, if using full-size marshmallows, cut them in half or thirds before freezing and incorporating into the dough. This helps ensure even distribution and prevents them from melting out too much during baking.

Final Thoughts

Honestly, this Hot Chocolate Cookies with Marshmallows Recipe feels like a warm hug on a plate. It’s perfect for sharing moments with family or cozying up on a rainy day with a good book. Try it out—you might find yourself making a double batch just to keep some on hand for whenever that chocolate-and-marshmallow craving hits.