Ultimate Hot Chocolate Cookies Recipe with Marshmallows

The first time I bit into one of these Ultimate Toasted Marshmallow Hot Chocolate Cookies, I knew I had stumbled onto something magical. Imagine the chewy richness of a chocolate cookie, the gooey sweetness of marshmallows, and that unmistakable toasted flavor that sparks childhood memories of campfires. These cookies are everything you love about hot chocolate, transformed into a dessert that feels cozy and indulgent all at once.

If you’re looking for a treat that will wow your family, impress your friends, or just make your afternoon snack feel extra special, this recipe is it. Trust me, this is the kind of cookie that makes people ask for the recipe after just one bite. And the best part? They’re surprisingly simple to make, even if you’re not a pro baker. Get ready to turn your kitchen into a cookie wonderland!

Why You’ll Love This Recipe

• Hot Chocolate Flavor in Every Bite: These cookies are a chocolate lover’s dream, packed with cocoa and melty chocolate chips that taste just like your favorite mug of hot cocoa.
• Toasted Marshmallow Goodness: The marshmallows toast beautifully in the oven, creating a caramelized edge that’s irresistibly gooey.
• Perfect for Any Occasion: Whether it’s a holiday cookie exchange, a cozy movie night, or just because, these cookies fit the bill.
• Kid-Friendly Crowd Pleaser: Kids love the marshmallow surprise, and adults can’t resist the nostalgic flavors.
• Easy to Make: No fancy equipment or complicated techniques required—this recipe is beginner-friendly but tastes bakery-level good.

What sets this recipe apart is the toasted marshmallow topping paired with the rich, fudgy cookie base. It’s not just a cookie—it’s an experience. Plus, they’re freezer-friendly, so you can always have a batch ready for those moments when only a hot chocolate cookie will do.

What Ingredients You Will Need

This recipe uses simple ingredients you likely already have in your pantry, with a few special extras to make these cookies unforgettable.

• All-purpose flour – The base for our cookie dough.
• Cocoa powder – Gives the cookies their rich chocolate flavor (look for unsweetened for best results).
• Baking soda – Helps the cookies rise and stay soft.
• Salt – Balances the sweetness and enhances flavor.
• Unsalted butter – Softened to create a rich and tender cookie texture.
• Granulated sugar – For sweetness and structure.
• Brown sugar – Adds moisture and a hint of caramel flavor.
• Large eggs – Bind the ingredients together and give the cookies structure.
• Vanilla extract – A must for flavor depth.
• Chocolate chips – Melty pockets of chocolate in every bite; use semi-sweet or milk chocolate depending on your preference.
• Mini marshmallows – The star of the show! They toast beautifully on top of the cookies.

If you need substitutions, you can use dairy-free butter or dark chocolate chips for a slightly healthier twist. You could also try adding a pinch of cinnamon or espresso powder to enhance the chocolate flavor.

Equipment Needed

You don’t need much to make these cookies, but a few key tools will make the process easier:

• Mixing bowls – One for wet ingredients and one for dry ingredients.
• Hand mixer or stand mixer – Makes creaming the butter and sugars a breeze.
• Measuring cups and spoons – Precision matters for baking success.
• Baking sheets – Line them with parchment paper to prevent sticking.
• Cookie scoop – For evenly sized cookies (optional but helpful).
• Wire cooling rack – Ensures your cookies cool evenly.

If you don’t have a mixer, you can mix by hand with a sturdy whisk and some elbow grease. For budget-friendly equipment, look for silicone baking mats that can be reused instead of parchment paper.

Preparation Method

1. Preheat your oven: Set it to 350°F (175°C) and line your baking sheets with parchment paper.
2. Mix the dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream the butter and sugars: In a separate bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy (about 2 minutes).
4. Add the wet ingredients: Mix in the eggs one at a time, followed by the vanilla extract.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix!
6. Fold in the chocolate chips: Stir them in gently to distribute evenly.
7. Shape the cookies: Scoop out dough balls using a cookie scoop or tablespoon. Place them 2 inches apart on the prepared baking sheet.
8. Add the marshmallows: Press 3-4 mini marshmallows onto the top of each cookie dough ball.
9. Bake: Bake for 10-12 minutes, or until the cookies are set around the edges. Watch closely to avoid overbaking!
10. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Pro tip: If your marshmallows don’t toast enough, pop the cookies under the broiler for 30 seconds—but keep an eye on them!

Cooking Tips & Techniques

• Don’t skip room temperature ingredients: Softened butter and room-temperature eggs make for smoother mixing and better cookie texture.
• Chill the dough: If your dough feels sticky, refrigerate it for 30 minutes before baking. This helps the cookies hold their shape.
• Use parchment paper: Prevents sticking and ensures even baking.
• Check for doneness: The edges should look set, but the centers will still be soft. They firm up as they cool.
• Customize your chocolate chips: Try mixing semi-sweet, dark, and milk chocolate chips for a dynamic flavor profile.

These tips will help you avoid common baking issues like flat cookies or over-toasted marshmallows.

Variations & Adaptations

• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend.
• Dairy-Free: Use vegan butter and dairy-free chocolate chips.
• Seasonal Twist: Add a pinch of peppermint extract for a holiday vibe or drizzle with caramel sauce for a fall-inspired treat.
• Add Mix-Ins: Stir in crushed candy canes, chopped nuts, or even a sprinkle of sea salt for extra flavor.

I once tried adding peanut butter chips alongside the marshmallows—highly recommend if you’re a peanut butter fan!

Serving & Storage Suggestions

These cookies are best served slightly warm when the marshmallows are still gooey. Pair them with a glass of milk or, better yet, a steaming cup of hot chocolate for the ultimate treat.

• Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze baked cookies for up to 3 months or freeze cookie dough balls to bake fresh later.
• Reheating: Warm cookies in the microwave for 10-15 seconds to revive the gooey marshmallow goodness.

Fun tip: The flavors deepen after a day, making them even more irresistible!

Nutritional Information & Benefits

Here’s an approximate breakdown per cookie (based on a batch of 24):

• Calories: 180
• Fat: 8g
• Carbohydrates: 25g
• Protein: 2g

While these cookies are definitely a treat, the marshmallows and chocolate chips add a fun source of quick energy. If you’re mindful of sugar, you can reduce the granulated sugar slightly without compromising flavor.

Conclusion

If you’re craving a cookie that feels like a warm hug on a cold day, these Ultimate Toasted Marshmallow Hot Chocolate Cookies are exactly what you need. They combine everything you love about hot chocolate in a handheld dessert that’s easy to make and impossible to resist.

I can’t wait to hear how you customize and enjoy this recipe. Drop a comment below, snap a pic for Instagram, and share the marshmallow magic with your friends and family!

Now, grab your apron and get ready to bake some sweet memories—these cookies are calling your name!

FAQs

Can I use large marshmallows instead of mini ones?

Yes, but cut them into smaller pieces to avoid overwhelming the cookies.

Can I make the dough ahead of time?

Absolutely! Store it in the fridge for up to 3 days or freeze for up to 3 months.

Why are my cookies flat?

Your butter might have been too soft. Chill the dough to help the cookies hold their shape.

Can I skip the chocolate chips?

You can, but they add melty pockets of chocolate that enhance the hot cocoa flavor.

How do I toast the marshmallows more evenly?

If needed, use your oven’s broiler for a quick toast after baking.

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