Marshmallow Hot Cocoa Cookies Recipe

Introduction

These Marshmallow Hot Cocoa Cookies are a delightful twist on classic chocolate cookies, featuring a rich cocoa flavor and a gooey marshmallow center. Topped with a smooth cocoa glaze, they’re perfect for cozy days or sharing with friends and family.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup (107 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/2 teaspoon kosher salt
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1 1/2 cups (180 g) all-purpose flour
• 1/4 cup (42 g) hot cocoa mix
• 1/4 cup (21 g) unsweetened cocoa powder
• 12 marshmallows, halved
• 2 tablespoons unsalted butter, softened (for glaze)
• 2 tablespoons unsweetened cocoa powder (for glaze)
• Pinch of kosher salt (for glaze)
• 2 tablespoons steaming hot water (for glaze)
• 1 cup (113 g) confectioners’ sugar (for glaze)

Instructions

1. Step 1: In a large bowl, use a handheld mixer on medium-high speed to beat together the softened butter, brown sugar, granulated sugar, and salt until the mixture is creamy and combined.
2. Step 2: Add the egg and vanilla extract to the bowl and continue beating until incorporated. Then, beat in the baking soda.
3. Step 3: Gradually add the all-purpose flour, hot cocoa mix, and cocoa powder. Beat until the mixture forms a soft and sticky dough. Cover the bowl with plastic wrap and refrigerate for about 2 hours until cold.
4. Step 4: Preheat the oven to 375°F and arrange a rack in the center. Line two or three baking sheets with parchment paper. Scoop 1 1/2 tablespoon-sized balls of dough (about 30 g each) and place 8 balls on each prepared sheet, spacing them about 2 inches apart. If using two sheets, save some dough balls for later batches.
5. Step 5: Bake one sheet at a time until the cookies are puffy and the tops look matte, around 8 minutes. Remove the sheet from the oven, gently press a halved marshmallow (cut side down) into the center of each cookie so the cookies crack slightly.
6. Step 6: Return the cookies to the oven and bake for about 2 more minutes, until the marshmallows begin to melt. Use a small spoon to lightly press the marshmallow down, helping it spread a bit. Repeat this process with remaining dough and baking sheets, replacing parchment paper as needed.
7. Step 7: To make the glaze, whisk together the softened butter, cocoa powder, salt, and steaming hot water in a small bowl until smooth. Add the confectioners’ sugar and whisk until no lumps remain. If the glaze is too thick, add a tiny bit more water to loosen it; if too thin, let it cool for a minute before using.
8. Step 8: Spoon the glaze generously over the tops of the cooled cookies to finish.

Tips & Variations

• For extra chocolate flavor, substitute the marshmallows with mini chocolate chips inside the cookies.
• Use flavored hot cocoa mix, like peppermint or salted caramel, to add a unique twist.
• Chill the dough longer for thicker, chewier cookies.
• If you don’t have parchment paper, silicone baking mats work just as well.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 3 months. When reheating, warm briefly in the microwave to soften the marshmallow and glaze for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?

You can, but hot cocoa mix contains sugar and spices that add extra flavor and sweetness. If replacing it with cocoa powder, you may want to adjust the sugar in the recipe to taste.

Why do the cookies crack when adding marshmallows?

Pressing the marshmallow into the cookie while it’s soft causes the dough to crack slightly. This is normal and helps the marshmallow to settle and melt perfectly in the center.

Marshmallow Hot Cocoa Cookies Recipe

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★★★★★

4.9 from 75 reviews

These Marshmallow Hot Cocoa Cookies combine the rich flavors of hot cocoa and marshmallows into a soft, chewy cookie topped with a luscious cocoa glaze. Perfect for cozy evenings, these cookies deliver a comforting chocolate experience with a melty marshmallow center and a smooth, sweet glaze on top.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup (107 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/2 teaspoon kosher salt
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1 1/2 cups (180 g) all-purpose flour
• 1/4 cup (42 g) hot cocoa mix
• 1/4 cup (21 g) unsweetened cocoa powder
• 12 marshmallows, halved

Glaze

• 2 tablespoons unsalted butter, softened
• 2 tablespoons unsweetened cocoa powder
• Pinch of kosher salt
• 2 tablespoons steaming hot water
• 1 cup (113 g) confectioners’ sugar

Instructions

1. Prepare the Cookie Dough: In a large bowl, use a handheld mixer on medium-high speed to beat together the softened butter, light brown sugar, granulated sugar, and kosher salt until creamy and fully combined.
2. Add Egg and Vanilla: Beat in the egg and vanilla extract until incorporated, then mix in the baking soda evenly throughout the dough.
3. Mix Dry Ingredients: Add the all-purpose flour, hot cocoa mix, and unsweetened cocoa powder to the bowl and beat until the mixture forms a soft, sticky dough. Cover the bowl tightly with plastic wrap and refrigerate for about 2 hours until cold.
4. Preheat and Prepare Baking Sheets: Place a rack in the center of your oven and preheat it to 375°F (190°C). Line two to three baking sheets with parchment paper depending on what you have available.
5. Scoop the Dough: Using a tablespoon or cookie scoop, form dough balls using about 1 1/2 tablespoons of dough (roughly 30 grams or ping-pong ball size). Arrange eight dough balls per sheet spaced about 2 inches apart. If working with only two sheets, leave the remaining dough balls in the bowl.
6. Bake the Cookies: Bake one sheet at a time for about 8 minutes until the cookies are puffy and have a matte surface. Remove the sheet from the oven, and quickly place half a marshmallow, cut side down, onto the center of each cookie, pressing gently so that the cookie cracks slightly around the marshmallow.
7. Finish Baking: Return the baking sheet to the oven and bake for an additional 2 minutes until the marshmallow is slightly melted. Use a small spoon to gently press the marshmallow down in each cookie, encouraging it to spread a bit. Repeat these baking steps for any remaining sheets, replacing the parchment paper as needed.
8. Make the Glaze: In a small bowl, whisk together the softened butter, cocoa powder, kosher salt, and steaming hot water until smooth. Gradually add the confectioners’ sugar and continue whisking until the glaze is lump-free. Adjust consistency with a bit more water if too thick, or let it sit briefly if too thin.
9. Glaze the Cookies: Spoon the prepared glaze over the cooled cookies to finish them with a shiny, chocolatey topping. Allow the glaze to set slightly before serving for best results.

Notes

• Refrigerating the dough before baking is important to prevent spreading and to enhance flavor.
• If you don’t have hot cocoa mix, you can substitute with additional cocoa powder and a pinch of sugar, but the flavor might be slightly different.
• Use parchment paper on baking sheets to avoid sticking and simplify cleanup.
• Adjust the glaze consistency carefully; a glaze that is too thin can be thickened by chilling briefly, while a thick glaze can be thinned with a few drops of water.
• Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.

Keywords: hot cocoa cookies, marshmallow cookies, chocolate cookies, winter cookies, holiday cookies, cocoa glaze