Hot Cocoa Marshmallow Cookies (Print)

Soft chocolate cookies with melty marshmallow centers and chocolate chips, dusted with powdered sugar.

# Components:

→ Cookie Dough & Filling

01 - 1/2 cup unsalted butter, softened
02 - 3/4 cup packed brown sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 1 1/4 cups all-purpose flour
06 - 1/4 cup unsweetened cocoa powder
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 cup chocolate chips
10 - 12 mini marshmallows or 6 large marshmallow halves

→ For Serving

11 - Powdered sugar, for dusting

# Directions:

01 - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a large bowl, cream together the softened butter and packed brown sugar until light and fluffy. Beat in the large egg and vanilla extract until well combined.
03 - In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
04 - Divide the cookie dough into 12 portions. Flatten one portion of dough in your hand and place a mini marshmallow or a half of a large marshmallow in the center. Carefully enclose the marshmallow with the dough, ensuring it is completely sealed. Repeat with the remaining dough and marshmallows.
05 - Place the stuffed cookie dough balls onto the prepared baking sheet, leaving some space between them. Bake for 10 to 12 minutes, or until the edges are set but the centers are still slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving.

# Expert Advice:

01 -
  • Ready in under 30 minutes from start to finish
  • Uses simple pantry ingredients you likely already have
  • Creates that magical hot chocolate experience in cookie form
  • Perfect balance of chocolate and marshmallow in every bite
02 -
  • These cookies are best enjoyed warm when the marshmallow center is still gooey
  • The recipe can easily be doubled for larger gatherings
  • Adding a pinch of cinnamon creates an authentic hot cocoa flavor profile
  • Store in an airtight container for up to 3 days
03 -
  • The secret to perfect hot cocoa cookies lies in the details. Make sure your butter is truly softened but not melted for the ideal cookie texture.
  • When wrapping the dough around the marshmallow ensure there are absolutely no gaps or thin spots where the marshmallow could escape during baking.
  • For picture perfect cookies place a few extra chocolate chips on top of each dough ball before baking.
  • And finally dont overbake these cookies are meant to be soft and the marshmallow center needs to stay gooey for the full effect.

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