This post has been updated as of January 2024.

Marshmallow Hot Cocoa Cookies

These chewy Marshmallow Hot Cocoa Cookies are filled with gooey marshmallow and topped with chocolate sprinkles – just like your favorite cup of hot cocoa!

Marshmallow Hot Cocoa Cookies

Marshmallow. Stuffed. Cookies. Does it get any better?! If you like chocolate, and you like marshmallows, then you have to make these cookies. They’re crispy on the outside, fudgy on the inside, and filled with a delicious, melty mallow. And they’re even better when they’re warm! These cookies will stay chewy for a few days thanks to the marshmallow that melts while baking, but I highly recommend eating them once they’ve been warmed up a bit.

These cookies are a pretty standard chocolate cookie (one you can customize by adding peppermint extract or a little cayenne pepper!) stuffed with a marshmallow pre-bake. You’ll flatten your dough balls, place half a large marshmallow in the center, and then wrap the dough up and over the mallow. Then you’ll shape and smooth each cookie, gently dip/roll them in granulated sugar, and bake! As soon as they come out of the oven, top with them with a few chocolate sprinkles for an extra pretty Hot Cocoa Cookie.

What You’ll Need:

• Semi-sweet chocolate is melted to add a rich chocolate flavor and lots of moisture to these cookies. I’ve successfully baked these cookies with both chopped chocolate and chocolate chips. Feel free to use 6oz of your favorite milk chocolate, semisweet, or dark chocolate bar/chips.
• Olive oil is added for moisture. You can use melted coconut oil, avocado oil, or vegetable oil in this recipe.
• White granulated sugar adds sweetness to the dough and makes for an extra pretty, sparkly cookie (you will roll the dough balls in the sugar). My original recipe called for coconut sugar, so feel free to use your favorite granulated sugar in the dough.
• Vanilla extract adds flavor. You can splurge on the real stuff or use your favorite imitation vanilla.
• Eggs bind the ingredients together. I haven’t tested this recipe with any egg alternatives.
• All-purpose flour makes up the bulk of the cookie dough. I like to use an unbleached variety but any all-purpose flour will work.
• Natural cocoa powder brings even more chocolate flavor to these cookies. You want to use a natural, regular cocoa powder.
• Baking soda leavens these cookies and aids in proper cookie spread.
• Salt enhances flavor.
• Marshmallows are key for that hot cocoa look and taste. You’ll need the big marshmallows for this recipe (small marshmallows may melt into the dough balls during baking).
• Sprinkles add a touch of cuteness to these cookies (and I think it makes them even more like a cup of hot cocoa!). Any sprinkles will work as you will add them post-bake.

FAQ

1. Can I flavor these with different extracts? Definitely! I’ve made these with peppermint extract, but orange extract would also be delicious. For a spicier option, a touch of cayenne pepper would give these a surprise kick (like in my Spicy Hot Cocoa Muffins).
2. Will mini marshmallows work? Not for these cookies. You need the big marshmallows to keep the melted marshmallow “puddles”. Mini marshmallows may just melt into the cookies during baking.
3. Can these be baked ahead of time? Yes, you can bake these up to two days in advance and store them in an airtight container at room temperature (between layers of parchment paper). Alternatively, you can freeze the cooled cookies for up to one week.

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Yield: 15 Cookies

Marshmallow Hot Cocoa Cookies

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A perfectly chewy chocolate cookie filled with melty marshmallow and then topped with sprinkles - hot cocoa in cookie form! These seriously delicious cookies will have any chocolate lover swooning.

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

Cookie Dough

• 6oz semisweet chocolate, chopped (or 6oz chocolate chips - see Note 1)
• 1/3 cup (79mL) olive oil (see Note 2)
• 3/4 cup (150g) white granulated sugar (see Note 3)
• 1 tsp vanilla extract
• 2 large eggs, room temp
• 1 cup (130g) unbleached all-purpose flour
• 1/2 cup (40g) natural cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 8 large marshmallows, cut in half (see Note 4)

Topping

• 1/4 cup (50g) white granulated sugar for rolling (optional)
• 1-2 tbsp chocolate jimmies sprinkles for topping (optional)

Instructions

Make the Dough

1. Bring your eggs to room temperature, if needed, by placing them in a glass of warm water for around 10 minutes.
2. Meanwhile, in a medium, heatproof bowl, add the chopped chocolate and oil. Place the bowl over a pot with 1" of simmering water (making sure the bowl isn't touching the water) and stir until chocolate is totally melted. Alternatively, add chocolate chipsand oil to a microwave-safe bowl and microwave in 15 second intervals, stirring between each, until chocolate is melted and smooth.
3. Allow the chocolate to cool for 10 minutes, and then whisk in the sugar, vanilla extract, and eggs until totally combined.
4. Sift the flour, cocoa powder, baking soda, and salt into the chocolate mixture. Use a large wooden spoon or spatula to gently mix until everything is combined.
5. Cover and refrigerate the dough for 1 hour. Chilling the dough is key for the perfect cookie texture and shape - the dough must firm up before it can be handled enough to roll and shape.

Bake the Cookies

1. Once the dough has chilled, preheat your oven to 350°F and line a baking sheet with parchment paper. Fill a small bowl with 1/4 cup of white granulated sugar and set aside.
2. Begin scooping dough balls 2 Tbsp in size (six per baking sheet). Take each dough ball, flatten to a circle, and place half of a large marshmallow in the middle, wrapping the dough up and over the marshmallow. Smooth out the stuffed dough ball, making a disc shape (like a hockey puck). Then gently turn each dough "puck" in the granulated sugar.
3. Place cookies, six at a time, on your baking sheet. Bake at 350°F for 6-8 minutes, or until cookies have spread and begun to crack. If you've used marshmallows without corn syrup, your cookies won't spread (see note 3).
4. Immediately top your baked cookies with chocolate sprinkles, and then use the back of a spoon to gently push in any rogue cookie edges.
5. Allow the cookies to cool on the baking sheet for 3 minutes before gently transferring to a cooling rack.
6. Once cool, store any leftover cookies, with parchment paper in between layers, in an airtight container at room temperature.

Notes

1. Chocolate: you can use chopped chocolate or chocolate chips in this recipe. 6oz of chocolate chips = 3/4 cup + 3 Tbsp chocolate chips.
2. Oil: feel free to use olive oil, melted coconut oil, avocado oil, or vegetable oil in this recipe.
3. Sugar: my original recipe called for coconut sugar, so feel free to use 3/4 cup of your favorite granulated sugar (white, raw, unrefined, coconut) in the cookie dough - just note the gram weights will vary.
4. Marshmallows: "all-natural" marshmallows without corn syrup don't tend to spread, so your cookies will be thick and the marshmallow will keep its shape in the cookies. Regular marshmallows made with corn syrup will spread, melt into the cookies, and slightly leak out of the cookie cracks.

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