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

There’s something magically cozy about biting into warm, fudgy cookies studded with gooey marshmallows—and that’s exactly why I’m excited to share this Hot Chocolate Cookies with Mini Marshmallows Recipe with you. It’s the perfect treat to warm your soul and satisfy your sweet tooth all at once.

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 Mini Marshmallows Recipe
Top Tip
How to Serve Hot Chocolate Cookies with Mini Marshmallows Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Chocolate Cookies with Mini Marshmallows Recipe

Why You'll Love This Recipe

I have to admit, this Hot Chocolate Cookies with Mini Marshmallows Recipe holds a special place in my heart—and my cookie jar! I love how it captures the comforting flavor of rich hot cocoa in cookie form, with those mini marshmallows melting into little pockets of sweetness that take it to the next level.

Decadent Flavor: Combining Dutch-process cocoa and a chocolate mix gives these cookies a deep, rich chocolate taste without being overwhelming.
Unique Texture: The browned butter and coconut oil add a nutty, chewy texture that really enhances every bite.
Mini Marshmallow Surprise: Freezing the marshmallows before sandwiching them inside the dough keeps them intact but perfectly gooey once baked.
Easy Yet Impressive: It looks like a fancy bakery cookie, but it’s surprisingly straightforward to make, even for a weekday treat!

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

Each ingredient in this Hot Chocolate Cookies with Mini Marshmallows Recipe plays a crucial role, working beautifully together to create that perfect balance of fudgy, chewy, and sweet. Here’s why they matter and some tips on choosing the best ones.

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 of the cookie—provides structure while still allowing tenderness.
Dutch process cocoa powder: Adds that smooth, rich chocolate flavor thanks to its mellow acidity.
Chocolate cocoa mix: Think of this as a flavor booster, it complements the cocoa powder with a little complexity and sweetness.
Baking soda: Leavens the cookies so they’re nice and soft, not flat or dense.
Salt: Essential to balance and bring out the chocolate’s sweetness.
Browned butter: Trust me, browning your butter is a game changer—it introduces a lovely nutty richness you won’t get with regular melted butter.
Coconut oil: Adds moisture and a subtle buttery flavor, plus it helps create chewy edges.
Granulated and light brown sugar: The blend gives a perfect balance of sweetness and moisture, plus that toffee note from the brown sugar.
Egg: Binds everything together and adds richness.
Honey: Adds natural sweetness and helps keep the cookies soft.
Mini marshmallows: The star of the show—frozen before baking to maintain their shape but soften inside the cookie.
Extra granulated sugar (for rolling): This little extra step gives your cookies a subtle, crisp sugar coating that's delightful.

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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 joys of this Hot Chocolate Cookies with Mini Marshmallows Recipe is how flexible it is. I often tweak it depending on mood or occasion, and honestly, you can too without worry.

Flavor Boost: I sometimes add a teaspoon of instant espresso powder straight to the dry ingredients—trust me, it intensifies the chocolatey goodness without making it taste like coffee.
Dairy-free switch: For friends with allergies, swapping the butter with more coconut oil works well but changes texture slightly—still delicious!
Marshmallow size: If you only have regular marshmallows, cut them in halves or thirds so they nestle nicely inside.
Add-ins: Chopped nuts or chocolate chips are welcome guests in this recipe if you want a bit more crunch or melty surprises.

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

Step 1: Brown the Butter to Perfection

Start by melting the unsalted butter over medium-low heat. This part requires patience and a watchful eye. As it melts, you’ll notice it start to foam and crackle—that’s the magic beginning! Stir frequently for about 5 minutes until you see amber-colored milk solids forming at the bottom of the pan and the crackling stops. Immediately pour into a heat-safe bowl, scraping all those flavorful bits in. Then, pop it in the fridge to firm up for around 45 minutes. This browned butter step makes all the flavor difference, so don’t rush it!

Step 2: Freeze the Marshmallows

While your butter chills, spread those mini marshmallows on a plate or baking sheet and freeze them. This prevents them from completely melting during baking, so you get little pockets of sweet, gooey delight inside each cookie. It sounds quirky, but this trick works like a charm.

Step 3: Mix Your Dry Ingredients

Whisk together your all-purpose flour, Dutch process cocoa powder, chocolate cocoa mix, baking soda, and salt in a medium bowl. This will make folding the dry components into the wet batter so much easier and ensures the cocoa is evenly distributed.

Step 4: Beat the Wet Ingredients

In your mixer, combine the chilled browned butter (softened slightly), coconut oil, granulated sugar, and brown sugar. Beat them together for about 2 minutes until you get a lighter, fluffier mixture—that airiness is key for texture. Next, add in the egg and mix until combined, then drizzle in the honey and mix gently.

Step 5: Combine and Portion

With the mixer on low, incorporate the dry ingredients one cup at a time, mixing just enough to combine. Over-mixing will make the cookies tough, so err on the side of gentle. Using a medium cookie scoop, portion out 1-ounce pieces. Now for the fun part: place 4-5 frozen mini marshmallows on top of one dough portion, then cover with another 1-ounce scoop of dough. Roll gently into a ball. Roll each ball in granulated sugar for a subtle crunch and pretty finish.

Step 6: Bake and Cool

Place your cookies on parchment-lined trays with about 2 inches between each. Give them a gentle flattening (don’t press down too hard), then bake in a 325°F oven for 11-12 minutes, or until top cracks appear and marshmallows peek through melted and inviting. Cool on the baking sheet for 10-15 minutes—you want them to set so they don't fall apart. Then move to a wire rack to cool completely. I promise, the wait is worth it.

Top Tip

Taking the time to brown your butter and freeze those mini marshmallows might feel a bit fussy, but it truly transforms these cookies into something special. These simple extra steps unlock deeper flavor and perfect texture that makes this recipe stand out.

Browned Butter Magic: Stir slowly and watch for that nutty aroma—the color change signals richness developing that plain butter can’t match.
Frozen Marshmallows: Don’t skip freezing; this keeps the marshmallows from melting away into the batter, giving you gooey pockets instead of a melted mess.
Gentle Mixing: Mix your dry ingredients in low and only till combined to maintain a tender crumb.
Rolling in Sugar: This final step adds a delicious, subtle crunch and makes your cookies look bakery-quality.

How to Serve Hot Chocolate Cookies with Mini Marshmallows Recipe

hot chocolate cookies - Serving Suggestion

Garnishes

I’m a simple soul when it comes to garnishes here. Sometimes, a light sprinkle of flaky sea salt on top just before baking adds a savory twist that contrasts beautifully with the sweet marshmallows. On special occasions, I dust the cooled cookies lightly with powdered sugar for that wintry vibe. Honestly, these cookies shine on their own, but those little touches are fun to try.

Side Dishes

These hot chocolate cookies pair wonderfully with a simple glass of cold milk or a steaming mug of hot chocolate (for the ultimate chocolate overload). On cozy winter days, I like serving them with whipped cream dipped fruit or alongside a scoop of vanilla ice cream for dessert.

Creative Ways to Present

For holiday parties or gift-giving, I’ve arranged these cookies stacked in clear jars, separating layers with parchment paper, tied with a rustic ribbon and a handwritten tag. Another fun idea is to set up a DIY hot chocolate cookie bar where guests can decorate their own cookies with extra mini marshmallows, chocolate chips, and sprinkles.

Make Ahead and Storage

Storing Leftovers

I've found these cookies store beautifully in an airtight container at room temperature for up to 3 days. Keeping them sealed well ensures the marshmallows stay soft and the cookie doesn’t dry out. If your kitchen is warm, pop them in the fridge but bring to room temp before enjoying.

Freezing

If you want to freeze leftover cookies, wrap each tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen this way, they keep their chewy texture and marshmallow surprises for up to 2 months. To thaw, let them come to room temperature or warm briefly in the oven.

Reheating

Whenever I reheat these cookies, I prefer a quick zap in the microwave for about 10 seconds or a 5-minute warm-up in a 300°F oven. This melts the marshmallows back to gooey perfection without drying the cookie out. Just be sure not to overheat or you’ll lose that soft center.

Frequently Asked Questions:

Can I use regular marshmallows instead of mini?

Yes! Just be sure to cut them into smaller pieces or halves since regular marshmallows are too big to fit the cookie dough sandwich properly. This keeps the texture balanced and the cookies bake evenly.

What’s the reason for browning the butter?

Browning the butter is a flavor boost. As the butter cooks, the milk solids toast and add a rich, nutty flavor that enhances the cookie’s depth. It also affects the texture, making your cookies chewier and more complex tasting.

Can I prepare the dough ahead of time?

Absolutely! You can prepare the dough up to a day in advance and refrigerate it until you’re ready to scoop and bake. Just bring the dough slightly to room temperature before shaping to avoid cracking and help seal the marshmallows tightly inside.

What if my cookies spread too much during baking?

If your cookies spread too much, your dough might be too warm or overmixed. Make sure the browned butter is fully chilled and your dough is firm before shaping. Also, try chilling the shaped dough balls for 10-15 minutes before baking. Using parchment paper helps prevent sticking and spreading as well.

Final Thoughts

Honestly, sharing this Hot Chocolate Cookies with Mini Marshmallows Recipe feels like sharing a little cozy hug in cookie form. Every bite reminds me of chilly evenings curled up with a blanket and a good book. If you want a straightforward recipe that packs big flavor and texture, this is your go-to. Don’t be intimidated by the extra steps—they’re your shortcut to truly unforgettable cookies that you, your family, and friends will flip for. Go on, bake a batch and enjoy the warm smiles they bring!