The Best Hot Chocolate Marshmallow Cookies Recipe
Hot Chocolate Marshmallow Cookie Recipe
This Hot Chocolate Marshmallow Cookie Recipe combines the rich taste of hot chocolate with classic cookie chewiness. Packed with cocoa and gooey marshmallows, they’re ideal for cozy moments around the Christmas tree or sharing with neighbors. If you’re still looking for the perfect holiday cookie plate, you’ve found it.
My family LOVED these cookies. Every layer is a new texture, and each one of them is delicious. The cookie base tastes like a fudgy brownie, rich and decadent and crackly on the outside. The marshmallow pressed on top is baked until it’s soft and gooey. And the chocolate frosting on top is similar to the chocolate icing on a Texas Sheet Cake (yum!).
Table of Contents
Ingredients for Chocolate Marshmallow Cookies
For the Cookies
- Butter: Adds moisture and richness to the cookies, contributing to their soft and fudgy texture.
- Semi-sweet Chocolate: Provides the main chocolate flavor and contributes to the decadent and indulgent taste of the cookies.
- Flour: Serves as the base and structure of the cookies, ensuring they hold their shape while baking.
- Unsweetened Cocoa Powder: Intensifies the chocolate flavor without adding too much sweetness, enhancing the overall richness of the cookies.
- Baking Powder: Acts as a leavening agent, helping the cookies rise and become light and fluffy.
- Salt: Enhances the overall flavor by balancing the sweetness and intensifying the chocolate taste.
- Brown Sugar: Adds sweetness and moisture to the cookies, contributing to their chewy texture and rich flavor.
- Eggs: Bind the ingredients together, providing structure and stability to the cookie dough.
- Vanilla Extract: Enhances the overall flavor profile, adding a subtle aromatic note to complement the chocolate.
- Large* Marshmallows: Serve as gooey pockets within the cookies, creating a delightful surprise of melted marshmallow when bitten into.
*Large = S’mores sized marshmallows. Not the mini marshmallows typically used in recipes like rice krispie treats.
For the Icing
- Powdered Sugar: Forms the base of the sweet icing, providing a smooth texture and sweet flavor.
- Butter: Adds richness and a creamy texture to the icing when melted.
- Unsweetened Cocoa Powder (1/4 cup): Introduces a deep chocolate flavor to the icing.
- Hot Water: Thins the icing to a pourable consistency while maintaining its chocolatey taste.
- Vanilla Extract: Enhances the overall flavor of the icing with a hint of vanilla.
Frequently Asked Questions
Can I use a different type of flour in the cookie recipe, like whole wheat flour?
It’s best to use all-purpose flour for this recipe as it provides the right texture. Substituting with whole wheat flour may alter the texture and taste.
But if you choose to use whole wheat flour in your hot chocolate marshmallow cookie recipe anyway, be aware that the cookies will turn out denser and have a more pronounced wheat flavor. To mitigate this, you can try using a 50/50 blend of whole wheat flour and all-purpose flour along with the other dry ingredients to maintain some of the structure while incorporating the heartiness of whole wheat.
Can I omit the marshmallows in the cookie recipe?
You bet. Simply proceed with the rest of the recipe as instructed, excluding the step where marshmallows are added. You may find that without the marshmallows, your cookies will have a more traditional chocolate cookie texture. Feel free to customize the recipe to suit your preferences, and enjoy your homemade hot chocolate cookies!
Alternatively, try experimenting with different flavors of marshmallows! Here are a few that we found on Amazon:
- Hammond’s Gourmet Vanilla Bean Marshmallows
- Chocolate Chocolate Chip Marshmallows
- Christmas Shaped Marshmallows
How do I prevent the cookies from spreading too much during baking?
Chilling the cookie dough in the refrigerator for at least an hour before baking (this is a MUST) will prevent excessive spreading and result in a thicker cookie. Also important: be sure the cookies always start the baking process on a completely cool baking sheet.
Tips for Success
Tip #1 You MUST chill the dough for an hour before scooping and baking. Believe me. Nobody loves to skip the chilling step more than I do; but I promise– the chill time is essential, and you’ll be super sad if you don’t chill the dough!
Tip #2 Work quickly with the icing! For best results, make sure the cookies are cooled and in a position to be iced before you even start mixing the chocolate icing. Otherwise it gets stiff and crackly, and you loose the pristine-smoothness of the icing.
Tip #3 And while we’re on the subject… if you want to add sprinkles or crushed candy canes or graham cracker crumbs, be sure to do it right away. The icing stiffens quickly, which means your sprinkles won’t stick to the cookies if you wait too long after icing them!
Tip #4 Store these cookies in a single layer in an airtight container at room temperature. I like using these longer 1.5 gallon food storage containers.
Tip #5 I’ve said it once already in this post, but it’s worth repeating: always, always, always bake these cookies on a completely cool cookie sheet. The dough is particularly prone to spreading; so if you scoop the dough onto a still-warm baking sheet, you’ll most likely get more spreading than you want.
Tip #6 Let them cool for 8-10 minutes on the baking sheet before moving them to a wire rack. These cookies don’t transfer very well while hot and may fall apart if you try to move them to a cooling rack too soon.
The best thing about these cookies is that they are so versatile for year-round baking. I think they’re great for Christmas, of course. But they can easily be made into a perfect recipe for summer or Fall with a simple tweak or two! Get creative by adding your own fun twist on this marshmallow cookie recipe. Here are a few variation ideas to get you started…
White Chocolate Wonder:
Fold white chocolate chips into the cookie dough batter for added texture and extra creamy sweetness.
Chocolate Orange Cookie:
Add the zest of one orange to the cookie dough for a subtle citrusy twist that complements the chocolate.
Candy Cane Delight:
Mix in crushed candy canes or peppermint extract into the cookie dough for a festive and refreshing peppermint flavor. Or simply sprinkle candy cane bits on top of each cookie like I did in these pictures– a perfectly proportioned addition of crunch and flavor.
Press graham crackers on top of the cookies before icing for a S’mores twist on this gooey cookie. Or roll the cookie dough balls in graham cracker crumbs before baking. Talk about next level s’mores cookies!
Chocolate Lovers Indulgence:
Stir in additional chocolate chips or chunks into the cookie dough for an extra dose of chocolatey goodness.
Mexican Hot Chocolate:
Incorporate a teaspoon of ground cinnamon or a pinch of cayenne pepper into the cookie dough for a hint of warmth and spice.
Swirl a spoonful of Nutella onto each cookie before baking for an extra gooey and indulgent treat.
Mix in toffee bits into the cookie dough and sprinkle some more on top to add a sweet and buttery crunch.
More Cookie Recipes
Hot Cocoa Marshmallow Cookies
- 1/2 cup butter (1 stick)
- 12 oz semi-sweet chocolate
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 18 large marshmallows approximately
For the Icing
- 2 cups powdered sugar
- 1/4 cup butter, melted
- 1/4 cup unsweetened cocoa powder
- 1/4 cup hot water
- 1 teaspoon vanilla extract
Make the Cookies
- In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
Add the cooled chocolate mixture and blend until just combined.
While mixing, add the flour mixture slowly and blend until just combined.
Scrape down the sides of the bowl, then cover the dough and refrigerate at least 1 hour. The dough should be firm. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
- Preheat oven to 325°F. Line a baking sheet with parchment paper or use an ungreased cookie sheet.
- Use a cookie scoop to scoop the dough, then roll the dough in your hands to create balls. Space the dough about 2 inches apart on the baking sheet.
- Bake for 12 minutes. While the cookies bake, cut the marshmallows in half (crosswise).
- Immediately upon removing the cookies from the oven, gently press each marshmallow half (sticky side down) into a warm cookie.
- Return the cookies to the oven and bake another 2 minutes. Remove from the oven and allow to cool on the baking sheets for a few minutes before transferring them to a cooling rack.
Make the Icing
- Don't make the icing until all of the cookies are baked and mostly cooled.
- Arrange the cookies on a long sheet of parchment paper. You could also use wax paper, foil, or a silicone mat.
- Whisk together all of the icing ingredients until smooth. If there are still some small lumps of powdered sugar in the mixture, that's fine.
- The icing begins to stiffen quickly if left still. So begin icing the cookies right away; spoon icing over each marshmallow cookie. I like to leave a little bit of the marshmallow showing, just for looks.
- Garnish with sprinkles or crushed peppermint before the icing sets.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 77mgCarbohydrates: 26gFiber: 1gSugar: 19gProtein: 2g
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