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Ultimate Soft & Chewy Hot Chocolate Cookies with Gooey Marshmallows

A stack of three rich, dark hot chocolate cookies topped with toasted mini marshmallows and powdered sugar.
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Make these soft and chewy hot chocolate cookies that taste just like your favorite warm winter drink. This easy recipe uses cocoa mix and is loaded with chocolate chips and mini marshmallows for a comforting, gooey treat perfect for holiday baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup hot cocoa mix (standard packet variety)
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 1/4 cup powdered sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 3 minutes.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and hot cocoa mix. Make sure there are no lumps of cocoa mix.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Place the powdered sugar in a shallow dish. Scoop the dough into balls, about 1.5 tablespoons each. Roll each dough ball completely in the powdered sugar.
  8. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  9. Bake for 9 to 11 minutes. The edges should look set, but the centers will still look slightly soft.
  10. Immediately after removing the cookies from the oven, gently press 3 to 4 mini marshmallows onto the top of each warm cookie. The residual heat will soften them.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The marshmallows will set slightly as they cool.

Notes

  • For the best soft and chewy texture, do not overbake the cookies. They should look slightly underdone when you pull them out.
  • If you want an intense chocolate flavor, use high-quality Dutch-processed cocoa powder in addition to the hot cocoa mix.
  • If you do not have mini marshmallows, you can fold them into the dough, but press a few extra on top right after baking for the classic look.
  • Chill the dough for 30 minutes before rolling if your kitchen is warm; this helps prevent spreading.

Nutrition

Find it online: https://tastethisplate.com/hot-chocolate-cookies-recipe/