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Ultimate Soft & Chewy Hot Chocolate Cookies with Marshmallow Swirls

A stack of rich, dark hot chocolate cookies topped with melted chocolate chips and toasted marshmallows on a white plate.
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Capture the cozy flavor of your favorite winter drink in a soft, chewy cookie. These hot chocolate cookies use cocoa mix and chocolate chips for deep flavor, plus melted marshmallows for that perfect gooey texture.

Ingredients

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

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, brown sugar, and granulated 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.
  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 and the 1 cup of mini marshmallows by hand.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 9 to 11 minutes. The edges should look set, but the centers will still look slightly soft.
  9. While the cookies cool slightly on the baking sheet for 5 minutes, prepare the topping: Whisk together the marshmallow fluff and powdered sugar in a small bowl until smooth.
  10. Remove the cookies to a wire rack. Immediately drop small dollops of the marshmallow topping onto the center of each warm cookie. The residual heat will make it slightly gooey.
  11. Let the cookies cool completely before serving. These are the best hot cocoa cookies when slightly warm or at room temperature.

Notes

  • For an extra fudgy cookie, chill the dough for 30 minutes before scooping.
  • You can substitute the marshmallow fluff topping with a simple powdered sugar glaze if you prefer a less sticky finish.
  • Use a good quality hot cocoa mix; it makes a difference in the final flavor.

Nutrition

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

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