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 (280 g), spooned and leveled; 1/4 cup Dutch process cocoa powder (30 g), sifted; 3 tablespoons Land O Lakes Cocoa Classics Chocolate Supreme Cocoa Mix (1 packet or 3 ounces); 2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter (113 g), browned and solid at room temperature; 1/4 cup coconut oil, soft but not melted; 1/2 cup granulated sugar (100 g); 1/2 cup light brown sugar (100 g), packed; 1 large egg, room temperature; 1/4 cup honey (80 g); 1 1/2 cups mini marshmallows; 1/4 cup granulated sugar, for rolling cookies

There's something utterly comforting about biting into a warm, fudgy cookie bursting with sweet little surprises. This Hot Chocolate Cookies with Mini Marshmallows Recipe is my go-to treat when I want to feel cozy and nostalgic — it’s like sipping hot cocoa, but in a cookie you can grab with your hands.

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

Honestly, these cookies are a reminder of why simple ingredients can create magic. I still remember the first time I made them—the smell of browned butter mixing with cocoa that filled the kitchen was unreal. Plus, that mini marshmallow surprise inside makes every bite feel like a treat!

Unexpected gooeyness: Mini marshmallows melt in the middle to create melty pockets of sweetness you didn’t see coming.
Rich, deep chocolate flavor: Combining Dutch cocoa powder with hot cocoa mix gives these cookies a layered chocolate taste that’s anything but ordinary.
Perfectly chewy with crispy edges: A browned butter base ensures each cookie has that irresistible chewy center balanced with a slight crunch around the edges.
Simple and fun to make: You don’t need anything fancy, and forming the cookies around tiny frozen marshmallows adds an easy, playful step that’s perfect for baking with kids or friends.

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

The magic really starts with thoughtful ingredients that complement each other perfectly. The Dutch cocoa powder lends that intense, rich chocolate flavor, while the hot cocoa mix adds a lighter, comforting sweetness reminiscent of your favorite drink. Browning the butter adds a toasty depth that can’t be faked—trust me, this step is worth the extra time!

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 sturdy base that holds everything together.
Dutch process cocoa powder: Gives a smooth, mellow chocolate intensity without bitterness.
Hot cocoa mix: Adds subtle sweetness and a familiar, cozy flavor that enhances the chocolate.
Baking soda: Essential for giving the cookies the right rise and chewiness.
Salt: Brings out the flavors and balances sweetness.
Unsalted butter (browned): Key for a nutty, caramel-like richness that deepens the cookie’s flavor.
Coconut oil: Works alongside butter to keep cookies soft and tender.
Granulated sugar & light brown sugar: Together, they provide sweetness and moisture for chewy texture.
Large egg: Binds everything with a touch of richness.
Honey: Adds natural sweetness and keeps the cookies moist.
Mini marshmallows: The star surprise that melts inside creating gooey bites.
Extra granulated sugar: For rolling the cookies, giving a polished sugary crust.

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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

I like to tweak these cookies depending on my mood or occasion—you really can make this recipe your own. Whether it’s hiding peppermint pieces during the holidays or swapping honey for maple syrup for an earthier touch, the base dough is flexible and forgiving.

Variation: One winter, I added crushed candy canes with the marshmallows tucked inside—total game changer that brought a fun peppermint twist to the warm chocolate.
Dairy-Free Swap: You can substitute the butter for a vegan butter and use coconut oil exclusively if you need a dairy-free version. Just be sure to brown the butter substitute carefully or go for browned coconut oil for depth.
Extra Chocolate: For a more indulgent version, toss in some dark chocolate chunks with the dough for pockets of melted chocolate along with marshmallows.

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

Step 1: Brown the Butter Like a Pro

This is where the magic begins! Melt your butter over medium-low heat and watch it carefully. Listen for that crackling foam—then keep stirring so the milk solids toast and brown evenly without burning. When it turns a lovely amber and the crackling fades, remove it from heat. Scrape those nutty browned bits into a bowl, then chill the butter until solid but still soft enough to mix. It’s a small step that adds incredible flavor you just can’t skip.

Step 2: Prep Your Marshmallows and Ingredients

While your butter chills, pop your mini marshmallows in the freezer on a baking sheet or plate. This little trick stops them from melting too quickly in the dough, giving you that perfect gooey center instead of a melted mess. Also, pre-measure your dry ingredients and whisk them together; it helps the dough come together smoothly later on.

Step 3: Mix the Wet Ingredients

In your mixer, cream the browned butter with coconut oil and both sugars until light and fluffy—this usually takes about 2 minutes. Then add the egg and honey, mixing just until combined. Don’t overmix here to keep your cookies tender and chewy.

Step 4: Combine Dry with Wet and Form Cookies

Slowly add the dry mix into your wet ingredients in two or three additions, mixing on low just until everything is incorporated. Now for the fun part: scoop out 1 ounce of dough, press 4-5 frozen mini marshmallows on top, then cover them with another ounce of dough. Roll gently into a ball, then coat the entire cookie in granulated sugar.

Step 5: Bake and Cool

Place cookies on parchment-lined sheets about 2 inches apart. Gently flatten the tops—just enough to level, not squashing the dough too thin. Bake one pan at a time at 325°F for 11-12 minutes until you see cracks and marshmallows peeking through. Cool on the sheet for 10-15 minutes before transferring to a wire rack. This waiting makes sure they firm up perfectly.

Top Tip

Having made these countless times, I’ve learned the little things that make a big difference. Here’s how to make sure your Hot Chocolate Cookies with Mini Marshmallows Recipe turns out perfect every time:

Brown the Butter Carefully: Too hot or too long can burn it, making the cookies taste bitter—stir frequently and look for that golden-brown color and nutty aroma.
Freeze the Marshmallows: This prevents them from melting throughout the dough, so you get the gooey pockets inside without them turning your cookie dough into a sticky blob.
Don’t Overmix the Dough: Overworking gluten can lead to tough cookies—mix the flour in slowly and stop as soon as everything is combined.
Flatten Gently and Evenly: Press too hard and you’ll get flat, crispy cookies; just a light touch keeps them thick with tender centers.

How to Serve Hot Chocolate Cookies with Mini Marshmallows Recipe

hot chocolate cookies - Serving Suggestion

Garnishes

I often dust a little powdered sugar over these cookies for a snowy look, especially around the holidays. Another fun option is a drizzle of melted white chocolate or even a sprinkle of crushed peppermint after baking for some extra flair and seasonal cheer.

Side Dishes

Pair these cookies with a steaming mug of classic hot cocoa or a spiced chai latte, and you’re set for the ultimate cozy snack break. They also work beautifully alongside a scoop of vanilla ice cream if you want to turn them into a decadent dessert.

Creative Ways to Present

For parties, I like to arrange them on a festive platter nestled in a bed of mini marshmallows and holly sprigs—makes for a cute, thematic presentation! Wrapping a few in clear cellophane tied with ribbon also turns them into charming edible gifts.

Make Ahead and Storage

Storing Leftovers

Once cooled, store cookies in an airtight container at room temperature. They’ll stay chewy and fresh for about 3-4 days, though they rarely last that long in my kitchen!

Freezing

I’ve frozen both the dough balls and the baked cookies with great results. For dough, freeze shaped balls on a cookie sheet until solid, then transfer to a freezer-safe bag for up to 2 months—bake them straight from frozen with a couple extra minutes in the oven.

Reheating

Warm frozen or refrigerated cookies in the microwave for about 10-15 seconds or in a low oven (300°F) for 3-5 minutes to bring back that fresh-from-the-oven softness and melty marshmallows—just like you just baked them.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch process?

You can, but keep in mind that Dutch process cocoa is less acidic and has a smoother flavor, which suits this recipe well. Regular cocoa powder will work but might give a slightly more bitter or sharper chocolate flavor.

Why do you freeze the marshmallows before adding them?

Freezing the mini marshmallows helps prevent them from melting too soon during baking. This way, they hold their shape longer and create those delightful gooey pockets inside the cookie rather than just blending into the dough.

Can I use full-size marshmallows instead of mini?

You can! Just cut larger marshmallows in half or thirds depending on their size, so they fit nicely inside the cookie dough ball and melt just right during baking without overwhelming the cookie.

Is it necessary to brown the butter?

Browning the butter is highly recommended because it adds a rich, nutty flavor and depth to the cookies that plain melted or softened butter simply can’t match. But in a pinch, you can skip it—the cookies will still be tasty, just a bit less complex in flavor.

Final Thoughts

These Hot Chocolate Cookies with Mini Marshmallows Recipe always make me feel like I’m wrapped in a cozy blanket on a chilly day. Sharing them with friends, watching the marshmallows stretch and melt—it’s such a joyful baking experience. I hope you enjoy making (and eating!) them as much as I do. Give it a try, and don’t forget to savor every gooey, chocolatey bite.