Imagine your favorite mug of hot cocoa transformed into a soft, chewy cookie. These Marshmallow Hot Cocoa Surprise Cookies deliver exactly that—deep chocolate flavor, melty marshmallow centers, and a glossy chocolate topping that makes every bite pure comfort. Perfect for holidays, snow days, or whenever you need a sweet pick-me-up.
Table of Contents
Why You’ll Love These Marshmallow Cookies
Soft, decadent, and packed with cocoa flavor, these cookies bring together all the best parts of winter comfort.
- Gooey marshmallow centers that melt in your mouth
- Rich chocolate flavor from cocoa and hot cocoa mix
- Perfectly chewy texture with crisp edges
- Easy to make with simple pantry ingredients
- Kid-approved and great for gifting
- Feels like sipping a cozy cup of hot chocolate
When I made these for the first time, my kids said, “It’s like a cookie with a marshmallow hug.” I couldn’t have said it better. Every bite takes you back to that cozy feeling of sitting by the fire with a mug of cocoa.
Ingredients You’ll Need For Marshmallow Hot Cocoa Surprise Cookies
This cookie recipe blends classic chocolate cookie dough with a surprise marshmallow center and melted chocolate topping.
Cookies
- ½ cup (113g) unsalted butter, softened – For a smooth, rich base.
- ½ cup (100g) granulated sugar – Sweetens and balances cocoa.
- ½ cup (100g) light or dark brown sugar – Adds moisture and caramel depth.
- 1 large egg, at room temperature – For structure and richness.
- 1 teaspoon pure vanilla extract – Enhances flavor.
- 1½ cups (188g) all-purpose flour – Creates soft, chewy cookies.
- ⅓ cup (27g) unsweetened cocoa powder – For that deep chocolate taste.
- ¼ cup (40g) dry hot cocoa mix – Adds creamy chocolate flavor.
- 1 teaspoon baking soda – Helps cookies rise slightly.
- ⅛ teaspoon salt – Balances sweetness.
- 2 teaspoons (10ml) milk – Keeps the dough soft and smooth.
Topping
- 10–11 large marshmallows, cut in half – The gooey “surprise.”
- 8 ounces (226g) semi-sweet chocolate, finely chopped – For the glossy topping.
Optional Add-Ons or Substitutes
- Sprinkle crushed peppermint for a festive twist.
- Add a drizzle of caramel or white chocolate.
- Swap chocolate for milk or dark based on preference.
- Garnish with mini marshmallows for fun presentation.
- Serve with Peppermint Brownie Cookies for a holiday dessert duo.
Step-by-Step Instructions
These cookies come together easily—mix, bake, melt, and drizzle.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Cream butter and sugars. Beat butter, granulated sugar, and brown sugar together until light and fluffy.
- Add egg and vanilla. Mix until smooth.
- Combine dry ingredients. In a separate bowl, whisk flour, cocoa powder, hot cocoa mix, baking soda, and salt. Gradually add to wet ingredients.
- Add milk. Stir in milk to bring dough together—soft but not sticky.
- Shape the dough. Roll into 1½-inch balls and place on prepared sheets, spacing 2 inches apart.
- Bake for 8–9 minutes. The centers should still look soft.
- Add marshmallows. Press half a marshmallow (cut-side down) into each cookie. Return to the oven for 2 minutes to soften.
- Melt chocolate topping. In a microwave or double boiler, melt chopped chocolate until smooth.
- Cover and cool. Spoon a bit of melted chocolate over each marshmallow and spread gently. Let set before serving.
Quick Reminders:
- Don’t overbake—soft centers make the best cookies.
- Use room-temperature butter for easy mixing.
- Let cookies cool before adding chocolate topping.
- Store leftovers in a cool spot for best texture.
Expert Tips for Success
Small details make all the difference in getting that perfect gooey center and glossy finish.
- Use high-quality cocoa for rich flavor.
- Cut marshmallows just before baking to prevent sticking.
- Melt chocolate slowly to keep it smooth and shiny.
- Sprinkle with crushed candy canes or sea salt for flair.
- Let cookies set for 30 minutes before stacking.
- Freeze dough balls for future baking—just add 2 minutes to bake time.
With a little care, you’ll get bakery-quality results right at home.
Serving Suggestions
These cookies are already perfect, but pairing them makes them irresistible.
- Serve warm with a glass of cold milk.
- Add to a hot cocoa bar for holiday gatherings.
- Pair with Marshmallow Chocolate Poke Cake for a chocolate lover’s dream.
- Gift them in holiday tins with No-Bake Samoa Cookies.
- Dust with cocoa powder or powdered sugar before serving.
They’re the kind of cookies that make winter feel warmer and gatherings sweeter.
Storing and Reheating
These cookies store beautifully, keeping their texture and flavor for days.
How to Store It
- Store in airtight containers at room temperature for up to 5 days.
- Layer with parchment paper to prevent sticking.
- Refrigerate for up to a week for extended freshness.
- Freeze up to 2 months in airtight bags.
- Thaw overnight before serving.
How to Reheat It
- Microwave 10–15 seconds for gooey marshmallow texture.
- Warm in a 300°F oven for 4 minutes for that fresh-baked feel.
- Avoid direct sunlight—chocolate may soften.
Even reheated, they’re every bit as indulgent and delicious.
Nutrition (Per Cookie)
Calories: 180 | Fat: 8g | Saturated Fat: 5g | Unsaturated Fat: 2g | Carbohydrates: 25g | Fiber: 1g | Sugar: 14g | Protein: 2g | Sodium: 90mg | Cholesterol: 15mg
Frequently Asked Questions
Can I use mini marshmallows instead of large ones?
Yes! Use 3–4 mini marshmallows per cookie for a similar effect.
Can I make the dough ahead of time?
Absolutely. Chill dough for up to 48 hours before baking.
What type of chocolate works best for topping?
Semi-sweet or dark chocolate gives the perfect contrast to the sweet marshmallow.
Can I skip the cocoa mix?
Yes, just add 1 extra tablespoon of cocoa powder and 1 tablespoon of sugar.
Do these cookies need to be refrigerated?
No, but keeping them cool helps the chocolate topping stay glossy.
Final Thoughts
Marshmallow Hot Cocoa Surprise Cookies are more than just a dessert—they’re a little bite of winter joy. Soft, rich, and filled with that perfect marshmallow center, these cookies turn any day into a cozy celebration.
- Keep the marshmallow soft but not runny.
- Don’t skip the glossy chocolate topping.
- Share them warm—they’re at their best right from the tray.
From my kitchen near Austin to yours, here’s to cookies that make every season sweeter.
Marshmallow Hot Cocoa Surprise Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, cocoa powder, hot cocoa mix, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Stir in the milk to bring the dough together.
- Roll dough into 1½-inch balls and place on prepared baking sheets about 2 inches apart.
- Bake cookies for 8–9 minutes. The centers should still look soft.
- Remove from oven and press a halved marshmallow (cut‑side down) into the center of each cookie. Return to oven for about 2 minutes to soften the marshmallow.
- While cookies bake, melt the chopped chocolate slowly in a microwave or double boiler until smooth.
- Once cookies are done, spoon a bit of melted chocolate over each marshmallow center. Let cookies cool completely before serving so chocolate sets.
Nutrition
Notes
- Mini marshmallows can be used instead of large ones (use 3–4 per cookie), or add crushed peppermint for a festive twist. Dough can be chilled up to 48 hours before baking.
- Cookies re‑crisp nicely if warmed in a 300°F oven for a few minutes before serving.
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