Hot Chocolate Cookies with Gooey Marshmallow Centers

By Elizabeth Waterson // Dec 14, 2023 (Updated Oct 28, 2026) // 1 Comment

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These Hot Chocolate Cookies are rich, chewy chocolate cookies made with Dutch-process cocoa powder, hot chocolate mix, and chocolate chips, then stuffed with mini marshmallows and rolled in sugar. Each bite has a soft chocolate center with pockets of gooey marshmallow, just like a cozy mug of hot cocoa! I love how the marshmallows peek through the cookies as they bake, making them especially fun for Christmas cookie trays, holiday parties, or enjoying with a big mug of hot chocolate.

hot cocoa cookies on a light surface with extra marshmallows and hot cocoa powder — A rich chocolate cookie with a gooey marshmallow surprise inside. Basically, hot chocolate in cookie form!

Featured Review

"Straightforward recipe with all the necessary details that will make you look like a rockstar. They're holy moley good, and you can riff on the recipe endlessly, having a bit of fun. Think hot chocolate bombs cookie-style!"
Leslay

Jump to Recipe·5 from 1 review

When developing these Hot Chocolate Cookies, I knew I wanted a really rich chocolate flavor. Hot chocolate mix on its own is fairly mild, so I added Dutch-process cocoa powder to give the cookies a deeper chocolate flavor. I also wanted the marshmallows to be a little surprise inside each cookie rather than sitting directly on top, where they could overcook or burn. The cookie dough itself doesn't need chilling, but a short chill after stuffing helps keep the marshmallows cold so they don't melt too quickly. And don't skip banging the baking sheet on the counter! I found that without it, the cookies stayed too tall. Giving the pan a bang helps everything settle and lets those gooey marshmallows peek through the chocolate dough.

hot chocolate cookies on a light pink plate on top of a pink linen next to a cup of hot chocolate on a light pink surface

What Makes These Cookies Taste Like Hot Chocolate?

Dutch-Process Cocoa Powder: I wanted a really chocolatey cookie, and hot chocolate mix alone was too mild for the flavor I had in mind. Dutch-process cocoa adds that rich chocolate flavor without relying entirely on the hot chocolate mix.
Hot Chocolate Mix: This gives the cookies their signature hot cocoa flavor. Combined with the cocoa powder, you get a more pronounced chocolate taste.
Mini Marshmallows: I tuck these inside the cookie dough rather than placing them on top. This creates a fun surprise when you bite into the cookie and helps protect the marshmallows from the direct heat of the oven.
Chocolate Chips: Because why stop at two kinds of chocolate? The chips add little pockets of melted chocolate throughout the cookies.
Cornstarch: Helps create a soft, tender cookie texture.

ingredients for hot chocolate cookies in small bowls on a light surface

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Mix, Stuff, Chill & Bake!

egg and vanilla mixed into wet ingredients in a glass bowl on light surface with a pink linen — Beat the butter and sugars together then mix in the egg and vanilla extract.

dry ingredients sifted into wet ingredients and mixed in an glass bowl on a light surface with a pink linen — Sift the dry ingredients directly into the wet ingredients mix together then mix in chocolate chips.

marshmallows stuffed inside hot chocolate cookie dough balls on a light pink surface — Scoop dough, flatten then add mini marshmallows. Pinch dough together to seal.

marshmallow stuffed hot chocolate cookie dough rolled into a ball and rolled in granulated sugar on a light pink surface — Roll the dough into a ball then roll in sugar.

hot chocolate cookies before and after baking on a silpat lined baking sheet on a light surface — Chill dough then bake cookies.

Naturally, these hot chocolate cookies would be perfect with a big ol' mug of hot cocoa!

Don't skip the short chill. The cookie dough itself doesn't require chilling, but chilling the stuffed cookies keeps the marshmallows cold so they don't melt too quickly. I recommend 30 minutes in the fridge or 15 minutes in the freezer. I found that chilling them longer prevented the marshmallows from melting as nicely.
Give that baking sheet a bang! Without this step, I found that the cookies stayed too tall. Banging the pan after nine minutes helps the cookies and marshmallows settle, allowing the gooey marshmallow to peek through the chocolate dough.
Use both cocoa powder and hot chocolate mix. Hot chocolate mix alone has a fairly mild flavor, so I added Dutch-process cocoa powder for a richer chocolate cookie.
Don't overbake. After banging the pan, bake for another 2-4 minutes, until the cookie dough is just set but no longer wet. Let the cookies rest on the baking sheet for five minutes before transferring them to a cooling rack.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Hot Chocolate Cookies with Gooey Marshmallow Centers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Total Time: 41 Minutes
Yield: 20 1x

Instructions

In the bowl of an electric mixer combine the butter, brown sugar, and granulated sugar. Beat until light and fluffy and the color has lightened. About 2-3 minutes.
When the butter/sugar mixture has lightened add one egg and vanilla extract then mix on medium speed for another minute or two, making sure to scrape down the sides of the bowl. Mix in the last egg until fully combined.
In a large bowl sift together flour, cocoa powder, hot cocoa mix, baking soda, baking powder, salt, and cornstarch.
Slowly add the dry mixture to the wet mixture and mix until just combined. Then fold in the chocolate chips.
Get a small bowl with the remaining ½ cup of granulated sugar ready for rolling the cookies.
Using a medium cookie scoop, scoop the batter into 2 tablespoon size balls then flatten them in your hand and add about 5 mini marshmallows then pinch the cookie dough to seal the marshmallows in and roll the dough in your hands to make a ball. Roll the cookie dough ball in the sugar. Place the cookie dough balls on a parchment-lined baking sheet or plastic container and chill in the fridge for 30 minutes or freezer for 15 minutes before baking. I found if I chilled them for longer the marshmallow didn't melt as nicely so be brief with the chilling!
Preheat oven to 350F/180C and place cookies on a Silpat-lined baking sheet. Bake for 9 minutes then quickly take the sheet out of the oven and bang it on the counter to encourage the cookie to spread and the marshmallow to explode out, then finish baking for another 2-4 minutes, the cookie dough should be just set, but not wet. Let cool on the baking sheet for five minutes before transferring it to a wire rack to cool completely. Store leftovers in an air-tight container for up to 5 days.