Hot Chocolate Cookies with Mini Marshmallows are a cozy, chef-inspired treat born from busy days. I’ve learned great dessert moments don’t need fuss—just reliable ingredients and warmth. This recipe blends cocoa, melty chips, and fluffy mini marshmallows for chewy centers. They bake fast, freeze well, and suit holiday baking or a cozy family night. If you’re juggling schedules, these cookies bring joy in under an hour.

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Hot Chocolate Cookies with Mini Marshmallows: what makes this Recipe special

Hot Chocolate Cookies with Mini Marshmallows are my cozy solution on busy days, when time slips away but comfort is non-negotiable.
I love that they come together in one bowl and bake quickly, without babysitting a long recipe.
Best of all, I can share a tray before the rest of my day spirals.

Why it resonates with busy schedules

Hot Chocolate Cookies with Mini Marshmallows fit my hectic calendar because they come together in one bowl
and bake quickly, without babysitting a long recipe.
I can share a tray before the day gets away from me.

Texture and flavor that feel indulgent yet simple

The texture is a hug in cookie form: chewy centers with a hint of crisp edge.
The cocoa flavor is cozy, not bitter, thanks to the marshmallows melting into pockets of sweetness.
All of this comes from simple ingredients I usually have on hand.

Hot Chocolate Cookies with Mini Marshmallows

Perfect fit for holidays and everyday cozy moments

These cookies shine at holiday exchanges, school potlucks, or a quiet night by the tree.
The mini marshmallows give a festive vibe without extra steps, which is a relief for tired hands.
They’re versatile—perfect with coffee, cocoa, or a glass of cold milk.

Ingredients for Hot Chocolate Cookies with Mini Marshmallows

I keep ingredients simple and ready. The exact lineup you’ll need for Hot Chocolate Cookies with Mini Marshmallows is listed below. These staples travel well from pantry to oven.

¾ cup unsalted butter, softened
¾ cup packed brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ cup hot cocoa mix
½ teaspoon baking soda
½ teaspoon salt
¾ cup chocolate chips
1 cup mini marshmallows

Optional tweaks keep this flexible and friendly.

Use dairy-free butter and dairy-free chocolate chips for a dairy-free version.
Swap dark chocolate chips for a richer cocoa flavor.
For extra marshmallow pockets, add a few more marshmallows.
Gluten-free option: use a 1-to-1 gluten-free flour blend; measure as directed.

Exact quantities appear at the bottom.

A printer-friendly format is available.

How to Make Hot Chocolate Cookies with Mini Marshmallows

Step 1: Preheat and prep

I start by preheating the oven to 350°F (175°C). This sets the cozy tone for baking.
Next, line the sheets with parchment paper to prevent sticking and ease cleanup.
I set out the mixing bowl, spatula, and measuring spoons so I’m ready.

Step 2: Cream butter and sugars

I beat the softened butter with brown sugar and granulated sugar until light. Its glossy texture helps trap air for a tender crumb.
This comes together in one bowl, no extra dishes required. That simplicity makes weeknights doable.
The mixture should look fluffy and hold its shape for the next step. Patience here pays off in chewy centers.

Step 3: Add egg and vanilla

I add one large egg and a teaspoon of vanilla. I mix until fully blended, then stop. Overmixing can toughen cookies, so I stay gentle.
Gentle mixing keeps them soft in the middle. I check for a smooth batter with no lumps. This helps the cookie spin to fluffy centers.

Step 4: Whisk and mix dry ingredients

In a separate bowl, I whisk the flour. Then I stir in the hot cocoa mix, baking soda, and salt. Whisking first prevents clumps and ensures even distribution in dough.
If you need, sift the cocoa to avoid gritty pockets. This step keeps flavors balanced and chocolatey.
Small tweaks like sifting can make a big difference in texture later.

Step 5: Combine wet and dry to form dough

Gradually add the dry mixture to the wet batter. Pause to scrape the bowl so everything blends. Mix just until a soft dough forms. A few pink streaks of flour are fine. Avoid overmixing to keep the cookies tender. Overworked dough can be tough.

Step 6: Fold in chocolate chips

I fold in the chocolate chips until evenly distributed. If the dough looks dry, I add a splash of milk. For texture bursts, I resist heavy mixing and avoid overworking. I might save a few chips to press on top later. This keeps chocolate pockets visible and inviting.

Step 7: Scoop dough and space on sheets

I use a medium cookie scoop for uniform balls. This makes baking predictable and pretty. Place them on the parchment about two inches apart. Leave room for spreading so the centers stay chewy. This spacing reduces crowding and helps edges brown evenly.

Step 8: Press mini marshmallows into the dough

Lightly press 3 to 4 mini marshmallows into the top of each ball. Additionally, press rather than bury them, so they melt and brown a bit. Extra marshmallows give pockets of gooey sweetness in every bite. Don’t press too hard or they’ll disappear into the dough.

Step 9: Bake until edges set but centers stay chewy

I bake for 9 to 11 minutes. Edges should be set while centers stay soft and chewy. Every oven is different, so start checking at minute 9. When in doubt, pull a tester cookie and gauge texture. Remember, they will firm slightly as they cool.

Step 10: Cool briefly for gooey texture

Let the cookies rest on the sheet for about two minutes. This gives the centers time to set and keeps gooey texture. Then transfer to a rack to cool completely before serving. Serve warm for the best melt and the ultimate cozy bite.

Quick Guide to Cozy Chewy Cookies

Hot Chocolate Cookies with Mini Marshmallows are a weeknight lifesaver. They come together in one bowl and bake fast, bringing cocoa warmth to your kitchen.

Texture cues guide the bake: edges set and centers soft. Bake 9–11 minutes, then let them rest on the sheet to finish the gooey center.

Common pitfalls are easy to fix. Overmixing leads to tougher cookies; underbaking leaves them pale.

For speed, choose room-temp butter and pre-measured dry ingredients. You can make dough ahead and refrigerate, or freeze baked cookies.

One-bowl method keeps cleanup quick.
Watch the timing; pull cookies when edges are set and centers look slightly underdone.
Space cookies about two inches apart for even browning.
Lightly press marshmallows to create gooey pockets without sinking.

With these tips, Hot Chocolate Cookies with Mini Marshmallows become a reliable, cozy ritual for busy nights and holiday gatherings.

Tools and Equipment for Hot Chocolate Cookies with Mini Marshmallows

I keep my tool kit simple so the cookies come together fast. With the right tools, Hot Chocolate Cookies with Mini Marshmallows happen in a flash.

Here are the essentials and practical backups I reach for in a busy kitchen.

Mixing bowls (one large, one small) — stainless steel or glass; a sturdy measuring cup can stand in as a backup.
Hand mixer or a whisk — a stand mixer works too if you have it on hand.
Measuring cups and spoons — dry and wet sets; opt for a unit that covers metric and imperial.
Baking sheets and parchment paper — silicone mats are handy, but parchment is my quick go-to.
Cookie scoop or spoon — ensures uniform portions; a heaping tablespoon works in a pinch.
Cooling rack — keeps bottoms from getting soggy; a makeshift rack or a clean paper-towel-covered tray works if needed.

Variations for Hot Chocolate Cookies with Mini Marshmallows

If you want to customize Hot Chocolate Cookies with Mini Marshmallows, these tweaks keep the cozy vibe while serving different needs.

Dairy-free and vegan option: substitute dairy-free butter, dairy-free chocolate chips, and use a flax or chia egg in place of the egg. This keeps the cookies soft and chewy.
Gluten-free friendly: replace all-purpose flour with a 1-to-1 gluten-free blend; ensure it contains xanthan or guar gum for a better structure.
Flavor-forward chocolate: swap in semi-sweet, dark, or milk chocolate chips; consider adding a tablespoon of strong cocoa powder for depth.
Marshmallow variety: use mini marshmallows or push a few extra on top; try peppermint or vanilla marshmallows for a seasonal twist.
Mocha boost: add 1 teaspoon espresso powder to the dry mix for a mocha edge (omit if avoiding caffeine).
Chewy center tweaks: replace some granulated sugar with powdered sugar for softer centers; chill the dough 15–20 minutes to heighten chew.

Why You’ll Love This Hot Chocolate Cookies with Mini Marshmallows

Hot Chocolate Cookies with Mini Marshmallows are a quick mood booster for me.
They come together in one bowl, bake fast, and fill the kitchen with cocoa warmth.
The chewy centers and gooey pockets feel like a cozy hug you can eat.

They’re easy on busy evenings and holiday rushes.
I love sharing them with family and coworkers.
The warm cocoa aroma cheers a tired day and invites smiles.

Serving Suggestions for Hot Chocolate Cookies with Mini Marshmallows

Here are simple ideas to present and enjoy Hot Chocolate Cookies with Mini Marshmallows.

Pair with hot cocoa or coffee to echo the flavors.
Add a scoop of vanilla ice cream or a dollop of whipped cream.
Plate on a festive tray; dust with cocoa and garnish with a candy cane.

These little touches turn a quick bake into a cozy moment I love sharing with family and friends.

Make-Ahead and Freezer-Friendly Tips for Hot Chocolate Cookies with Mini Marshmallows

I love planning ahead to keep weeknights calm.
Make-ahead dough can rest in the fridge for up to 24 hours.
Chilling flavors and firms the butter for a better bake.

Freeze the shaped dough balls on a tray until solid, then transfer to a bag.
Bake from frozen, adding 2–3 minutes to the standard time.
If you need to thaw baked cookies, rewarm briefly to revive gooey centers.

Store baked cookies in an airtight container at room temp for up to 3 days.
For longer life, freeze baked cookies for up to 2 months.
Let frozen cookies thaw at room temperature or warm gently before serving.

Hot Chocolate Cookies with Mini Marshmallows FAQs

Can I substitute ingredients if I’m avoiding dairy or gluten?

Yes. You can adapt Hot Chocolate Cookies with Mini Marshmallows for dairy-free or gluten-free needs. For dairy-free, swap butter with plant-based butter and use dairy-free chips. For gluten-free, use a 1-to-1 GF flour blend with xanthan gum. You may notice a slightly different texture, but cookies stay soft and chewy.

Will the marshmallows melt completely or stay intact during baking?

Generally they soften but don’t vanish. Lightly press 3–4 mini marshmallows into the dough so pockets stay visible. If you want maximum marshmallow, press a few extras on top before baking. Don’t overdo it or they drift into the dough.

How should I store leftovers and how long do they keep?

Store cookies in an airtight container at room temperature for up to 3 days. Or freeze baked cookies for up to two months, then thaw or rewarm gently. Make-ahead dough can chill up to 24 hours in the fridge. Stale cookies can be refreshed with a quick warm in the microwave. For best flavor, re-crisp in a low oven for a few minutes.

Can I freeze the dough or baked cookies for later?

Yes. Freeze the dough balls on a tray until solid. Freeze baked cookies for up to two months. Bake from frozen, adding 2–3 minutes. You can also refrigerate dough for up to 24 hours for fresh results. Planning ahead helps busy weeks stay calm. Label bags with the date and contents for easy use.

Final Thoughts on Hot Chocolate Cookies with Mini Marshmallows

Hot Chocolate Cookies with Mini Marshmallows remind me comfort can come together fast. I love the warm kitchen and cocoa aroma signaling holiday moments. These cookies fit my busy life—soft, chewy, delicious, with no fuss. Sharing them turns evenings into cozy celebrations, especially when the kitchen smells like chocolate. If a batch vanishes fast, I know I did something right. The last bite vanishes, and I’m already planning the next bake. They travel well too, making gifts from the heart. Every bite stamps a memory of laughter, warmth, and busy hands finally resting.

A toast to cozy evenings and holiday memories

This recipe becomes a tiny holiday ritual in my home. I raise a mug and share warm bites with loved ones. The scent signals smiles, not stress, even on busy days. It’s a reminder that comfort travels fast when we bake together.

I love how forgiving this recipe is. You can tailor flavors, swap chips, or mix in nuts. Share a tray with neighbors, teachers, or coworkers. Cookies are a small gift that travels well and brightens busy days.

Hot Chocolate Cookies with Mini Marshmallows: Chewy Cozy 3.