Marshmallow Hot Cocoa Cookies

These cookies taste like a mug of hot chocolate. The dough uses both cocoa powder and hot cocoa mix, so it’s deeply chocolatey and soft, and each cookie is finished with half a marshmallow melted on top and a drizzle of dark chocolate.

The marshmallow goes on near the end of baking, just long enough to soften and puff, then gets pressed down gently with the back of a spoon. Once the chocolate drizzle sets, they look as though they came from a bakery window.

The dough needs at least two hours in the fridge, so I like to make it the day before. They’re a lovely addition to holiday cookie boxes.

Why these hot cocoa cookies work

• Cocoa powder plus hot cocoa mix gives a rich, nostalgic hot chocolate flavor.

• Chilling the dough keeps the cookies thick and soft.

• Adding the marshmallow at the end melts it without burning.

• A chocolate drizzle ties it all together.

Ingredients for hot cocoa cookies

• Hot cocoa mix: use the dry powder, not a liquid or instant drink with marshmallows.

• Cocoa powder: natural unsweetened cocoa.

• Marshmallows: large ones, cut in half.

Ingredients
For the cookies

• ½ cup (113 g) unsalted butter, at room temperature

• ½ cup (100 g) granulated sugar

• ½ cup (100 g) packed brown sugar

• 1 large egg, at room temperature

• 1 teaspoon pure vanilla extract

• 1½ cups (188 g) all-purpose flour

• ⅓ cup (27 g) natural unsweetened cocoa powder

• ¼ cup (40 g) dry hot cocoa mix

• 1 teaspoon baking soda

• ⅛ teaspoon salt

• 2 teaspoons milk

For the topping

• 10–11 large marshmallows, halved

• 8 oz (226 g) semi-sweet chocolate, finely chopped

• ½ teaspoon coconut or other neutral oil

Method

1. Cream: Beat the butter and both sugars on medium-high for 2–3 minutes until light and fluffy. Beat in the egg and vanilla, scraping down the bowl.

2. Mix the dough: Whisk the flour, cocoa powder, hot cocoa mix, baking soda and salt. Add to the butter mixture on low speed until combined, then mix in the milk. The dough will be thick and sticky.

3. Chill: Cover and refrigerate for at least 2 hours, or up to 3 days.

4. Heat the oven: Heat the oven to 350°F. Line baking sheets with parchment or silicone mats.

5. Shape: Roll the dough into 1-tablespoon balls and space them 2–3 inches apart.

6. Bake: Bake for 10 minutes. Press half a marshmallow onto each cookie and bake for 2 minutes more. Gently flatten each marshmallow with the back of a spoon.

7. Cool: Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

8. Drizzle: Melt the chocolate with the oil in 20-second bursts in the microwave, stirring between each, until smooth. Drizzle over the cookies and let set for 30–60 minutes. Dessert is served.

Tips for the best hot cocoa cookies

• Don’t skip the chill. The dough is too soft to shape without it.

• Watch the marshmallows closely. Two minutes is enough to soften them.

• Use a spoon or piping bag for a neat chocolate drizzle.

Substitutions

• Mini marshmallows: press 4–5 onto each cookie instead of a half marshmallow.

• Peppermint: add ½ teaspoon peppermint extract to the dough, and top with crushed candy canes.

• Dairy-free milk: works perfectly in the dough.

How to store hot cocoa cookies
Keep them in an airtight container at room temperature for up to a week. The unbaked dough keeps in the fridge for up to 3 days.

FAQ
Can I make the dough ahead? Yes. Refrigerate it for up to 3 days before baking.
Why did my marshmallows melt flat? They were in the oven too long. Two minutes is all they need.
Can I freeze them? Freeze the baked cookies before adding the drizzle, for up to 2 months.

What I used
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• Stand mixer

• Cookie scoop

• Silicone baking mats

• Hot cocoa mix